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Old 03-22-2012, 05:31 AM   #591
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Brewing traditional recipe Friday. Any advice? I plan to add all three pounds of dark candi at flame out and use a heck of a starter. I think I will set my chamber to 79 hoping the internal temp is less than 83.

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Old 03-22-2012, 06:23 AM   #592
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Set your chamber to 72 after you cool, you'll get a 6+ temp rise over ambient quite easily, then adjust.
I'm brewing a new recipe I've outlined previously this weekend, I'll post more details later. Finally going to use my CSI syrups I've had for oh about a year

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Old 03-23-2012, 04:05 PM   #593
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Dang! My starter might have blown off too much while on the stir plate. Looks like brew day is going to be delayed a week or so. I made an small 650 ml starter and pitched the slurry into 2 liter starter and I have 1600 ml left. Think another smack pack would get me to the needed cell count?

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Old 03-23-2012, 05:15 PM   #594
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Quote:
Originally Posted by bhaff
Dang! My starter might have blown off too much while on the stir plate. Looks like brew day is going to be delayed a week or so. I made an small 650 ml starter and pitched the slurry into 2 liter starter and I have 1600 ml left. Think another smack pack would get me to the needed cell count?
I would pitch what you have. It's actually covered in Brew Like a Monk that some breweries doing Belgian style ales are purposefully under pitching, to enhance ester production during the growth phase. There has been some research to indicate that a less than nominal pitch can actually result in a lower FG though I can't link any references to that ATM
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Old 03-23-2012, 10:46 PM   #595
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I now have 1500 ml and a fresh smack pack. I do understand under pitching to encourage esters but at what point will it stress my yeast to the point of hot alcohol?

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Old 03-24-2012, 10:59 AM   #596
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Brewed the new world today. Repitched some yeast from a tripel I brewed a few weeks ago. Washed the yeast from one jar and did a starter. It chewed through the 1L starter in no time.

I pitched that, and decided to add the yeaSt from another jar as well.

Might have over pitched it though as its now just over 6 hours since pitching and just started bubbling away. Defitely the fastest of the brews I've done

Can't seem the keep the temps down where I wanted it either. It's in a swamp cooler as my fermentation fridge has been turned back into an extra keg fridge. Currently the water is at 16c(60) and the wort is 23c (73). I have melted all my ice bottles trying to chill the damn thing. Guess it'll be what it'll be just a bit scared about what the temps will get when it really gets going

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Old 03-24-2012, 11:23 AM   #597
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Quote:
Originally Posted by sockmerchant
Brewed the new world today. Repitched some yeast from a tripel I brewed a few weeks ago. Washed the yeast from one jar and did a starter. It chewed through the 1L starter in no time.

I pitched that, and decided to add the yeaSt from another jar as well.

Might have over pitched it though as its now just over 6 hours since pitching and just started bubbling away. Defitely the fastest of the brews I've done

Can't seem the keep the temps down where I wanted it either. It's in a swamp cooler as my fermentation fridge has been turned back into an extra keg fridge. Currently the water is at 16c(60) and the wort is 23c (73). I have melted all my ice bottles trying to chill the damn thing. Guess it'll be what it'll be just a bit scared about what the temps will get when it really gets going
Unless you live on the surface of the sun I think you'll be ok. Temp control with Belgian yeast is most often left to the yeast themselves. If you try and slow them down, I have read that they can stall out and you can have difficulty hitting final grav.
No temp control also favors esters. I don't think I would try to control it at all.
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Old 03-24-2012, 11:34 AM   #598
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Some Belgian strains will just plain crash if you dry to reign in their temps. All you can do is hold it and prevent it from going too high really, but you should not try and cool it down.

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Old 03-24-2012, 11:52 AM   #599
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Some Belgian strains will just plain crash if you dry to reign in their temps. All you can do is hold it and prevent it from going too high really, but you should not try and cool it down.
Yeah that's the plan. I do mostly Belgians so do have a bit of experience with them I tend to try and control the temps for two days to keep the fusal alcohol down, then I let it rise to finish out.

This fermentation is unusually hot in my experience though. At least it's not the chimay yeast. That would be banana central
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Old 03-24-2012, 11:20 PM   #600
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Ok its sitting at 20C now and bubbling continuously through the blow off tube. Yeast sexy time party

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