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Old 10-31-2013, 05:57 PM   #31
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Mash temp.:
1.155 F. 60 minutes
2. 170 sparge 45 minutes

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Old 10-31-2013, 06:00 PM   #32
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Ahh...ok. With 2 lbs of crystal malt plus a 1/2 lb of Lactose, that's right about what I'd expect. What was the mash temp?
+1, I'd say it's probably done. That FG is about where you want to be with a milk stout. Also, raspberry puree has a lot of sugar in it so however much you add to the beer now will need to ferment out before you bottle it.
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Old 10-31-2013, 06:04 PM   #33
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Soooooo, how do I do that? More yeast?

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Old 10-31-2013, 06:08 PM   #34
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Soooooo, how do I do that? More yeast?
Nope. Rack into secondary on top of the puree. There will be plenty of yeast still in suspension. They've eaten all the malt sugars they're going to, but they'll have no problem with simpler fruit sugars.
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Old 10-31-2013, 06:08 PM   #35
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Soooooo, how do I do that? More yeast?
No there should plenty of yeast in there to ferment it. You just need to give it enough time. I'd say a week will probably be enough. But the best way to know for sure if something is done fermenting is if you get consistent hydrometer readings over the course of a few days.
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Old 10-31-2013, 06:14 PM   #36
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Awesome, thanks guys. Really helpful and educational. I truly appreciate everything.

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Old 10-31-2013, 06:15 PM   #37
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Sure, no problem! Anything I can do to advance the cause of homebrewing!

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