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Old 01-31-2013, 11:22 PM   #331
Renaveg
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I agree, it's a great brew, but maybe a little fruity. I wonder if the 007 like the op suggested would take care of that?

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Old 02-01-2013, 01:21 AM   #332
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I agree, it's a great brew, but maybe a little fruity. I wonder if the 007 like the op suggested would take care of that?
Since making this 4 times and playing with a little extra hops here and there i used london ale yeast, witbread yeast and 007 they all are great beer in my opinion. Cheers
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Old 02-01-2013, 07:25 PM   #333
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I brewed this on Sunday, and boy did it look gorgeous after cold break.

I used ~ 19.5lbs 2row and 1.5lbs TFA on a 6.5 gal batch (always brew more when doing IPAs due to hop loss). Sparging was a bit interesting. I was only able to hit about 1.063 at pre-boil gravity (vs 1.071 target). I checked the runnings and found that they were still coming out at 1.035, so I sparged a whole extra gallon, boiled it back down, and nailed my grav over a 90min boil.

Really excited about this one. I've been wanting to make it for a while.
Thanks, I'll have to monitor this more closely this time as my OSG was low last time due to too much sparge water - or as you mention not enough boil. I'll be working at this tomorrow. Did you measure your runnings at the end of the extra gallon?
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Old 02-04-2013, 01:29 AM   #334
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I brewed this today, my first ag batch and ended up at 1.081.

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Old 02-04-2013, 12:12 PM   #335
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I brewed this today, my first ag batch and ended up at 1.081.
I surprised at the people who do this as their first. It seems like an ambitious 1st whole grain due to the amount of grain, but apparently it works out.

I found this brew a bit challenging. I fly sparge and it seemed like I was fly sparging for about 2 hours or more. I also boil while I'm sparging. I was determined to get a better OSG this time as last time I was in the 70's. I took SG readings of of the runnings and pre-boil kettle and got 1.024 and 1.076. I decided to sparge a bit more until runnings were 1.021. This brought down the pre-boil a bit to 1.072? Then I boiled 90 minutes more and got 1.090, so I was happy.

As my OSG was so low last time, I didn't have any problems with blow off. I ferment in a plastic bucket and this time the bucket was bulging and leaking at all possible places the morning after. I moved this to a cooler room in the house and put in a blow-off.

I also used my homegrown hops. 4 ounces of Cascade instead of the 3 oz. of Simcoe. Smelled great.
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Old 02-04-2013, 01:10 PM   #336
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Ill tell ya what, I was intimidated, but now that ive done it, i dont see why i would go back to an extract batch. There are so many resources, including this site that make it painlessly easy for a first timer.
I should say i mashed at 151 with 5 gallons and a quart, I got nowhere near that out and sparged with almost 3 gallons to get somewhere north of 6.5-7 gallons to boil. pre boil was 1.064 and i stopped colledcting sparge at 1.04ish. I could have and should have boiled another 10-15 minutes as i have slightly over 5 gallons. but all in all a great first all grain experience. thanks to the recipe and all the tips from experience on this forum.

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Old 02-05-2013, 03:00 PM   #337
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2 days in the fermenter with an ambient temp of 65 I woke up to the fermentation at around 80 with a double pitch of nottingham. So watch this one close.

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Old 02-07-2013, 12:59 AM   #338
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2 days in the fermenter with an ambient temp of 65 I woke up to the fermentation at around 80 with a double pitch of nottingham. So watch this one close.
same thing happened to me last time I did this beer.
I didn't have my refrigerator plugged into my temp controller because my basement has been so cold so I have just been using the heater to keep the temp raised.
so I went to bed then next day checked it and noticed I even forgot to tape probe to side of my fermentor. well after I taped it on (insulated) and let the temp reading settle it was 77* the fermentor war warm feeling even.
I quicky lowered the ambient temp by opening the door to the fridge because it was 50* in my basement.
it helped it a lot but I fear damage was done at that point.
the beer tastes good drinking it now but it is too sweet.
it never fully fermented out.

did the temp raising too high kill a lot of the yeast?
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Old 02-08-2013, 03:02 AM   #339
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Brian4x4,

Your yeast did not die from the temperatures you mentioned; ale yeast usually don't die unless temp's are over 100F+ or from very high alcohol levels 10+%.

A low FG (final gravity) was likely could possibly be caused by low final temperature.

When yeast get near the end of fermentation; that is when you want a higher temperature for ales if your goal is to maximize attenuation (lower - FG). A great practice is to start fermenting cool 65-68 when pitching and keep cool for atleast 3 days before allowing the temp to slowly rise by about 5-7degrees. (temperatures vary by yeast strain). The higher temp keep the final yeast that are in suspension active enough to complete their jobs!

Other causes for poor attenuation (high FG) could be:
-poor pitching rate (use more yeast and ensure they are healthy)..try making a 1-2L starter
-brand of Extracts used or mashing at high temps 157F+
-multiple other tricks used to ensure yeast health...nutrients, oxygenation, etc

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Old 02-08-2013, 04:48 PM   #340
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I drew a sample today and it is down to 1.011 I wonder if the high temp is to blame for this. It has a minute weird odor that just seems off, but again i know the yeast have more work to do. This batch is friggen hot. Hopefully the smell and most likely I know it will probably go byebye once I dry hop and give it another few weeks. This beer is either going to be epic, or its going to be epic.

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Primary 3: Full Nelson Pale Ale
Secondary 1/ Primary 4: Rochefort 9
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