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Old 07-13-2011, 08:25 PM   #361
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Since uuz up,

Got your candy syrup for this. Looking forward to it.
Hey that's great news. If your Westy 12 turns out well make sure and sign up for the free syrup giveaway contest:

http://www.candisyrup.com/contest.html
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Old 07-14-2011, 04:39 PM   #362
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Brewing this bad boy as we speak! Man, 90 min mash and 90 min boil. This is going to be a long brew day, for a partial mash. But a good brew day!

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Old 07-14-2011, 11:35 PM   #363
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Good brew day. Only hitch is I had to boil longer than 90 min to get it to fit. Hopefully it won't effect much as all additions with 30 min to go and less were heldoff until the appropriate time left. Arguably best wort of mine I've tasted.

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Old 07-14-2011, 11:39 PM   #364
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Good brew day. Only hitch is I had to boil longer than 90 min to get it to fit. Hopefully it won't effect much as all additions with 30 min to go and less were heldoff until the appropriate time left. Arguably best wort of mine I've tasted.
And it only gets better
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Old 07-18-2011, 05:51 PM   #365
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Day 4 and slowing way down. Going to secondary onto a notty yeastcake tomorrow for a little insurance.

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Old 07-18-2011, 06:04 PM   #366
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Day 4 and slowing way down. Going to secondary onto a notty yeastcake tomorrow for a little insurance.
Where are you on gravity at this point?
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Old 07-18-2011, 06:24 PM   #367
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Haven't touched it since brewday. Was going to check when I transfer tomorrow.

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Old 07-18-2011, 06:41 PM   #368
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Haven't touched it since brewday. Was going to check when I transfer tomorrow.
You might consider checking before moving to secondary. If you're around 1.018 tomorrow then you're fine. No Nottingham needed. A big Notty cake could drop your gravity too much and stall out the esters and phenols that the Westmalle creates in secondary. You would in essence be short circuiting the slow process that creates all of the flavors unique to this brew. Just FYI.
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Old 07-19-2011, 02:59 AM   #369
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I don't think notty is going to lower the gravity of this beer at all. Westmalle yeast is much more attenuative provided you give it the right temperature and time. Theres a pretty good chance you are already near terminal gravity. Take a gravity reading and see before you even consider doing anything else.
I really, really wouldn't consider moving this beer onto another yeast, especially notty. Give it some time and it will take care of your beer.

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Old 07-19-2011, 12:30 PM   #370
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I always force-carb but I decided to try and simulate the bottle-conditioning and prime the keg with cane sugar. I use a spunding assembly with a gage to see the pressure increase. Pressure hasn't budged in about 10 days, still at ~2 psi. C'mon 3787, wake up! I kegged it at ~3 weeks in fermenter so I would expect it to carb.

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