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Old 04-21-2011, 02:21 PM   #491
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Well I'm 10 days now, and going to check my gravity and crash it tonight, kegging tomorrow.
Something really funny happened on brewday. First time using rice hulls, and I soaked them in water prior to adding them to the mash. Stupid me used cold water, and when I went to dough in, my water dropped to 142! I furiously boiled some water and added it, but only got it up to 148, before I decided to give in and just close the lid on the cooler.

Interested to see what low mash temps do.

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Old 04-21-2011, 02:27 PM   #492
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Quote:
Originally Posted by elproducto View Post
Well I'm 10 days now, and going to check my gravity and crash it tonight, kegging tomorrow.
Something really funny happened on brewday. First time using rice hulls, and I soaked them in water prior to adding them to the mash. Stupid me used cold water, and when I went to dough in, my water dropped to 142! I furiously boiled some water and added it, but only got it up to 148, before I decided to give in and just close the lid on the cooler.

Interested to see what low mash temps do.
doh!
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Old 04-21-2011, 02:37 PM   #493
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Lesson learned I suppose. I'm sure it will be fine.. just a bit drier which is fine by me.

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Old 04-21-2011, 02:56 PM   #494
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I am sure you won't be dumping anything out

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Old 04-23-2011, 03:11 PM   #495
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I made a 1.5 liter starter two days ago with my washed yeast and so far no real big activity. But I've had other washed yeasts starters look dormant but still do the job so I'm still gonna try it out. Brew day is tomorrow and I'm looking forward to it

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Old 04-24-2011, 06:31 PM   #496
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I screwed something up my OG is 1041 ugh

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Old 04-25-2011, 04:21 AM   #497
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Brewed it today, No chill. Will pitch yeast tomorrow

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Old 04-25-2011, 11:42 AM   #498
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Kegged this and am drinking it now. There is some sulphur aroma still, but it tastes quite good. I might pull the keg out and warm it up to see if the yeast can finish up that sulphur.

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Old 04-25-2011, 02:07 PM   #499
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My imperial Bee Cave Hefe tastes great! The traditional hefe aromas and flavors mask the higher alcohol content. The only drawback is that it's a little tart - but only a little. I dig it.

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Old 04-27-2011, 07:33 PM   #500
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Alright, experiment over. Do not be afraid to use the washed hefe yeast. Mine was over 14 months in the fridge in a mason jar and it's looking fine. It's not completely done yet but fermentation started showing visible signs around the 6-8 hour mark and it has been going pretty good since then.

Once again yeast has proven that it really doesn't need us

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