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Old 04-24-2011, 07:42 AM   #21
12pack
HBT_LIFETIMESUPPORTER.png
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Feb 2010
colorado springs, colorado
Posts: 67
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ok, so it's not altitude..
any other ideas of what could be causing my worts gravity to be a couple ticks less than what it 'should' be?

p.s. i give it plenty of attitude....



 
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Old 04-24-2011, 08:00 AM   #22
mountainman13
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Jan 2011
Colorado Springs, CO
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Well this would explain why I boil below 200. All along I thought I had a crappy thermometer.
I guess I should have paid attention in high school. And college.



 
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Old 04-25-2011, 09:05 PM   #23
TastySalmon
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Dec 2009
N. Idaho/NW Washington
Posts: 103

All of these high elevations make my 2,600 feet really weak sauce.

 
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Old 01-06-2013, 03:56 AM   #24
abSchenk
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Aug 2012
Telluride, Colorado
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I'm searching the forum for some higher altitude brewing advice (I'm at 8750). I used to brew at sea level a million years ago and after that hiatus I am back at it. Twice now, using White Labs liquid yeast, I've had 4-7 day lag times for fermentation to start! I aerate well and pitch at appropriate temps, always warm my yeast several hours before & shake it like crazy too befor pitching ...any other high altitude brewers experienced this? (haven't had lags like this with dry yeast).
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Old 01-06-2013, 05:23 AM   #25
Mb2658
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Nov 2011
, NE
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Are you making a starter for your liquid yeast?

 
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Old 01-07-2013, 01:04 AM   #26
tgmartin000
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May 2011
Denver, CO
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There is a formula out there that will let you calculate the decrease in hop utilization due to altitude. Just in Denver alone, I lose 20% of my IBU's.

 
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Old 01-07-2013, 04:22 PM   #27
abSchenk
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Aug 2012
Telluride, Colorado
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Quote:
Originally Posted by Mb2658
Are you making a starter for your liquid yeast?
I haven't, guessing I'm needing to, is it normal for yeast to take longer to start at altitude? Should I start the yeast a few days in advance based on what I'm experiencing?
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Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer. ~Dave Barry

 
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Old 01-07-2013, 04:23 PM   #28
abSchenk
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Aug 2012
Telluride, Colorado
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Quote:
Originally Posted by tgmartin000
There is a formula out there that will let you calculate the decrease in hop utilization due to altitude. Just in Denver alone, I lose 20% of my IBU's.
That is really interesting, I've definitely noticed that I'm not getting the flavor I expected.
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Old 01-08-2013, 02:35 AM   #29
jhoyda
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Nov 2011
Tiffin, OH
Posts: 258
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Quote:
Originally Posted by abSchenk

I haven't, guessing I'm needing to, is it normal for yeast to take longer to start at altitude? Should I start the yeast a few days in advance based on what I'm experiencing?
You should make a starter regardless of altitude with liquid yeast. Make a starter next batch and watch how quickly it takes off.

 
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Old 01-08-2013, 03:18 AM   #30
Mb2658
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Nov 2011
, NE
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Quote:
Originally Posted by jhoyda

You should make a starter regardless of altitude with liquid yeast. Make a starter next batch and watch how quickly it takes off.
This.



 
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