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Old 01-17-2014, 12:47 PM   #51
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I just used a drill with a wisk for about 5 minutes then put into glass carboy and rocked back and forth on my knees for another 4-5 minutes.

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Old 01-17-2014, 01:00 PM   #52
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Then I don't know what to tell you. As I said, "hot alcohol" is usually characteristic of fusel alcohols, which are the product of fermenting too warm. I suppose it's possible your recipe was simply a little overweighted and resulted in more alcohol than intended, or your yeast fermented it down lower than expected (again, producing more alcohol), but it sounds like you did everything else correctly.

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Old 01-17-2014, 01:11 PM   #53
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Ya, it's very strange to me. I mean next brew I (pale ale) I guess I will try fermenting it in a fridge if I can make some room to ensure temp but I took beer temp after 34hrs in fermenter And was right around 62-63? I have yet to get a real aggressive fermentation so I'm wondering if that could be it?? I mean the airlock will very very slowly bubble and I usually leave on primary for just about 1 1/2 - 2 wks and then take three gravity reading to make sure fermentation is done, but could I just not be getting enough activity from the yeast to cause off flavors? My next brew I did order another packet of dry yeast, should I pitch both?

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Old 01-17-2014, 01:39 PM   #54
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Quote:
Originally Posted by jcs401 View Post
My next brew I did order another packet of dry yeast, should I pitch both?
Only if the calculations require it.

If I were you, I'd try brewing a nice, low-gravity ale without a lot of complexity. Put the fermenter in a swamp cooler and monitor the water bath temperature with a good thermometer. Calculate the correct amount of yeast to pitch (I use MrMalty), rehydrate properly, aerate thoroughly, and pitch. It sounds like you're already doing the main things correctly, I'm just wondering if doing a simplified recipe might help isolate the problem.
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Old 01-17-2014, 02:27 PM   #55
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Any suggestions on a nice simple recipe? Also I sanitize with tap water, I only use ro water for the wort and if I need to bring level up in carboy. Could that be an issue?? Gosh I really appreciate the help. If I didn't already have it kegged I would if lived to ship it to someone to distinguish exactly what the off flavor is!!

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Old 01-17-2014, 08:26 PM   #56
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imageuploadedbyhome-brew1389993788.894495.jpg

This is the partial mash Oake ale kit that I am planning on this weekend. Please when you can take a look and see if the yeast is ok(I purchased an extra pack in case). What's a good fermentation temp for this recipe and also and do's and don'ts or things to be careful with this pale ale? Went out today a purchased a fridge so I can monitor exact ferment temps so I can eliminate fermentation as a possibility to this not so great off flavor I continue to get. Please keep the advice coming!!
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Old 01-17-2014, 08:29 PM   #57
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Sorry I meant "pale ale kit"

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