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Old 07-13-2011, 01:15 PM   #21
kennedyma
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Going to brew up a batch of this tonight.

I have a Ale that I'm bottling that used WLP001 California Ale Yeast. Gonna take a quart of the cake and see how it works out. It was an American Ale that I made so it should work out okay.

I will post back in 4-6 weeks with the results.

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Old 07-13-2011, 02:18 PM   #22
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001 should actually work ok. Won't be exact, but it will be pretty close. Ferement it cold, like 60-62, and i'll bet it will be hard to tell the difference.

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Old 07-13-2011, 02:22 PM   #23
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That's what I figured but it's still beer and all beer is good.

I will try to get it cold. I'm going to have trouble with that though. I live in Chicago and while I do have a basement it typically hangs in the low 70's.

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Old 07-13-2011, 02:49 PM   #24
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Try putting the fermenter into a bucket of water. I put a Tshirt over the carboy so it soaks up the water and I fill the bucket to about the halfway mark on the fermenter.
The water in the bucket is typically lower than ambient air temp by 7-10 degrees.
No need to add any ice if the room is around 70 degrees.

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Old 07-13-2011, 02:58 PM   #25
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Will do thanks for the advice Scottland and Oscbert. I've never had summer solstice before but is sounds soooo good. I bought a case of it last night but didn't get to try it. I have it cooling in the fridge for the brew session tonight.

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Old 08-15-2011, 12:17 AM   #26
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I just made a partial mash version of this. I had several recipes and miscalucated my crystal malts.

Here is what I brewed.

7 lbs Light LME
1 lb 40L Crystal Malt
1 lb 80L Crystal Malt

Is there anything I can do to rectify the extra Crystal Malt? (i.e. can add more water to the fermenter - perhaps 5.5 gallons?)

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Old 08-15-2011, 02:48 AM   #27
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That's only a few % too much crystal. Probably not a huge deal. Worst case, water it down with .25 gallon or so

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Old 08-15-2011, 02:59 AM   #28
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Thanks! That's exactly what I did. Color loooks spot on.

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Old 09-07-2011, 05:08 PM   #29
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i wonder if WLP029 would work for this recipe? the reason i ask is cause i got a lot of it in my yeast bank. and i would hate to go out and buy yeast if i can use what i got!!

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Old 09-07-2011, 05:26 PM   #30
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I bet Kolsch yeast would be excellent for this recipe. Hopefully it will add some subtle fruity notes. Let us know the results if you try it.

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