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Old 11-27-2012, 03:30 PM   #241
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Sounds like you've got a good plan to me machado!

Having your batch ready by x-mas might be a little tight though...

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Old 11-27-2012, 11:38 PM   #242
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I keg so it shouldn't be a problem for me to have it ready by Christmas. I typically go from grain to glass in about 3-4 weeks with most of my beers depending on the style. I'm sure this one will be better as it ages but I'm optimistic that it will be very drinkable in a month.

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Old 11-28-2012, 11:39 AM   #243
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I should have added unless you keg...

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Old 11-28-2012, 02:16 PM   #244
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Quote:
Originally Posted by Shinglejohn

At what temperature did your ferment? SHouldnt be an alcohol odor, though if your not accustomed to british style yeast, they can be pretty estery during fermentation. Good news is, they clean up after themselves pretty well.
I think it was just because main fermentation had JUST completed that I got that odor... I changed fermenters from a fridge to a chest freezer, so I'd never been able to smell right from the top before, at least at that early stage....

I sampled at 7 days and it was down to 1.014 and I didn't get that same smell.

I fermented between 62-66 over the course of a week, and its been sitting at 68 for about 10 days at this point, I'll look to keg it maybe Sunday, if not ill wait another week just to let it condition a bit more.
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Old 11-29-2012, 07:36 PM   #245
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I just recently attempted my first all grain batch. I brewed this recipe - scaled down to a 3 gallon batch due to my equipment limitations. Brewed in a bag on the stove top and then dunk sparged in a separate pot.

When I brewed two weeks ago, the OG was at 1.073 and now it's at 1.006. This calculates to a 92% attenuation. Is this even possible or were one of my measurements likely off? Mash temps were upper 150s and I pitched a 1 liter starter of Wyeast Labs #1028 London Ale. Fermentation temps were right around 65 degrees for 2 weeks so far.

I was hoping this would finish a little higher and not be so dry.

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Old 11-29-2012, 10:38 PM   #246
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My guess is that one of your hydrometer readings was off or your mash temp was closer to the higher 140's creating a more fermentable wort.

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Old 12-02-2012, 01:11 PM   #247
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Making a batch today! may the force be with me

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Old 12-02-2012, 01:17 PM   #248
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Making a batch today! may the force be with me
Same here! Had to use WLP013 London Ale because my LHBS didn't have 1028. I'm assuming they are probably the same strain.
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Old 12-02-2012, 01:23 PM   #249
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I racked mine to secondary on Friday night. I'll update more when it goes in the keg.

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Old 12-02-2012, 04:16 PM   #250
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Your hydro is off, or you picked up a bug. 1028 typically wont go that low. Not impossible but not likely. How does it taste?

Quote:
Originally Posted by bradford0113 View Post
I just recently attempted my first all grain batch. I brewed this recipe - scaled down to a 3 gallon batch due to my equipment limitations. Brewed in a bag on the stove top and then dunk sparged in a separate pot.

When I brewed two weeks ago, the OG was at 1.073 and now it's at 1.006. This calculates to a 92% attenuation. Is this even possible or were one of my measurements likely off? Mash temps were upper 150s and I pitched a 1 liter starter of Wyeast Labs #1028 London Ale. Fermentation temps were right around 65 degrees for 2 weeks so far.

I was hoping this would finish a little higher and not be so dry.
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