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Old 07-11-2005, 02:26 PM   #11
uglygoat
 
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white labs 004 irish ale yeast
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Old 07-11-2005, 03:41 PM   #12
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Quote:
Originally Posted by Sudster
T1master, do you happen to have the WL number for that Irish yeast?
i used the WLP004 Saturday on an Irish Red, and it started fast (i used 1300 ml starter), but never has built up a big rocky krausen( is it taboo to use a German brewing term for an Irish Ale ). i checked it this morning before i left for work, and it stil had some activity in the ferm lock, but all it had was a small, spread out krausen on top of the wort. it's in my chest freezer set to about 64-66 degrees. is this typical activity/krausen for this strand? i've never used it, and read on www.whitelabs.com the attenuation was 65-75 %, med-low flocculation @ 65-68 degrees
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Old 07-11-2005, 03:52 PM   #13
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yes, it sounds about right with my experience... i think i've done about nine batches with the irish (i repitch) the first batch usually does what you are describing there, the consequent batches take off even faster, with a huge head, but the head is gone within 12-20 hours.

it should be good
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Old 07-11-2005, 04:21 PM   #14
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good to know, thanks for the feedback. i was going through my notes and mental checklist, and did everything as usual. i know all those little vials of buggers are different, just haven't had one act like this one.

thanks again!
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Old 07-11-2005, 04:31 PM   #15
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Congrats on the AG batch Sam! My first batch was one big cluster f***. I was so nervous that I'd screw something up that EVERYTHING was screwed up. I missed my mash temps (too low), added too much water to the mash, I didn't recirculate, I oversparged, and when it was done, the beer was the best I had ever made to that point. There are so many little things you can worry yourself over, but the mash is very forgiving. The beer will be fine.

Congrats again.
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Old 07-11-2005, 05:23 PM   #16
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Quote:
Originally Posted by andre the giant
Congrats on the AG batch Sam! My first batch was one big cluster f***. I was so nervous that I'd screw something up that EVERYTHING was screwed up. I missed my mash temps (too low), added too much water to the mash, I didn't recirculate, I oversparged, and when it was done, the beer was the best I had ever made to that point. There are so many little things you can worry yourself over, but the mash is very forgiving. The beer will be fine.

Congrats again.
LOL....thanks!
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Old 07-11-2005, 06:25 PM   #17
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In my case, I guess there's something to be said for beginner's LUCK! Of course my second AG batch was a Cluster F*** and it was horrible. But after I got some issues resolved the batches were fantastic.
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Old 07-11-2005, 06:30 PM   #18
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Quote:
Originally Posted by andre the giant
In my case, I guess there's something to be said for beginner's LUCK! Of course my second AG batch was a Cluster F*** and it was horrible. But after I got some issues resolved the batches were fantastic.
For the benefit of those of us moving towards/new to all grain, would care to share some of those issues and their respective resolutions? Nothing better than learning from your own mistakes, unless, of course, you can learn from others.

 
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Old 07-11-2005, 08:06 PM   #19
DeRoux's Broux
 
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um, don't forget to cover your false bottom/manifold/bazooka screen w/ water prior to adding your grains into your mash/lauter tun. that's always fun...........make sure the valve on the mash/lauter tun is closed when you add your grains/mash water, that's fun too. make sure your tubing that you'll use to transfer wort while recirculating or sparging isn't cut or have holes in it. tend to lose good stuff that way.....oh yea, make sure your valve on your brew kettle is closed while sparging to the brew kettle.......i'm a numb-skull now that i think about it!!!!
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Old 07-11-2005, 08:26 PM   #20
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don't spill hot sparge liquor on your bare feet....
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