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Old 06-30-2009, 01:22 AM   #1041
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So all you guys are just primary fermenting for @ 10 days and then cold crashing and then bottling/kegging? Seems like the beer won't be fully formed to me with that quick a schedule... no?

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Old 06-30-2009, 05:04 AM   #1042
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I only bottle, no kegs..

I have the first batch in the secondary. I left it in primary for 9-10 days, then secondaried. My next batch was brewed only two days ago, so it's still in primary.

I plan on leaving it in secondary for two weeks (unless someone says otherwise) and then bottling.

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Old 06-30-2009, 06:20 PM   #1043
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I only bottle, no kegs..

I have the first batch in the secondary. I left it in primary for 9-10 days, then secondaried. My next batch was brewed only two days ago, so it's still in primary.

I plan on leaving it in secondary for two weeks (unless someone says otherwise) and then bottling.
That sounds like a fair plan to me...
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Old 07-01-2009, 11:24 PM   #1044
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Just in time for camping!

Brewed 6-7-09 using 6.0AA cascade and bottled 6-20-09. Had my first test bottle last night and it is SCRUMPTIOUS!

I will no doubt be keeping this on hand at all times.

A little pron for ya'll,

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Old 07-03-2009, 03:20 AM   #1045
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What is everyones thoughts on using this beer as a base for a chili pepper beer?

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Old 07-03-2009, 03:38 AM   #1046
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Quote:
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Just in time for camping!

Brewed 6-7-09 using 6.0AA cascade and bottled 6-20-09. Had my first test bottle last night and it is SCRUMPTIOUS!

I will no doubt be keeping this on hand at all times.

A little pron for ya'll,

dude that picture quality seems little blurry, and the beer seems a bit hazy. Also seems like too much head?
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Old 07-03-2009, 02:31 PM   #1047
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So... brewed my first batch of this beer yesterday morning. I got the kit from Brewmasters. Hit my OG exactly, and pitched the dry Nottingham without hydration (as specified in the printed directions with the kit) at 70 degrees. First time I had pitched dry yeast. All my prior fermentations have been going in 8-12 hours. Now almost 24 hours in and not even a hint of activity. The Apfelwein I brewed at the same time is happily bubbling away. I know it can take 48-72 hours for fermentation to start... but is this normal for dry pitching? Hydrating is so easy and the fermentation seems to take off a lot quicker.

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Old 07-03-2009, 05:40 PM   #1048
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I've never had Nottingham not take off by the next morning. Are you using a bucket or carboy? If bucket, make sure you don't have any leaks by pressing on the lid to see if your airlock rises. You should see action in carboy.

I have heard the newest version of Nottingham is taking longer. Time for an email to Danstar.

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Old 07-03-2009, 06:24 PM   #1049
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As I noted above, my yeast took a good long while to get going too. Nothing to worry about, just let it do it's thing.

Ed, what do you think about this beer as a base for a pepper beer? I am a few weeks out (like 4 after I bottle) for tasting this beer so I've no idea how it might fair w/ some peppers in it.

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Old 07-03-2009, 06:33 PM   #1050
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Ed, what do you think about this beer as a base for a pepper beer?.
Prolly pretty good. It has a clean profile to let the chili peppers shine.
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