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#1
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Senior Member
Join Date: Jun 2009
Location: Rockford, IL
Posts: 1,750
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Primary - Dopplebock Bottled - Double Chocolate Raspberry Stout, Coffee Bourbon Porter, EdWort's Apfelwein, American Amber Ale w/ Homegrown Hops, Mocha Oatmeal Stout, Pliny the Elder Clone Kegged -Belgian Dubbel Last edited by Suthrncomfrt1884; 07-13-2009 at 11:19 PM. |
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#2 |
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More Humann than human
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So were you able to go from 1.067 to 1.005 mashing at 152? That is a huge 92.5% attenuation? I went from 1.060 to 1.008 with 100% vienna malt mashed at 152* and pitched onto a US-05 yeast cake.
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Fermenting: #33 American Amber 2/16 1.059 #34 Honey APA 3/2 1.054 #35 Kolsch 3/7 1.051 On Tap: #30 Blind Pig 1.066 12/5 #31 A Pigs leftovers 1.053 12/5 #32 Dead Guy 1.064 1/23 Waiting for a tap: Bottles Conditioning: RIS - 2/7/09,#23 Pliny 9/14 1.075 #28 Black Butte XX 1.120 11/7/09 On Deck: IPA, Blonde, ??? In the yard: Perle, Chinook, Centennial, Magnum, Willamette and Cascades Flickr || Blog Last edited by humann_brewing; 06-25-2009 at 06:11 PM. |
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#3 |
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Senior Member
Join Date: Jun 2009
Location: Rockford, IL
Posts: 1,750
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Yes, I was also suprised by the attenuation. I've always loved the wyeast 1056 yeast. It's a very aggressive yeast that always seems to get the job done. That's why I didn't feel the need to do a starter as I do with most other yeasts. My Beertools program calculated my final gravity out to around 1.011, so I was a little concerned when it hadn't stopped fermenting after about 9 days. Couple days later it hit 1.005. My only problem with this batch was that my efficiency was horrible. It came out around 60% I believe. I'm not quite sure why it was so low, but I'm using a new all grain system so I'm still trying to figure out the bugs. Also, I used the mill at my LHBS to crush (which is what I think caused it) because mine was out of commission.
__________________
Primary - Dopplebock Bottled - Double Chocolate Raspberry Stout, Coffee Bourbon Porter, EdWort's Apfelwein, American Amber Ale w/ Homegrown Hops, Mocha Oatmeal Stout, Pliny the Elder Clone Kegged -Belgian Dubbel |
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#4 | |
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More Humann than human
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Quote:
__________________
Fermenting: #33 American Amber 2/16 1.059 #34 Honey APA 3/2 1.054 #35 Kolsch 3/7 1.051 On Tap: #30 Blind Pig 1.066 12/5 #31 A Pigs leftovers 1.053 12/5 #32 Dead Guy 1.064 1/23 Waiting for a tap: Bottles Conditioning: RIS - 2/7/09,#23 Pliny 9/14 1.075 #28 Black Butte XX 1.120 11/7/09 On Deck: IPA, Blonde, ??? In the yard: Perle, Chinook, Centennial, Magnum, Willamette and Cascades Flickr || Blog |
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#5 |
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Senior Member
Join Date: Jun 2009
Location: Rockford, IL
Posts: 1,750
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I'm not new at all grain, just my system is. I went from using the Gott 10 gallon cooler as a Mash Tun, but have since upgraded to sanke kegs for the sparge, mash, and boil. I'm still tweaking things a bit. And my LHBS is definately one that isn't good at crushing.
__________________
Primary - Dopplebock Bottled - Double Chocolate Raspberry Stout, Coffee Bourbon Porter, EdWort's Apfelwein, American Amber Ale w/ Homegrown Hops, Mocha Oatmeal Stout, Pliny the Elder Clone Kegged -Belgian Dubbel |
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LinkBack to this Thread: http://www.homebrewtalk.com/f69/all-grain-hop-hell-iipa-125462/
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| Posted By | For | Type | Date | |
| India Pale Ale on HomeBrewTalk.com | BoardReader | This thread | Refback | 07-02-2009 01:41 AM | |
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