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Old 03-07-2014, 11:19 PM   #11
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With what I've gathered so far, my current plan is to rely on the crystal malts, high mash temp and less attenuative, higher flocculating yeast to leave some sugars behind. My schedule for an average gravity ale would be about 14 days with no transfer, unless I'm dry hopping or adding fruit (I would imagine). Any thoughts on what kind of schedule would be good for this?

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Old 03-10-2014, 09:10 PM   #12
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Oh two or three weeks should be sufficient for most any ale to finish up. Do a pre and post gravity measurement with your hydrometer.

If you want to add fruit, add it after that.

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