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Old 02-16-2009, 07:55 PM   #101
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Originally Posted by Yuri_Rage View Post
Keep the recipe simple. Heaps of spices, large amounts of strong flavored malts, hefty hops schedules, and non-traditional ingredients can force you to condition the beer for an extended period. There's nothing wrong with big, complex recipes, but don't expect a quick turnaround when brewing them.

Discuss.
Heaps of spices, large amounts of strong flavored malts, hefty hops schedules, and non-traditional ingredients make it fun!
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Old 02-25-2009, 07:15 AM   #102
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Do a forum search for autolysis. It takes longer than you think. I've had beers in the primary for up to 8 weeks with no detectable autolysis.
I have you beat here.

I forgot about a beer in a closet, and it sat for SEVEN MONTHS on the yeast cake.

It had other off flavors, as it was my last not-so-temperature-controlled beer, but there was zero autolysis flavor.
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Old 03-09-2009, 08:17 PM   #103
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I have you beat here.

I forgot about a beer in a closet, and it sat for SEVEN MONTHS on the yeast cake.

It had other off flavors, as it was my last not-so-temperature-controlled beer, but there was zero autolysis flavor.
I went between 12-18 months once. It didn't carb properly (I think I forgot the priming sugar), but other than that was perfectly fine.
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Old 03-13-2009, 12:30 AM   #104
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What about cold crashing your beer and dry hopping?

Do you crash first then dry hop?

Dry Hop then crash once the 10-14 days passes ?

OR cold Crash, Dry Hop, then Cold Crash Again?

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Old 03-13-2009, 01:48 AM   #105
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What about cold crashing your beer and dry hopping?

Do you crash first then dry hop?

Dry Hop then crash once the 10-14 days passes ?

OR cold Crash, Dry Hop, then Cold Crash Again?
Rack to secondary with gelatin. Wait 4-5 days for clarity. Dry hop for 5-7 days. Rack to keg and crash chill.
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Old 03-13-2009, 02:00 AM   #106
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English PLease.....lol.

But seriously, I dry hop in primary and willl not have a secondary carboy for about 2 months.

I also Bottle, dont have the cash for a kegging system so thats also not helpful either.

I appreciate the info but its just jibber jabber to me.

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Old 03-13-2009, 02:38 AM   #107
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Grim, once fermentation is complete, (or two weeks) dry hop in the primary for one week. Then cold crash for 3-4 days and rack to your bottling bucket.

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Old 03-13-2009, 04:01 PM   #108
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Quote:
Originally Posted by Grim_Ale View Post
What about cold crashing your beer and dry hopping?

Do you crash first then dry hop?

Dry Hop then crash once the 10-14 days passes ?

OR cold Crash, Dry Hop, then Cold Crash Again?
I dry hop and then cold crash everything.


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Old 03-25-2009, 03:43 AM   #109
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Great thread, thanks for all the tips guys..

Someone above suggested tipping the bottles over every couple of days to re-suspend the yeast. This seems to make alot of sense, kick those lazy buggers in the butt and force them to do their job. Haha..

Is there any reason this might be a bad idea? Provided of course you give the yeast enough time after the last shake to settle out and flocculate?

D

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Old 03-25-2009, 11:33 AM   #110
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Quote:
Originally Posted by CnnmnSchnpps View Post
Someone above suggested tipping the bottles over every couple of days to re-suspend the yeast. This seems to make alot of sense, kick those lazy buggers in the butt and force them to do their job. Haha..

Is there any reason this might be a bad idea? Provided of course you give the yeast enough time after the last shake to settle out and flocculate?
IMO if won't do any harm, but it won't help much either. Yeast that already floculated are clumped together and after shaking they will be back on the bottom within hour.

EDIT: I must disagree with myself, I've just read that Fix recommends rousing highly flocculant yeast, so it must work somehow...
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