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Old 01-27-2014, 09:12 PM   #81
adrock430
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It'll clear in three days, or you could lager wo gelatin for two weeks

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Old 01-27-2014, 09:28 PM   #82
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Kegging or bottling? Two weeks is plenty, one week and you should be fine.

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Old 01-28-2014, 01:59 AM   #83
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Thanks, I'm going to keg it. I'll give a solid week at 50°.

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Old 03-06-2014, 02:09 PM   #84
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Quote:
Originally Posted by DRonco View Post
A buddy and i brewed this exactly one week ago. Everything went as planned. I pitched a one liter starter of wy1007 into about 68° / 1.045 wort. It fermented like a badass for several days at 64°. Upon opening the fermenter for a gravity reading today, I found it like this. It appears from the ring that the cap has fallen back but yet there's still this layer on top. I don't have experience with this strain. Is this expected? I plan to follow Kai's instructions for fining, but not without consistent SG readings. Today's reading was ~1.013. Right on track with the recipe. I'll check again tomorrow. Taste is good with a dry body and a good malt and roast flavor. Great recipe!
This is what all top cropping strains do. German wheat, alt, some english yeasts, a few american yeasts all do this. After fermentation is done the yeast form goopy glumps on the surface.
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