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Old 04-06-2011, 06:03 PM   #101
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Sounds good.
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Old 05-02-2011, 02:47 PM   #102
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brewing tomorrow. life got in the way last month but i am stoked for this! seems to me like a blow-off is necessary. anything else that might be helpful to know for this specific beer?

*edit*
just noticed that your recipe from beersmith says 75 min boil but your own notes say 60 min... i assume this is a 60 min boil but figured i'd get that straightened out
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Old 05-02-2011, 03:40 PM   #103
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3711 likes a HOT ambient fermentation.
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Old 05-02-2011, 04:54 PM   #104
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Odd on the boil time. I never noticed that. Yeah, it's a 60 minute boil. But 75 wouldn't hurt it so long as you wait 15 for the first hop addition and do the last extract addition as usual.

I haven't ever needed a blowoff, but I use fermcap in the boil so I'm sure some carries over to the ferment.
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Old 05-02-2011, 05:56 PM   #105
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maybe you meant 60 min boil, 75 min mash?

and as for 3711, i will not be controlling the temp... ima let it ride. might bring it up in the attic. gets pretty warm in there.
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Old 05-04-2011, 02:52 AM   #106
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OG: 1.066. Used a 1ltr starter of the 3711. I am so stoked for this. I see that you used a secondary. Is this for a specific reason or just personal preference?
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Old 05-04-2011, 04:35 AM   #107
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I can be a horrible klutz when it comes to handling the siphon. If I use a secondary, it gives my beer a second chance to settle out anything I suck up from the yeast cake.
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Old 05-04-2011, 11:10 AM   #108
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i gotcha. yeast is pounding the hell outta the beer already at less than 7 hours later.

howd you figure this recipe out?
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Old 05-04-2011, 03:21 PM   #109
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Tried some saisons, looked up some recipes. Put together things I felt should be in a saison, plus things I personally liked and whipped it up in Beersmith.
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Old 05-04-2011, 07:18 PM   #110
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Thanks for posting this. I'm looking forward to making this one. The only thing that sucks is that I can't find any wyeast around here I did find wlp 565 saison which I'm thinking might work with similar results if I make a big starter and let temps get into 80s during ferment.

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