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Old 06-03-2012, 07:59 PM   #101
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Liking the looks of this. Think i'm going to try a scaled down version to see how I like it, then tweak the recipe from there.

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Old 06-03-2012, 11:44 PM   #102
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well got mine going 2 days ago, no airlock activity whatsoever.. but the yeast the guy sold me was expired (dry nottinghams) by about 2 years... what should I do no, pitch some newer stuff? (I happen to have picked up some ec118 but its a beast and eats ALL the sugars....)

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Old 06-04-2012, 01:13 AM   #103
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It's growing more tart each day in the bottle - I didn't expect that. It's not bad but I definitely noticed a difference from 2 days ago. I'm still waiting for the carb to kick in a bit more and may need to move to a warmer location perhaps. There is some, but it's not much.

Has anyone else noticed a difference in the tartness? I'm assuming the yeasties are still workin' their magic - just not as quickly as I was expecting.

The tart isn't bad - just unexpected. My SWMBO noticed it as well tonight when we tested the next bottle for carb level.

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Old 06-04-2012, 01:39 AM   #104
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Quote:
Originally Posted by nsh22 View Post
well got mine going 2 days ago, no airlock activity whatsoever.. but the yeast the guy sold me was expired (dry nottinghams) by about 2 years... what should I do no, pitch some newer stuff? (I happen to have picked up some ec118 but its a beast and eats ALL the sugars....)
I assume you just pitched the yeast and forwent the starter. Give it a week or so, there still may be some viable yeast. There shouldn't be too many bad things in store bought juice too leave it that long.

You can stabilize or pasteurize and back sweeten if you use the EC.
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Old 06-05-2012, 10:14 PM   #105
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added 5g of hydrated ec1118 last night. in under 24 hours it knocked it from 1.065 to 1.045. this yeast amazes me. hopefully after I rack and stabilize it will clear.

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Old 06-09-2012, 11:37 PM   #106
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I kegged my first batch of this recipe today.......All I can say is AMAZING. As I handed my swmbo a taste sample I said "I don't think this will last long." She was in agreement. I bottled a couple of 6er's in case I choose to enter in a competition.

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Old 06-09-2012, 11:49 PM   #107
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just brewed up about 2.75 gallons of this today, its in the carboy waiting on the yeasties to do their magic. the swmbo is anxiously awaiting the results

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Old 06-10-2012, 12:13 AM   #108
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That sounds like some delicious brew.

What is the recipe you guys used to make that?

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Old 06-10-2012, 12:21 AM   #109
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.

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Old 06-10-2012, 01:31 AM   #110
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the recipe in post #1

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