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Old 10-12-2011, 07:56 PM   #181
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Originally Posted by bknifefight View Post
It wouldn't fit to style to dry hop but if you think it would help the beer, go for it. If I were you, I wouldn't judge the beer until it's been bottled for a few weeks and carbonated.
Thanks, agreed. But, the fruity nose is way out of character for the style, as would be a hoppy one.

It's in the keg now for a little over a week at 45F. I plan to keep it there for a month or two to see if it changes. Will let folks know. Thanks for all of the feedback. Cheers, Jbrew
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Old 10-12-2011, 08:00 PM   #182
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Oh, one more thing. I sent a note to Wyeast with a description of my mash, hop and fermentation schedules. Below is the response I got back (quickly too).

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I think the fermentation temp should be lowered. I think this was the main reason for the beer being more fruity that you wanted. Also, I would look in the future at making a larger starter (~2 L) and fermenting around 55oF if you brew this beer again with that strain.

Let me know if you have other questions.
The lower temp, in retrospect, makes a lot of sense. As does the larger starter since we're basically brewing it like a lager. If you recall, my starter was 1 liter.

Live, learn and brew on!

Cheers, Jbrew.
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Old 10-24-2011, 12:06 AM   #183
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I brewed this, bottled and served at a party last night. It was malty and delicious, everyone loved it. Thank you!

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Old 11-01-2011, 12:14 AM   #184
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Brewing second time today...Halloween 2011.

Wooooooooooooo scary 90m boil

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FERMENTER 1 EMTY
FERMENTER 2 EMPTY
SECONDARY

KEG 1: (ON TAP) Waldo Lake Amber
KEG 2 :(ON TAP) Imperial Stout
KEG 3: (ON TAP) Irish Red Ale [COLOR="Blue"]
KEG 4:(On Tap) Centennial Blonde
KEG 5: Creamy Bikini
KEG 6:

On deck:
Vanilla Bourbon Porter (for this winter)
Ed Worts Oktoberfest with Kolsh yeast Yummmy
Yooper Stone Ruination IPA
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Old 01-16-2012, 03:59 PM   #185
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5.5 gallons brewed up and in the primary! Can't wait for the yeasties to do their thang.

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Old 01-30-2012, 11:03 PM   #186
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Sorry if I'm missing it, but is this a 60 or 90 minute boil?

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Old 02-14-2012, 10:18 PM   #187
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Lazarous -

It's a 90 minute mash and a 70 minute boil.

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Old 04-02-2012, 04:19 PM   #188
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If I brew this this weekend, ferment it out, and rack it to kegs onto corn sugar and stick the kegs in a closet till Oct will it be okay?

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Old 07-06-2012, 05:34 PM   #189
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Excited to give this a try for this year's party!! This will be my second AG BIAG batch, Bee Cave Kolsch was #1 so I'm happy I can use the yeast I washed from that batch. I'm a little nervous as my first batch efficiency was only in the 65% neighborhood.

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Old 07-09-2012, 01:48 PM   #190
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Default Fermentation Temp


So what is the general consensus on the fermentation temp for WLP029? Is fermenting at 60 for the entire time the best method or at 65 for a week and then 60 for the rest of the ferment?

I will be brewing this in 1 week and will be making a 2 liter starter and just trying to nail down what temp I'm going to set it to. Thanks!

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