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Old 12-27-2012, 04:50 AM   #931
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Quote:
Originally Posted by Satisfaction
If the OP is still reading this thread I would be interested in finding out how the temperatures were measured.. 83F does not always mean the internal temperatures in the fermentation vessel was 83F.
It's been discussed at length, and we can rest assured that the good fellow knows the difference between ambient and fermenting temps. Just take the leap of faith. Today I bottled a Saison that was fermented at 100 degrees Fahrenheit and there is no hint of alcohol at all despite being almost 9%. Belgian and French stains can behave very differently than English based strains. If it's any consolation I literally just brewed this today and am also letting it go. Just leave plenty of room for blowoff. I put a little under six gallons in a 8 gallon carboy.
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Old 12-27-2012, 05:27 AM   #932
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It's been discussed at length, and we can rest assured that the good fellow knows the difference between ambient and fermenting temps. Just take the leap of faith. Today I bottled a Saison that was fermented at 100 degrees Fahrenheit and there is no hint of alcohol at all despite being almost 9%. Belgian and French stains can behave very differently than English based strains. If it's any consolation I literally just brewed this today and am also letting it go. Just leave plenty of room for blowoff. I put a little under six gallons in a 8 gallon carboy.

Well, good timing on the brew day.. hopefully it was flawless besides being longer than normal with the mash and boil times.

So I suppose I should take the leap of faith..
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Old 12-27-2012, 04:51 PM   #933
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I suggest getting a thermowell for your carboy. I have the 16 incher from Brewers Harware http://www.brewershardware.com/16-St...hermowell.html

Take the guess-work out of temperature measurement. My Johnson A419 probe goes into the middle of the wort with a 1 degree differential.

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Old 12-27-2012, 08:33 PM   #934
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Does anyone use second rubbings? If so - good recipes to post?

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Old 12-27-2012, 08:44 PM   #935
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No, no second rubbings

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Old 12-27-2012, 09:56 PM   #936
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No, no second rubbings
Too funny - iPad changed. Runnings that is
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Old 12-27-2012, 10:40 PM   #937
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Ready to brew the new world tomorrow. Have my WLP530 starter going right now. Only had enough DME for a 1.5ML starter @ 1.035. I hope this is enough - feedback/comments welcome.

It's pretty cold here in LV (not East Coast cold ) so my plate chiller should be able to bring the wort down to 60F or so.

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Old 12-27-2012, 10:44 PM   #938
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Quote:
Originally Posted by ultravista
Ready to brew the new world tomorrow. Have my WLP530 starter going right now. Only had enough DME for a 1.5ML starter @ 1.035. I hope this is enough - feedback/comments welcome.

It's pretty cold here in LV (not East Coast cold ) so my plate chiller should be able to bring the wort down to 60F or so.
I'm going to try old world this week. Recipe from csi....just have to get a good starter going. I have my basement fridge wired to digital temp control and just received my carboy temp stopper so I can control fermentation temps. Looking fwd to trying this. New world came out great so hope I have luck.
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Old 12-28-2012, 01:18 AM   #939
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Here's mine. I pitched yeast from a very active 3000ml starter and fermentation began within a couple hours. It was just kind of poking along doing its fermenting thing until day two when it took off, went from 68 to 75 degrees in about 5 hours, filled the headspace on this 8 gallon carboy, and the blowoff vessel is making more noise than the fish tank. What a fun beer

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Old 12-28-2012, 11:53 AM   #940
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Here's mine. I pitched yeast from a very active 3000ml starter and fermentation began within a couple hours. It was just kind of poking along doing its fermenting thing until day two when it took off, went from 68 to 75 degrees in about 5 hours, filled the headspace on this 8 gallon carboy, and the blowoff vessel is making more noise than the fish tank. What a fun beer
+1 Very nice
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