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Old 04-11-2013, 02:17 AM   #851
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How many bottles should I need to harvest from for a 20 gallon batch?

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Old 04-11-2013, 02:20 AM   #852
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You're going to have to build a large starter. You could use a few or a lot. I.e, add the dregs from 4 bottles to starter wort, ferment then decant, add more wort, ferment and decant. You could built them up big enough to do as many gallons as you want.

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Old 04-11-2013, 02:22 AM   #853
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Originally Posted by mike_in_ak View Post
You're going to have to build a large starter. You could use a few or a lot. I.e, add the dregs from 4 bottles to starter wort, ferment then decant, add more wort, ferment and decant. You could built them up big enough to do as many gallons as you want.
right, but I want to keep the yeast comfortable. My starters are always pretty big but I have never bottle harvested. I would imagine it would take a lot of bottles to get to a vial's yeast #s.
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Old 04-11-2013, 02:24 AM   #854
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I don't think it would make them uncomfortable.


But if you want, use more bottles. It just means you get to drink more beer.

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Old 04-11-2013, 03:19 AM   #855
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I harvested about 20 bottles and made a 2 liter starter for 5 gallon batch, pitched in about 36 hrs. Wish

I would have let it grow longer

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Old 04-14-2013, 01:45 PM   #856
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Brewing this today. Trying 1272 since we don't get Bells around here.

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Old 04-14-2013, 06:45 PM   #857
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Brewing this today. Trying 1272 since we don't get Bells around here.
I want to brew this soon, prob using 1272 too if I don't harvest, I think it would be a good substitute. I got a few other IPAs fermenting with 1272 too, seems to be the go to yeast for IPAs.
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Old 04-14-2013, 08:19 PM   #858
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I've brewed this and another clone with 1272, both of which turned out good.

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Old 04-14-2013, 09:40 PM   #859
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Brewed this again today, BIAB with slight modifications to account for my low efficiency. 5.25 gallons of wonderful smelling wort @1.064 is now in my fermenter!

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Old 04-14-2013, 09:44 PM   #860
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Default Bell's Two Hearted Ale Clone


Thank you all for this recipe and the thread. After adding this to my shortlist of recipes I finally got around to brewing this back on March 29th and tried to follow the recipe as close as possible with the exception of my LHBS only having 1 lb 12 oz of Vienna in stock so I substituted 4 oz of Munich and for the yeast I used Wyeast ESB 1968. Everything went well, my AG BIAB hit 75%+ efficiency but I under-estimated and missed my final volume puting just under 5 gallons into the carboy with an OG of 1.069. The fermentation was very strong during the first three days filling the blowout tube and putting about 1/2" of trub into the plastic gallon container.

Its tough to let a batch sit so long in one stage but I left it in the primary for 15 days with temps ranging from 61 to 65 degrees. This was the first time I've used this strain so I thought it was a safe amount of time to allow the yeast to cleanup after itself. After about the 6th day of fermenting it cleared up quickly. The FG came in at 1.011, way lower then expected.. does that seem right for a yeast that has a 69% attenuation? According to my hopville recipe it has my batch clocked in @ 7.7% ABV with my gravity adjustments for temp.

Yesterday it was siphoned to the secondary and dry hopped it with an oz of Centennial whole leaf hops.

Oh well, not a perfect recipe clone for me so I'll have to just do it again. On a positive note the gravity sample tasted amazing and the color and clarity is the nicest of the 7 brews that I have under my belt so far.. I'll post a pic of the final product after bottle conditioned.

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