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Old 01-31-2013, 02:39 AM   #1101
Layne
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2vials in a 2liter starter on a stir plate.
60 seconds of pure O2 thru a diffuser.
Into 10 gallons.



 
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Old 01-31-2013, 12:03 PM   #1102
TriggerFingers
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Aug 2011
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I have a question....

I want to do a half batch of the traditional recipe. Is the 1.090 OG before the second syrup addition in the primary or post boil?



 
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Old 01-31-2013, 12:14 PM   #1103
Layne
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That's post boil, after everything is in.

 
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Old 01-31-2013, 12:19 PM   #1104
hbr2547
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Jan 2012
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Saq - I'm going to brew your new world recipe from page one. I see an updated trial from you in the 30's with d180 and d90. Which recipe do you recommend as best and what amts of which candi sugar?

Thanks

 
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Old 01-31-2013, 12:51 PM   #1105
g-star
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Feb 2010
PA
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Quote:
Originally Posted by Layne View Post
2vials in a 2liter starter on a stir plate.
60 seconds of pure O2 thru a diffuser.
Into 10 gallons.
Well, assuming 80% viability, that is still a pretty big under-pitch (400B cells vs. 618B required). If you're vials were more than a month old, the problem only gets worse.

Makes more sense now.

 
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Old 01-31-2013, 07:04 PM   #1106
sockmerchant
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Well... In my own experience, you can get it to finish nice and low with good temp control, letting it rise (NOT letting it drop once you do let it rise), and mashing super low.

His numbers would be around what i pitched. Mine finished at 1.010, which is about where i end with this style in most cases.

I haven't found that pitching numbers greatly affect my FG, but it majorly affects my esters etc. With Belgians, I get the best flavour profile when i somewhat under-pitch. Pitching the litres of starter that MrMalty suggests tends to result in beer that is too clean (low esters etc) for my liking.

If you do underpitch you better be on the ball with early temp control though. otherwise you will get an assload of fusals etc during the massive early reproduction
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Bottled:Belgian strong ale with brett, Belgian strong ale, Belg Amber, Belg blonde, Belg dark Strong, Belg not-wit, Belg tripel, berry blonde, belg stout, coffee dubbel, chili APA, APA, Belgian Dubbel, Rye (Brett) Saison

 
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Old 01-31-2013, 07:38 PM   #1107
Brewskii
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So, for clarity's sake...saq knows/ is friendly with CSI?
I hope so or CSI is getting away with a felonious thread hijack!

Either way-thanks to both for the good info

 
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Old 01-31-2013, 07:40 PM   #1108
Hermit
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Nov 2009
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Quote:
Originally Posted by sockmerchant View Post
I haven't found that pitching numbers greatly affect my FG, but it majorly affects my esters etc.
I have often wondered about this. I just don't see the yeast stopping while there are fermentable sugars available. I bottle condition and even when something finishes too high the yeast will kick in and eat the priming sugar with no problem.

 
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Old 01-31-2013, 09:18 PM   #1109
sockmerchant
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Quote:
Originally Posted by Hermit View Post
I have often wondered about this. I just don't see the yeast stopping while there are fermentable sugars available. I bottle condition and even when something finishes too high the yeast will kick in and eat the priming sugar with no problem.
Well, as far I understand it you mainly get a longer lag phase. So the yeast build up their numbers for longer. They are a bit more stressed etc, and put off more esters and other compounds. As I said, if I pitch too much yeast it really reduces the Belgiany character in my belgians. I have a dubbel currently that is not nearly as good as it should be. I definitely attribute this to overpitching.
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Primary: DIPA, Quick Flanders, RIS, Flanders Red, Oud Bruin x 2, Fijoa Gose
Keg: Gose, Amber/APA
Bottled:Belgian strong ale with brett, Belgian strong ale, Belg Amber, Belg blonde, Belg dark Strong, Belg not-wit, Belg tripel, berry blonde, belg stout, coffee dubbel, chili APA, APA, Belgian Dubbel, Rye (Brett) Saison

 
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Old 02-01-2013, 01:09 AM   #1110
Layne
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Quote:
Originally Posted by g-star View Post
Well, assuming 80% viability, that is still a pretty big under-pitch (400B cells vs. 618B required). If you're vials were more than a month old, the problem only gets worse.

Makes more sense now.
Yeah, I must have done something wrong on mr. Malyt's calculator



 
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