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Old 10-09-2011, 12:06 AM   #211
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Quote:
Originally Posted by Yooper View Post
FWH does impact the IBUs, after all, the hops are left in there for the whole boil! I figure it as a 60 minute boil addition, but the taste is a bit "smoother".

1056 will be fine in this!
Thanks Yooper!

I'll let you know how it turns out. Decided against the FWH and the 30 minute addition. Going with more late additions instead.
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Old 10-09-2011, 12:22 AM   #212
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[QUOTE="Yooper"

1056 will be fine in this![/QUOTE]

Thanks yooper! Brewing up 10 gallons tomorrow.

Btw. I cracked a couple of my first ever brew I did back in March- your DFH 60 clone. Freaking delicious still today!
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Old 10-10-2011, 01:25 AM   #213
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What's everyone's typical OG with this. Brewed 10 gallons tonight and got 1.052.
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Old 10-10-2011, 01:38 AM   #214
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Quote:
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What's everyone's typical OG with this. Brewed 10 gallons tonight and got 1.052.
Mine came in at 1.052 last night too. I'm still dialing my system in, so I only got about 62% efficiency.

The 1056 is bubbling away at 63F in the ferm chamber now. Looking forward to this one in a few weeks!
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Old 10-11-2011, 08:53 PM   #215
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This is going to be my next batch, as soon as I can clear out the fermenter. I downloaded the beersmith file and it has an estimated FG of 1.017, apparently high for an American pale ale and higher than the original post which indicated 1.010. Any idea on what I might be missing?
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Old 10-11-2011, 09:09 PM   #216
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This is going to be my next batch, as soon as I can clear out the fermenter. I downloaded the beersmith file and it has an estimated FG of 1.017, apparently high for an American pale ale and higher than the original post which indicated 1.010. Any idea on what I might be missing?
Beersmith isn't very good at predicting an actual FG. It just gives you a percentage of the OG. If you mash as directed, and use an attenuative yeast strain, it won't stop as high as 1.017.
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Old 10-13-2011, 01:46 AM   #217
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Is it possible for this to be about done with primary fermentation after 3 days??? I had crazy bubbling the first 2 days but now there's nothing. I know to check gravity too make sure, but I'm gonna let it sit for the two weeks before cracking open the buckets. Never had a brew stop bubbling so fast.
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Old 10-13-2011, 02:04 AM   #218
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It is definitely possible that the fermentation could be done after 3 days. One of the last issues of byo had an article on that actually.

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Old 10-18-2011, 07:38 PM   #219
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I never got around to brewing this! Too many beers, not enough time.

I think I will make a batch of this and use the WLP099 yeast and see what happens. Might need to fudge the mash a bit to compensate.

Then if I'm lucky I can pitch most of the yeast cake and wash the rest and try my hand at freezing it for later.
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Old 10-19-2011, 05:07 PM   #220
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So I brewed this 10 days ago and for the most part my basement has sat around 67-68 degrees. I'm fairly sure that it's finished however I'm not checking for a couple more days when I plan to dryhop. Anyway we've had a cold snap and my basement has dropped to around 64. Do I need to worry about the yeasties stopping their work if they are in fact still working?
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