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Old 11-27-2012, 04:19 PM   #411
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How will the profile of this beer change if mashing at 154 instead of 152?
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Old 11-29-2012, 05:44 PM   #412
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How will the profile of this beer change if mashing at 154 instead of 152?
Two primary way's

1. More mouth feel and a little less dry
2. Slighly less abv.

The lower the mash temp say up to around 150* will produce smaller more fermentable sugars.

The higher the mash temp 155* to 167* will produce larger and less fermentable sugars.
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Old 11-30-2012, 04:58 PM   #413
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Quote:
Originally Posted by JLW View Post
Two primary way's

1. More mouth feel and a little less dry
2. Slighly less abv.

The lower the mash temp say up to around 150* will produce smaller more fermentable sugars.

The higher the mash temp 155* to 167* will produce larger and less fermentable sugars.
Thanks, Thats what I figured. Last 3 times I made this i was mashing around 150. I didnt take the actual temp just used a calculation and thats what im assuming I got. The beer blew off... this time I took the temps and it was 154 for 60 mins... My OG was @ 1.056. Fermented nice, but no blow off. Same yeast as ive been using in the past (WL-SD Super yeast). Ill know in a week when i rack it to dry hop where my FG is at...
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Old 11-30-2012, 06:04 PM   #414
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Quote:
Originally Posted by Vomtaylor

Thanks, Thats what I figured. Last 3 times I made this i was mashing around 150. I didnt take the actual temp just used a calculation and thats what im assuming I got. The beer blew off... this time I took the temps and it was 154 for 60 mins... My OG was @ 1.056. Fermented nice, but no blow off. Same yeast as ive been using in the past (WL-SD Super yeast). Ill know in a week when i rack it to dry hop where my FG is at...
I think it will be good.
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Fine Creek Brewery

Primary: 12-12-12 Wee Heavy, Stone Ruination Clone, Bell's Better brow Ale Clone and Saison d'Hiver
Secondary:
Botteled: All Columbus IPA, Chocolate Peppermint Baltic Porter, Ewalds Altbier, Hopslam Clone, Scottish Strong Ale, Fine Creek Saison, Not so Pale Pale Ale, Double Chocolate Oatmeal Imperial Stout
Kegged: Indian Brown Ale
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Old 12-04-2012, 11:37 AM   #415
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=)
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Old 12-12-2012, 03:10 AM   #416
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So has anyone successfully harvested yeast from ruination?
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Old 12-12-2012, 04:17 PM   #417
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I've never seen bottles of Ruination that had much sediment in them. I've seem some of their "regular" IPA with a good amount. I was planning to try scavenging some from a few of those bombers.
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Old 12-12-2012, 06:09 PM   #418
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I may give it a try.

How the heck would I know of I have yeast in the bottom of my starter or if it's just the starter wort sediment?
Take a gravity reading, I guess?
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Old 12-13-2012, 11:13 PM   #419
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Wow. Very good indeed! I used 05 for the yeast, it was what i had, and Columbus instead of magnum, other then that i stayed true to the recipee. Will defiantly make this again.
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Old 12-16-2012, 01:03 PM   #420
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Mine turned out really nice with the Pacman. While I dry hopped for 1 week with 2oz cascade and 1 oz of Chinook, it doesn't seem like enough to me. My only regret is that I didn't double dry hop this bad boy. Will rebrew with a few alterations, and 2x dry hop next time. All in all, Great brew!
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