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Old 02-23-2013, 02:33 PM   #21
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Edinburg's my favorite yeast -just curious, why the low 60* ferm temp?
I like it too. I find if I ferment it low, it has a very 'clean' flavor profile, which is what I was looking for.

What temperature do you ferment it at for which styles?
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Old 02-25-2013, 06:52 PM   #22
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I've always just done the recommended 68ish for everything, and have mostly used it in stouts and porters. I was a bit surprised at seeing your 60, as I have had a bit of trouble if dips down to even 65 or so, and white labs website mentions that this strain doesn't do well below 62- any tips on how to keep the yeasties happy at that temp, beyond a big starter and nutrient?
Btw, brewed this yesterday and fermentation is just really taking off, have it at 66 currently

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Old 02-25-2013, 09:51 PM   #23
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I've always just done the recommended 68ish for everything, and have mostly used it in stouts and porters. I was a bit surprised at seeing your 60, as I have had a bit of trouble if dips down to even 65 or so, and white labs website mentions that this strain doesn't do well below 62- any tips on how to keep the yeasties happy at that temp, beyond a big starter and nutrient?
Btw, brewed this yesterday and fermentation is just really taking off, have it at 66 currently
I use Edinburgh more than any other yeast, probably, and use it at and around 60 if I want a clean yeast profile. I measure the temp using a digital controller with the probe attached to the outside of the carboy.

I make yeast starters or pitch multiple vials, depending on the size of the beer and my foresight. I oxygenate, but don't add nutrients. Have never had a problem with attenuation.

Good luck with your batch!
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Old 02-25-2013, 11:03 PM   #24
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Congrats! I was at the evening session of the event. It wasn't my favorite event of the year but still good fun.

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Old 02-26-2013, 02:51 PM   #25
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Congrats! I was at the evening session of the event. It wasn't my favorite event of the year but still good fun.
I was at the afternoon session, where they handed out the awards. Any festival featuring local beers is great, but I agree, there were a lot of hipsters around and the music was way too loud. In general, I felt old
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Old 02-26-2013, 06:27 PM   #26
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I was at the afternoon session, where they handed out the awards. Any festival featuring local beers is great, but I agree, there were a lot of hipsters around and the music was way too loud. In general, I felt old
I do like that it was local only, especially since two of my best friends are the brewers at Finch's. The crowd was a strange mix but was well behaved at least. I really enjoyed the Koval bierbrandy. It was well done.
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Old 04-28-2013, 08:07 PM   #27
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Well I made this for my initial batch my new eHERMS! All I can say is WOW, it turned out amazing...I just tapped it last night very good. I modified it some here is what I did and what I ended up with. Thanks.

All Electric Herms 5.50 gallon batch boil size 7.0 G

10.00 lbs Pale Malt
1.00 lbs C40
1.00 lbs Wheat

1 oz NS Boil 60, 10, and 1
1 package dry Safale US-05
Primary Ferm 7 days at Ferm 7 days w/1 oz NS Dry Hops

Kegged @ 38 @12 PSI two weeks
OG 1.052
FG 1.012
ABV 5.21%
IBU 55.0
Calories 231 per pint

Again I highly recommend making any variation of this ale very good, will brew again....and again, my wife loved it! Thanks

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Old 09-15-2013, 02:20 AM   #28
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I had Majestic from Pipeworks, which uses NS hops and was wonderful. Combine that with an established love of Chinook and I think this might be my next brew!

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