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Old 07-28-2008, 02:36 AM   #1
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Default What's up with THIS photo - never saw THAT before

OK - I did a few things different today tryitn to get that cold break faster.

The things I did different was I used Whirlfloc for the 1st time - I also deluted with 34 degree water - about 2.5 gallons.

The temp went from 200 to 66 in ABOUT 20 minutes.

HOWEVER - this is the results - I'm wondering if I messed up the recipe (looking back I can't see anything).

Comments?? The OG is way high which did not surprise me looking at the carboy.




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Old 07-28-2008, 02:37 AM   #2
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That my friend is perfection.

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Old 07-28-2008, 02:38 AM   #3
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That's perfectly normal-- it's just the break settling. It will compact more over time.

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Old 07-28-2008, 02:38 AM   #4
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thats beautiful! nice job!

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Old 07-28-2008, 02:45 AM   #5
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OH - well - Im not sure if I'm happy for NOW or sad for the ones that came before this LOL

Thanks

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Old 07-28-2008, 02:57 AM   #6
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I nearly shat my pants the first time I had a beer look like that in the carboy. I thought I F'ed up something, too. Turns out my brewing process was just getting better.

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Old 07-28-2008, 03:02 AM   #7
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I was wondering about his for extract brewing - is it ok to cool the dilution water, like Grinder did, to get to a lower pitching temp faster? My friend and I are doing extract brews, usually 2.5 gallon brews. can we add cold water to the carboy and then pitch yeast?

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Old 07-28-2008, 03:06 AM   #8
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Beautiful cold break! Nice. You'll have a super clear beer for sure!

You CAN definitely add cold water to the carboy to cool the wort faster, but you still have to cool the wort to under 90 degrees before you pour it into the carboy. I'd cool the wort, then put it in the carboy, then top off with cold water. Do it slowly, so you don't overchill the wort (that happened to me!).

You don't want to pour hot wort into the carboy- first of all, there's the real risk of cracking and breaking the carboy by pouring hot wort into it, and there are some other possible risks.

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Old 07-28-2008, 03:10 AM   #9
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I was at 100 when I poured the 34 degree water.

I STILL am worried about the 1.072 OG Not shere where THAT came from!

Stirring really helped cooling the beer in ice water bath.

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Bottled! Award winning East India Porter, Oatmeal Stout, Milk Stout, Saison fermenting at a nice controlled 85 degrees (up from 70) as it should be - weird isn't it.

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Old 07-28-2008, 03:18 AM   #10
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Yeah, looks good. You did good.

Always scary the first time.

Cover that thing..........light is bad.

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