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Old 12-31-2010, 04:52 PM   #141
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im going to be brewing ten gallons of this beer tomorrow. I just made two yeast starters for tomorrows brew session. but, im going to use wlp001 yeast. and instead of mt hood hops at the end of the boil, im going to use one oz of some simcoe hops that i have. i will let you guys know how this goes.

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Old 01-23-2011, 12:38 PM   #142
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Brew done. Subbed Willamette for Mt. Hood.
It was -25 degrees Celsius outside.. had a hard time keeping the boil going, so I missed my OG a bit. 1.051 instead of 1.053.
Also first time trying to strain the wort with a paint strainer, and I made the mistake of using bare unsanitized hands to squeeze out the 2 gallons of wort that got picked up in the strainer (NEVER AGAIN).
All in all, not my smoothest brew day, hopefully it will turn out ok.



I've heard you should ferment this Kolsch yeast at 60 degrees.. any danger in doing it at your recommended 68?

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Old 01-24-2011, 05:28 PM   #143
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Quote:
Originally Posted by elproducto View Post
Brew done. Subbed Willamette for Mt. Hood.
It was -25 degrees Celsius outside.. had a hard time keeping the boil going, so I missed my OG a bit. 1.051 instead of 1.053.
Also first time trying to strain the wort with a paint strainer, and I made the mistake of using bare unsanitized hands to squeeze out the 2 gallons of wort that got picked up in the strainer (NEVER AGAIN).
All in all, not my smoothest brew day, hopefully it will turn out ok.



I've heard you should ferment this Kolsch yeast at 60 degrees.. any danger in doing it at your recommended 68?
68 degrees will be just fine.
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Old 01-24-2011, 06:42 PM   #144
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I've had this in the fermenter for about 8 days now. My temp has been going up & down between 58-68 degrees. Normally, being in SoCal, I only have to worry about the high end of the temp and keeping it cool, but recently we've had some chilly nights and it's caused the temp to drop over night.

I used two WLP029's in a 3L starter and it took off pretty quick (pitched at 68). I'm sure fermentation is fine, but was more concerned about whether the up & down of the temp will cause any stress on the yeast and possibly add any odd flavors.

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Old 01-24-2011, 07:46 PM   #145
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Up till a month ago I used a swamp cooler and being in the midwest my temps would swing alot. I noticed that my beers that would constantly swing from 64-68 would come out with a very strong almost asprine yeasty taste so it is def. a possibility. Once I got a temp controller on a mini fridge these flavors went away without any big change in my brewing

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Old 01-28-2011, 08:04 PM   #146
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I just kegged a variation of this yesterday, and it's great!

I subbed the middle hop additions for Perle, since I have a huge stockpile of it.

I wasn't sure what to brew, so I looked this recipe up from my Driod right in the home brew shop while I was buying specialty grains.

The malt back bone in this one is just what I've been looking for. I'm thinking of brewing this one again next weekend, because I'm sure this 5 gallons won't last long..

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Old 02-08-2011, 07:36 PM   #147
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Holy crap, the suspense is killing me. I cannot wait to drink this! My kegging gear is arriving tomorrow, and it's going to be my first kegged beer. Waiting for this to carb is going to be torture!

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Old 02-08-2011, 07:44 PM   #148
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I kegged this on Saturday and the hydro sample tasted so good. Can't wait to taste it after it carbs up.

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Old 02-10-2011, 09:42 AM   #149
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This is my first time using 2565 yeast, and my beer is super cloudy.. even after 3 weeks and cold crashing. What's up?

EDIT- I just realized it only fermented down to 1.018, from 1.051. It's in the keg.. is there anything I can do to save it?

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Old 02-10-2011, 12:42 PM   #150
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Quote:
Originally Posted by elproducto View Post
This is my first time using 2565 yeast, and my beer is super cloudy.. even after 3 weeks and cold crashing. What's up?

EDIT- I just realized it only fermented down to 1.018, from 1.051. It's in the keg.. is there anything I can do to save it?
How long has it been chilled in the keg?
Did you use Irish Moss or any other finings in the boil?

Dry hopped beers can take a bit longer to clear than non...

You may consider shortening your dip tube by about 1/4 inch. If it is a stock dip tube, it could very well be resting in the yeast cake at the bottom of the keg.
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