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Old 06-27-2013, 05:19 AM   #231
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Tim,

Does this brew ferment out fairly quick?
My batch fermented out to 1.010 today(3rd day of fermentation.
OG was 1.056

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Old 06-27-2013, 03:44 PM   #232
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Tim,

Does this brew ferment out fairly quick?
My batch fermented out to 1.010 today(3rd day of fermentation.
OG was 1.056
Hey BOYD, I do not think there is anything about this recipe that would ferment out any quicker than other moderate gravity ales. Your 1.056 OG, is significantly lower than the 1.064 range for the original recipe. Did you do the original recipe? Miss your gravity a bit?

If you pitch an adequate quantity of healthy yeast, aerated/oxygentated well and kept in optimal temp range, then a 3 day ferment seems quick, but not that uncommon. I have had beers, especially ones I pitched a lot of active yeast on be done in 3 days.

If it tastes a bit estery (Belgian-like) then the fermentation temp may have gotten a bit high. Higher temps lead to quicker fermentations. Though, again it is totally plausible that you just created the perfect conditions for a healthy, fast fermentation. Just be sure to let the yeast have a few more days to drop out and clean up.

Sounds like you have a light bodied, hoppy red ale for summer

Let us know how it turns out.

Tim
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Old 06-27-2013, 04:09 PM   #233
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Originally Posted by jwolf99 View Post
So after 3 weeks of bottle conditioning, I'd like to report that this came out great. Started at 1.060 and got it down to 1.014 within 10 days using Wyeast 1056 at a constant temperature of 68 degrees. A little bit on the darker side in comparison to pics others posted, but definitely my best tasting brew yet. Thanks to Tim for the great recipe and others who provided input and advice.
Awesome! Thanks for sharing
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Old 06-27-2013, 04:49 PM   #234
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Quote:
Originally Posted by TimBrewz

Hey BOYD, I do not think there is anything about this recipe that would ferment out any quicker than other moderate gravity ales. Your 1.056 OG, is significantly lower than the 1.064 range for the original recipe. Did you do the original recipe? Miss your gravity a bit?

If you pitch an adequate quantity of healthy yeast, aerated/oxygentated well and kept in optimal temp range, then a 3 day ferment seems quick, but not that uncommon. I have had beers, especially ones I pitched a lot of active yeast on be done in 3 days.

If it tastes a bit estery (Belgian-like) then the fermentation temp may have gotten a bit high. Higher temps lead to quicker fermentations. Though, again it is totally plausible that you just created the perfect conditions for a healthy, fast fermentation. Just be sure to let the yeast have a few more days to drop out and clean up.

Sounds like you have a light bodied, hoppy red ale for summer

Let us know how it turns out.

Tim
I did alter it slightly... But all I did was add some carapils!!! I'm surprised I didn't hit my OG numbers... Cause I hit all of my temps etc etc...
However when I brewed this recipe last year it was around same OG and FG and came out good... Just wasn't hoppy enough for me ( I had to use centennial and Amarillo)...
This is by far my favorite recipe I've brewed thus far and I hope it comes out a nice hoppy red
P.s. I did get a wiff of it yesterday and it smells delicious!!!!
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Old 07-10-2013, 12:25 PM   #235
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Mine only dropped to 1.018 when I heated it to 70. Started the dry hop on Sunday with the full recipe amounts and had a small taste. Wow it was good! Almost like a lagunitas sucks brown shugga. It just doesn't have the spicy taste. I can't
imagine how much better this will get with some carbonation and maybe some fresh dry hopping in the keg! This is going to be one awesome beer!

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Old 08-04-2013, 08:23 PM   #236
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I brewed this today and I am baffled.

I scaled the recipe (I thought) for 70% efficiency and here's what I had -

7 lb 2 row
5.35 lb munich
.75 lb c-40
.5 lb c-75 with a touch of c-120 (didn't have c-90)
1 oz black malt.

my calculations:

1.048 pre-boil (with 7 gallons)
1.060 og at 5.5 gallons.

Actual:
1.076 pre-boil - 7 gallons
1.084 og (still racking to fermenter)

I checked that my sample was 70F with 2 thermometers, ran to the brew store and bought another hydrometer because it couldn't be right, but both hyrdrometers give the same readings. Even took a second sample.

I don't even see how this is possible??! Would appreciate some input.

Here's my hop bill by the way:

.5oz apollo @ 60
.75oz Columbus @ 15
1 oz Citra @ 5
1 oz Columbus @ 0
1 oz Citra @ 0
.25 oz Apollo @ 0

Still planning dry hops.

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Old 08-04-2013, 08:44 PM   #237
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Wow, either you got crazy efficiency or you have more grain than you thought. Sounds like you have an imperial amber ale I would make sure you aerate well to get it some what dry and dryhop it heavily.

p.s. I had a beer hit 92% efficiency once after I dialed my grain mill too tight, let it mash for 90 minutes and had a stuck mash, when I finally get the wort running my 1.062 IPA was at 1.075

best luck!
Tim

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Old 08-05-2013, 06:15 AM   #238
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I must have gotten more grain, I'm pretty consistent at 70% efficiency. I think I've got 75% a few times but this would be like 97%! I did have a really slow sparge, almost stuck and mashed for 70 minutes. Hopefully 2 packs s05 will dry it out enough.

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Old 08-05-2013, 01:58 PM   #239
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always better too high than too low

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Old 08-06-2013, 06:35 PM   #240
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Yep - unless you're talking Final gravity! Any advice on copious dry-hopping given my above post? Obviously I'l be using Citra and Columbus, and I was thinking 2 additions. Just not sure if I should do 1 oz of each twice, or something like that. (I actually threw in .25oz apollo at flameout too).

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