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Old 08-24-2012, 09:58 PM   #61
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Gently rocking the fermenter from one side side to the other, in order to cause a little bit of liquid movement inside, which can be enough to break surface tension that might still be holding the kreusen up on top of the wort..

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Old 08-25-2012, 09:19 PM   #62
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I brewed this Wednesday night, and today (Saturday) its down to 1.011 with no krausen and limited airlock activity! Has anyone else seen it ferment this quick? I did my best to keep it cool but I could only do 70 during fermentation. It's at 68 now. Sample tastes great. Not as fruity as I expected from the higher temps.

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Old 08-26-2012, 11:03 PM   #63
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Brewed this today.....added some flaked wheat to the mash just because I had some (1/2 pound)....also used Williemtte for he final hop addition since it was only a 1/4 oz.

OG was 1..060 pretty stoked about the that! (means my efficiency was about 80-85% )

pH of mash was right at 5.8....

Hit all the numbers I was looking for....pitched White Lab German Ale/Kolsh Yeast @ 68* Fermenting at 68*

Hoping this turns out great to take to an Oktoberfest in early October

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Old 08-29-2012, 11:26 AM   #64
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Fermenting away starting the 3rd day...about 3" of kraeusen...seems to be getting along nicely! Can't wait for a taste!

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Old 09-06-2012, 12:02 PM   #65
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Brewed back on 08/26...took my first hydro readings last night since the kraeusen had fallen....Down to 1.030....beer is clearing but still kinda cloudy...gonna let it sit for another week, should get down to the estimated 1.015....

But damn was the hydro sample tasty.

Just did some reading about White Lab German Ale/Kolsh Yeast (what I used) and I think I'm fermenting to cold. When I took the temp on my hydro sample it was 59* need to get up back up to ~65 to finish out I think.

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Old 09-13-2012, 01:08 PM   #66
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down to 1.015 kegging tonight I hope!

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Old 09-13-2012, 07:30 PM   #67
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Quote:
Originally Posted by knuckleheadbrewing View Post
down to 1.015 kegging tonight I hope!
Are you going to do the set & forget method of carbing? Can't wait to read your tasting notes before giving this a try.
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Old 09-17-2012, 01:33 PM   #68
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I have been just priming my kegs with Dextrose and lettting them sit for 2 weeks....

But when I force carb I go 30psi for 36 hours, then down to serving (10psi)....takes about 5 days to be perfect.

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Old 10-04-2012, 08:59 PM   #69
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drinking one of these now....and WOW!!! Good stuff!!!

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Old 10-21-2012, 06:49 PM   #70
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Mashed in on this one... had to tweak the recipe a little bit due to what I had on hand... Only had 2.75# of Munich left, and instead of using the german hops, I substituted Liberty 3%AA - 1.5oz, 0.5, 0.5 respectively. Also I don't have Kolsch yeast on hand but I have a big washed jug of Wyeast 1010 American Wheat that I think will sub nicely. 3 more weeks till I get to drink this.... :-)

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