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Old 01-30-2009, 04:28 AM   #21
s3n8
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Jan 2008
Haymarket VA
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Yes, definitely keep posting how this one comes along. I ordered the trappist 3787 from brewmasters warehouse, and after a phone call, the wlp 099 was subbed instead. Its not really the same (no belgian spice) but I look at it as an opportunity. I am in the planning stages of a 20% beer, let us know how it turns out.



 
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Old 01-30-2009, 04:50 AM   #22
sirsloop
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Jun 2006
South River, NJ
Posts: 2,587
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before:



After:



mmmmm... yeast!! Lol, look at how quickly that iodaphor stained the blow off tube!!


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Old 01-30-2009, 05:31 AM   #23
sirsloop
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Jun 2006
South River, NJ
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I got a handle on a 10 gallon mash tun cooler, so Its full on mega mashing time!!
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Old 01-30-2009, 05:54 AM   #24
DrinksWellWithOthers
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May 2008
MA
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Quote:
Originally Posted by Saccharomyces View Post
Not sure how much it'll help. Wine has a lower pH than beer, so degassing would rid some carbonic acid and drop the pH to a range more suitable for the yeast. It can't hurt though, and I have found degassing does help speed up flocculation of the yeast so I have started doing this for low flocc strains...
How does degassing a beer aid in flocculation and how would you go about doing it?

 
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Old 01-30-2009, 06:22 AM   #25
sirsloop
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Jun 2006
South River, NJ
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You can use a wine degasser and a drill... or you could just swish the beer around a little to help knock out some of the C02
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~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
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~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
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Old 01-30-2009, 06:27 AM   #26
heinz57
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Jun 2007
Pasadena, CA
Posts: 383

Yuri has a pretty sweet video of a degassing method using a vacuum sealer, read FoodSaver.

Freakin' cool degassing technique! (video)

Awesome plan with the beer. Looking forward to seeing the results.

 
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Old 01-30-2009, 07:32 AM   #27
mkade
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Nov 2008
Santa Barbara, CA
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So I had a question for those of you doing monster brews. I know that corn sugar is technically completely fermentable, but maybe it'd be nice to make it a little easier on your already highly stressed by inverting the sugar to fructose/glucose on the stove top for the sugar additions. Think this might help keep the yeast happy and improve attenuation?

 
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Old 01-30-2009, 01:03 PM   #28
dstar26t
If it's worth doing, it's worth overdoing
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Ridley Park, PA
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How are you going to add all that sugar? If you're going to boil it in water than add it, you may run out of room in your fermenter!
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Old 01-30-2009, 01:07 PM   #29
sirsloop
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Jun 2006
South River, NJ
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I think I'm going to sprinkle it over the krausen dry. Its only a half pound of sugar every 12 hours... it should dissolve no problem while I stir around with my O2 stone.
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~

 
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Old 01-30-2009, 02:03 PM   #30
dstar26t
If it's worth doing, it's worth overdoing
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So you're assuming that all the alcohol in solution eliminates any worry of infection?

I did this just recently with a 7% IPA. The sugar in the recipe added ~.71% more alcohol. Man did that thing take off after adding the sugar. It was a 1.2 lb addition.

Just a heads up, the corn sugar I use has a potential of 1.040. Beersmith claimed 1.046 but I actually measured 1 lb in 1 gallon to get a more accurate number.


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Fermenting: Azacca Oat Pilsner, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles
Drinking: RIS v7, Doppelbock, RIS v6, Carrot Blossom Cedar Mead, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde
Barrel aged: Rye Barleywine, Tripel, Wee-Heavy


 
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