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Old 12-18-2012, 04:40 AM   #311
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Originally Posted by ifishinbc View Post
Thanks for the reply. I did check out the yeast calculator in Beer Smith, and Yeast Calc.com. prior to posting. Should be up around 700 billion cells.....so if that is the case I really under pitched.
I haven't encountered this problem before except with this high gravity recipe. I just wanted someone to confirm that this is probably why it's not fermenting out as it should.
def. way under-pitched.

check out yeastcalc.com - it is a great tool for stepping up starters.

you will be able to not only save a lot of money on yeast packs/vials, but you will be able to build a proper pitch for your beers. I would be excited to hear about the improvement of your beer with this augmentation of your process.
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Old 12-19-2012, 01:54 AM   #312
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Gentlemen.....is there anything I can do with this beer now? Should, or can I, pitch some more yeast to get it to ferment out some more, or is stuck the way it is.
I will be making yeast starters from now on, with the high gravity beers.
Thanks.

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Old 12-19-2012, 03:25 AM   #313
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Originally Posted by ifishinbc View Post
Gentlemen.....is there anything I can do with this beer now? Should, or can I, pitch some more yeast to get it to ferment out some more, or is stuck the way it is.
I will be making yeast starters from now on, with the high gravity beers.
Thanks.
I'd get more yeast and go for it.
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Old 12-27-2012, 10:49 PM   #314
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Just drank one of these, have to put this on the long list of beers to brew

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Old 12-28-2012, 01:55 PM   #315
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I have some ready to drink on the 31st. It's good that I am half a country away or I might try one before there are done!

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Old 01-04-2013, 06:30 PM   #316
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Brewed my first partial mash with this recipe and it is chugging through the blow off tube! Mashed at 149, but after 45 minutes it had dropped about 4-5 degrees. Batched sparged with 184 twice. I used a 3 gallon gatorade cooler with a paint strainer bag.

5lbs MO
1.25 Thomas Fawcett Amber Malt
8lbs Briess Pilsen DME

Mixed the appropriate hops and dropped in a handfull every 5 minutes for the 90 minute boil.

Pitched with a 1L starter of Ringwood yeast.

OG came out to 1.090 and hopville estimated 1.086.

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Old 01-04-2013, 10:14 PM   #317
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I'm getting the itch to brew this one again. Might need to do a 10 gallon batch so it's around longer this time.

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Old 01-05-2013, 03:25 PM   #318
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For what it's worth, I increased the mash temp to 153. It gave it a bit more mouth feel and compensated a bit for the drop in mash temp over the hour. I use a 10 gal cooler and with the grain load would stir every 10 minutes, which causes a bit more drop in temp than might I might otherwise get.

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Old 01-10-2013, 09:57 PM   #319
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Gave this one a try last night. My efficiency was low. I know why I didn't hit my gravity but my question is how much should I adjust hop schedule for a batch that ended up around 1.065?

I reduced my boiling hops by about 1.5 oz. Dry hopping with 4 oz seems like a little much. Suggestions?

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Old 01-13-2013, 02:01 AM   #320
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So I have read through this 32 page thread and have a quick question. Has anyone done this BIAB method? If so what size pot and how much water did you start with or did you also sparge. I always follow simpleBIABcalculator.com for water volumes and it says I need north of 9 gallons for this and it will not fit in my 10.5 gallon pot. Thoughts?

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