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Old 11-14-2012, 02:11 AM   #821
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I'm thinking a carboy cap, co2, and a racking cane with a hose going into a sanitized jar. Move the racking cane around and suck out the krausen.
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Old 11-14-2012, 10:58 PM   #822
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I think Mike McDole talked about using a blowoff to harvest yeast at high krausen. I don't have a link at the moment but basically imagine pushing a blowoff further in the carboy til it comes in contact with the krausen. Allegedly with a good seal the yeast gets pumped up the blowoff by fermentation pressure to be collected at the other end.
This is how we prefer to collect also. Erlenmeyer flask with sterile water and a pyrex bubble tube.
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Old 11-14-2012, 11:04 PM   #823
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One of our newest recipes that we just sampled today (cellared 4 months). This is a Belgian Pale that we're trialing with D-45. We're trying to reduce the pillowly/lacey Belgian head but nothing seems to be working
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Old 11-14-2012, 11:06 PM   #824
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Originally Posted by CSI
One of our newest recipes we just sampled. This is Belgian Pale that we're trialing with D-45.
Looks good, but the head retention is really weak. Maybe you mashed too long

Dang I caught you before the edit
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Old 11-14-2012, 11:15 PM   #825
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One of our newest recipes that we just sampled today (cellared 4 months). This is a Belgian Pale that we're trialing with D-45. We're trying to reduce the pillowly/lacey Belgian head but nothing seems to be working
Wow, and where at in Charlotte are you? I might need to visit.
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Old 11-15-2012, 12:45 PM   #826
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looks good, but the head retention is really weak. Maybe you mashed too long

dang i caught you before the edit
lol!
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Old 11-16-2012, 05:43 PM   #827
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Default Bottle Priming


What has everyone done for bottle priming? I brewed the new world recipe several months ago and am getting ready to bottle. Should I pitch a new pack of the yeast, do a starter and pitch at high K, pitch champagne yeast, do nothing?
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Old 11-17-2012, 01:06 PM   #828
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What has everyone done for bottle priming? I brewed the new world recipe several months ago and am getting ready to bottle. Should I pitch a new pack of the yeast, do a starter and pitch at high K, pitch champagne yeast, do nothing?
Some have actually bottled w/o a repitch. Tall_Yotie created a BJCP award winning Pannepot without a repitch. It has an ABV of 10% +. (However) we repitch to make sure we get a proper carb and the Monks at St. Sixtus report (in BLAM) that they do repitch also.

  • 500ml stir plate repitch of WLP530 (per 5.25 gal trial vol).
  • 29-30g / gallon Syrup. Usually Simplicity (Lately I've started using CSI Golden).
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Old 11-17-2012, 01:47 PM   #829
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What has everyone done for bottle priming? I brewed the new world recipe several months ago and am getting ready to bottle. Should I pitch a new pack of the yeast, do a starter and pitch at high K, pitch champagne yeast, do nothing?
I didn't repitch. It took 6 months to carb properly. Which is fine considering you really don't want to drink much before then.
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Old 11-19-2012, 12:56 PM   #830
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I don't have much to add to the thread at this point except that this is the craziest fermentation i've ever had. 12 hours into the fermentation and my jug of star-san for the blow-off needs a blow-off
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