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Cool Brewing Corny 5G & Mini Giveaway

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Old 02-26-2013, 09:19 PM   #491
BadDeacon
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I think you should be able to get lower with US-05. I did Yooper's recipe and used US-05. My OG was 1.070. It was at 1.014 after 1 week. It rocked along in a water bath at 68 deg. I will dry hop this weekend and bottle the next. I plan on taking my FG reading at that time.



 
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Old 02-26-2013, 10:31 PM   #492
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Quote:
Originally Posted by bcunning82 View Post
Not being able to control the fermentables of the extract is part of the reason I want to try this. My last few extract brews have started at 1.068 and finished at 1.020-1.018. I would like to have something that finishes drier than the last few batches have. So i figure using less extract and starting lower will help me finish lower (1.014-1.012). Result of a lower ABV just means I can drink more of it!
If you go with an extra light extract you might be able to get lower. Look for yeasts that can process maltotriose (usually, lager yeasts). The other option is to add a few drops of amylase enzyme into the fermenter. That will break up dextrins, which is really the easiest way to maintain what you're looking for.


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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!

 
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Old 02-27-2013, 03:39 AM   #493
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Good luck. I brewed 5 extract kits that I have notes for before I went AG, and none of them hit the "1.020 wall" that everybody talks about. Interestingly, many extract brews will show an FG of approximately 1.020 if you use a refractometer off eBay with a poorly converted SG scale. The higher the OG, the worse the skew. For example, I had a Fat Tire clone that started at 12.9 Brix and ended at 6.9 Brix. In the refractometer, that looks like 1.033 FG. Using a proper conversion calculator shows it's an FG of 1.013.

Those 5 extract brews that finished without getting stuck at 1.020 were using Nottingham (Irish Red), 1056 (Cream Ale), 1214 (Belgian), 1968 (Porter), and US-05 (Stout).
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Old 03-23-2013, 06:43 PM   #494
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I just transferred my brew into secondary for dry hopping. Is the temperature change to 65 critical? I did it but I am wondering why.

 
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Old 03-23-2013, 07:59 PM   #495
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I brewed this two weeks ago. OG was a little low at 1.072 and SG was 1.012 today. I am usually really patient, but after tasting the hydrometer sample today I can't wait until this is dry hopped, kegged and carbonated.

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Old 03-24-2013, 03:06 AM   #496
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This has quickly become my go to beer. But it truly has ruined all other beers for me. They all are lacking that beautiful hop flavor and aroma!!
Gotta get another batch started soon.

 
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Old 03-25-2013, 02:11 AM   #497
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Quote:
Originally Posted by humulene View Post
I just transferred my brew into secondary for dry hopping. Is the temperature change to 65 critical? I did it but I am wondering why.
Does anyone have an answer to this? I'm going to bottle my batch in 4 days and the beer tasted great going into the secondary. I'm just wondering if there is a "brewing science" reason for raising the temp during dry hopping. Thanks Yooper for the recipe!

 
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Old 03-25-2013, 02:14 AM   #498
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Quote:
Originally Posted by humulene View Post
Does anyone have an answer to this? I'm going to bottle my batch in 4 days and the beer tasted great going into the secondary. I'm just wondering if there is a "brewing science" reason for raising the temp during dry hopping. Thanks Yooper for the recipe!
It's just faster at room temperature. At cooler temperatures, it takes longer for the dryhopping to give up its flavor.
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Old 03-25-2013, 02:18 AM   #499
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It's just faster at room temperature. At cooler temperatures, it takes longer for the dryhopping to give up its flavor.
Thanks!

 
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Old 03-29-2013, 07:41 PM   #500
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I'm thinking of using this malt bill for a kitchen sink IPA.

What'ya think I should use and when?
I've got a bunch of Cascade & Willamette pellets, 3 oz of Citra, 1 oz of Falconers Flight and some whole leaf Willamette that's been in the freezer for a year.

Ideas?


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