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Old 10-30-2012, 01:19 AM   #711
rideincircles
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Feb 2012
Fort Worth, Texas
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My fermentation is currently really slow. I shouldn't have added ice to the water bath this morning before work, it is now at 58 degrees and my heater is not working in my house at the moment. Is there anything to worry about as far as too cold goes? I assume yeast will kick back up when it heats up a bit.



Edit: replacing cold water with warm water to bring heat up.


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Old 11-01-2012, 03:45 PM   #712
mike_in_ak
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Apr 2012
anchorage, ak
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Looks good to me. You mean the airlock is slow?

Check the specs of your yeast online or wherever, temp range will be listed.



 
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Old 11-02-2012, 12:47 AM   #713
rideincircles
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Feb 2012
Fort Worth, Texas
Posts: 280
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It dropped below 60 for a while and had barely any activity, but my house has warmed up now and it is moving along fine. The 1450 yeast range is 60-70 degrees and mine has been mostly in the mid to low 60's. I think max at 66 degrees. Everything looks good now, my only concern is being gone for the weekend and maintaining under 70 degrees when it's getting into the 80's this weekend.

My concern was if anything happens if it's too cold like fruity esters or somethng along those lines.
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Old 11-02-2012, 06:24 AM   #714
mike_in_ak
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Apr 2012
anchorage, ak
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I think esters are high temp and cold just makes things go dormant? Lots of wiser people on these forums could chime in.

My outdoor temps are 0 - 30 this week.

 
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Old 11-02-2012, 12:44 PM   #715
Gaditano
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May 2012
Washington DC, Virginia
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Eagerly brewing this up tommorow. Thinking about adding about 6-8 oz of regular molasses to the boil at 15 min...didnt see any mention of molasses in this thread. Im also using warrior hops. I recently tried a Spartan Warrior Imperial Stout in Alaska recently that used blackstrap molasses and warrior hops that had to be one of the finest stouts that ever crossed my lips. If I could ever clone that recipe or better yet if anyone knows of a clone

 
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Old 11-02-2012, 05:36 PM   #716
KramE
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Jun 2012
Dallas, TX
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If I want a bit more caramel taste, would bumping the crystal 60 up a 1/2# accomplish as much?

 
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Old 11-06-2012, 12:37 AM   #717
wyowolf
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Jul 2012
Atlanta, Georgia
Posts: 350
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I started on the 17th with an OG of 1.062 checked today and its 1.026. Almost 3 weeks. Should I keep it in the fermenter? Seems like it should be lower...??

But it does taste good now ;-)

 
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Old 11-06-2012, 02:53 AM   #718
Grumpybumpy
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Jul 2011
, Wa
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I made this quite a while ago and I've been letting it sit in bottles. I ran upstairs to grab a screwdriver to mount a new cartridge on my turntable and witnessed a swing top bottle blow out the bottom. Man it smelled good! Obviously I put one in the fridge

 
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Old 11-06-2012, 06:11 AM   #719
mike_in_ak
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Apr 2012
anchorage, ak
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Quote:
Originally Posted by wyowolf
I started on the 17th with an OG of 1.062 checked today and its 1.026. Almost 3 weeks. Should I keep it in the fermenter? Seems like it should be lower...??

But it does taste good now ;-)
Take another reading In a few days. If it's the same it's done, right? The lactose adds non-fermentable gravity, so that could be right.

 
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Old 11-06-2012, 06:13 AM   #720
mike_in_ak
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Apr 2012
anchorage, ak
Posts: 546
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The OP says 1.02



 
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