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Old 12-26-2012, 12:51 AM   #10541
Vigo_Carpathian
 
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Dec 2012
San Mateo, California
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When should I take this stuff of the yeast cake? I want to allow the yeast enough time to "clean up", but I also don't want to run into any lysing problems. Overall, I would like to age about a year before drinking.

 
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Old 12-26-2012, 12:55 AM   #10542
Vigo_Carpathian
 
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Dec 2012
San Mateo, California
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When should I take this stuff off the yeast cake? I want to allow the yeast enough time to "clean up", but I also want to avoid any lysis issues. Overall, I plan to age about a year before drinking. Any suggestions?

 
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Old 12-26-2012, 04:32 AM   #10543
LoneWolfPR
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Oct 2010
Indianapolis, IN
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Finally opened a bottle of my first batch of this. I followed the recipe exactly except for bottle conditioning. I put in enough sugar when bottling for 4 volumes. I wanted it to be really bubbly, like a champagne. It went into primary at the very end of September. I opened a couple bottles for a family Christmas party. It was fantastic! Everyone really enjoyed, and it was everything I was hoping for. This is definitely getting made again! Here's a pic, though it's not terrific.
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In the Keg: Nothing Currently
In Secondary: Nothing Currently
In Bottles:Oblivion RIS, EdWort's Apfelwein
In Primary: Nothing Currently
On Deck: Nothing Currently

 
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Old 12-26-2012, 04:36 AM   #10544
Leadgolem
 
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Jul 2012
Denver, Colorado
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Quote:
Originally Posted by Vigo_Carpathian View Post
When should I take this stuff off the yeast cake? I want to allow the yeast enough time to "clean up", but I also want to avoid any lysis issues. Overall, I plan to age about a year before drinking. Any suggestions?
Give it a week after it's hit FG. That should give you plenty of time for post fermentation cleanup, without any risk of other issues.
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I'd rather work with yeast than work with people.

 
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Old 12-26-2012, 01:26 PM   #10545
verbhertz
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Oct 2011
St. Paul, MN
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I just bottled my last batch that was in primary (in a better bottle) for five months. I'll post how it tastes in a few weeks.

 
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Old 12-26-2012, 07:21 PM   #10546
Xpertskir
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May 2012
Morgantown, Wv
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The batch I was just talking about was on the yeast for 6 months...no off flavors

 
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Old 12-27-2012, 04:32 AM   #10547
verbhertz
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Oct 2011
St. Paul, MN
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Quote:
Originally Posted by Xpertskir
The batch I was just talking about was on the yeast for 6 months...no off flavors
Good to hear! I'm not working about mine anymore.

 
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Old 12-27-2012, 04:47 AM   #10548
reinstone
 
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Sep 2011
, IL
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is this stuff really any good?
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BL, CL, Miller etc. is like makin love in a canoe.....
its fkin close to water.
Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10

 
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Old 12-27-2012, 05:12 AM   #10549
LoneWolfPR
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Oct 2010
Indianapolis, IN
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Quote:
Originally Posted by reinstone View Post
is this stuff really any good?
Absolutely! See my previous post. If you like a sweet cider though it's not for you (unless you backsweeten it). It comes out very dry. However, this is exactly what I was looking for, an my batch turned out fantastic.
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In the Keg: Nothing Currently
In Secondary: Nothing Currently
In Bottles:Oblivion RIS, EdWort's Apfelwein
In Primary: Nothing Currently
On Deck: Nothing Currently

 
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Old 12-27-2012, 05:22 AM   #10550
Leadgolem
 
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Jul 2012
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Quote:
Originally Posted by reinstone View Post
is this stuff really any good?
Dear sweet gods yes!
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