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Old 04-25-2011, 07:31 PM   #1231
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Do you know any liquid yeasts that can be used with these.

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Old 04-25-2011, 07:48 PM   #1232
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Mine is quite active at the moment. Hopefully I will have no serious issues from not rehydrating. Will obviously rehydrate in the future with dry yeast.

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Old 04-25-2011, 08:23 PM   #1233
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Quote:
Originally Posted by BierMuncher View Post
This should get you a very similar beer:

Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.044 SG
Estimated Color: 3.2 SRM
Estimated IBU: 16.8 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 83.3 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 16.7 %
0.25 oz Centennial [9.50%] (45 min) Hops 7.8 IBU
0.25 oz Centennial [9.50%] (20 min) Hops 5.1 IBU
0.25 oz Cascade [7.80%] (10 min) Hops 2.5 IBU
0.25 oz Cascade [7.80%] (5 min) Hops 1.4 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
When I put this into beersmith, it shows the OG to be 1.034. Why the difference?
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Old 04-25-2011, 08:26 PM   #1234
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Do you have your efficiency setting in BS set to 70%? If you are running at a different efficiency you will need to adjust the recipe to achieve the target OG for your brewery.

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Old 04-25-2011, 08:47 PM   #1235
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Quote:
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Do you have your efficiency setting in BS set to 70%? If you are running at a different efficiency you will need to adjust the recipe to achieve the target OG for your brewery.
Mine defaults to 75%, I couldn't figure out how to change it, plus it is extract, I'm not sure how to adjust for that
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Old 04-25-2011, 09:11 PM   #1236
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Quote:
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Mine is quite active at the moment. Hopefully I will have no serious issues from not rehydrating. Will obviously rehydrate in the future with dry yeast.
I have never rehydrated my dry yeast. I doubt you will have any issues. It's probably better to rehydrate from what I've read, but I don't think it will hurt not to.

I've tried to rehydrate my yeast the last two times but I can't get the proper temp of the water at the right time. My first try the water temp was still way to high to put the yeast in and my wort was already cooled by then. The second time the temp got too low and without a backup packet of yeast I wasn't sure if I could pitch the yeast at the low temp (around 70 degrees). The packet for Nottingham said to hydrate it at around 96 degrees.
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Old 04-26-2011, 12:54 AM   #1237
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Quote:
Originally Posted by Kokopuff829
Do you know any liquid yeasts that can be used with these.
Wyeast 1056 should do just fine.
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Old 04-26-2011, 03:33 AM   #1238
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I brewed a batch on Saturday with US-05. I'll be kegging it in 2 weeks, looking forward to trying it

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Old 04-28-2011, 01:30 AM   #1239
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I just kegged my this blonde ale yesterday after 2 weeks in the primary. Pulled my first pint today to find the flavor to be somewhat thick and yeasty with very poor clarity.

Any ideas on why this may be -- as far as taste and clarity?

Will this go away after a week or so in the keg?

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Old 04-28-2011, 01:38 AM   #1240
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Quote:
Originally Posted by Slip_Stick View Post
I just kegged my this blonde ale yesterday after 2 weeks in the primary. Pulled my first pint today to find the flavor to be somewhat thick and yeasty with very poor clarity.

Any ideas on why this may be -- as far as taste and clarity?

Will this go away after a week or so in the keg?
see the bolded part.

I know it *can* go grain to glass in 2 weeks, but it will only improve with more time in primary.

That said, you kegged it yesterday. It probably hasn't had enough time to settle completely from the transfer. Give it a bit of time to properly carb and settle and it wil be fine.

I'm also assuming you aren't literally referring to the first pint you pulled. The first pint of any unfiltered keg will be yeasty. You have to disregard that and focus on the next few when the dip tube stops sucking up the yeast that is beneath it.
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