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Old 04-24-2012, 04:20 AM   #301
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Checked today. It has slowed down a lot. We are now at about 1.025. It is sitting in the high seventies so I am hoping that helps. Just want this to finish. Working in the garden today and all I had to drink after was a few PBRs. Not bad, but not good either.

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Old 04-27-2012, 05:38 PM   #302
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Mine only took a little under 4 weeks to get down to the 1.000 level before I racked it into a secondary. It fermented the first week in the 75-78ish range and at the end of the first week when fermentation had slowed, I added the extra sugar and it kicked back up for about another week. The last two weeks it settled around 72-75ish and finished out.

I usually keep my house in the low 70's this time of year so I just left it at ambient without any other heating/cooling sources and let the yeast do it's thing.

Oh I forgot to add, I made a starter that was a little under 2L, decanted, and pitched. That probably helped it get going and made it easier to finish out so low.

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Old 05-01-2012, 02:48 PM   #303
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I am going to brew this again once things warm up a tad bit more here, 11 gallon batch this time around. I dont want the ferment to get high in the 80s like it did last time and I am only going to add a lb of sugar for the whole 11 gal batch; I feel this beer turned into rocket fuel later on with too much fusel flavors.

With a bit of temp control (by temp control, I mean keeping it in the mid 70's range), I think this might turn out a little cleaner.

Since I am doing 11 gallons, I plan on splitting the batch in half and doing one like stated above and the other... i am going to attempt to sour it.

o.m.g. could you imagine this beer with a sour tinge to it? epic.

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Old 05-22-2012, 06:26 AM   #304
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Tried my first bottle tonight. Could use a little more carbonation and could be a little drier, but by far my best batch. Will for sure be brewing again. Even made the lady tell me I should brew for our wedding.

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Old 06-09-2012, 12:30 PM   #305
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I need some help!

I made the original recipe, except I pitched two vials of WLP565 (no time to wait for a online order of 3711). OG was around 1.060, ambient temp is 82. Fermentation slowed after only 3 days, so I pulled a sample and it measured 1.010. I added the sugar the next day. The yeast chewed through the sugar in a day; now I'm getting very slow airlock activity (day 7), but I haven't checked gravity since day 3.

If I let this go for 3-4 weeks, will the yeast still be up for some priming sugar? Or should I add some 001 or dry champagne yeast at some point? (I'm not planning on racking to secondary). When would I add that yeast?

Anyone else had such fast fermentation?

Thanks

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Old 06-09-2012, 08:42 PM   #306
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You would have to leave it for months before having any worries at all about not having yeast for priming.

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Old 06-10-2012, 09:49 AM   #307
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Yep, you're good to go. You had a great experience with 565! Enjoy!

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Old 06-11-2012, 03:53 AM   #308
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Thanks for the quick replies. I took a sample; it's down to 1.008 and tasty. I'll give it a few weeks for the yeast to do the rest of their thing...

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Old 08-16-2012, 07:25 PM   #309
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Hey ChshreCat, on the grain bill we have:
4.50 lb Pale Liquid Extract [Boil for 5 min] Extract 33.33 %
5.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 37.04 %
2.00 lb Munich Malt (9.0 SRM) Grain 14.81 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 7.41 %

For the WHEAT Malt.....is that white wheat? Red? Weyermann? For some reason I'm always having trouble distinguishing the right kinds of wheat for my beers.

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Old 08-17-2012, 04:35 AM   #310
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From my LHBS... "Northwest soft white malted wheat"

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