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Old 04-30-2013, 12:06 AM   #161
lonetexan
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Sep 2011
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Quote:
Originally Posted by Pratzie View Post
Has anyone tried using Citra as a very late edition or dry hop?
I made an all Citra version of this beer a few months ago, gone now! The Citra worked well, just don't over do it. I used a TOTAL of 1 oz of Citra with wyeast 1056 fermented at the low end, 62*. Came out great. Try it, you'll like it!



 
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Old 07-08-2013, 01:31 AM   #162
IPADave
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Apr 2013
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I'd like to give this recipe a try, but I'm a relative newcomer and don't yet have the ability to lower my fermenting temp below the dark cold cellar temp. Would it be possible to ferment this at 67 degrees? Should I change up the yeast?



 
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Old 07-08-2013, 01:32 AM   #163
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Quote:
Originally Posted by IPADave View Post
I'd like to give this recipe a try, but I'm a relative newcomer and don't yet have the ability to lower my fermenting temp below the dark cold cellar temp. Would it be possible to ferment this at 67 degrees? Should I change up the yeast?
It may work fine. I just never ferment any of my ales above about 65-69 degrees (beer temperature, not ambient which is much cooler) so I just don't know for sure.
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Old 07-12-2013, 11:53 PM   #164
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Quote:
Originally Posted by Yooper

It may work fine. I just never ferment any of my ales above about 65-69 degrees (beer temperature, not ambient which is much cooler) so I just don't know for sure.
Is there a rule of thumb for differential between fermentation chamber temp and ambient room temp?

 
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Old 07-13-2013, 05:29 PM   #165
D_Nyholm
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Mar 2011
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Quote:
Originally Posted by IPADave View Post

Is there a rule of thumb for differential between fermentation chamber temp and ambient room temp?
I have found that it can be about 6 degrees, but there can be a lot of variables. Batch size, how vigorous the ferment is, yeast, etc...

 
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Old 08-08-2013, 07:36 PM   #166
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I will be brewing this tomorrow. I am going to start using RO water and adding calcium carbonate and lactic acid.

Using the EZ water spreadsheet, if I add 4 grams of calcium carbonate to the mash it will bring the total calcium up to 34 and if I add 1ml of lactic acid it will bring the pH of the mash down to 5.47. 4 grams seems like a lot but anything less won't add enough calcium.

What do you recommend I do?
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Old 08-08-2013, 09:13 PM   #167
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Quote:
Originally Posted by h22lude View Post
I will be brewing this tomorrow. I am going to start using RO water and adding calcium carbonate and lactic acid.

Using the EZ water spreadsheet, if I add 4 grams of calcium carbonate to the mash it will bring the total calcium up to 34 and if I add 1ml of lactic acid it will bring the pH of the mash down to 5.47. 4 grams seems like a lot but anything less won't add enough calcium.

What do you recommend I do?
I have been using ro/di water for my last serveral brews and put in 4 grams of calcium and 4 oz acid malt.
I have been brewing light lagers and kolschs, so this recipe is similar... light ale.
My beers have been turning out great and no issues with clearing up.
I would do the same for this recipe.

thanks Kevin

 
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Old 08-08-2013, 09:39 PM   #168
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Great thanks. I will add 4 grams of the calcium and probably 2 mL of lactic acid to the mash.
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Old 08-08-2013, 10:01 PM   #169
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Quote:
Originally Posted by h22lude View Post
I will be brewing this tomorrow. I am going to start using RO water and adding calcium carbonate and lactic acid.

Using the EZ water spreadsheet, if I add 4 grams of calcium carbonate to the mash it will bring the total calcium up to 34 and if I add 1ml of lactic acid it will bring the pH of the mash down to 5.47. 4 grams seems like a lot but anything less won't add enough calcium.

What do you recommend I do?
I just saw this. Defintely NO calcium carbonate, ever, in the mash.

You can use calcium chloride to bring up the calcium, and it will increase the chloride a bit as well. But keep calcium carbonate (chalk) far, far away!
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Old 08-08-2013, 11:40 PM   #170
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Quote:
Originally Posted by Yooper View Post
I just saw this. Defintely NO calcium carbonate, ever, in the mash.

You can use calcium chloride to bring up the calcium, and it will increase the chloride a bit as well. But keep calcium carbonate (chalk) far, far away!
Damn, I knew I bought the wrong thing. My LHBS usually doesn't have calcium chloride on the shelves (have to ask for it, not sure why) and when I saw calcium on the bag I grabbed it and bought it. Definitely bought calcium carbonate. Good thing you caught that because I would have used it.

So now what are my options? My LHBS doesn't open until 3pm tomorrow. I wanted to brew at 10am. Am I SOL?


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