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Old 11-08-2012, 12:42 AM   #631
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Mashed a little lower in order to get a drier final beer - and the result has been very popular. Its an easy drinking English Pale Ale with nice honey aroma.
I mashed at 155. Pappers what do you think about ramping up the temp to 67.5 in 3 days? Would it help the beer or is it better to just leave it as it is.
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Old 11-08-2012, 01:02 AM   #632
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Well my OG was 1.066. How does this compare with what you all are getting? What kind of FG can I expect? Pitched the Windsor Ale yeast last night and it started bubbling this afternoon. Can't wait to try this stuff.
My oG was 1.064, but I estimated the pitch temp, so it could be a little higher or lower. I also let it spend the first 3 days in the garage in the mid fifties in an attempt to control ester production. I'll be moving it in tonight to finish up.
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Old 11-08-2012, 01:05 AM   #633
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My oG was 1.064, but I estimated the pitch temp, so it could be a little higher or lower. I also let it spend the first 3 days in the garage in the mid fifties in an attempt to control ester production. I'll be moving it in tonight to finish up.

What was your final gravity? Unless it's still fermenting. If it's done how did it turn out how do you like it?

Edit: Whoops should have read more carefully.
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Old 11-08-2012, 01:09 AM   #634
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I mashed at 155. Pappers what do you think about ramping up the temp to 67.5 in 3 days? Would it help the beer or is it better to just leave it as it is.
I sometimes will raise the temp towards the end of fermentation, but usually later than 3 days. 5 or 7dsyd. Whether that's optimal, I don't know, but my thought is that I'm helping the yeast in their clean up phase.
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Old 11-08-2012, 01:20 AM   #635
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What was your final gravity? Unless it's still fermenting. If it's done how did it turn out how do you like it?
I'm still fermenting, I just moved the fermenter into the house to let it it start warming up after 3 days at lager temp. The airlock slowed way down and I want to keep it from stalling out too early. I suspect that with the pound of honey we should still get decent attenuation with the Windsor yeast. I'll be happy to see it finish between 1.008 and 1.018. It seems like every beer I make with added sugar, I get freakishly high attenuation. That's great for some styles, but I would like to see a bit of residual sweetness with this ale. Hopefully, this notoriously low attenuating yeast will deliver.
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Old 11-08-2012, 01:27 AM   #636
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Nice. Yeah I've never brewed with honey and I hope that flavor comes through. I'm hoping for low to mid teens.

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Old 11-08-2012, 03:22 AM   #637
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I can vouch for Pappers' version. Sampled his last week. Very tasty brew!

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Old 11-08-2012, 03:24 AM   #638
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I can vouch for Pappers' version. Sampled his last week. Very tasty brew!
Hey thanks, glad you liked it. I love sharing beer!
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Old 11-08-2012, 05:07 AM   #639
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Wort temp is 62.8 I just checked it. good?
rockin'. pretty much perfect for this yeast. as mentioned above, after 3-4 days you should start to ramp it up, maybe hit 68-70, to get it to attenuate fully.
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What hops should I grow? Hop grower's comparison table. Looking for cheap honey?

Drinking: a farmhouse with ECY08 & brett blend
Fermenting: sour cherry mead, imperial chocolate stout and its not-so-small beer second runnings, our bruin & a few other sours
Aging: a bunch of belgian and soured stuff, and acerglyn.
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Old 11-08-2012, 01:26 PM   #640
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Yeast rafts, if that is what you are seeing, are normal. No 2 beers will ever ferment the same, even if you use the same recipe.

It is very doubtful that you got an infection from honey. Honey is a natural preservative. Jars of honey have been found in 3000 year old Egyptian tombs and they were still good.

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