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Old 06-07-2012, 10:07 PM   #11
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Yea, I'm done with the first step and cold crashing to decant so I can step again tomorrow so I hit the estimated 300+B cells yeastcalc got me to so is should be good for another cold crash,decant for Sunday

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Old 06-08-2012, 02:57 PM   #12
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Yea, I'm done with the first step and cold crashing to decant so I can step again tomorrow so I hit the estimated 300+B cells yeastcalc got me to so is should be good for another cold crash,decant for Sunday
Yeah, you'll be just fine! I used a 2L starter (beer smith estimated ~195 billion cells) for my APA I just brewed, 5 gal 1.052.
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Old 06-12-2012, 12:46 PM   #13
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So as an update, the beer was brewed on Sunday, sweltering day! Everything went great, all numbers were hit spot on and the yeast was pitched at 62, placed the vessel in just a water bath and free rose to a stable 64 where it is bubbling away like a rocket ship with a blow off tube. Fermentation took off pretty quick with the appropriate starter and is still going strong. As things slow down I am going to remove it from the water bath and let rise to 68 and hold there until completion. Psyched for this one!

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Old 06-15-2012, 05:45 PM   #14
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Should I cold crash my ipa, I used the 1318 and there is still a thick krausen on top, I read on here that is all wont settel out but will this help some of it clear before i rack it off the cake, thanks

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Old 06-15-2012, 06:57 PM   #15
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Should I cold crash my ipa, I used the 1318 and there is still a thick krausen on top, I read on here that is all wont settel out but will this help some of it clear before i rack it off the cake, thanks
IME, it'll settle out, but it takes time. What I usually do is gently try to loosen the dough layer by gently moving the carboy, that combined with a ~few degree temp drop should help.
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can i drink this? I mean. Im gunna. But is it fine?
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Old 06-15-2012, 07:59 PM   #16
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Why worry about the krausen at 5-6 days?

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Old 06-16-2012, 02:14 PM   #17
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Why worry about the krausen at 5-6 days?
Meaning what exaclty
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Old 06-16-2012, 02:22 PM   #18
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Meaning what exaclty
I just realized, you're just a week into this brew? When I've gotten that dough layer, it sits up there for a week or so after FG is reached. Make sure your beer's done before cold crashing.
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Old 06-17-2012, 06:33 PM   #19
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WY1968 can finish fast in a controlled mid/high 60's primary and Krausen drop in a few days. Am fermenting a bitter now where that happened. I wouldn't even check gravity for 2 weeks from pitching or cold crash before 4 weeks from pitching. Those are just personal preferences/habits.

I have no experience with the other yeast strain mentioned in this thread.

Cold crashing helps any sediment on the surface fall to the bottom but will prematurely stop an unfinished fermentation.

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