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Old 05-12-2009, 03:43 AM   #21
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try and get the temp down if you can -- put the carboy in a bigger container filled with cool water and some bottles full of frozen ice. you can get some off flavors if you ferment that high - it can taste "hot" or sometimes worse...

keep us posted and good luck.....

can you re-hash your hop schedule? I'm not sure what happens if you only add hops to one boil but then add wort from a couple other pots.

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Old 05-12-2009, 04:08 AM   #22
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the yeast (safale 05) says to ferment at up to 75 so I'm not too far off. I was able to put the carboy into my large pot with some cold water. but there isn't much room for water.... I did wrap the top of the carboy with cold, wet towels too. Hope that helps.

as for my hops. I boiled in two pots and each pot had a hop bag in each pot. Then both pots got poured into the carboy.

2 ounces of Crystal hops at 60 minutes. and I threw in about 1/4 ounce of Kent Goldings for the last ten minutes of the boil.

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Old 05-12-2009, 04:10 AM   #23
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sounds like your on the right track -- I'll be interested to see how this turns out -- you're gonna make beer!!

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Old 05-29-2009, 03:31 AM   #24
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Well.....

I put the beer into a secondary today. I probably should have done it sooner but life kinda got in the way.

I tasted the beer, it tastes really sweet. but my hydrometer reading says. (wait, I need help with this)
my reading looks like this picture.
http://www.fourthavenuebrew.com/imag...hydrometer.jpg

It started at 1.050 so I'm not real sure how to calculate what my alchohol percent is.

So, it tastes sweet but it clearly has fermented. Maybe the sweetness I'm tasting is really tannins or something else.

also, I should have added more hops.

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Old 05-29-2009, 10:01 AM   #25
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Looks like you're at 1.011 or so.....basically you're attenuated if you started out at 1.050. (I'm assuming that your hydrometer is at or close to its calibration temperature, usually 60°F.)

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Old 05-29-2009, 11:08 AM   #26
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1.050->1.011 should put you around 5.2% ABV

You're going to have some residual sweetness from using a full pound of Crystal 80l in a 3.5g batch.

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Old 05-29-2009, 06:40 PM   #27
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Should I try to dry hop to offset the sweetness or will it get better on it's own, with age/time?

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Old 07-02-2009, 07:03 PM   #28
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I bottled this on 6/7/09 and cracked one open yesterday. The beer is VERY pretty looking. Nice and clear, kind of a darker amber color.

However, the aftertaste is... not so good. I'm guessing it's tanins from me squeezing the bags of grains when I made the beer? I gave a sample to two friends and one noticed it a lot and the other didn't notice it at all. I could notice the odd after taste too.

Will this disapear over time at all or is it there to stay?

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