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Old 11-22-2012, 02:15 AM   #561
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After another week and a half, the carbonation is getting there---it's at a level that might be considered intentional, but I think it'll continue to increase. All the bitter / grapefruit is gone. It's everything I'd hoped it'd be (and I think it'll improve further as the carbonation finishes).

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Old 12-08-2012, 11:37 PM   #562
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Racked to secondary today after 15 days in the primary. Gravity was 1.016. First time using Pacman ... love it. The hydrometer sample was so good.

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Old 12-09-2012, 05:07 AM   #563
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Brewed this today. Came in at 1.067. Got to use home grown saaz\o/

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Old 12-19-2012, 05:20 AM   #564
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Should be brewing this in the next week. My buddy is coming back for the holidays with some pacman for me.

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Old 12-21-2012, 07:31 PM   #565
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If I wanted to do this as an extract(I believe it would actually have to be a partial mash) I would use

7.5lb Maris Otter LME
1 pound Cara-Munich
1 pound Munich
1/2 pound crystal 40L

Mash at 156-158 for 45 minutes
then follow the rest as normal, correct?

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Old 12-22-2012, 07:20 PM   #566
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Quote:
Originally Posted by logan3825 View Post
If I wanted to do this as an extract(I believe it would actually have to be a partial mash) I would use

7.5lb Maris Otter LME
1 pound Cara-Munich
1 pound Munich
1/2 pound crystal 40L

Mash at 156-158 for 45 minutes
then follow the rest as normal, correct?
Yes, that seems right.
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Old 01-01-2013, 09:35 PM   #567
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I am going to cold crash for 5 days or so before kegging. Would that hurt this beer? Is a D-rest required? Thanks in advance.

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Old 01-01-2013, 09:40 PM   #568
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I am going to cold crash for 5 days or so before kegging. Would that hurt this beer? Is a D-rest required? Thanks in advance.
I gave mine a week or two of cold crashing and it didn't hurt anything.

As for the D-rest, it probably depends on the yeast and the temperature. Taste and see. If you taste butter or butterscotch, give it the rest. In my case with WLP007, no rest was required, even with a ferment just below the recommended range for that yeast. There's not a trace of diacetyl.
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Old 01-01-2013, 09:54 PM   #569
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Quote:
Originally Posted by zeg View Post
I gave mine a week or two of cold crashing and it didn't hurt anything.

As for the D-rest, it probably depends on the yeast and the temperature. Taste and see. If you taste butter or butterscotch, give it the rest. In my case with WLP007, no rest was required, even with a ferment just below the recommended range for that yeast. There's not a trace of diacetyl.
I used pacman yeast - fermented at 60-61. Don't taste any butterscotch in the sample. Which yeasts could contribute the added butterscotch taste? Thanks.
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Old 01-01-2013, 10:03 PM   #570
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I don't know in detail, I've never encountered it except with second-generation WLP833 (bock lager yeast). As I understand it, most ale yeasts produce little enough and/or consume diacetyl fast enough that it's rarely a problem. Lager yeasts are a lot more likely to produce it, and don't consume it rapidly at low temperatures, hence the rest. Most ale fermentations don't bother with a rest, partly because they are already fermenting in the mid-to-upper 60s.

If you don't taste the off-flavor in a sample, it's not going to be produced during a cold crash, so there's no need to do the rest. It won't hurt anything, though, so if you're paranoid and can spare a couple days, there's not really a reason *not* to do one.

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