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Old 11-09-2012, 05:56 PM   #21
Chris7687
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Saw this recipe earlier this morning, looked amazing, and picked it up at lunch. Substituted the #1/4 Carafa I for more Special B, also upped the Pilsner by #1. Went with the WLP530, was hoping for the 540 as other said this was fruitier but the LHBS didn't have it. Question, when do I add the candi syrup? Boil or Secondary? Can't wait to try this 4 months from now. Brewing on Sunday, will let you all know how my results turned out.

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Old 11-09-2012, 06:27 PM   #22
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For high gravity beers i always add dugar in prinary around 48h after pitching, but for a lot of ppl boil works fine

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Old 11-09-2012, 07:32 PM   #23
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Wow... 40th batch. Just did #102, haha!

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Old 11-27-2012, 06:07 PM   #24
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Did anyone ever do this with WLP540 or WLP500?

I think I am going to give this a shot (albeit slightly modified) with WLP540.

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Old 12-05-2012, 06:04 PM   #25
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Hey guys, I think I ran into a little problem here! I brewed this beer on 11/9/12 and had a SG of 1.067. Just racked it over to secondary today and took a reading and it's at 1.026..... What can I do to drop this a little more? It's only 5.5%, I was expecting at least 6.5-7%. HELP!

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Old 12-05-2012, 09:54 PM   #26
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Originally Posted by Chris7687 View Post
Hey guys, I think I ran into a little problem here! I brewed this beer on 11/9/12 and had a SG of 1.067. Just racked it over to secondary today and took a reading and it's at 1.026..... What can I do to drop this a little more? It's only 5.5%, I was expecting at least 6.5-7%. HELP!
Warm it up some, add yeast if necessary. Probably give it some more time. I wouldn't have transferred to secondary since you weren't adding anything.
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Old 12-06-2012, 02:35 AM   #27
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I just washed the yeast I used. I'll let it settle out for a little, try to make a starter, and repitch. I took it to secondary so it could age off of the yeast cake for a month or so.

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Old 12-06-2012, 03:24 AM   #28
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I just washed the yeast I used. I'll let it settle out for a little, try to make a starter, and repitch. I took it to secondary so it could age off of the yeast cake for a month or so.
Sound enough reasoning but I recommend not doing so in the future until you're sure the yeast is done with everything. Pitching fresh yeast can help. Btw what was your mash temps and have you calibrated your thermometer lately? Did you aerate well? Did you add the sugar to the boil or to the fermentor at high krausen? What temp did you ferment at?
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Old 12-06-2012, 12:35 PM   #29
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I am pretty sure the yeast has been finished with fermentation, as it has been about a month since I pitched the yeast. My mash temp was 154*, my thermometer is a brand new one and it agrees with the old fashion mercury thermometer I have. I can not remember if I shook it well enough, but I do not have a oxygen stone/tank setup (definitely looking into it now). I added the Belgian candi syrup during the last 5 of the boil. The sitting temp of my house is between 72-74 degrees, so it's going to be a little on the high side for fermentation. Looking to get a fermentation chamber, but after the winter is over (trying to utilize this cold weather).

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Old 02-05-2013, 08:11 PM   #30
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Hey guys, so it has been about 3 months now since I brewed this beer (11/09/12). Wanted to bottle it in about a month, so I can start bottle aging it. Should there be enough active yeast in there to help carbonate the beer? Or should I pitch some yeast to help out? If so, how much should I pitch?

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