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Old 12-31-2012, 05:51 PM   #11
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I just read through your Kickstarter proposal and watched your video. It sounds like a great idea and you guys are both passionate about it. Congrats on having the guts to go out on your own. Good luck!
Thanks! Have you made the cali common yet?
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Old 01-01-2013, 03:00 AM   #12
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Thanks! Have you made the cali common yet?
That's on tomorrow schedule! A good way to spend a day off of work, if you ask me.
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Old 01-02-2013, 01:24 AM   #13
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I brewed this up today. Things didn't go exactly as planned, but everything was fine in the end. I opted to mash for 90 minutes at 145F to get a more fermentable mash. I didn't account for an increase in efficiency, so I ended up with about a 78% conversion rate rather than the expected 75%. I figured I would just let it ride rather than trying to compensate. With a frigid wind blowing across the top of my boiling pot for most of the day, my boil off rater was much slower than normal, so over the course of a 90 minute boil I had an extra 0.5 gallons of wort. I planned for 5.5 gallons of wort with an O.G. of 1.052 and 40 IBUs, and ended up with 6.0 gallons of wort with an O.G. of 1.050 and 36 IBUs. Not what I planned, but still within spec. Now just to wait and see where the F.G. lands! Thanks all for your help. I'll post in about two weeks when I transfer to the secondary and take a sample.

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Old 01-02-2013, 09:10 AM   #14
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Sounds like it went well 78% is not bad for a 75% target. It's likely with a 90 minuite mash that you had 100% conversion. The efficeny is 78% because some sugars are tied up in the grain.

For details see this:
http://woodlandbrew.blogspot.com/201...ore-sugar.html

Or watch this:

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Old 01-05-2013, 08:27 PM   #15
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I'm interested to see how you do. I brewed a similar recipe (Jamil's) at 150 for 70 mins and followed his advice to pitch wyeast 2112 CA lager at 58 degrees and then (I'm using fermentation chamber) slowly ramp I up to 65 over the course of about 10 days. I also had 78% efficiency but had planned for 70% so my OG was too high at 1.061. 10 days into primary ferment and at 65 degrees I was at 1.025 (uggh). I increased to 66, gently roused the yeast. Today at 15 days it was about 1.020 (another uggh). Roused again and I'm raising to the top end of the recommended wyeast temp of 68 and will give it another week. I'm guessing I can't get to 1.014 for style but still too sweet at 1.020.

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Old 01-05-2013, 08:42 PM   #16
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I'm interested to see how you do. I brewed a similar recipe (Jamil's) at 150 for 70 mins and followed his advice to pitch wyeast 2112 CA lager at 58 degrees and then (I'm using fermentation chamber) slowly ramp I up to 65 over the course of about 10 days. I also had 78% efficiency but had planned for 70% so my OG was too high at 1.061. 10 days into primary ferment and at 65 degrees I was at 1.025 (uggh). I increased to 66, gently roused the yeast. Today at 15 days it was about 1.020 (another uggh). Roused again and I'm raising to the top end of the recommended wyeast temp of 68 and will give it another week. I'm guessing I can't get to 1.014 for style but still too sweet at 1.020.
Plotting your SG it looks like a normal logrithmic fermentation, albitit a slow one. Based on your measurements I bet it will finish on 1/13 at a final gravity of 1.016.

http://woodlandbrew.blogspot.com/201...tion-time.html
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Old 01-06-2013, 01:32 PM   #17
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Originally Posted by jdavisesq View Post
I'm interested to see how you do. I brewed a similar recipe (Jamil's) at 150 for 70 mins and followed his advice to pitch wyeast 2112 CA lager at 58 degrees and then (I'm using fermentation chamber) slowly ramp I up to 65 over the course of about 10 days. I also had 78% efficiency but had planned for 70% so my OG was too high at 1.061. 10 days into primary ferment and at 65 degrees I was at 1.025 (uggh). I increased to 66, gently roused the yeast. Today at 15 days it was about 1.020 (another uggh). Roused again and I'm raising to the top end of the recommended wyeast temp of 68 and will give it another week. I'm guessing I can't get to 1.014 for style but still too sweet at 1.020.
I recently moved, and I wasn't able to take my old fermentation fridge with me, so, unfortunately, I'm at the mercy of the ambient temperature in my basement which is currently 62F. It's still fermenting at more than a bubble a second after 5 days. I plan on taking a reading once thing slow down a little more. I also found out that I may have had a thermometer calibration issue when setting up my mash. I used two different thermometers, and I need to figure out which is correct. I was either at 145F for 90 minutes or 152F for 90 minutes... I guess only time will tell with what happens during fermentation. I know it's not stylistically accurate, but you may want to consider tossing in another yeast to ferment it down those last few points if you're still higher than you would like.
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Old 01-06-2013, 11:44 PM   #18
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Good news on the mash temp. I used one thermometer to measure the strike water and another that I stuck in the mash tun after the water was added and let it in there for the duration of the mash. When I pulled it out, it read 152F, not the 145F I was shooting for. Not great, but it wouldn't have been the end of the world either. I just calibrated both thermometers with ice water and used an infrared thermometer as a third measurement. The thermometer used for the strike water and the infrared thermometer both read 28F. The thermometer used in the mash read 35F. Exactly 7F apart which means my mash was spot on at 145F.

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Old 01-07-2013, 02:47 AM   #19
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I took a reading this evening, as the bubbling is beginning to slow. I'm down to 1.019 after 5 days. There's a bubble about once every 3 or 4 seconds now.

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Old 01-07-2013, 11:29 AM   #20
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Good news on the mash temp. I used one thermometer to measure the strike water and another that I stuck in the mash tun after the water was added and let it in there for the duration of the mash. When I pulled it out, it read 152F, not the 145F I was shooting for. Not great, but it wouldn't have been the end of the world either. I just calibrated both thermometers with ice water and used an infrared thermometer as a third measurement. The thermometer used for the strike water and the infrared thermometer both read 28F. The thermometer used in the mash read 35F. Exactly 7F apart which means my mash was spot on at 145F.
Temperature deviation at freezing isn't always a good indicator of temperature deviation at mash temps. I measures the compensation factors for a new thermometer recently and it measured 1 degree high at freezing and 2 degrees high at boiling. You might want to measure them at boiling to make sure it all follows what you expect. If you want to get even closer you can interpolate the correction factors.
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