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Old 05-04-2010, 11:17 PM   #141

Quote:
Originally Posted by mymbtheduke View Post
I still haven't seen a good explaination as to why I can't add AE to the primary after a week. The yeast is done so the AE can convert the tough stuff. Why do I need to transfer it?

Easy Question.... - Clarity!!
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Old 05-04-2010, 11:30 PM   #142
mymbtheduke
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So you are saying that 3 weeks in Primary, 2 days cold crashing and 1 week on CO2 will not clarify this beer? Plus Whirl at 15mins. Not trying to be pushy but I have been leaving it in primary for almost two years now. I am trying not to do too much work if I don't have to. Can't wait to brew this on Friday night.

 
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Old 05-04-2010, 11:36 PM   #143

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Originally Posted by mymbtheduke View Post
So you are saying that 3 weeks in Primary, 2 days cold crashing and 1 week on CO2 will not clarify this beer? Plus Whirl at 15mins. Not trying to be pushy but I have been leaving it in primary for almost two years now. I am trying not to do too much work if I don't have to. Can't wait to brew this on Friday night.
No I'm not. The original recipe says to add the AE to an empty fermenter and rack to it, then let it sit 2 weeks. The beer gets super clear this way.

That's not to say that any other way won't work. The two step method is an easy way to get clarity w/o minimal effort or equipment.

Try leaving the AE in some clean beer and let it sit. I would recommend racking on top of AE though.

Gotta go...
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Old 05-04-2010, 11:37 PM   #144

The AE is supposed to dry the beer out really well.
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Old 05-05-2010, 09:45 AM   #145
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How does the AE compare to mashing lower? Does it screw with the flavor profile or does it cause a more vigorous fermentation?
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Old 05-05-2010, 03:13 PM   #146
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Quote:
Originally Posted by SC_Ryan View Post
Let me know if it works for you. The AE I have (that hasn't done anything to speak of) is powdered. I got it from Brewmaster Warehouse. I would love to be able to dry out my light beers more... I would be curious to know where Schlenkerla gets his. Is it possible that my AE is no good?
Mine is powdered as well (Ordered from http://www.highgravitybrew.com). I'm supposed to get my order from Austinhomebrew.com today. So I'll see if this one is powdered too. I'm also curious as to were ppl that have good results with AE get theirs.

 
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Old 05-05-2010, 09:22 PM   #147
mymbtheduke
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How does this work as a bittering hop? I have an ounce that came with a bitter kit but I thought is was too much as I am not into citrus unless it is a wit. If I used .33oz of Sorachi (14%) at 60 minutes (19 IBU), do I still get the citrus or just the bittering? I want to use this up if I can. Thanks for any help.


 
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Old 05-06-2010, 04:16 PM   #148

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Originally Posted by Jdecarol View Post
How does the AE compare to mashing lower? Does it screw with the flavor profile or does it cause a more vigorous fermentation?
AE dies in the boil after mashing. It does not mess up the flavor profile. What is does it break down the leftover dextrines from the primary ferment. It definitely removes and residual corn taste. That's why I use in in the 2ndary.
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Old 05-06-2010, 04:19 PM   #149

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Originally Posted by SC_Ryan View Post
Let me know if it works for you. The AE I have (that hasn't done anything to speak of) is powdered. I got it from Brewmaster Warehouse. I would love to be able to dry out my light beers more... I would be curious to know where Schlenkerla gets his. Is it possible that my AE is no good?
I get my AE from the LHBS. I believe its a JD Carlson Brand.
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Old 05-06-2010, 04:24 PM   #150

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Originally Posted by mymbtheduke View Post
How does this work as a bittering hop? I have an ounce that came with a bitter kit but I thought is was too much as I am not into citrus unless it is a wit. If I used .33oz of Sorachi (14%) at 60 minutes (19 IBU), do I still get the citrus or just the bittering? I want to use this up if I can. Thanks for any help.
If you use sorachi in a 60 minute bittering it will be very neutral. I doubt you would be able to tell if you used sorachi, especially if you did a late or dry hopping with a noble German or Czech variety.
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