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Old 02-24-2013, 01:18 AM   #811
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One more Q.. Is 60-61 too low of a ferment temp for this? I want it to be clean tasting with as little fruit as possible, but I also want good attenuation.. Already bubbling after 2 hours at about 61.5 degrees.
I just kegged a batch of this done with 1056 and fermented at 60 for five days then raised to 64 until completion. It finished at 1.008 so attenuation won't be a problem. And it tastes great. Good luck.
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Old 02-24-2013, 04:05 PM   #812
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I had an OG of 1.065 on my last batch and it fermented around 66. I used Bells yeast and just took a fermometer reading yesterday and it came in at 1.012 which seems like some pretty good attenuation!

I have a question. If fermentation is complete what is the benefit of leaving it go in the fermenter for another 2 weeks before bottling as opposed to just dry hopping now that fermentation is done and bottling in a week?

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Old 02-24-2013, 04:18 PM   #813
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I have a question. If fermentation is complete what is the benefit of leaving it go in the fermenter for another 2 weeks before bottling as opposed to just dry hopping now that fermentation is done and bottling in a week?
I like to give the yeast some time to clean up any by-products they may have produced during fermentation. I typically let this brew go 2-2.5 weeks in primary before dry hopping (which I do in the keg).
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Old 02-25-2013, 12:40 AM   #814
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Quote:
Originally Posted by DonnieZ
One more Q.. Is 60-61 too low of a ferment temp for this? I want it to be clean tasting with as little fruit as possible, but I also want good attenuation.. Already bubbling after 2 hours at about 61.5 degrees.
Kind of a weird choice for someone looking a Two Hearted clone. Two Hearted definitely has a citrus/grapefruit/centennial flavor.
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Old 02-25-2013, 03:05 PM   #815
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Kind of a weird choice for someone looking a Two Hearted clone. Two Hearted definitely has a citrus/grapefruit/centennial flavor.

I will admit that my brewing knowledge is ever expanding, however as I understand it there's much difference between the fruit flavors that are imparted by hops than those imparted by yeast.

I've made beer that was fermented at the higher end of the rated temperature range for 1056 and I wasn't a fan of some of the flavors present, and from what I described to others it was a "fruitiness" imparted by yeast. I guess I'll find out this time.
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Old 02-25-2013, 03:18 PM   #816
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Originally Posted by DonnieZ View Post
One more Q.. Is 60-61 too low of a ferment temp for this? I want it to be clean tasting with as little fruit as possible, but I also want good attenuation.. Already bubbling after 2 hours at about 61.5 degrees.
Using the Bell's yeast, you want to ramp up the fermentation to around 70 towards the end. That's what gives it the distinct 2HA flavor. Low 60's should be the sweet spot for 1056 for a neutral yeast profile, if that is what you want.
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Old 02-25-2013, 03:43 PM   #817
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I ramp mine to hit 70 at the end too with the Bells yeast. I find the extra fruitiness blends great with the all centennial hop. I would say it has more fruit than the original however, so maybe 66-67 would be your eventual target temp (near end).

If you maintain temps around 60, it will be tasty but different than the original.

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Old 02-26-2013, 03:39 AM   #818
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Just brewed a similar recipe from 365, only reason initially I didn't brew this one was because I thought the abv off. Finally got around to reading thread and I think I'll brew this one with the 1272 from last batch. Can never have too many two hearted clones to drink.

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Old 02-27-2013, 06:45 AM   #819
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Brewed this a few weeks ago using 7c's instead of centennial and wlp001. Transferred to secondary today. Already smells great! Next I want to try it with all summit hops.

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Old 02-28-2013, 03:08 AM   #820
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I want to brew this as an APA. The way I see it, I could lower all of the percentages to bring it into pa territory or just lower the amount of base malt. I would also just lower the bittering addition. Any tips? I am leaning towards just lowering the 2-row to 8#. Thoughts?

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