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Old 11-11-2010, 08:58 PM   #701
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Originally Posted by brew2enjoy View Post
I am hoping to get some feedback from those of you who did the extract version of this recipe. How did it turn out? How do you convert the AG recipe to extract?
Turned out fantastic!!!

You could refer to the first page of this thread for both the AG and Extract versions.
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Old 11-14-2010, 10:35 PM   #702
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I'm hoping for a little advice on this recipe. I just transferred my DFH to secondary after 36 days in the primary and the FG is 1.028! It smells awesome, tastes good - but a tad sweet. Not as dry as I was expecting. I am also concerned about bottle carbing as it looks like the yeast have stalled out.

So details:
OG: 1.077
FG: 1.028
Primary: 36 days total. About 3 weeks in a swamp cooler at 60-65 F. Then sat the rest of the time at room temperature.
Yeast: Pacman cultured a bottle from Rogue Chocolate stout. I had about 0.75 to 1 liter starter that was at high krausen when I pitched.

Also, I noticed I have an extra layer in my trub. I normally have yeast on top of hop sludge. This time I have something browny (perhaps krausen?) on top of yeast on top of hop sludge. Anyone have any ideas as to what that could be, I have pictures if that will help.

I guess the bottle yeast wasn't feeling up to attenuating fully on such a big beer. So I was going to dry hop today now I'm unsure. Would you guys recommend pitch in some S-05 to dry it out and ensure I have some active yeast for bottle carbing?

Also the airlock seems to be bubbling again after the transfer to secondary. Perhaps this fermentation is still going?

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Old 11-14-2010, 10:40 PM   #703
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I'm hoping for a little advice on this recipe. I just transferred my DFH to secondary after 36 days in the primary and the FG is 1.028! It smells awesome, tastes good - but a tad sweet. Not as dry as I was expecting. I am also concerned about bottle carbing as it looks like the yeast have stalled out.

So details:
OG: 1.077
FG: 1.028
Primary: 36 days total. About 3 weeks in a swamp cooler at 60-65 F. Then sat the rest of the time at room temperature.
Yeast: Pacman cultured a bottle from Rogue Chocolate stout. I had about 0.75 to 1 liter starter that was at high krausen when I pitched.

Also, I noticed I have an extra layer in my trub. I normally have yeast on top of hop sludge. This time I have something browny (perhaps krausen?) on top of yeast on top of hop sludge. Anyone have any ideas as to what that could be, I have pictures if that will help.

I guess the bottle yeast wasn't feeling up to attenuating fully on such a big beer. So I was going to dry hop today now I'm unsure. Would you guys recommend pitch in some S-05 to dry it out and ensure I have some active yeast for bottle carbing?

Also the airlock seems to be bubbling again after the transfer to secondary. Perhaps this fermentation is still going?

I wouldn't be satisfied with an OG of 1.028. That's way too high. Now that it's going again, check the SG in two days. If it's the same, you'll need to do something about it. If it's dropping, hopefully it'll drop quite a bit.
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Old 11-14-2010, 10:58 PM   #704
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I wouldn't be satisfied with an OG of 1.028. That's way too high. Now that it's going again, check the SG in two days. If it's the same, you'll need to do something about it. If it's dropping, hopefully it'll drop quite a bit.
Thanks Yoop. If there is no change in a few days do you figure a single pack of S-05 would be good enough to take it down? Or should I make a starter with something to tolerate the alcohol levels? Not sure I would trust a starter from the same pacman yeast I cultured.
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Old 11-14-2010, 11:08 PM   #705
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I think you'd be fine with some s05. it's well within the alcohol levels of the yeast. s05 took mine down to 1013 IIRC.

I cracked open a bottle really early (1 week in) just to see how the flavors are developing. The nelson sauvin I dry hopped with seems to fit really well with the simcoe/amarillo! Good stuff!

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Old 11-15-2010, 08:36 PM   #706
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Ok... I just finished reading all 71 pages. My brain is numb, but I have a decent idea what is going on.

This will be my first attempt at AG, so please bear with me. I saw very few mash schedules througout the thread (may have missed some):
70 min @ 168;
60 min @ 150; and
60 min (I guess) @ 154

what is the general consensus for most folks? What did you do?

Thanks for the help!

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Old 11-16-2010, 01:12 AM   #707
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Ok... I just finished reading all 71 pages. My brain is numb, but I have a decent idea what is going on.

This will be my first attempt at AG, so please bear with me. I saw very few mash schedules througout the thread (may have missed some):
70 min @ 168;
60 min @ 150; and
60 min (I guess) @ 154

what is the general consensus for most folks? What did you do?

Thanks for the help!
You don't want to mash this beer above 154.

You don't ever want to mash above 160, ever, since higher temperatures denature the enzymes you need to convert the malt. But for this beer, a mash temperature of 152-154 would be fine. An hour will be long enough for conversion.
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Old 11-16-2010, 08:54 AM   #708
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You don't want to mash this beer above 154.

You don't ever want to mash above 160, ever, since higher temperatures denature the enzymes you need to convert the malt. But for this beer, a mash temperature of 152-154 would be fine. An hour will be long enough for conversion.
Excellent. Thank you. I can't promise there won't be more basic questions.
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Old 11-17-2010, 02:52 AM   #709
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I've brewed a few batches of this. I tend to mash it a little on the low side and go 75 minutes. To me, DFH 60 tastes a little on the dry side and I like it that way.

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Old 11-18-2010, 06:36 PM   #710
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Is there a vendor anyone would recommend for getting ALL the ingredients required to make this recipe? My LHBS is about an hour from me so I will probably just order everything if I can find a place that has everything

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