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Old 06-20-2009, 10:18 PM   #1001
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Originally Posted by Shwagger View Post
what would a White Labs 300 do to this ale? I have an extra
Don't waste that yeast on this beer. WLP300 is a Bavarian Hefeweizen yeast, so use it with my Bavarian Hefeweizen recipe.
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Old 06-20-2009, 10:32 PM   #1002
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I made 2 starters cuz one was thought to be dead. i am using one to make a hefe (not yours, sorry, next time fo sho) and I was gonna make this as a quick turn. I dont want to make 2 hefes or waste the yeast

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Old 06-22-2009, 03:40 PM   #1003
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Default Additional water?


Hi I am attempting the mini mash recipe as my first brew.

I am confused at this step:

>>Add additional water, extract, and hops to the brew pot and proceed like usual.>>

How much add'l water do I add? And confused to what the add'l extract is...

thanks for your help.

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Old 06-22-2009, 03:49 PM   #1004
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Hi I am attempting the mini mash recipe as my first brew.

I am confused at this step:

>>Add additional water, extract, and hops to the brew pot and proceed like usual.>>

How much add'l water do I add? And confused to what the add'l extract is...

thanks for your help.
1. Additonal water to make it to your boil volume. (final batch volume+boil off amount)
2. Additional extract to make up the difference from the amount of fermentable sugars you got from the mini mash and the required amount of fermentable sugars you need. You are only getting partial amount of fermentables from the grain, you make up the rest with extract.
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Old 06-22-2009, 06:10 PM   #1005
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Brewed 10 gallons of this sucker this weekend -- it came out right at 1.051 -- maybe my best brew yet.

I pitched a Starter of WLP001 into one 5.5 gallon carboy and a properly rehydrated Danstar Nottingham yeast into the other 5.5 gallon carboy.

The Nottingham went absolutely nuts, I mean - NUTS. If I didn't have my blowoff tube installed, it would've been a gusher. WLP001 is doing really well too, very healthy fermenation.

I'll post my post-fermentation recap after I get these things fermented out, conditioned, and kegged.

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Old 06-23-2009, 01:33 PM   #1006
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Heya,
I've got this in primary and on the 4th day it finished out at 1.011 - it has sat at 1.011 and now on the 6th day I decided to rack to secondary, but first I tasted a sample and I'm getting a strong diacetyl taste off it and not much hop aroma. Is this normal? I used nottingham yeast exactly to the recipe - there's still quite a bit of yeast in suspension and it's still very cloudy - could this diacetyl taste be from the yeast and not from the beer its self?

Should I:
A) Leave in primary until the taste goes away
B) Rack to secondary and add gelatine finings and leave for 2 weeks to clear before kegging
C) Rack to secondary, add gelatine finings, and crash cool then keg as soon as it's clear?

Thanks
H

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Primary: BM's Centennial Blonde 4% APA
Kegerator: Henry's Haus Pale Ale 4.5% PA
Bottled: 'Wooly Jumper' 5.08%ABV Ordinary Bitter
Bottled: 'Weissbeater' 5.2%ABV Weiss
Bottled: 'Maypole' 4.5%ABV Dark Ale
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Old 06-23-2009, 02:38 PM   #1007
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Heya,
I've got this in primary and on the 4th day it finished out at 1.011 - it has sat at 1.011 and now on the 6th day I decided to rack to secondary, but first I tasted a sample and I'm getting a strong diacetyl taste off it and not much hop aroma. Is this normal? I used nottingham yeast exactly to the recipe - there's still quite a bit of yeast in suspension and it's still very cloudy - could this diacetyl taste be from the yeast and not from the beer its self?

Should I:
A) Leave in primary until the taste goes away
B) Rack to secondary and add gelatine finings and leave for 2 weeks to clear before kegging
C) Rack to secondary, add gelatine finings, and crash cool then keg as soon as it's clear?

Thanks
H
I'm seeing the same damn thing from my nottingham -- I'm letting it sit on primary a couple more weeks (for a total amount of time in primary of 3 weeks). The WLP001 batch sitting next to it is looking crystal clear in comparison.
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Old 06-24-2009, 05:41 AM   #1008
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I want to put mine into the secondary in the next day or so. that will be either 9 or 10 days, depending on when I do it.

How long should I do in the seconadary before I bottle?

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Old 06-24-2009, 10:35 AM   #1009
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Took a sample today, it's down to 1.008, and the diacetyl taste has faded dramatically - it still smells like butter, but much less than before, so I'm going to leave it for another 3 days in primary before racking to secondary, crash cooling, and adding gelatine.

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Old 06-24-2009, 11:37 AM   #1010
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If I'm not mistaken, Butter = DMS. The yeast will clean a lot of that up, but maybe not all of it.

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2. CYBI - Gordon's IPA Clone
3. BCS - Scottish -80
4. BCS - Specialty Saison (Gold Medal at BMO)
In Process:
1. BCS - Janet's Brown Ale (Fermenting)

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