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Old 07-19-2011, 01:49 PM   #971
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I used the same 2 row count as the original recipe, but 1/2 the flakes corn, and 1 pound of minute rice.

Starter was: 2/3 cup of DME w 4 cups of water w/ 1056 American Ale WYeast. I shook this up for a long time and got a real strong fermentation for the first 4-5 days. I'm not sure if I'm not getting enough O2. I'm thinking about getting a pump to get better O2. Any ideas on why this stopped at 1.016 and not 1.005?

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Old 07-19-2011, 01:51 PM   #972
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Oh, fermentation temp was 68 for entire time(air conditioner).

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Old 07-19-2011, 03:31 PM   #973
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Originally Posted by Slipperys View Post
I used the same 2 row count as the original recipe, but 1/2 the flakes corn, and 1 pound of minute rice.

Starter was: 2/3 cup of DME w 4 cups of water w/ 1056 American Ale WYeast. I shook this up for a long time and got a real strong fermentation for the first 4-5 days. I'm not sure if I'm not getting enough O2. I'm thinking about getting a pump to get better O2. Any ideas on why this stopped at 1.016 and not 1.005?
What temp did you mash? If you mashed at a higher temp you may have some long chains that the yeast can't use. You might try some amylase enzyme or beano, it has worked for me a few times.
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Old 07-19-2011, 03:40 PM   #974
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Mashed at 152 for 90 minutes.

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Old 07-19-2011, 06:37 PM   #975
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I racked to a keg after a couple days from adding gelatin. Extremely clear but i think I have chill haze. What did i do wrong to cause the chill haze? I didn't do a mash out, would that have prevented it?

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Old 07-19-2011, 06:38 PM   #976
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Quote:
Originally Posted by rod734 View Post
What temp did you mash? If you mashed at a higher temp you may have some long chains that the yeast can't use. You might try some amylase enzyme or beano, it has worked for me a few times.
Mine started at 1.052 and finished at 1.009
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Old 07-19-2011, 06:53 PM   #977
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I racked to a keg after a couple days from adding gelatin. Extremely clear but i think I have chill haze. What did i do wrong to cause the chill haze? I didn't do a mash out, would that have prevented it?
Are you sure it's not just stuff settling out in the keg? I generally expect the first several pints from the keg to be hazy. Boil hard, chill quickly, use Irish moss or Whitlfloc. That's how I combat chill haze.
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Old 07-19-2011, 08:16 PM   #978
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I racked to a keg after a couple days from adding gelatin. Extremely clear but i think I have chill haze. What did i do wrong to cause the chill haze? I didn't do a mash out, would that have prevented it?
Give it a few days in the keg. Chill haze will pass as the remaining protein solids settle out and compact on the bottom of the keg.

Always a good idea to make sure your dip tube is off the bottom of the keg by 1/2 inch. If it's a bent tube, just give it a sharper bend. If it's straight, cut off 1/4 inch or so.

You don't want that dip tube sitting in that last bit of sediment at the bottom of the keg.
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Old 07-20-2011, 10:49 AM   #979
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It's been 3 days after I transferred it into the secondary with the gelatin and it's still got the chill haze. This happened to my last beer too. I really wonder if it's from not mashing out. A club member once told me that every time he doesn't mash out he has a cloudy beer.

However, thanks for all your comments.

My mash temp was consistent at 152.

On another note, I force carbed this at 30 psi @ 33 degrees for 36 hours and it's right where I need it.

So what are the tasting notes on this?

This is what I have found:

-At the beginning there is very little flavor
-Midway you start to get the flavor and it sure does taste like a cream ale. Just a very slight hint of sweetness and then a little bitterness.
-Finishes very strong and dry. Lots of flavor at the end. Really does remind me of a bud light but better.

Very good beer for summer.

About the taste notes, am I correct to say that it doesn't start off with any flavor? I wonder if i should be drinking this at a higher temp like around 45 degrees?

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Old 07-20-2011, 09:03 PM   #980
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I thiefed a sample from mine last night, 8 days in to primary fermentation. Gravity down to 1.010, and still fermenting. I get a lot of corn in the flavor. Nice bitterness level for the BMC crowd. Still have about 5 points to go before she's done. Tastes a lot like corn flakes to me

Granted, I was drinking a warm flat sample that wasn't done fermenting.

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