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Old 02-07-2014, 04:37 PM   #1
klaggy
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Default German alt with white labs Dusseldorf alt yeast

Ok my 3rd batch and paid more attention to temps and aeration wow talk about fermentation going off like a bomb 12hrs later.
Details German alt with wlp0036 I believe Dusseldorf alt yeast OG 1052 temp pitched at 75 f and held till fermentation started 7 hrs brought temp over the course of a day down to 60-62 f and will be there for 2 weeks,,,,,, then up to 65 for a week then d rest as a matter of habit regardless of detection of diacytl.... Then to bottling for conditioning 2-4 weeks at room temps then to lager for same period at 40's

Is this a good schedule or not please correct me if I'm off a bit..... I figure it will follow similar to my kolsch


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Old 02-07-2014, 04:45 PM   #2
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I must say looks like chocolate milk.... Hope it doesn't taste like coco lol


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Old 02-07-2014, 07:34 PM   #3
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unless you have a way to lager before bottling, looks good to me. I just did a 1.052 WLP036 Duss Alt too. Went off like a shot. I had full krausen around 12 hours dropped and was finished fermenting by 36 hours. I will be kegging on Saturday after 3 weeks on primary and lagering in kegerator for 4-8wks.

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Old 02-07-2014, 07:41 PM   #4
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Quote:
Originally Posted by klaggy View Post
later.
Details German alt with wlp0036 I believe Dusseldorf alt yeast OG 1052 temp pitched at 75 f and held till fermentation started 7 hrs brought temp over the course of a day down to 60-62 f
Is there a particular reason that you pitched so warm and left it there until you saw activity? This is a style in which you are seeking a very clean (almost lager-like) ferment. That would have been better accomplished by pitching the correct cell count into 60*F wort and then following the profile you described (which is otherwise fine).
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Old 02-07-2014, 08:37 PM   #5
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No other reason other than what instructions on vile called for.... It was down to 62 by the end of the day less than 12 hrs later.....


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Old 02-07-2014, 08:39 PM   #6
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unless you have a way to lager before bottling, looks good to me. I just did a 1.052 WLP036 Duss Alt too. Went off like a shot. I had full krausen around 12 hours dropped and was finished fermenting by 36 hours. I will be kegging on Saturday after 3 weeks on primary and lagering in kegerator for 4-8wks.

I do have 2 smaller vessels to lager in so I could change up on that



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Old 02-27-2014, 06:35 AM   #7
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Well shoot my FG didn't hit my target of 1.014-1.012 It ended at 1.020.
I didn't realize that my volume was short in the first place I think...... I transferred to a bucket to start conditioning for bottling and saw that I am about 3.75 gallons instead of around 4.5 gallons..... Could that affect OG and ultimately my FG?

This was an extract kit for NB with 6 lbs Munich malt syrup and 1 lbs of Amber DME with steeping grains about a pound I believe of weyermann caramunich II..... I am tending to leave it be since it is nearly there...... No starter on this one yeast stated above


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