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Old 04-21-2009, 05:50 PM   #1
Grinder12000
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Holy cow. It's on day 17 and still bubbling once ever 6 seconds. I'll have two beers brewed and carbonated by the time I rack this into a secondary LOL
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Old 04-21-2009, 05:52 PM   #2

They can be persistent little buggers - what's your fermentation temp?

 
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Old 04-21-2009, 05:52 PM   #3
ericm
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Quote:
Originally Posted by flyangler18 View Post
They can be persistent little buggers - what's your fermentation temp?
and what yeast?

 
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Old 04-21-2009, 05:55 PM   #4
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Pretty cool about 64 used Belgian Witbier Wyeast 3944

Pretty messy with the blow off!

OG 1.071
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West Coast Blaster #4 almost go and on tap and a Dbl Chocolate Stout aging/carbing. Brewing East India Porter #4

 
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Old 04-21-2009, 05:58 PM   #5

Get it warmer, like around 68 - otherwise, you're not getting enough character out of the yeast. Usually takes around 21 days for me at that temperature with a healthy pitch.

 
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Old 04-21-2009, 05:58 PM   #6
ericm
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you could warm it up a bit; many belgian strains (including that one) get real sluggish towards the end of fermentation and you can push them a bit to finish up by raising the temp. I'd take it up to 70.

 
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Old 04-21-2009, 06:37 PM   #7
Matt Up North
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If it has been going for 17 days at that temp I would go up to 75* if possible. Mine took about 20 days at 72* and I racked after 30. You won't get the alcohol flavors and want (I assume) some of the esters and fruit from a warmer ferment
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Old 04-21-2009, 06:47 PM   #8
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Give that sucker a vigorous swirl every couple of days. You could raise the temp if you wanted. Did you use a starter? 1.071 is a pretty high OG.
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Old 04-21-2009, 06:59 PM   #9
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Will do - I'll put the carboy into the carbonation room with the Pacific Jade Pale Ale and the Brown.

Yes - used a starter (always on everything).

Sorry - just completed it. First new label in a while - I've been brewing old favorites!!

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