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Old 12-10-2012, 07:47 PM   #531
hopzicle
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Aug 2012
Calgary, Alberta
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Quote:
Originally Posted by pabloj13 View Post
Christmas next year? 3 weeks is WAY too early for this brew.
Pretty sure my post says "after xmas". As in, to bad I didn't brew it earlier in time for xmas. If you make over a thousand posts in one year you are bound to say a few dumb things along the way.

 
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Old 12-10-2012, 11:04 PM   #532
pabloj13
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Dec 2011
Durham, NC
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Quote:
Originally Posted by hopzicle

Pretty sure my post says "after xmas". As in, to bad I didn't brew it earlier in time for xmas. If you make over a thousand posts in one year you are bound to say a few dumb things along the way.
Just trying to help. It is to bad I said such a dumb thing.
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Old 12-15-2012, 04:38 AM   #533
sbb
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Sep 2011
, SC
Posts: 17

So I brewed this 12 days ago, OG 1.084, using irish ale yeast (wlp004).

Just tested it today and it's about at 1.030.... definitely too sweet. I just roused the yeast (gently of course) and am hoping to eek out about 5ish points... any other suggestions?

 
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Old 12-15-2012, 07:28 AM   #534
sweetcell
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Jan 2012
Rockville, MD
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raise the temp by 5 to 10*F, depending where you are at now. a brew belt, ferm-wrap or other electric heater is useful as is moving the carboy to a warmer part of the house.
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Old 12-15-2012, 01:02 PM   #535
D_Nyholm
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Mar 2011
Sayville, NY
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Quote:
Originally Posted by sbb View Post
So I brewed this 12 days ago, OG 1.084, using irish ale yeast (wlp004).

Just tested it today and it's about at 1.030.... definitely too sweet. I just roused the yeast (gently of course) and am hoping to eek out about 5ish points... any other suggestions?
If it doesn't drop from there after rousing and heating, you can always try some amylase. I put half a teaspoon in a stout that was stuck at 1.030 and it took it down to 1.014 in a few days. The thing is, there is nothing that says how much to use, so use it very sparingly or you will end up with a breakfast wine

 
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Old 12-15-2012, 02:40 PM   #536
sivdrinks
 
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Apr 2011
Lebanon, PA, PA
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Mine went from 1.083 to 1.025 and I find it to be a bit thin compared to the original so the slightly higher FG may not be a bad thing, unless you really wanted to nail the ABV.

 
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Old 12-15-2012, 02:51 PM   #537
Parkje04
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Oct 2012
Yardley, PA
Posts: 14


My ABV is a bit above 7% (brewed the extract version). I read a lot of people on this thread who have said that this beer takes months to reach maturity. Is that still the case with a beer around 7%? How long will the beers stay "fresh" for lack of a better term?

 
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Old 12-16-2012, 11:37 AM   #538
hopzicle
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Aug 2012
Calgary, Alberta
Posts: 32
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Question: the original recipes says:
Primary Fermentation (# of Days & Temp): 2 weeks @ 65F
Secondary Fermentation (# of Days & Temp): 4 weeks @ 65F.

But ive also read in this thread people saying to do 4 weeks primary and up to 6 months in the secondary?

If I do the original and bottle it and age for the 6 months will I get the same results?

 
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Old 12-16-2012, 06:24 PM   #539
FATC1TY
 
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May 2012
Atlanta Area, GA
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Quote:
Originally Posted by hopzicle View Post
Question: the original recipes says:
Primary Fermentation (# of Days & Temp): 2 weeks @ 65F
Secondary Fermentation (# of Days & Temp): 4 weeks @ 65F.

But ive also read in this thread people saying to do 4 weeks primary and up to 6 months in the secondary?

If I do the original and bottle it and age for the 6 months will I get the same results?

Sure, probably. It's all personal preference.
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Old 12-17-2012, 09:45 AM   #540
Frikkieman
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Jun 2012
Cape Town, Somerset West
Posts: 28
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I've been eyeing this awesome looking recipe for a while and finally have all tye ingredients and an open fermentor but I have a question. When I feed the recipe into Beersmith as 5 Gal batch with a 70% efficiency, the OG = 1.099, this is hardcore Russian Imperial Stout territory. The recipe calls for OG of 1.086. For those of you who brewed this, what were your OG / FG's for this and any advice. Thanks.

 
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