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Old 06-28-2009, 05:36 PM   #411
drunkatuw
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I was planning on brewing some Bee Cave IPA, but my inventory in beersmith was a little out of date, so I improvised and brewed a makeshift rye IPA. 25 min into the boil now. Great day to brew in SE MN, but boy is it windy. Had to keep the garage door shut all day so the burner doesn't go out.
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Old 06-28-2009, 05:41 PM   #412
MikeRLynch
 
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Quote:
Originally Posted by Picobrew View Post
Which saison yeast are you using? I think this is only a problem with white labs saison. Their saison 2 and wyeast saison don't give up so early.

Oh, and I brewed a saison and a northwest style esb this wkend.
Really? I have a Wyeast packet inflating as we speak, I didn't realize the problems were with White Labs only. I just don't want to take chances, this beer is supposed to be BONE dry, and I'm not adding extra sugars, just pilsner mashed at 148. Guess we'll just have to see

Did you use the Wyeast on your saison?
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Old 06-28-2009, 06:24 PM   #413
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just brewed my first AG last night. edworts haus pale ale. pretty sure i blew it. but it'll probably turn out fine anyways.
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Old 06-28-2009, 06:37 PM   #414
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Brewed a wheat beer yesterday, my second ag'er and all went ok with the exception of a slw drain due to probably opening my valve too fast and almost clogging my manifold.
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Old 06-28-2009, 06:52 PM   #415
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Quote:
Originally Posted by MikeRLynch View Post
Really? I have a Wyeast packet inflating as we speak, I didn't realize the problems were with White Labs only. I just don't want to take chances, this beer is supposed to be BONE dry, and I'm not adding extra sugars, just pilsner mashed at 148. Guess we'll just have to see

Did you use the Wyeast on your saison?

I am using the wyeast yes. I do have 1lb of cane sugar in there tho. Mashed pilsner, some wheat, and some caramunich at 147. It is based on Jamil's recipe. I fermented the first two days at room temp (74 for me now.. a lil high) and now I have a heat belt around it and its above 80.

 
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Old 06-28-2009, 06:56 PM   #416
xiang
 
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Just mashed in for a Mild, Sourthern English Brown to follow.
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Old 06-28-2009, 09:31 PM   #417
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I'm making an extract honey wheat right now. I didn't think I was going to brew this weekend, but SWMBO left town today so I have the house to myself
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Old 06-28-2009, 09:55 PM   #418
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Dude's Lake Walk, a good brewday.
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Old 06-28-2009, 11:37 PM   #419
skeeordye11
 
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No brewing this weekend unfortunately. Had to help a brew buddy move, but my order from BMW should be here Wednesday and I'll be rushing home from work to get an India Brown cranked out. Gonna have to rack some saison to secondary to free up a primary here soon though. Cheers to all that DID get to brew this weekend.
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Old 06-28-2009, 11:57 PM   #420
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Quote:
Originally Posted by Picobrew View Post
I am using the wyeast yes. I do have 1lb of cane sugar in there tho. Mashed pilsner, some wheat, and some caramunich at 147. It is based on Jamil's recipe. I fermented the first two days at room temp (74 for me now.. a lil high) and now I have a heat belt around it and its above 80.
Well, that was a bit of a clusterfcuk.

Had one hell of a stuck mash, my first in a very long time. I think it was just from trying to cram too much grain in my little 5 gal cooler. This of course causes me to miss my gravity by a lot, almost 10 points. Took forever to boil 6.5 gallons on my electric stovetop, even with two burners. Once the wort was in the kettle and rolling however, things went fine.

Pico, I'm fermenting at about the same temps as you. I tried to cool it down to 70, pitch, then I'll let it ramp up to ambient 75-80 naturally. Hopefully the yeast won't throw too many fusals at those temps for the first few days. Jamil says that around 68 for the growth phase is ideal, but nothing about this brewday was ideal Someday reliable temp control. Someday...
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