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Old 02-01-2013, 08:59 PM   #11
GeorgiaTiger
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I just stuck the fermenter in a large rubbermaid container and filled it with water that had a 54.6 temp. Dont have a strip on this carboy to see the temp, so Im just going to measure temp of water around it. Im sure the water will warm up to 58-60 or so which should lower the temp of the beer to mid 60's at least, I would think. Any thoughts on that?

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Old 02-01-2013, 09:10 PM   #12
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I used this yeast last Saturday. Lag was short and there was plenty of airlock activity within a few hours, which was vigorous for about two days, then slowed down and is non-existent now, 6 days later. The temperature was steady at around 63-64. I haven't taken a gravity reading yet, so I don't know if it's done or not, but I plan to leave it another week before doing anything else to it. I do 3 gallon batches and there's just enough headroom in the bucket, I didn't need a blowoff but had one on standby just in case.

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Old 02-01-2013, 09:28 PM   #13
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Originally Posted by GeorgiaTiger View Post
I just stuck the fermenter in a large rubbermaid container and filled it with water that had a 54.6 temp. Dont have a strip on this carboy to see the temp, so Im just going to measure temp of water around it. Im sure the water will warm up to 58-60 or so which should lower the temp of the beer to mid 60's at least, I would think. Any thoughts on that?
Should definitely work. Also, once most of the fermenation was done, i moved it to a warmer area (68 or so) and got a few more points out of it. I would definitely recommend doing that.
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Old 02-01-2013, 09:46 PM   #14
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Should definitely work. Also, once most of the fermenation was done, i moved it to a warmer area (68 or so) and got a few more points out of it. I would definitely recommend doing that.
good idea...will do.
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Old 02-01-2013, 11:24 PM   #15
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And of course (as you already know), leave it in primary at least 2-3 weeks. I found that this yeast takes a bit to clean up

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Old 02-01-2013, 11:24 PM   #16
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Oh yeah...i do 3 weeks minimum...

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Old 02-02-2013, 01:29 AM   #17
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Should definitely work. Also, once most of the fermenation was done, i moved it to a warmer area (68 or so) and got a few more points out of it. I would definitely recommend doing that.
+1. I like to start toward the low end of the temp range and slowly move up into the middle after the exponential growth phase has slacked off. That's when a digitally controlled fermentation chamber comes in quite handy.

Cooling your wort a bit lower (like 62-64*F) and pitching at that same low temp is something you may want to try as well.
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