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Old 01-01-2013, 04:36 PM   #971
atri
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Aug 2012
Victoria, BC
Posts: 18
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I brewed up the Traditional on Dec 30. Used a 3L starter of 3787, and pretty much stuck to the recipe with exception of subbing s.goldings with fuggles.

Below is a link to a 55 sec video of it bubbling away. turn up the sound. Thanks for sharing the info!

http://youtu.be/v3QKyO8Ksm8

 
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Old 01-01-2013, 05:21 PM   #972
CSI
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Jan 2011
Charlotte, NC
Posts: 857
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Quote:
Originally Posted by ultravista View Post
Pitch rate was 1.5 ML of a two week old WLP530. While at 76, it was off-gassing pretty aggressively, a continuous gurgle.

Down at 73, it is quiet, very quiet. So quiet that I had to peel back the coverings to see what was happening. Lot's of activity but not crazy like it was 12 hours ago.

I expected a long and steady purge not a quiet nearly silent one.

When I do an Arrogant Bastard with WLP007, it is more active than this. From an off-gassing perspective.
Where is it on time / gravity at the moment? Estimated cell count?

 
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Old 01-01-2013, 05:38 PM   #973
CSI
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Jan 2011
Charlotte, NC
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Most know the following but wanted to have this posted for those just preparing for the Westy 12:

STARTER ASSUMPTIONS: 10P wort (1.040), two O2 infusions, stir-plate

STARTER 1: a 2000ml starter seeded with 100 billion cells.
RESULT: approx. 240 billion cells [some might categorize this is an under-pitch].

STARTER 2: same 2000ml starter seeded with 150 billion cells.
RESULT: approx 320 billion cells [slightly under book pitch rate but close].

We use Starter 2. It has been consistently effective for us under the right temps/times for Westy 12 clones. Primary TG (1.013) in 7 days. Secondary and crash drops a point to 1.012 without additional effort. Can achieve the same pitch rates with a number of starter volumes but the estimated cell count is the number to follow. The starter volume is relative and dependent on seed rate and wort quality.

 
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Old 01-01-2013, 05:53 PM   #974
CSI
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Jan 2011
Charlotte, NC
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Quote:
Originally Posted by hbr2547 View Post
Here is a picture of the old world version 15 hours after pitching the yeast...temp currently up to 78



Attachment 91330
+1 That looks just about perfect.

 
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Old 01-01-2013, 08:50 PM   #975
bottlebomber
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Apr 2011
Ukiah, CA
Posts: 14,345
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Well, it's been 6 days now and I've brought it up to about 86 degrees. Took a cooled and degassed gravity sample, it's come from 1.094 to 1.015 and still fermenting. I am guessing I will see 1.012 easily if not 1.010. Taste is amazing, a nice wet straw profile with a delicious grainy bread character. A little hot, just a touch but much less than expected. I am planning on lagering this and bottling in the spring, but I won't be opening any till fall at the soonest.

 
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Old 01-01-2013, 10:21 PM   #976
ultravista
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Mar 2007
Las Vegas, Nevada
Posts: 2,356
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Quote:
Originally Posted by CSI View Post
Where is it on time / gravity at the moment? Estimated cell count?
At 08:30 PM PST this evening, it will be four days since pitching the yeast. The starter was 1.5L of WLP530 (didn't have any more DME).

Krausen came and went pretty fast. It's still bubbling away at 80F. I applied external heat and wrapped the carboy.

I have not taken a gravity reading yet. A visible inspection is that it is still very active and off-gassing quite a bit.

 
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Old 01-03-2013, 12:58 AM   #977
hbr2547
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Jan 2012
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Quote:
Originally Posted by CSI

+1 That looks just about perfect.
Just checked gravity and at 1.013....too early to rack and drop temp?

 
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Old 01-03-2013, 11:59 AM   #978
Brewskii
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May 2011
Williamsburg, Va
Posts: 1,156
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Brewed this on new years day. Held it in the fermentor at 62 f for 24 hours (after 2 min pure o2 and pitching a 2 L starter) and now letting it free rise. It's a 68 this morning and ripping away (now at the 34 hour mark)

This was my first decoction ( old world) and my beta sacch rest was a little chilly ( 154 f) - I should have taken more "extra" thick mash to boil but I didn't so I had to settle. So far this looks really good and it looks like I am on target with my numbers.
Speak up if you have any idea how my issues will effect the final product... This was a fun mash... I'll be doing more decoctions in the future.

 
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Old 01-03-2013, 03:18 PM   #979
ultravista
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Mar 2007
Las Vegas, Nevada
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I'm at about 132 hours (5.5 days) since pitching. The carboy is heated to 80F and while I have not taken a hydro reading, the fermentation is finishing-up.

At what point should I let this cool down to ambient temp (approx 68F)?

Are there any negative consequences by leaving this warmer for a while?

 
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Old 01-03-2013, 04:33 PM   #980
bottlebomber
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Apr 2011
Ukiah, CA
Posts: 14,345
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Quote:
Originally Posted by ultravista
I'm at about 132 hours (5.5 days) since pitching. The carboy is heated to 80F and while I have not taken a hydro reading, the fermentation is finishing-up.

At what point should I let this cool down to ambient temp (approx 68F)?

Are there any negative consequences by leaving this warmer for a while?
You won't know when to let it cool unless you're taking gravity readings..

 
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