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Old 03-13-2013, 01:11 PM   #11
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Just brewed this the other day. I dropped the pilsner to 5 # and added 3# of golden promise and changed the munich to 2oz. Will see how it turns out.
I hope it turns out well, definitely report back with your tasting notes.
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Old 03-16-2013, 09:29 PM   #12
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It's very cloudy still. I have it at about 81F and has been at that temp for maybe a now. Still very cloudy. Is this normal?

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Old 03-16-2013, 11:35 PM   #13
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It's very cloudy still. I have it at about 81F and has been at that temp for maybe a now. Still very cloudy. Is this normal?
Actually, yes, I do recall my batch staying relatively cloudy as I ramped up the temps throughout fermentation.
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Old 03-17-2013, 01:36 AM   #14
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I believes its been 12 days altogether so far. I think.i was considering cold crashing after 21 or so days to clarify things. What do u suggest?

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Old 03-17-2013, 08:38 PM   #15
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I believes its been 12 days altogether so far. I think.i was considering cold crashing after 21 or so days to clarify things. What do u suggest?
I don't cold crash saisons, but that is my personal preference. Generally though, for any rustic beer with a decent percentage of wheat I would just say let it ride.
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Old 03-21-2013, 05:04 PM   #16
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I believe it got infected I will have to try again another day

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Old 03-21-2013, 05:13 PM   #17
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I believe it got infected I will have to try again another day
Bummer! Sorry to hear that
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Old 03-21-2013, 06:05 PM   #18
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I believe it got infected I will have to try again another day
I find it interesting that the 3711 left enough residual sugar for an infection to take hold in the first place -- that stuff is a beast!
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Old 03-21-2013, 08:33 PM   #19
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Actually now im not sure if it trly is an infection. This morning i checked it and i notciced white bubbly flake things on the surface as well with a slight translucent film near the edges. I looked up what it could be and some people said that it could just be "rogue" something. i forget. I smelt it though and it smells like it used to but then i smell again and there's this toasty sort of smell coming from it. Any thoughts?

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Old 03-21-2013, 08:42 PM   #20
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Let it run its course and then taste. Tastes and smells change during the course of fermentation, and even at bottling, so a taste/aroma that's there now might be gone next week.

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