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Old 11-21-2013, 04:46 PM   #11
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I didn't mean to worry you about temps. I place my fermentation jugs in a tub of water and add ice jugs to cool the water as the temps go up as fermentation takes place. So I have a crude temperature control but I can keep it under 70F but it may drop down to 60-65 F for a while which seems to stall this yeast strain. I have never had similar issues with safale-05 or other yeasts.

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Old 11-22-2013, 03:15 PM   #12
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Another Question. When I go to rack this to my secondary on Sunday, I won't disturb the krausen correct?

Thanks!

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Old 11-24-2013, 02:03 AM   #13
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Originally Posted by newbiewinemaker View Post
Another Question. When I go to rack this to my secondary on Sunday, I won't disturb the krausen correct?

Thanks!
I usually wait until the krausen falls out before I rack to secondary. I only rack to secondary if lagering, dry hopping, or additives. Otherwise I just let in sit in the primary fermenter for 2-3 weeks, then keg or bottle. I'm a fan of why risk oxygenation if you don't have to.
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Old 11-24-2013, 03:35 AM   #14
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I'm going to take a guess and say the Blue Moon spice pack consists of coriander and orange peel/zest

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Old 11-24-2013, 05:40 PM   #15
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Ok I was jw because the directions said to rack to secondary after 5-7 days but if that is not needed than I wont do it!

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Old 11-24-2013, 06:00 PM   #16
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Did you take an Original Gravity measure?
I wonder how well your conversion went during the making of the beer. It might have been that you didn't get a good conversion of the starches into sugar so you may not have hit your target Original Gravity. This is a very common all grain beginner problem (I have it 50% of the time).
That would explain why your beer bubbled for one day and then went still. Of course there are many other reasons too (aggressive yeast) so this is just speculation.

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Old 11-24-2013, 06:30 PM   #17
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I hit right on the mark what the direction stated at 1.053.

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