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Old 04-24-2011, 07:42 AM   #21
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ok, so it's not altitude..
any other ideas of what could be causing my worts gravity to be a couple ticks less than what it 'should' be?

p.s. i give it plenty of attitude....



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Old 04-24-2011, 08:00 AM   #22
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Well this would explain why I boil below 200. All along I thought I had a crappy thermometer.
I guess I should have paid attention in high school. And college.



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Old 04-25-2011, 09:05 PM   #23
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All of these high elevations make my 2,600 feet really weak sauce.

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Old 01-06-2013, 02:56 AM   #24
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I'm searching the forum for some higher altitude brewing advice (I'm at 8750). I used to brew at sea level a million years ago and after that hiatus I am back at it. Twice now, using White Labs liquid yeast, I've had 4-7 day lag times for fermentation to start! I aerate well and pitch at appropriate temps, always warm my yeast several hours before & shake it like crazy too befor pitching ...any other high altitude brewers experienced this? (haven't had lags like this with dry yeast).

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Old 01-06-2013, 04:23 AM   #25
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Are you making a starter for your liquid yeast?

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Old 01-07-2013, 12:04 AM   #26
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There is a formula out there that will let you calculate the decrease in hop utilization due to altitude. Just in Denver alone, I lose 20% of my IBU's.

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Old 01-07-2013, 03:22 PM   #27
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Quote:
Originally Posted by Mb2658
Are you making a starter for your liquid yeast?
I haven't, guessing I'm needing to, is it normal for yeast to take longer to start at altitude? Should I start the yeast a few days in advance based on what I'm experiencing?
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Old 01-07-2013, 03:23 PM   #28
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Quote:
Originally Posted by tgmartin000
There is a formula out there that will let you calculate the decrease in hop utilization due to altitude. Just in Denver alone, I lose 20% of my IBU's.
That is really interesting, I've definitely noticed that I'm not getting the flavor I expected.
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Old 01-08-2013, 01:35 AM   #29
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Quote:
Originally Posted by abSchenk

I haven't, guessing I'm needing to, is it normal for yeast to take longer to start at altitude? Should I start the yeast a few days in advance based on what I'm experiencing?
You should make a starter regardless of altitude with liquid yeast. Make a starter next batch and watch how quickly it takes off.
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Old 01-08-2013, 02:18 AM   #30
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Quote:
Originally Posted by jhoyda

You should make a starter regardless of altitude with liquid yeast. Make a starter next batch and watch how quickly it takes off.
This.


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