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Old 02-01-2013, 01:50 PM   #21
Shred
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No real signs of activity. The blow off is in a separate container with starsan. I'm going to take another hydrometer reading tonight.

If it hasn't improved, I guess I'll have no choice but to use a yeast starter.

Not looking like this one will be ready for St Patty's Day.



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Old 02-02-2013, 12:31 AM   #22
Shred
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Went to my LHBS today and chatted with the guys there. They were a bit stumped by this one as well, but our best guess is that the dark malt I used in addition to the stout kit has fewer fermentables than anticipated and/or my hydrometer could be off. I need to test it in plain water to tell for sure.

The fact that it doesn't taste at all sweet is really suspect.

As it stands now, I'll be bottling this tomorrow and using less priming sugar than I might otherwise use (on account of the starving champagne yeast getting pissed and trying to blow up all my bottles).



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On Tap: Any Day Session IPA

Primary 1: Hopamania (aka Hop Hogan) IIPA
Primary 2: Dolph 2014 Imperial Stout
Primary 3: "Strong, Dark & Stoopid 2014" Belgian Dark Strong
Primary 4: "Cirrhosis" 20% Barleywine
Secondary 1: Lambic-Style Sour Ale
Secondary 2: Empty

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Old 02-11-2013, 09:14 PM   #23
Shred
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So - I popped one of these in the fridge last night after a week of bottle conditioning. Despite, obviously, being premature, it has started to carb nicely and really tastes darn good for just 1 week. Not sure what the issue was, but it doesn't seem to be having a negative impact on the final product at all. It's got a nice rich color and all the mocha-goodness I was hoping for.

Can't wait to taste it again in a few weeks!

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On Tap: Any Day Session IPA

Primary 1: Hopamania (aka Hop Hogan) IIPA
Primary 2: Dolph 2014 Imperial Stout
Primary 3: "Strong, Dark & Stoopid 2014" Belgian Dark Strong
Primary 4: "Cirrhosis" 20% Barleywine
Secondary 1: Lambic-Style Sour Ale
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Old 02-13-2013, 10:17 PM   #24
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Hey Shred,

I'm glad to hear that your beer is tasting good after 1 week in the bottle. Did you check your hydrometer w/ water to check its calibration? What was your gravity when you bottled - did the champagne yeast help you out?

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Old 02-13-2013, 11:47 PM   #25
Shred
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I did test it in water and it read 1.000. The champagne yeast didn't seem to do much but also didn't hurt the flavor. The FG was 1.020. I guess it was just that the dark LME I used just wasn't as fermentable as I'd expected.



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On Tap: Any Day Session IPA

Primary 1: Hopamania (aka Hop Hogan) IIPA
Primary 2: Dolph 2014 Imperial Stout
Primary 3: "Strong, Dark & Stoopid 2014" Belgian Dark Strong
Primary 4: "Cirrhosis" 20% Barleywine
Secondary 1: Lambic-Style Sour Ale
Secondary 2: Empty

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