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Old 11-27-2011, 06:26 PM   #21
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preboil gravity is 1.040

i apologize for the edit, i had to cool the wort before taking an accurate reading

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Old 11-27-2011, 06:38 PM   #22
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Cool!

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Old 11-27-2011, 10:49 PM   #23
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Fg? Btw, carb with a full 5-6 oz corn sugar for better carbonation if you get >4.5 gallons.

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Old 11-28-2011, 12:10 AM   #24
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Quote:
Originally Posted by 1Mainebrew View Post
Fg? Btw, carb with a full 5-6 oz corn sugar for better carbonation if you get >4.5 gallons.
Post Boil OG ended up at 1.050

I'm not sure how the temperature was because i accidently dropped my thermometer on the floor and shattered it and the "fermometer" i have seems to be purely aesthetic. I cooled it down with a wort chiller until the container was cool to the touch, took my post boil OG reading, shook my carboy and pitched my yeast starter.

took a sip of my gravity sample and it seemed VERY heavy on the cinnamon... hopefully that settles out a little in primary.
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Old 11-28-2011, 02:26 AM   #25
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The spices fade as do hop aromas and flavors. In a month or so when you bottle it you'll have very different flavors.

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Old 11-28-2011, 02:56 AM   #26
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Quote:
Originally Posted by 1Mainebrew View Post
The spices fade as do hop aromas and flavors. In a month or so when you bottle it you'll have very different flavors.
I can't thank you enough for all your help. I've updated my progression thread with pics from today. Sorry for cluttering your thread up, you can scrub the back and forth posts if you'd like to keep it simplified.

I can't wait to see how this turns out
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Old 11-28-2011, 11:58 AM   #27
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Ramping up the temp at the end of the week is important for this beer's attenuation, ester formation and flavor profile. These esters help to meld the spice additions better and create the crisp tartness this yeast is known for.

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Bottles: Sauvignon Blanc, Blueberry Wine, Mixed Wine, Syrah, Apple Wine

In the Works: Crop Chopper in April

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Favorite Recipe #2: Crop Chopper PAL
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Old 11-28-2011, 12:12 PM   #28
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Quote:
Originally Posted by 1Mainebrew View Post
Ramping up the temp at the end of the week is important for this beer's attenuation, ester formation and flavor profile. These esters help to meld the spice additions better and create the crisp tartness this yeast is known for.
i think temperature control is going to be my biggest obstacle at the moment.

sitting in the closet my carboy is currently reading 78*

im sure that will mellow out with the slowing down of fermentation but you said you kept it at 70 then ramped it up to 80... i'm almost at 80 already haha

should i just try to maintain that 80? (i found a cost effective solution to building a fermwrap, i just need to find a cost effective temperature control setup)
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Old 11-28-2011, 12:30 PM   #29
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Leave it where it's at at this point. It will be great.

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Keg 4: CO2
Bottles: Sauvignon Blanc, Blueberry Wine, Mixed Wine, Syrah, Apple Wine

In the Works: Crop Chopper in April

Favorite Recipe #1: Kate the Great Clone
Favorite Recipe #2: Crop Chopper PAL
Favorite Recipe #3: Curieux Clone
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Old 12-03-2011, 06:27 PM   #30
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Quote:
Originally Posted by DMartin
Two questions:

1. Could I harvest a bottle of Hoegaarden for yeast?

2. What would you say to some fruit in this beer? Maybe some kind of berry?
Have you brewed this idea up yet?
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Keg 3: Kate the Great
Keg 4: CO2
Bottles: Sauvignon Blanc, Blueberry Wine, Mixed Wine, Syrah, Apple Wine

In the Works: Crop Chopper in April

Favorite Recipe #1: Kate the Great Clone
Favorite Recipe #2: Crop Chopper PAL
Favorite Recipe #3: Curieux Clone
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