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Old 02-11-2013, 12:35 AM   #11
PrestonShed
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The majority of brewers have wives/girlfriends that think they are idiots for sniffing airlocks, admiring the clarity and color of a brew, getting excited when we hit our OG perfectly. But if we didn't do it then they wouldn't drink our lovely beer. We should be worshipped for our dedication. Lol

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Old 02-11-2013, 12:46 AM   #12
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My wife was just laughing her butt off to that

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Old 02-11-2013, 12:59 AM   #13
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1) 72 to 74 F seems high unless it's a Belgian yeast. The higher temperatures produce more yeast flavors (some undesirable) and fusel alcohols (headaches).

2) Whether you secondaryt or not, the latest wisdom is to keep the beer on the yeast for a few days after fermentation is complete to clean up some of the undesirable products such as diacetyl and acetaldehyde (butter and apple flavors). Just leave it 2 weeks before you do anything.

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Old 02-11-2013, 01:41 AM   #14
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The yeast used was safe ale us 05, package says 65-75 temp range. I had my primary covered with a bath towel but when it got 74 I removed the towel and its down to 71-72 now the room it's in has a temp of 64-65

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Old 02-11-2013, 01:42 AM   #15
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Quote:
Originally Posted by PrestonShed View Post
It's not a particularly scientific method but the general rule is to wait until the airlock slows to a few bubbles a minute....
This isn't true. Fermentation is only done when you take a sample reading with a hydrometer then another sample reading two or three days later. If the gravity is steady, you're able to rack if you want/add dry hops.
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Old 02-11-2013, 03:17 AM   #16
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However it calls for the beer to be racked before fermentation is complete

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Old 02-11-2013, 03:24 AM   #17
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Quote:
Originally Posted by ShinyBuddha

This isn't true. Fermentation is only done when you take a sample reading with a hydrometer then another sample reading two or three days later. If the gravity is steady, you're able to rack if you want/add dry hops.
Your totally correct but the aim was to rack before completing fermentation. So I was recommending a method for that, not for racking at completion of fermentation.
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