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Old 01-27-2014, 10:12 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, 10:28 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, 02:59 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, 03:09 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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Old 04-20-2014, 08:43 PM   #85
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I had a day to kill so I triple decocted this in march. Just bottled today. Quite a tasty beer indeed. Im very excited for it to carb up. Im going to have to try a single infusion version to see if all the decoction made a difference.Anyway cheers to you kai.

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Old 10-07-2014, 03:23 PM   #86
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I was originally going to attempt this as a pm, but I think I'm gonna make the jump to AG soon. So this will be my first decoction I'd also like to krausen this, but I keg and I'm wondering how it will change the amount needed when kegging. I know the amount of priming sugar changes, so I would assume the amount of krausen you need would change as well?

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Future: Kaiser Alt, Oktoberfest Lager, Maple Pecan Porter, House Amber Ale, BierMunchers Centennial Blonde, Yoopers Fizzy Yellow Beer.

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Old 10-24-2014, 10:23 PM   #87
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This brew looks great. It's next on my list, but before I start I'd like to get some clarification on the bottle carbing process. Up to this point I've only used sugar additions to carb the bottles, but this looks like a much better solution. The problem is, I can't figure out the calculations required to know the secondary pitching volume and gravity to get the correct amount of carbonation in the beer.

I saw the equations on Kaiser's site, but I think I'm making an order of operations error or something, because I can't figure out how he got 1.5L kraeusen to carb 4.5 gal of beer. If someone could give me quick and dirty breakdown on how to calculate these volumes it would be much appreciated as I might starting down this with other beers of differing gravity and batch size.

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