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Old 10-22-2012, 05:46 PM   #31
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belgian yeasts like heat, so if you can get it warmer than 66 you should do so. in fact, 66 has to be at the very low end of the yeast's range. now that the most active part of fermentation is over, you could ramp up well into the 70's. it'll help with attenuation. and as hogwash suggested, don't rack to secondary yet. i'd leave it in primary for a minimum of 3 weeks, longer won't hurt it. belgian yeasts can take their sweet time finishing off those last few gravity points.

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Old 10-22-2012, 06:58 PM   #32
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Have patience and you will be rewarded. Also, get that temp up!

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Old 10-28-2012, 08:30 PM   #33
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Friday measured gravity: 1.016

Also on Friday I finally found an aquarium heater and set up the water at 72. It has been at 72 ever since, although I'm not sure it will get any drier than that - I was expecting 1.017 according to the online calculators and BeerSmith. It smells and tastes heavenly, definitely clove and a bit of banana, but it is definitely green and a little yeasty & hoppy. I am hoping for good things in a couple of months, hopefully by xmastime. Until then I resolve not to worry!

I'm going to leave it on the cake for another week and then rack to secondary - that'll be three weeks. Should I keep it at 72 while it ages or does it matter at that point?

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Old 10-29-2012, 11:35 AM   #34
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Once it is finished fermenting, you don't need to keep it warm. The yeast cells like the heat so once they're done it is not needed.

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Old 11-05-2012, 03:07 AM   #35
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Update 11/3/2012: Racked to secondary. Beer is at 1.014, many complex flavors already after 3 weeks and I can tell it will be much better in a month or two when the hops wear down. Next batch I'll use about half as much hops.

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Old 11-12-2012, 06:27 AM   #36
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Update 11/11/2012: Quite clear and dark now. I may bottle it this week.

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Old 01-26-2013, 05:45 AM   #37
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Final update: it is pretty darn good, but still green. However, there is very little of it left, as my friends and brother have learned of its existence.

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