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Old 04-27-2011, 07:35 PM   #501
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Originally Posted by duffman2 View Post
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
Let us know how it tastes. I'm not surprised that it will ferment, but what kind of flavor is it going to produce? I haven't gotten great flavor from washed hefe yeast.
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Old 04-30-2011, 10:54 AM   #502
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Brewed this up last night. Minus the entertaining mash temp experience for 90 minutes (still learning my equipment), everything else went great. Cant wait to try it.

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Old 05-02-2011, 01:46 PM   #503
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I guess I should have posted

This.. http://www.homebrewtalk.com/f13/brew...n-uggg-243053/

in this thread instead of starting a new one..

Thoughts?

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Old 05-03-2011, 05:20 AM   #504
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This will be my first kegging.

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Old 05-03-2011, 11:03 AM   #505
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Originally Posted by jakecpunut View Post
I guess I should have posted

This.. http://www.homebrewtalk.com/f13/brew...n-uggg-243053/

in this thread instead of starting a new one..

Thoughts?
I'd post this in the Equipment seciton and title it Refractometer vs. Hydrometer readings.

You may have better luck there. This was only my 2nd AG batch so I wont be much help to you.

Good luck!
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Old 05-08-2011, 03:33 AM   #506
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The recipe calls for 10 days fermentaion. Mine had a vigerous fermentaion, but slowed down. It is now at day 16 and still producing 1 bubble every 6 minutes (It smelled like sulpher at first, but smells great now). I know that the best way to tell if a fermentaion is done is to check the gravity, but common sense is telling me that it is not done. Perhaps is some of the sugar supposed to be retained for flavor by arresting the fermentaion by crash cooling early?
Should I let it go, or should I stop it?

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Old 05-09-2011, 01:36 PM   #507
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The recipe calls for 10 days fermentaion. Mine had a vigerous fermentaion, but slowed down. It is now at day 16 and still producing 1 bubble every 6 minutes (It smelled like sulpher at first, but smells great now). I know that the best way to tell if a fermentaion is done is to check the gravity, but common sense is telling me that it is not done. Perhaps is some of the sugar supposed to be retained for flavor by arresting the fermentaion by crash cooling early?
Should I let it go, or should I stop it?
Good question - I'm in the same boat. I'm on day 10 and still have yeast rafts floating on the surface. My FG was spot on yesterday. I'll check it again today and tomorrow to see if it moves nad bottle from there.
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Old 05-09-2011, 02:01 PM   #508
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Fisher1: 1 bubble every 6 min is usually just trapped co2 being released and is most likely done.

VAShooter: Some yeast rafts will continue to float even after ferm is done. Shake the carboy and see if they drop out with a little agitation

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Old 05-09-2011, 03:28 PM   #509
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Looks like a matter of personal preference at this point. I think that flavor should be more a function of your mash temperature and aging of the beer. I don't do the cold crash as I'm adding in gyle (unfermented wort) to the mix and then I condition at room temp to get natural carbonation.

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Old 05-10-2011, 02:22 AM   #510
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VAShooter: Some yeast rafts will continue to float even after ferm is done. Shake the carboy and see if they drop out with a little agitation[/QUOTE]

Did that this morning and the rafts were gone by this evening. Now Im working on how much priming sugar to add. I'm bottling this brew and apparantly heffes require more CO2. However, I'm worried about bottle bombs with the suggest sugar amounts. With advice from some much more experienced brewers, I'm going with 6oz or so. My FG is dead on so I'm bottling tomorrow.

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