IPAAAA

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jmacker

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Looking forward to brewing this tomorrow with 16 lb marris otter and 1/2 lb dextrine for 10 gallons. Good Friday indeed.

nate_ive

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Did you get a response? I was contemplating Ringwood with this too.

JakeFegely

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I brewed this last Friday as my fifth batch. I used the extract version. My OG was 1.047. The yeast I had planned to use was bad, so on brewday I went to the LHBS and picked up White Labs East Coast WLP008. It took about 16 hours to get good active fermentation (no starter obviously), and the airlock activity stopped within 3 days. I took my first gravity reading this morning. It was 1.020, which quite surprised me. Also there is a full layer of kreusen on top of the beer. I had planned to leave this in primary for 2 weeks and then bottle.
I'm concerned about the whether the gravity will get closer to expected (Beersmith says 1.012).
I'm also concerned about the kreusen. Is that typical of this yeast? Should I move to a secondary to help clarify, or am I better leaving as is, hoping that the yeast in the kreusen is still slowing working?
Thanks,
Jake

JakeFegely

Recipes 

Also, White Labs says the optimum temp for this yeast is 68-73. During active fermentation the temp was around 70-72. The fermenter is in my basement with ambient temp of 66 and the fermenter has settled to that temp. I could move the fermenter to a kitchen closet where temps are staying about 70-72. I think that may increase yeast activity, but would it also increase other flavors (diacetyls??)? Does that seem like a good idea for this beer?

IPAAAA

Recipes 

When it says this...

Secondary Fermentation (# of Days & Temp): 5 Days at 68 Degrees

Does that just mean I should leave it in the primary for 9 days since I don't use a secondary or does it mean it is already in the keg after the initial 4 days in primary?

VoodooManX

Recipes 

Here's mine after a week and a half in the keg. Awesome recipe.

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__________________
Just brew it.

PJM

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Just got mine in the fermenter. Hit my numbers dead on. Pitched Safale 05. Never used dry yeast before. Looking forward to drinking this soon.

EllisTX

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I had a few earlier post about bready taste. I made a 10 gallon batch and the first one I rushed to keg and the other I cold crashed for a week. The one I rushed has settled out now and tasted great. The second I dry hopped with an oz of cascade. They're both awesome and crystal clear. The picture would look clearer without the condensation. Thanks BM. Now on to my multiple AHS kits.

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mrduna01

Recipes 

Just primary that sucker for two weeks, keg it and let er rip... Should be good to go. It will improve with another week or so primary though. No need for secondary.