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Old 07-27-2009, 06:03 PM   #91
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Well 24 hours later it is down into the 70s. I am going to pitch at 65 so I stuck it in my fermentation fridge alongside it's chilled brother that has blown off like crazy and is already slowing down. Should be able to pitch tonight.

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Old 07-27-2009, 06:07 PM   #92
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I have been making my starter with the actual wort for the last few batches and works great. I don't have to chill the starter and decant, then warm back up etc... It also give me time to stabilize the fermentor at the right temp. No rushing involved.

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Old 07-28-2009, 02:33 PM   #93
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I transferred into a carboy, aerated and pitched the yeast last night before going to bed. It was fermenting happily at 65 when I got up this morning. There was quite a bit of break in the bottom of the keg, so I racked off the top of that and it was perfectly clear. There likely won't be anything to say till these are done and ready to drink, from this point forward I will be treating them exactly the same.

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Old 07-30-2009, 12:57 PM   #94
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/subscribe! I'm doing my first NC this weekend, if time and weather allows.

-Joe

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Old 07-30-2009, 01:00 PM   #95
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Originally Posted by nostalgia View Post
/subscribe! I'm doing my first NC this weekend, if time and weather allows.

-Joe
I am doing my 4th in a week or so, my Oktoberfest ale. Followed up shortly by my Holiday Ale and then...

I really need to catch up on brewing.

Should be doing a brewcast for most of them.
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Old 07-30-2009, 03:39 PM   #96
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I am doing my 4th in a week or so
Rookie I'm already up to my 8th no-chill. So far so good. Gonna do a massive cube hoped IPA soon.
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Old 07-30-2009, 03:51 PM   #97
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Just did a Belgian Honey Rye sorta thing last night. It was my second no chill.

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Old 07-30-2009, 08:34 PM   #98
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Just a quick report. The first no chill I did was fermented the next day by a friend. The second is still in the cube3 weeks later and the third has been in the cube one week. No sign of infection.

Last Sunday I made an 11 gallon batch of Fat tire clone. I fermented one half with 1272 american ale yeast. I am going to keep the other half until October when Wyeast comes out with the exact yeast. A good test....

Changed my whole brewing setup. THANK YOU!

David the happy Brewer

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Yellow beer (pale ale) in keg

Chocolate stout In keg

Front Porch Porter in keg

weat beer and fruit in the conical

IPA of some kind on Deck!


I get more out of it when I put more into it. :)

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Old 08-02-2009, 02:07 PM   #99
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I am interested in the side by side results of this too...I think I am going to order my cubes today. I have not been brewing as much lately due to time constraints, so if I could cut an hour out of the process it would really help me.

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Old 08-02-2009, 05:14 PM   #100
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I can report the Boddingtons clone I split with a new brewer.

My 1/2 was chilled and pitched with S-05. I just sprinkled it on. He took the cube the next day and sprinkled the same yeast on. I kegged mine, he bottled his. I tasted his yesterday. Its more bitter at the end of the glass than mine. Otherwise they taste the same. I dry hopped mine. Its been a month since we brewed it. Both are cloudy.

David

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Yellow beer (pale ale) in keg

Chocolate stout In keg

Front Porch Porter in keg

weat beer and fruit in the conical

IPA of some kind on Deck!


I get more out of it when I put more into it. :)

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