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Old 08-30-2006, 01:18 AM   #11
Glibbidy
 
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Oct 2005
Sunny Southern Vermont
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Well, it's been lagering for almost two weeks now. I got it down to 35f, which is equal to number five on my dial in this fridge.
While this lagering operation is less then ideal, it is functional in lagering beers.
I was able to drop the temp over the past 9 days from around 62f to 35f. Any thoughts on holding it at 35 for another week? (I can't get it lower then 35f at the present time)



 
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Old 06-21-2016, 09:09 AM   #12
Brinck17
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WYEAST STRAIN: 1187 | Ringwood Ale™

A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. This strain can be a slow starter and fermenter.

Origin:
Flocculation: High
Attenuation: 68-72%
Temperature Range: 64-74F, 18-23C
Alcohol Tolerance: 10% ABV

Definitely a slow starter but, an awesome yeast for an IPA with some unique character.

 
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Old 06-21-2016, 09:11 AM   #13
Brinck17
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sorry how do I delete a message

 
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