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Old 08-29-2009, 11:18 AM   #31
fishkid
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Apr 2009
Clawson, MI
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Quote:
Originally Posted by chrisrush View Post
Can you describe how you made your starter with the WLP002. I would like to get that kind of primary boil when I use that yeast this weekend.
Sure thing, I made the starter on a Monday night after work, a little under 48 hours before I was going to pitch (I brewed this on the following Wednesday afternoon). Brought 16oz of water to a boil then added 1/2 cup of dry malt extract. Brought this to a boil for 10 minutes then put the pot in an ice batch to bring it down to 75F as quick as possible.

Once I hit pitching temps, I poured the wort into a sanitized half gallon growler bottle, shook the hell out of the WLP002 vial, then poured the vial into the growler. I used a sanitized piece of aluminum foil to cap off the top.

From then on, every time I thought about the starter I would run downstairs and swirl the growler for 30 seconds or so. Right before I pitched into my 5 gallons, I shook up the growler like it was going out of style, up/down/left/right upside down everything Then I pitched, stirred it in and called it done!

Curt


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Old 08-29-2009, 11:24 AM   #32
fishkid
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Apr 2009
Clawson, MI
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Quote:
Originally Posted by Recusit8m View Post
Batch looks great...Looks very Tasty...Quick question though for my own education and pardon my ignorance if I missed it but was that a single mash infusion? Im making the AG transition now and am curious to learn as much as possible...Thanks
Yes, single infusion with a mash out. It looked like this on my equipment:

14.66 qts @ 165.8F for a rest temp of 153F for 60 min
6.38 qts @ 208F for a rest temp of 168F for 10 min
Drain mash tun
14.6 qts @ 168F for a rest temp of 168F for 10 min
Drain mash tun


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Old 08-31-2009, 08:56 PM   #33
tomwirsing
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Oct 2008
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My pumpkin went down to 1.006 from 1.050 with California Ale yeast for some reason. As soon as I took the reading I threw the carboys in the fridge to stop fermentation. My plan is to kee pthem cold and add some lactose to get the body and sweetness back where I want it. I'll put 8 ounces in each.

This issue will also help met wait until it's more seasonal so the yeast can do a little extra clean up. Otherwise I'd probably be kegging tonight, shake carbing, and plow through the 10 gallons (minus substantial trub losses) before All Hallows Eve even gets here.

 
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Old 08-31-2009, 09:44 PM   #34
defenestrate
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edgewater, MD
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congrats on the successful brew-making me wish i had brewed a pumpkin this year what are you using for your primary? i'm interested...
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Old 10-21-2009, 10:47 PM   #35
fishkid
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Apr 2009
Clawson, MI
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Early update, swore I wasn't going to tap into this before Halloween...I'm weak, only have a case left Tastes great, I will be brewing this yearly but a much bigger batch.

Sorry for the bad cell phone photo,



Curt
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Old 10-22-2009, 02:34 AM   #36
sd38
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Aug 2009
san diego
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Did the pumpkin tast come back or did it remain in the background?

 
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Old 10-22-2009, 02:49 AM   #37
RichBrewer
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Looks good! Next time brew a bigger batch!
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Old 10-23-2009, 09:30 PM   #38
Rick007
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Oct 2009
Michigan
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This beer was so good, ant time you need a taster, I'm in!

Keep up the good work!

Rick

 
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Old 10-26-2009, 06:25 PM   #39
CaptKiRkLeS
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Oct 2009
Staten Island, NY
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Looks delish! How was the flavor? And I like the sam glass. You should take pride in that brew!



 
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