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Old 05-27-2013, 09:27 PM   #531
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Yeast was San Diego Super Yeast.
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Old 05-27-2013, 10:22 PM   #532
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8 days 65-70 degrees.
1.077 - give it time. It will dry out. My cheap 2 cents, don't sample again for another week. Keep it closer to 70* if possible.
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Old 05-27-2013, 11:14 PM   #533
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1.077 - give it time. It will dry out. My cheap 2 cents, don't sample again for another week. Keep it closer to 70* if possible.
Thanks man, will do.
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Old 05-28-2013, 07:53 PM   #534
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I add an extra pound of base malt and am doing pretty good with my BIAB + batch sparge method. I got 1.071 doing just regular BIAB then got 1.080 and 1.077 doing a sort of sparge by draining into buckets and adding more water then rinsing the bag with some more clean water. To get 1.080 I ended up with 14 gals of water. Wow that was way too much. My boil off is pretty fast but it still took forever to get this down to 6 gals.
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Old 05-29-2013, 10:29 PM   #535
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So I checked the temp on mine. It's been 63-63 for 10 days. It was at 1.020 last I checked. It'll get warmer here the next week, I'll raise the yeasties with a shake when it warms up.
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Old 05-30-2013, 02:13 AM   #536
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So I checked the temp on mine. It's been 63-63 for 10 days. It was at 1.020 last I checked. It'll get warmer here the next week, I'll raise the yeasties with a shake when it warms up.
I'd venture to say you're there. Taste the sample? If it's good, you're good. If it's sweet, you can TRY to pitch more yeast, say, nottingham, then keep it in the low 70's. Personally, if you really want to go lower, try 2 drops of amylase enzyme, JUST 2 drops. Then check again in 3 days.
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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
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Old 05-30-2013, 04:06 AM   #537
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I'd venture to say you're there. Taste the sample? If it's good, you're good. If it's sweet, you can TRY to pitch more yeast, say, nottingham, then keep it in the low 70's. Personally, if you really want to go lower, try 2 drops of amylase enzyme, JUST 2 drops. Then check again in 3 days.
Hmm, I have heard of this. Thanks for the suggestion. I may give it a shot.
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Old 05-30-2013, 04:30 AM   #538
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Question, I am seriously considering using the amylase enzyme. Do I need to stop it at some point by cold crashing or something, or will it just stop on its own before it kills all my sugars?
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Old 05-30-2013, 01:31 PM   #539
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Question, I am seriously considering using the amylase enzyme. Do I need to stop it at some point by cold crashing or something, or will it just stop on its own before it kills all my sugars?
Just don't use too much of it. It will stop unless you use too much. Again, I'd start with a drop or two and go from there. Be patient.
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Old 05-30-2013, 05:39 PM   #540
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Okay, bought some amylase enzyme. It's powder form and says 1 tsp per 5 gallons. I'm thinking half a tsp. It is gonna be used on both this recipe and a Row 2 Hill 56 clone that is stuck at 1.020 which is way too high for a pale ale. OG on that one was 1.066 and it should be finishing at 1.010.
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