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Old 06-29-2012, 06:12 AM   #131
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I'll second that.

I told my wife the other day that I could drink this beer straight out of the fermenter and love every minute of it.

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Bottled: . Simple Wheat. Apfelwein. Belgian White. More Apfelwein. Nut brown ale, Black Porter. Russian Imperial Stout.

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Old 06-29-2012, 08:52 PM   #132
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Quote:
Originally Posted by Davst View Post
Wow.. brewed this today.. as a BIAB.. just dont.. I'm sure the beer is wonderful.. but the ammounts of trub you get with this as BIAB.. took us 6 hours to brew since we had a hard time getting the temps up cause of the mash being so thick (should have gone for a smaller batch) but alot of trub.. filters kept plugging while transfering it to the primary so that took 1,5 hours to get it clear enough.. heh


Hopefully we dont have any contaminants and it'll turn out good
Great!

I'm brewing this on Sunday via BIAB. I don't have a valve on my kettle so I'll be syphoning out to primary. Sounds like I'll have to unclog my syphon a few times...wish me luck.
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Old 07-02-2012, 12:24 PM   #133
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Brewed this one up yesterday (the power came back on in time to brew!). Brew day went relatively well, but I'm really getting tired of BIAB'ing these big beers. I hit my volumes but fell a little short on the OG (got 1.090 instead of 1.095). Pitched a nice sized started and aerated it well with some O2. Fermentation was up and running within a few hours and was bubbling away nicely this morning before I left for work.

I've got it in the chest freezer fermenting away at around 64-65 degrees. Hopefully that's low enough (but not too low??) to prevent any fruity esters from ruining my first non-extract RIS.

Fingers crossed!

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Old 07-13-2012, 04:37 PM   #134
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Default No fermentation chamber..yet


Sadly I do not have a chest freezer or fermentation chamber just yet . I can keep the fermentation (ambient temp, not temp inside bucket) at around 70 or below. With the wait time involved and the fact that I would hate to crack one of these in 6 months and find it overrun by esters etc. Do you think that this beer would suffer significantly without the 65 fermentation given that we are not talking about a short 5-10 fermentation for a beer this big.
I know there are no guarantees but I would hate to tap a keg or open a bottle of this on a cold winter day, and find a bunch of off flavors. thanks

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Old 07-13-2012, 06:43 PM   #135
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Well, do note that you'll know well before wintertime if anything went wrong with the fermentation; those flavors will be apparent right away.

With a beer this big, I'd be concerned about an ambient 70F temperature profile. All that fermentation is going to crank out quite a bit of heat, so I would bet it'll be well over 70 inside the beer at the peak of fermentation. Could you rig up a swamp cooler? That should get you down into the right range.

If you can't get the temps down any more than that, I'd consider switching to a less-estery yeast, such as WLP001/US05.

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Old 07-14-2012, 12:33 AM   #136
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I'd definitely recommend what ResumeMan said. If your ambient is only about 70 degrees, there's no doubt that the beer itself will be fermenting well into the 70s, and given the English yeast already gives off some natural esters, you would probably have a lot of odd flavors going on if you went that high of a fermentation.

Putting the bucket in another bucket with water and ice is a good way to keep temps down if you can. And remember, this is really only necessary during the active fermentation stage, so typically after a week you wouldn't need to maintain the cold water bath. But if that simply isn't an option, then a cleaner yeast would certainly help a bit at the higher temps.

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Old 07-14-2012, 03:46 AM   #137
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Thanks guys. Appreciate the responses. I'm picking up either a 7.2 fridgidaire chest freezer, or the kenmore 8.8. I'll just wait until I have it in a couple weeks. Cheers

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Old 07-14-2012, 03:58 AM   #138
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You should check craigslist they always have them listed in my city. Usually under 100 dollars

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Old 07-14-2012, 07:54 PM   #139
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Made this beer four months ago and I can't stop drinking it, my intentions were to age it the full year and I dont think its gonna last. everyone who has tried it LOVES it definetly a keeper!!

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Old 07-14-2012, 10:07 PM   #140
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I think this one really shines between 4-6 months!

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