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Old 12-07-2012, 09:00 PM   #211
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Going to check the SG on this tonight. I used wyeast 1318 London Ale III. I'm a bit concerned cause it only had a krausen and showed activity the first 2 days then all airlock activity stopped and krausen fell. It was 62 so i brought the temp up a bit the last few days and stirred the yeast gently back into action. Of course maybe they ate all the sugars and are taking a nap as they should be. I won't know until I take a gravity reading. If they gave up on the job too early them I'm pitching a pack of Nottingham into the carboy.

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Old 12-07-2012, 09:13 PM   #212
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Quote:
Originally Posted by LoloMT7 View Post
Going to check the SG on this tonight. I used wyeast 1318 London Ale III. I'm a bit concerned cause it only had a krausen and showed activity the first 2 days then all airlock activity stopped and krausen fell. It was 62 so i brought the temp up a bit the last few days and stirred the yeast gently back into action. Of course maybe they ate all the sugars and are taking a nap as they should be. I won't know until I take a gravity reading. If they gave up on the job too early them I'm pitching a pack of Nottingham into the carboy.
I had no krausen.
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Old 12-08-2012, 03:52 AM   #213
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+1 On the no krausen. I was worried but i tasted a sample after 3 weeks and it is delightful .. 1.054. Down to 1.016

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Old 12-08-2012, 04:12 PM   #214
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Yeah my krausen was minimal on my batch too. I was almost worried about it... but i knew it was working. I also had a SUPPER clean transfer out into the carboys.

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Old 12-09-2012, 12:48 AM   #215
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SG is 1.018 so I'm right on track guess the blow off tube wasn't needed for once. :-)

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Old 12-09-2012, 08:44 PM   #216
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i brewed a PM version of this two weeks ago and the sample i just took has a gravity of 1.020. This is kind of high, so i'm wondering if i should stir up the yeast on the bottom of the carboy a bit to see if i can get it a bit lower. Also i used S-04 yeast instead, so could this be the reason for lower attenuation? Tastes great though!

Here's the recipe:
2 lbs maris otter
18 oz flaked oats
12 oz victory malt
10 oz pale chocolate malt
8 oz flaked barley
8 oz crystal 80L
8 oz roasted barley
2 oz chocolate malt
3.75 lbs pilsen light DME
1 oz willamette @ 60 min
1 oz willamette @ 45 min

S-04 yeast

mashed at 154 F
OG was 1.054
fermented at 64-66, let rise to 68-70 after 1 week

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Old 12-13-2012, 03:14 PM   #217
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Old 12-14-2012, 01:38 PM   #218
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Quote:
Originally Posted by beargrylls View Post
i brewed a PM version of this two weeks ago and the sample i just took has a gravity of 1.020. This is kind of high, so i'm wondering if i should stir up the yeast on the bottom of the carboy a bit to see if i can get it a bit lower. Also i used S-04 yeast instead, so could this be the reason for lower attenuation? Tastes great though!

Here's the recipe:
2 lbs maris otter
18 oz flaked oats
12 oz victory malt
10 oz pale chocolate malt
8 oz flaked barley
8 oz crystal 80L
8 oz roasted barley
2 oz chocolate malt
3.75 lbs pilsen light DME
1 oz willamette @ 60 min
1 oz willamette @ 45 min

S-04 yeast

mashed at 154 F
OG was 1.054
fermented at 64-66, let rise to 68-70 after 1 week
That looks almost exactly how mine went i bet it will be awesome!
You might taste it and see if it tastes too sweet or if it is ok. I stirred mine up a bit and warmed up to 70 and it dropped from .018 to .016 I plan to rack to keg this weekend
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Old 12-14-2012, 02:22 PM   #219
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If I wanted a bit more of a roasty character to this brew, would it be as simple as just increasing the roasted barley by 2 oz. or so or would other parameters need to be changed? I brew a lot but don't know anything about recipe creation and what each grain imparts.

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Old 12-14-2012, 02:34 PM   #220
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Quote:
Originally Posted by LoloMT7 View Post
That looks almost exactly how mine went i bet it will be awesome!
You might taste it and see if it tastes too sweet or if it is ok. I stirred mine up a bit and warmed up to 70 and it dropped from .018 to .016 I plan to rack to keg this weekend
great! it tasted fine a week ago at 1.020, not too sweet for me. i ended up swirling the yeast up a bit and warming to 70 but haven't taken another gravity reading. ill take one next week when i bottle, hopefully it drops a couple points.
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