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Old 08-28-2010, 03:27 AM   #211
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What yeast did you use?

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Old 08-28-2010, 01:08 PM   #212
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I brewed this about 2 months ago and just started drawing from the keg. The beer doesnt have much carmel taste and is not as sweet as sam adams o-fest (side by side comparison). I also am getting somewhat of a weird smell and taste. I cant really describe it other than it smells like my grandma's house. I know that when i brewed it i missed my mash temp and mashed at 150-152 (bad thermometer). I pitched on a yeast cake of S-04 and did primary for 2 weeks at 68F (hit 74F for about 6 hrs while i slept) and secondary for 4 weeks, keg for 3 weeks. Am i correct assuming the low mash would account for lack of malty carmel and sweetness? I do not understand the weird taste and smell however. I used about 75% RO and 25% hard tap water, ph 5.2 and batch sparge. O-Fest is my fav beer any help would be AMAZING!
My guess would be the combination of low mash temps (more ferment-able) and high ferment temps, the beer over attenuated. Did you take any gravity readings?
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Old 08-28-2010, 03:16 PM   #213
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Yes the OG was right on and the FG was 1.015 (little low). I was hoping that pitching on a yeast cake would compensate for the mistake of having the temp during ferm. get a little high but maybe that hurt it since there was so much yeast (i was bubbling like crazy about 1 hr after pitching). I will brew this again next weekend and was looking to using WLP007. I will aim extra high on my mash temp and i have since modified my swamp cooler so I should hopefully keep ferm temps down. Would I be better to error on the side of lower ferm temps that try and keep it right at 68F?

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Old 08-29-2010, 03:33 PM   #214
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Yes the OG was right on and the FG was 1.015 (little low). I was hoping that pitching on a yeast cake would compensate for the mistake of having the temp during ferm. get a little high but maybe that hurt it since there was so much yeast (i was bubbling like crazy about 1 hr after pitching). I will brew this again next weekend and was looking to using WLP007. I will aim extra high on my mash temp and i have since modified my swamp cooler so I should hopefully keep ferm temps down. Would I be better to error on the side of lower ferm temps that try and keep it right at 68F?
Yeah I would shoot for the low side of the temp range with a swamp cooler as they do have temp swings. I have used 007 @ 64 with good results.
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Old 09-01-2010, 10:47 PM   #215
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Bottled this on 8/13/10 after 4 weeks in the primary. It it awesome ! Thanks again BM.

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Old 09-02-2010, 12:47 PM   #216
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Brewed this last night, hit an OG of 1.053, and put it on top of the yeast cake for a two hearted clone (used US-04). This will be served at my wedding in October and I'm sure the guests will love it!

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Old 09-03-2010, 01:36 PM   #217
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I think mashing this at 156-158 was too warm......I brewed a version of this on Kolsch yeast finished at 1.022 and would not budge....gonna offer a keg up to our neighborhood labor day block party (on sunday) and maybe re-brew it on Monday..(mashing at 154) and dropping it right on a kolsch yeast cake

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Old 09-03-2010, 10:56 PM   #218
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Did you rehydrate the dry yeast or just pitch directly from the packet?

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Old 09-04-2010, 05:19 PM   #219
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it was on a full yeast cake

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Old 09-04-2010, 06:45 PM   #220
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When i brew this tomorrow, should i just pitch the packet of yeast on it, or should i rehydrate it first?

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