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Old 09-10-2012, 10:33 PM   #201
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Thanks ed!

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Old 09-10-2012, 10:37 PM   #202
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Pics alittle blurry but it came out great. Brewed june 9 and after primary had in my chest freezer for 2 months on gas. Its delicious! Nobody can tell its an ale as well. Repitched kolsch cake like you did and worked like a charm. Thanks for the reciepe.

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Old 09-14-2012, 08:24 PM   #203
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Brewed 10 gallons of this, and split it between Wyeast 2565 and S04. The S04 finished at 1.017, and the 2565 finished at just a hair above 1.010!!! Is that going to be too dry?

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Old 09-15-2012, 10:51 PM   #204
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Just finished kegging this. Split 10 gallons into 65/60F fermentation and 8 gallons at TX room temp 72-75.

I kegged:
5g of cold ferm
5g of warm ferm
3g of cold ferm

I oaked 4g of warm ferm + 1g of cold ferm blended
Ill keg the oak barrelled one in a week. This will net me three beers for our oktoberfest, and I plan on getting a 1/6 of live oak's oaktoberfest too

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Old 10-02-2012, 02:38 PM   #205
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This is beer after being brewed 12 days ago. I whipped it up quick for an octoberfest party. I used a big starter of wyeast american ale II that I got from a local micro-brewery. Just thought I would share. Thanks ed for the great beer!

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Old 10-09-2012, 08:48 PM   #206
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I'm planning on hosting a Post-Oktoberfest the first weekend of November. Slawre5, and anyone who's fermented for around 2 weeks have any recommendations or changes in yeast to speed up the process?

I'm a little late to the game but ready to play!
Thx

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Old 10-18-2012, 10:08 AM   #207
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Quick question. Any idea how this would go as a pumpkin beer? I got all the ingredients, started my yeast starter last night and am brewing this Saturday. Now I'm thinking I want a pumpkin ale for thanksgiving. Heaven forbid I brew 2 batches just have time limits.

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Old 10-19-2012, 04:33 PM   #208
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Quote:
Originally Posted by bdub03
I'm planning on hosting a Post-Oktoberfest the first weekend of November. Slawre5, and anyone who's fermented for around 2 weeks have any recommendations or changes in yeast to speed up the process?

I'm a little late to the game but ready to play!
Thx
Just use a high flocculating ale yeast with good attenuation. S-05, wlp001, 1056, etc. and make a BIG starter. Aerate well after cooling and you should be set.
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Old 10-20-2012, 11:19 PM   #209
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Just about to ferment my batch of this. Decided to make this a lager and altered the recipe just slightly to get into a Oktoberfest profile, same grains though just different weights slightly.

Using Wyeast 2633 and going to ferment around 50-52 F.

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Old 10-22-2012, 04:16 PM   #210
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Thanks for the killer recipe!! I was checking the carbonation last night for our Halloween party this coming Saturday and it was amazing! I'd put it up against the mass-produced stuff any day. I dropped the fermenting temp by 5 degrees a week for 4 weeks, then cold crashed it for a few days before kegging and it's crazy clear. It's been keg conditioning for about 4 weeks now.

I took some advise from another post and shook the carboys after about 10 days to try to get that krausen to fall, that did help a lot. Due to a bad thermometer I missed my OG by a bit (mash temp was way too low) but it finished nice at 1.013.

I'll have feedback from lots of friends after next weekend.

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