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Old 12-30-2012, 05:44 PM   #961
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How long was it @ 80 before dropping? When was your brew date?
I brewed this five days ago, and it was probably at or around 80 for about 36 hours.
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Old 12-30-2012, 06:27 PM   #962
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Crap, I wonder why the wort temperature dropped from 76 to 73. It started at 64 so over 30+ hours, it rose 12 degrees.

The wort dropped from 74 to 73.

Can the lack of insulation be the culprit?

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Old 12-30-2012, 06:32 PM   #963
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Crap, I wonder why the wort temperature dropped from 76 to 73. It started at 64 so over 30+ hours, it rose 12 degrees.

The wort dropped from 74 to 73.
I think you're worrying too much. You may have fermented a little on the cool side, but I think it will be fine. If you're not able to get it to finish up you may apply a little heat. A lot of these Belgian strains will attenuate 75% in a few days, and then take 10 days to finish the last 5% is my experience with them, so don't be alarmed if it seems a little high.
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Old 12-30-2012, 07:16 PM   #964
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Based on the volume of posts, the higher fermentation temperature contributes to the taste of this recipe.

I strapped a heater to the carboy and have it set for 79. It's a 15 watt seeding mat so it may take some time for it to warm 5.5 gallons.

For those that have fermented <80, how were the results?

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Old 12-30-2012, 09:20 PM   #965
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How long does WLP530 take to really start going? Albeit about 14 hours, I expected this to be volcano-like in a hurry.

It's up to 68F now ... just wondering when the stuff will start spewing.
At the previous higher pitch rates (3200-3800ml) we had batches hit target gravity inside 36 hours...slightly too fast. It was so explosive that we had to mop the brew room. We then backed off to 2250ml and super-charged the starter with 2 shots of O2 and seeded the starter with 150 billion (340-360 billion at finish). We got a fairly good ester profile and hit TG in 5 days. Since then we backed off slightly again to a cell count pitch of around 320-330 billion in a 2000ml starter (seeded with 160 billion). We hit target in about 7 days with a very nice ester profile and a smooth palate. It's not explosive but it's very active for the first 3-4 days. As long as your pitch was the right count and healthy you'll be great.
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Old 12-30-2012, 10:39 PM   #966
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Pitch rate was 1.5 ML of a two week old WLP530. While at 76, it was off-gassing pretty aggressively, a continuous gurgle.

Down at 73, it is quiet, very quiet. So quiet that I had to peel back the coverings to see what was happening. Lot's of activity but not crazy like it was 12 hours ago.

I expected a long and steady purge not a quiet nearly silent one.

When I do an Arrogant Bastard with WLP007, it is more active than this. From an off-gassing perspective.

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Old 12-31-2012, 02:09 AM   #967
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Ok, so I was one of the ones that was worried about fusels with this yeast at 83F.. the hydrometer sample I drank today was completely free of this flaw. I stand corrected.


Since this is turning out to be a typical New England winter I had to heat my conical with a heat wrap and A419 controller. Normally I put this thing in the refrigerator and have it maintain 40-60F temps. Huge difference in my normal procedures.

After the yeast hit full krausen, I started the climb to 83F and held until today when primary fermentation has slowed down considerably. Nice ester profile..



@CSI just discovered your recipes on your website, thank you for your efforts. Next couple brews will be based off those..

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Old 12-31-2012, 02:00 PM   #968
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Here is a picture of the old world version 15 hours after pitching the yeast...temp currently up to 78



image-2763312101.jpg

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Old 12-31-2012, 03:37 PM   #969
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My "active" fermentation only lasted a few hours before the krausen dropped into suspension. While active, it was really going; however, it did not last very long. I'd approximate it to be less than 8 hours, possibly 6.

A quick gusher that subsided quickly.

This is my first time with this yeast and such a high gravity wort. I was expecting something different. A spewing fermentation that lasts for days. From other's posts, active fermentation lasts for days, not hours.

Any suggestions on how long to leave the fermentation @ 78-79F? The carboy is now heated to maintain the temperature.

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Old 12-31-2012, 04:36 PM   #970
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My "active" fermentation only lasted a few hours before the krausen dropped into suspension. While active, it was really going; however, it did not last very long. I'd approximate it to be less than 8 hours, possibly 6.

A quick gusher that subsided quickly.

This is my first time with this yeast and such a high gravity wort. I was expecting something different. A spewing fermentation that lasts for days. From other's posts, active fermentation lasts for days, not hours.

Any suggestions on how long to leave the fermentation @ 78-79F? The carboy is now heated to maintain the temperature.
I stopped maintaining heat when the gravity hit 1.015, figured that the residual heat would keep the yeast chugging along till terminal FG was hit.

It ferments out pretty quickly, surprised me as well.
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