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Old 04-21-2011, 04:37 AM   #1211
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Thanks guys. I am getting tired of cascade so maybe I will just use centennial and see what happens.

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Old 04-21-2011, 08:01 PM   #1212
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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.

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Old 04-21-2011, 09:08 PM   #1213
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Quote:
Originally Posted by OldManHouston View Post
Has anyone tried using Wyeast 1187 ringwood yeast on this?
Did you get a response? I was contemplating Ringwood with this too.
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Old 04-22-2011, 12:41 PM   #1214
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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

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Old 04-22-2011, 01:43 PM   #1215
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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?

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Old 04-22-2011, 05:05 PM   #1216
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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?

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Old 04-23-2011, 12:02 AM   #1217
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Here's mine after a week and a half in the keg. Awesome recipe.

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Old 04-23-2011, 12:07 AM   #1218
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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.

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Old 04-23-2011, 12:21 AM   #1219
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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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Old 04-23-2011, 12:21 AM   #1220
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Quote:
Originally Posted by IPAAAA
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?
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.
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