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Old 01-23-2013, 07:28 PM   #1
syn-ack
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Default Just brewed a Belgian White.

Ive got three questions so far...
1. I just brewed a Belgian White and my fg was 1.050 the target was 1.060 could this cause any problems?

2. What temp should my wert be stored at?

3. When Im done fermenting in my primary should I cold crash this beer, would it still maintain some murkiness or negatively impact the beer in some way?

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Old 01-23-2013, 07:33 PM   #2
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Quote:
Originally Posted by syn-ack View Post
Ive got three questions so far...
1. I just brewed a Belgian White and my fg was 1.050 the target was 1.060 could this cause any problems?

2. What temp should my wert be stored at?

3. When Im done fermenting in my primary should I cold crash this beer, would it still maintain some murkiness or negatively impact the beer in some way?
having an OG a bit lower than your target is not a huge problem but you have a fairly large discrepancy there. is this an extract, all grain, or partial mash? I ask because if it is an extract it is very easy to get false low readings if you didnt mix the concentrated wort properly with the added water. It's not a problem but could be the reason.

for fermentation temperature, sticking in the mid 60s is safe for most yeast but I emagine the yeast you are using has some information about what temps it operates ideally in so look it up online if you want to be exact.

you can cold crash but if you give your beer a little extra time in the fermenter you will get better results and you wont need to cold crash. you can if you want to though.
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Old 01-23-2013, 07:34 PM   #3
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Quote:
Originally Posted by syn-ack View Post
Ive got three questions so far...
1. I just brewed a Belgian White and my fg was 1.050 the target was 1.060 could this cause any problems?

2. What temp should my wert be stored at?

3. When Im done fermenting in my primary should I cold crash this beer, would it still maintain some murkiness or negatively impact the beer in some way?
What yeast did you use?

Did you use top off water?

What was the temp of the sample you checked?

Rick
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Old 01-23-2013, 08:06 PM   #4
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I checked the gravity at a temp somewhere between 60 -70 and its a partial mash recipe

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Old 01-23-2013, 08:31 PM   #5
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I checked the gravity at a temp somewhere between 60 -70 and its a partial mash recipe
Did you factor in any temp variation?

Did you use top off water?

Rick
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Old 01-23-2013, 10:24 PM   #6
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I added about 1 extra gallon of water on to make 5 gallons and my wert is currently 68-70 degrees is this ok its bubbling like crazy.

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Old 01-24-2013, 03:28 AM   #7
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You should be fine.

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