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Old 11-09-2013, 05:07 PM   #11
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Mid 70's+ can bring on off flavors. Get it down to mid-60's & give it another week after FG is reached to clean up any by products of fermentation & settle out clear or slightly misty before packaging.

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Old 11-16-2013, 04:32 PM   #12
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It ended up calming down after a few days, pushed a bubble every few min, so I transferred the batch to secondary, brought the temp back up a point a day to 68, where it's sitting at right now, it bubbles once about every 5 min. When I transferred it into secondary my gravity was at 1.013. And it tasted really good, still a little sweet, but I think It'll be ok now.
I brewed my second Batch(Midwest cream ale) yesterday, I cooled that down to 61F, set my fermenting heater control to 64F and it's doing great, don't even need a blow off tube. I'm really happy with that batch.

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Old 11-16-2013, 07:43 PM   #13
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That's another by-product of brewing on the cooler end of a yeasts' sweet spot. Less violent initial fermentation where no blow off is usually needed. But the lil yeasties can fool us all once in a while.

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Old 11-17-2013, 02:24 AM   #14
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Quote:
Originally Posted by wstev View Post
I brewed my second Batch(Midwest cream ale) yesterday, I cooled that down to 61F, set my fermenting heater control to 64F and it's doing great, don't even need a blow off tube. I'm really happy with that batch.
You're getting the hang of it bro. 61*F ale pitch temp is golden. I promise that you will enjoy that second batch much better than the first.

A couple of tips for the future. Dry yeast doesn't need O2 added to the wort like liquid yeast (especially liquid lager yeast). It is processed with sterols that provide sufficient O2 through the initial stage. If you can get your hands on some dry yeast from Fermentis or Safale (which both come in 11g packets), use that instead of the Muntons. Rehydrate in warm tap water, attemperate to within 10*F of the wort, and you're good to go.

Kit instructions are sometimes very wrong, especially when it come to ferment temps. There's a world of difference between fermenting an ale at 64*F vs. 75*F. I suppose that they do that to encourage people to buy their kits thinking that they can make beer in their 75*F apartment closet for a couple weeks. I periodically talk with folks who have had those kinds of home brews. It's an uphill battle to convince them that, with the right techniques, you can actually make some really tasty stuff at home.
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