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Old 12-20-2013, 06:55 AM   #551
ronjonacron
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Apr 2012
Pensacola, FL
Posts: 483
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I think the point of taking into account the temperature is to factor how much co2 from fermentation is still in there, the warmer it got the more wouldve been released from solution, when you cool it down it doesnt absorb anymore more because it cant get through your airlock. Or maybe i just made that up. Who knows.

 
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Old 12-20-2013, 02:11 PM   #552
Tombstone0
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Apr 2010
Finksburg, Md
Posts: 191
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Quote:
Originally Posted by ronjonacron View Post
I think the point of taking into account the temperature is to factor how much co2 from fermentation is still in there, the warmer it got the more wouldve been released from solution, when you cool it down it doesnt absorb anymore more because it cant get through your airlock. Or maybe i just made that up. Who knows.
You're right. Really what they're asking you is what is the highest temperature your beer reached after active fermentation has completed. This will indicate how much residual Co2 is in your beer. If you subsequently cold crash your beer, I don't think it will reabsorb any Co2 from the headspace unless it's under pressure.

 
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Old 01-03-2014, 03:27 PM   #553
BridgewaterBrewer
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Dec 2012
Bridgewater, NJ
Posts: 303
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Quote:
Originally Posted by Tombstone0 View Post
You're right. Really what they're asking you is what is the highest temperature your beer reached after active fermentation has completed. This will indicate how much residual Co2 is in your beer. If you subsequently cold crash your beer, I don't think it will reabsorb any Co2 from the headspace unless it's under pressure.
If you read the notes for the brewer's friend priming calculator they are ambivalent about what temp to use because of the theoretical possibility that CO2 is reabsorbed when crash cooling. Assuming your headspace volume is not very large, I think most of the CO2 will be lost out of the airlock and only a small amount is available to be reabsorbed when crash cooling. I've crash cooled several times and I used the fermentation temp (ie, 64) when calculating priming sugar and carbonation has been good. I've only noticed that carbing takes longer after crash cooling, because more yeast have dropped out or gone dormant. http://www.brewersfriend.com/beer-priming-calculator/

Back on topic, I finally got around to brewing this recipe and it's great after only 9 days in primary without even adding dry hop yet. Thanks for the great recipe Yooper!

 
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Old 02-23-2014, 01:49 PM   #554
ballsy
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Jun 2013
Raleigh, NC
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Just brewed this on my Birthday yesterday and it went very well. For all you PM brewers out there, I replaced the 5lb Marris Otter with 3lb LME and 0.67lb DME (based on the converting ratios of 0.75lb LME/lb grain and 0.67lb DME/lb grain). I mashed the other 6lbs of grains (Munich, Vienna, and Crystals) at 152-154 for 60min's, then tea bagged @ 170 x 10min's. OG was 1.056-1.057 which I was happy with!
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Primary#1: Lemon Centennial Blonde Primary#2:
On Deck: BM's Cream of 3 crops, Yoopers Pale Ale, Bells Two hearted clone.
Keg 1: South Pac IPA
Keg 2: Fresh Squeezed IPA clone
Keg 3: Empty

 
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Old 02-25-2014, 03:58 AM   #555
Esmitee
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Apr 2011
Little Egg Harbor, At the Bay and Ocean, NJ
Posts: 608
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.I have not seen on this great thread, a lot of pictures of your finished product in a glass,

Here's mine from the keg.

I may have subbed a 1/2 lb of crystal 40 for lack of something and maybe 8 oz of Munich?

I love this color





Fermented for 2 weeks in primary,dry hopped for 10 days cold crashed for 3 days @ 34f, Racked to keg chilling in UN insulated side of garage on floor, gets cold enough here in nj. All Cascades, Love it. this is the 5th batch I made now, Everyone loves it... I bottled the other 5 gals this time.. Thank You again Yooper
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Old 02-27-2014, 12:56 AM   #556
FATC1TY
 
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May 2012
Atlanta Area, GA
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I brewed a similar grist based off this back over a year ago I think.. Maybe even 2 years ago.. I had a friend today ask me if I brewed it again..

Used FF 7C's exclusively and it was indeed a damn great beer.
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Old 02-28-2014, 01:37 AM   #557
dtow2
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Mar 2012
Windber, PA
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Thanks to yooper for this recipe. This is a awesome tasting beer. Should of made 10gallons.


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Old 03-03-2014, 03:01 PM   #558
Wheelspin
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Aug 2012
Johannesburg, South Africa
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Hopefully someone can make some sense of this for me 'cos I've searched and don't seem to get a definitive answer.

For a 10 gal batch of Yoopers Finest, my OG is coming in at 1,065 (efficiency 85%). I want it at 1,058 as per recipe.

Do I just scale down all my grains by 10%.

Was this which got me 1.065
4 kg pale malt
450 gram biscuit (subbed 10% for Maris Otter effect)
2.8 kg Vienna malt
2 kg Munich malt (Sub Munich type 1)
450 gram crystal 20L (Sub Cara Red)
450 gram crystal 60L (Sub Cara Munich 3)


Will this get me 1.058
3.6 kg pale malt
405 gram biscuit (subbed 10% for Maris Otter effect)
2.52 kg Vienna malt
1.8 kg Munich malt (Sub Munich type 1)
405 gram crystal 20L (Sub Cara Red)
405 gram crystal 60L (Sub Cara Munich 3)

Advice would be greatly appreciated.

 
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Old 03-05-2014, 01:59 AM   #559
Wheelspin
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Aug 2012
Johannesburg, South Africa
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Bump !

 
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Old 03-05-2014, 03:13 AM   #560
jonmohno
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Nov 2010
Corn, High Fructose Corn Fortress, IA
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Having a almost 2 year old brew of this now. I have like 1 left now and I cant beleive I still have one since it was a 1.5 gallon batch. The maltyness in aroma and taste really shines in this beer kind of like an amber. Impressive how it holds up in semi-stable basement temps. For some reason the caramel malts are really standing out now. Usually it seems my beers just kind of dry out or possibly become more oxidized. Hmm. Didn't even use oxy caps either. Great beer, Ill brew it again,not soon enough though.

 
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