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Old 04-29-2013, 03:08 PM   #261
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I brewed up 10 gallons of this this weekend.

I made my starter based on the OG listed in the recipe (1.058) but ended up getting an OG of ~1.074. Oops. It was fermenting within 6 hours. This is my first time using 3711 and I am surprised by how the krausen doesn't blow up like other yeasts. It's there an about 1.5" thick, but not risking needing a blow off tube at all. Very nice!

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Old 04-29-2013, 07:04 PM   #262
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Originally Posted by bknifefight View Post
I brewed up 10 gallons of this this weekend.

I made my starter based on the OG listed in the recipe (1.058) but ended up getting an OG of ~1.074. Oops. It was fermenting within 6 hours. This is my first time using 3711 and I am surprised by how the krausen doesn't blow up like other yeasts. It's there an about 1.5" thick, but not risking needing a blow off tube at all. Very nice!
That is going to be a beast...
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Old 04-30-2013, 09:38 AM   #263
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True? I thought wlp565 = wy3724 and wlp566=wy3711?
Not true, I'm my experences and others that have posted in this thread and others threads on 3711, it is unique. It frements quickly reaching very close to the specific gravity of water. 3711 strain produces an ample amount of glycerol along with the fermentation so despite the extremely low FG still has a "silly mouthful."
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Old 04-30-2013, 02:57 PM   #264
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That is going to be a beast...
Not any more than most people who followed the recipe. The OG listed is assuming 64% efficiency for some reason. Even the OP talks about having an OG > 1.070. It must just be a typo and I hadn't noticed when making the starter.
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Old 04-30-2013, 03:17 PM   #265
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Yeah we have brewed this a ton of times now...and honestly I have no idea why our initial recipe had such a piss poor BHE...

We have it dialed in to hit a 70OG on the same grain bill (percentage wise that is).

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Not any more than most people who followed the recipe. The OG listed is assuming 64% efficiency for some reason. Even the OP talks about having an OG > 1.070. It must just be a typo and I hadn't noticed when making the starter.
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Old 05-01-2013, 09:53 PM   #266
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It has been noted that the yeast is underpitched by about 20% as to stress the yeast a little for more ester production. What is the base pitching rate assumption? Is it 1.0 or 0.75 million per ml per Plato? I've seen both used. I believe the Mr. Malty calculator uses 0.75.

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Old 05-03-2013, 02:08 PM   #267
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Yeast calcs were done via Mr Malty

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It has been noted that the yeast is underpitched by about 20% as to stress the yeast a little for more ester production. What is the base pitching rate assumption? Is it 1.0 or 0.75 million per ml per Plato? I've seen both used. I believe the Mr. Malty calculator uses 0.75.
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Old 05-03-2013, 05:32 PM   #268
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You could always run the numbers and see how much that would up your OG.

We add the sugar during the boil as we feel it gives it a slightly extra layer of flavor, or probably better to say complexity.
Since i didnt see it in the recipe, how long are you boiling with the candi sugar
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Old 05-05-2013, 10:48 PM   #269
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Came out with only 5 gallons instead of the 5.5 i was hoping for, so im up at 1.075 ...i did a 1L yeast starter which should put me at around 200B required out of the 240 Yeastcalc says i need....so i should be damn near the 20% lower yeast count, hopefully i hit the recipe head on....

Just threw the extra .5 oz of hops in half way through my chill, as i have no real use for such a small amount(LHBS sells in 2oz packages and i used 1.5 to get ~27 IBU)

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Old 05-07-2013, 05:41 PM   #270
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Mine ended up fermenting quite hot, ended up getting to around 76 by the time fermentation was done. Not too worried considering many are done with this yeast at much higher temps than that, so hopefully its not too far off the OP's recipe, really looking forward to it.

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