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Old 08-11-2009, 02:22 AM   #71
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Originally Posted by Enhoffer-Knopfe View Post
Do you recommend additional yeast a few days before bottling for bottle conditioning?
You would only add yeast for bottle conditioning at the time of bottling.

In this case though, I think you're safe doing without.

Just give the secondary a bit of a stir to make sure you get ample yeast into your bottling bucket.
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Old 08-19-2009, 08:18 PM   #72
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I'm drinking mine now and it is incredible. Great recipe.

1083 OG, 1010 FG, 9.56% ABV. Kegged 7/13

The only thing I did differently was add a second dry hop addition of 0.5 oz amarillo and 0.5 oz simcoe a week after the first dry hop, and let sit for another week (so 2 week total dry hop).

Here's a pic of a pint pulled straight from the keg. The ones that I bottled from the keg pour crystal clear. Cheers BM!

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Old 08-20-2009, 02:48 AM   #73
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I'm drinking mine now and it is incredible. Great recipe.

1083 OG, 1010 FG, 9.56% ABV. Kegged 7/13

The only thing I did differently was add a second dry hop addition of 0.5 oz amarillo and 0.5 oz simcoe a week after the first dry hop, and let sit for another week (so 2 week total dry hop).

Here's a pic of a pint pulled straight from the keg. The ones that I bottled from the keg pour crystal clear. Cheers BM!

That beer is making me hungry for some pretzels. Excellent specimen you have there.
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Old 10-29-2009, 01:44 PM   #74
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I brewed this back in early Sept. and tasted one last night. After 3 weeks in the bottle I had to try one but of course it was under carbonated. The wife and I both enjoyed it anyway. Maybe I should have added more yeast at bottling.
I rolled all the bottles around to get the yeast suspended again and will wait another month to sample the next.

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Old 10-31-2009, 04:19 AM   #75
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I brewed this back in early Sept. and tasted one last night. After 3 weeks in the bottle I had to try one but of course it was under carbonated. The wife and I both enjoyed it anyway. Maybe I should have added more yeast at bottling.
I rolled all the bottles around to get the yeast suspended again and will wait another month to sample the next.
Yeah. Agitate those bottles some and make sure they're resting at 70 degrees or full carbonation will take a lot longer.
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Old 11-16-2009, 01:49 AM   #76
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I agitated once a week and finally tried one Saturday night. It carbed nicely. Great lacing/flavor/aroma/balance.... We were at a football party and I slide it over to my wife to sample. It put a huge smile on her face. Thanks BM.

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Old 11-16-2009, 01:52 AM   #77
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Holy crap that recipe looks awesome!

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Old 11-16-2009, 03:39 PM   #78
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...It put a huge smile on her face. Thanks BM.
Your welcome.

Wait...

What???

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Old 12-06-2009, 03:57 AM   #79
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Already have the hops ordered and I'm all set to brew this

I'm probably just blind, but what are the fermentation instructions on this? How long in the primary? Secondary? Bottle or keg? Temperatures?

Is there a tool I can use to convert this to a 5-gallon batch size?
I can't seem to find Safale-50 yeast anywhere, what's the next best thing?

EDIT:
Yup, I'm blind. I blame too much time staring at textbooks all day.

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She'll get a full month in the primary. Then onto the secondary for at least 14 days on the dry hops.

I figure then she'll go to keg and into the garage at 45 degrees for at least 4-6 weeks.

I recon this will be fully drinkable sometime around St. Patti's day. I'll probably go right to bottles once it's carb'd up.
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Old 12-09-2009, 02:09 AM   #80
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any suggestions on the water profile for this beer?

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