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Old 04-19-2013, 02:35 AM   #1901
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Just tasted mine on day 10 of ferment. Gravity is near 1.010. The beer has a sharpness I don't care for. I hope it's the yeast.
Ok...I quoted myself. Raised the temp up to 70 to finish up strong- suddenly I'm not worried about the taste. Wow. Sippin a gennessy right now....gotta say, three crops is much smoother at day 12. Thanks muncher.
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Lagering:Kolsch, Dusseldorf alt
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Old 04-19-2013, 10:49 AM   #1902
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I brewed this Sunday and its still got krausen and fermenting like crazy. How is the gelatin used?

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Old 04-19-2013, 11:05 AM   #1903
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When I checked the gravity at Day 12 there was still krausen remnants, but by Day 14 it had completely fallen in. I know US-05 likes to hang around.

As far as gelatin, it is a clearing agent that you add to cold beer a few days before kegging or bottling. Here is a thread:
http://www.homebrewtalk.com/f13/how-...inings-129881/

and a youtube video:
https://www.youtube.com/watch?v=cYaVaCyT2yY

I cold crashed my beer for two days in primary, racked it to secondary on top of the gelatin, then put it back in my fridge for another two days and kegged. Some people add the gelatin directly to the keg and skip the secondary step all together. I had the extra carboy, space in my fridge, and the time so i figured I'd just get as much yeast removed from suspension as possible, and not have to worry about stirring it up if I needed to move the keg around later.

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Old 04-20-2013, 10:44 PM   #1904
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Has anyone tried adding in some hops at about 10 minutes ? I was thinking of chinook maybe an ounce since I like blondes that have been poured through whole leaf chinook .

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Old 04-21-2013, 09:47 PM   #1905
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Under $20 with yeast for a 5gallon batch! Substituting Crystal with Mt. Hood

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Old 04-22-2013, 03:23 AM   #1906
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Has anyone tried adding in some hops at about 10 minutes ? I was thinking of chinook maybe an ounce since I like blondes that have been poured through whole leaf chinook .
I'd be careful not to over hop this one. On one batch I tried an ounce of cascade at 60 minutes and the cascade's citrus note overwhelmed the little bit of malt in this one. My favorite with this recipe is to split one ounce of centennial over 60, 15 and 5 minutes to bring IBU to 19 - 20; a bit over the upper limit for this style, iirc.
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Old 04-26-2013, 05:53 PM   #1907
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Kegged this today after 3 weeks of lagering (couldn't wait any longer, needed to free up the keezer) The sample was most excellent! Can't wait to try it when it's carbed up

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Old 04-27-2013, 01:20 AM   #1908
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Brewed today with Willamette and Mount hood. Smelled,looked and tasted great. Now the wait begins.

Homebrewing will definitely teach patience.

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Old 04-29-2013, 01:30 PM   #1909
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has anyone tried a late edition of citra with this?

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Old 04-30-2013, 12:49 AM   #1910
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I've been wanting to brew this been out for a while and I finally brought up 9 gallons of it my ABV ended up at 6.1 which was a little high but um it's going to be awesome once is full of carbonated.

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-= Jason =-

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