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Old 08-28-2012, 12:58 PM   #601
tennesseean_87
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This is a beast of an attenuator. I actually have a question about that, for those who might be better able to answer it than I. I plan on using this yeast for a Yeti clone (Belgian Imperial Stout), and don't want it to dry out too much. The recipe is 60% base, 10% Munich, 6% Dark candi sugar, 6% flaked barley, and the rest various black, chocolate, and roasted grains. I'm thinking I'll want to ferment at 154, maybe even 156 to keep this from over-attenuating. Does that sound good?


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Old 08-28-2012, 01:55 PM   #602
bigbeergeek
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Quote:
Originally Posted by gr8shandini View Post
I didn't think it was possible to go below 1.000 with a beer. Am I mistaken?
It sure is. Alcohol is less dense than water, so sufficient concentrations in beer, mead etc commonly bring the OG below 0.000 (which is why hydrometers reads that low in the first place).


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Old 08-28-2012, 01:59 PM   #603
bigbeergeek
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Quote:
Originally Posted by tennesseean_87 View Post
I'm thinking I'll want to ferment at 154, maybe even 156 to keep this from over-attenuating. Does that sound good?
I think fermenting at 154 will kill the yeast, no?

Sorry to be the jerk who did that!

I don't think a mash temperature of 156 is going to slow down this yeast very much. People are using it to dry out all sorts of big sticky beers. I've never used it combined with a high mash temperature myself, so no experience here on that angle. If it were my Yetti clone I'd use a different Belgian yeast to start and pitch this one only if I had attenuation issues. Good luck!
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Old 08-29-2012, 09:19 AM   #604
djbradle
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It's a burner too. I'm at 3.5 weeks in the primary and just in the last 4 days it's gone from 1.008 to 1.004 and still bubbling away. Don't think I'll be bottling at 4 weeks as planned. OG was 1.070 with a 153 mash for 60. 94% attenuation!

 
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Old 08-30-2012, 05:33 AM   #605
ChshreCat
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I warned you all. This yeast is unstoppable. You can not stop it! You can't even slow it down! You can only hope to contain it! Keep your children away from it or it'll get a hold of them and nothing will be left of them except alcohol, CO2 and an empty pair of Garanimals! I HAVE WARNED YOU!!!!!
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Old 08-30-2012, 05:57 AM   #606
dogbar
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Quote:
Originally Posted by gr8shandini
It's not unusual for my beers to over-attenuate slightly and FGs in the 1.004 range are not uncommon for a few styles, but I didn't think it was possible to go below 1.000 with a beer. Am I mistaken?
If it's a consistent thing and your hydrometer checks out, maybe worth checking your thermometer?

 
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Old 08-31-2012, 05:19 AM   #607
thasnazzle
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Last time I used this, my beer attenuated down below 1.000. Right now I have a 2gal batch split between 2 fermenters going, both with 3711. In both of them, you can literally _see_ the trub moving around - looks kinda like a lava lamp. I think part of that might be the co2 from the blowoff bouncing back after it bubbles, but it is crazy to watch. Great reminder that this **** is alive.
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Old 08-31-2012, 12:03 PM   #608
tennesseean_87
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Quote:
Originally Posted by bigbeergeek View Post
I think fermenting at 154 will kill the yeast, no?

Sorry to be the jerk who did that!

I don't think a mash temperature of 156 is going to slow down this yeast very much. People are using it to dry out all sorts of big sticky beers. I've never used it combined with a high mash temperature myself, so no experience here on that angle. If it were my Yetti clone I'd use a different Belgian yeast to start and pitch this one only if I had attenuation issues. Good luck!
I appreciate your jerkiness! I was thinking of mashing high. Maybe 1156-158, then. Maybe I'll try a slightly shorter mash, also. 3711 is the only Belgian yeast I have around, and a few people have said it worked well in their yeti clones.
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#8 Corks in Belgian Bottles Hold Carbonation
Increasing Pipeline Diversity
Drinking: Irish Red, Hoppy Brown, Belgian Export Stout, Oktoberfest, Dubbel
Fermenting: Belgian Saison, Session Steam(ish)
On Deck: Pilsner/Schwarzbier split batch, Berliner Weiss? White IPA?

Youtube Channel on Homebrewing ::: Youtube Channel on Pipe Smoking

 
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Old 08-31-2012, 07:38 PM   #609
BigRob
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I made a stout (not a yeti clone) that turned out very nice with 3711, thumbs up for giving it a shot. The worst outcome is that it's not a successful clone, but it will still taste damn good.

 
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Old 08-31-2012, 08:14 PM   #610
ChshreCat
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Quote:
Originally Posted by tennesseean_87 View Post
I appreciate your jerkiness! I was thinking of mashing high. Maybe 1156-158, then.
1156F is WAY too hot for a mash. It will likely evaporate all the water very quickly, then your grains (and mash tun) will burst into flames, taking your house with it.

Sorry... I'm a jerk too.


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