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Old 03-12-2013, 10:44 PM   #831
mike_in_ak
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Apr 2012
anchorage, ak
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Quote:
Originally Posted by rideincircles
I ended up getting 3rd place in my monthly homebrew club BJCP contest with this. Not bad for my first year of brewing. Based on the judging sheets I will tweak it if I make it again later, and it will probably be done all grain also.

Still have 6 bottles left, will probably open one this weekend.
What tweaks? What were the notes/criticisms?



 
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Old 03-18-2013, 01:00 AM   #832
Travestian
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Feb 2013
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Just ordered my ingredients for this recipe tonight! Second all grain batch and I'm stoked!



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Old 03-18-2013, 04:27 PM   #833
mrun123
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Jan 2013
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Very new at this and this is my second brew but could not wait to brew this recipe.

Everything went according to plan until I got the wort into the primary, topped off to 5 gallons, and realized I was at ~82 degrees. I tried cooling the primary further but I had to leave the house so I pitched (2-qt yeast starter, Wyeast 1450) at right around 80 thinking the temp would continue to drop and after a few hours I would be in the 'safe zone' and it would only fall further from there. In hind sight, I probably should have waited to pitch later and just leave the wort in the primary but...

By the time I went to bed, the temp had fallen in the mid-70s and this morning it was a steady 69-70 with the airlock going crazy.

Should I be worried about off-flavors? If so, is there anything I can do to minimize them?

Thanks.

 
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Old 03-18-2013, 10:37 PM   #834
BPal75
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Mar 2012
Millersville, MD
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Not much can be done at this point. The yeast may have been a bit stressed in the beginning until the temps cooled, but it should still be ok. I would recommend leaving the beer in primary for at least 3 weeks till a month, so that the yeast can clean up a lot of the off flavors that may have developed from pitching high.

What yeast did you use? That could also make a difference.

 
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Old 03-18-2013, 10:40 PM   #835
DrummerBoySeth
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Mar 2012
Knightdale, NC
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Quote:
Originally Posted by BPal75 View Post
Not much can be done at this point... I would recommend leaving the beer in primary for at least 3 weeks till a month, so that the yeast can clean up a lot of the off flavors that may have developed
THIS. Whatever damage was done by the high pitching temps is done. It probably will not affect the beer too much, but the extra week or 2 in primary will go a long way to minimizing any weird flavors caused by the high temperatures.
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Old 03-18-2013, 11:08 PM   #836
mrun123
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Jan 2013
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OK - thanks for the help. I used Denny's Favorite Wyeast 1450 and a starter. I had planned to primary for 30 days and no secondary as the original recipe suggests. Do you recommend a secondary?

 
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Old 03-19-2013, 01:47 AM   #837
birdley123
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Well, i finally brewed this yesterday after looking forward to it for quite some time! Its bubbling away!


 
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Old 03-19-2013, 10:40 PM   #838
DrummerBoySeth
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Mar 2012
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Quote:
Originally Posted by mrun123 View Post
OK - thanks for the help. I used Denny's Favorite Wyeast 1450 and a starter. I had planned to primary for 30 days and no secondary as the original recipe suggests. Do you recommend a secondary?
No need to secondary if you do a long primary. Your one month timetable sounds perfect.
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Old 03-19-2013, 11:06 PM   #839
rideincircles
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Feb 2012
Fort Worth, Texas
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Quote:
Originally Posted by mike_in_ak View Post
What tweaks? What were the notes/criticisms?
More roasty flavor and hop bitterness. It is now in Bluebonnet, and I will see how it does in its own category. Only have 4 bottles left I think, need to brew it again.

Need to figure out which grains to increase when I make it again. About to get a keg setup soon and it is a good one to have around.
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Old 03-25-2013, 10:32 PM   #840
OhCrap
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Feb 2012
Galway
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Got the ingredients for this today.... Brewing it this sat. How long do you condition it


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