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Old 02-24-2011, 03:49 AM   #181
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Do it! I've never oaked a beer I didn't like.
Why would you oak a beer you didn't like? I just take them to parties and let my friends drink them!
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Old 02-24-2011, 07:57 PM   #182
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Question about the fermentation temp.

I have the brew going, and it has leveled out at 74F after 2 days, no change in temp in the last 24 hours. I have no good way of artificially heating this. it is wrapped up in a bunch of blankets. I have also lost a decent amount of yeast to the blow off bucket. SG is at a 1.048, by my calculations it should have been a 1.042 to keep with the time schedule.

Should I just let it ride and figure it will take longer to ferment, or should I do anything to the brew to get it to ferment aggressively? I am figuring the temp level is to get esters produced rather than to get the fermentation done, correct? I normally do the RDWHAHB, but I want to catch this early if I need to adjust it rather than futz with it later.

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Old 02-24-2011, 08:03 PM   #183
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I would put it in a tub with warm water (about 85F) and add hot water bottles to keep the temp up as close to 80 as possible.

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Old 02-24-2011, 08:18 PM   #184
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I would put it in a tub with warm water (about 85F) and add hot water bottles to keep the temp up as close to 80 as possible.
As I am in a little apartment I don't really have a spare tub to stick the fermenter in, as I don't think I want to take a shower with it. Though, it is supposed to be water/air tight....

I might stick the bucket in my boil kettle and wrap that up to insulate. Assuming I can get 1 gallon around the bucket, I need to have that water initially 115F. If I open the lid of the fermenter and give it a gentle stir, this will keep parts fo the wort from getting too much heat all at once. Or does this sound a bad plan?
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Old 02-24-2011, 08:43 PM   #185
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The temperature level is important for this beer coming out the right way. Both ester production and attenuation level. There really isn't a way around that.
Get a fermwrap or some kind of heater you can wrap around your fermenter.

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Old 02-24-2011, 08:52 PM   #186
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As I am in a little apartment I don't really have a spare tub to stick the fermenter in, as I don't think I want to take a shower with it. Though, it is supposed to be water/air tight....

I might stick the bucket in my boil kettle and wrap that up to insulate. Assuming I can get 1 gallon around the bucket, I need to have that water initially 115F. If I open the lid of the fermenter and give it a gentle stir, this will keep parts fo the wort from getting too much heat all at once. Or does this sound a bad plan?
I put mine in a closet with a space heater and very carefully set the thermostat to keep it just warm enough.
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Old 02-24-2011, 11:00 PM   #187
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As I am in a little apartment I don't really have a spare tub to stick the fermenter in, as I don't think I want to take a shower with it. Though, it is supposed to be water/air tight....

I might stick the bucket in my boil kettle and wrap that up to insulate. Assuming I can get 1 gallon around the bucket, I need to have that water initially 115F. If I open the lid of the fermenter and give it a gentle stir, this will keep parts fo the wort from getting too much heat all at once. Or does this sound a bad plan?
I'm sorry I didn't mean a bath tub, I meant a storage tub or better yet a cooler. Just about anything that can hold warm water should work. Instead of using warm water bottles you could also use an aquarium heater. If you have a ferm wrap or space heater that would be better but I have found this to be a cheap alternative although it requires more attention.
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Old 02-24-2011, 11:11 PM   #188
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I figured that after posting, hehe.
I have a trash can but that is really big. I am thinknig perhaps a 10g cooler (like that used for a mash tun) if the bucket with spigot can fit. If not, my brew kettle could work and just wrap the whole deal up. I will replace the lid with some plastic wrap so I can easier stir the wort to get the temperature distributed as well as monitor it. The aquarium heat I have might work, and as far as space heaters go or fermwrap I have none, alas.
Hopefully I can find a practical solution. Will get that done after work.

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Old 02-24-2011, 11:59 PM   #189
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Are you using unrefined sugar? If you are using refined granulated white sugar it seems kind of silly to go for organic if its something in the range of 99%+ pure minimum.
Given the level of refinement of sucrose I do understand your point and in principle I agree. (here's where I waffle on the issue a little). Basic refined sucrose is treated with hydrochloric acid in the refining process and trace by-products were showing up in our analysis so we decided we wanted an indisputably pure product. Even if the levels were tolerable it was just contrary to our business vision even at the mmg level. Organic sugar is about 15% more in cost but in bulk, (1000 lb palates), the cost increase is eliminated. So, we can sleep a little better at night knowing our level of quality even exceeds European food standards
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Old 02-25-2011, 12:07 AM   #190
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Adding more yeast of the same strain is not going to help lower the OG if the yeast has fermented all of the available fermentable sugars. Adding a more attenuative yeast (which can eat more complex sugars) will help, WY3711 is probably your best bet, its clean and will eat just about anything.
Disagree just a little on this saq. Yeast that has been exhausted may still be alive but no longer attenuative. I've re-pitched Westmalle before with notable reduction in OG but this is a very last resort. Measured single pitch is always best.

Yep, 3711 is an efficient bug. Our experience is that it adds a classic Saison "funk" but never having used it on a Westy clone I'm not sure if the flavor will come though or not.
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