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Old 01-22-2010, 09:34 PM   #21
maida7
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Nov 2009
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Quote:
Originally Posted by bknifefight View Post
1 degree every 24 hours? I don't have that kind of control. What do you use? I just have a small room that stays at 68 and a brew belt if I need it.
68 room temp will have the start of fermentation too hot. This is a hard beer to make without good temp control. Start too hot and you will have crazy esters and hot alcohols. End cold and you will problems with attenuation. It's a huge beer that is very dependent on yeast flavors and a dry finish.

I use a fridge with a ranco digital controller. My controller has dual out put and can control both heating and cooling. I use a heating pad to warm things. I got the fridge used for 30.00 The controller was about 120.00 and the heating pad I already had.

 
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Old 01-22-2010, 09:34 PM   #22
EvilGnome6
 
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I generally pitch very cool, about 5F below the recommended range for the yeast. It usually takes 2-3 days for the temperature to climb to the top of the range for the yeast. This has been working very well for me, it's cool when the yeast is propagating and warm for it to finish very dry. The Belgian Dark Strong I have in the fermenter right now has gone from 1.095 to 1.006. 11.25% now.

 
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Old 01-22-2010, 09:42 PM   #23
Bsquared
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Quote:
Originally Posted by EvilGnome6 View Post
I generally pitch very cool, about 5F below the recommended range for the yeast. It usually takes 2-3 days for the temperature to climb to the top of the range for the yeast.
That sounds like a good idea too.

 
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Old 01-23-2010, 12:04 AM   #24
hbhudy
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Oct 2009
Cincinnati, OH
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Sorry for the late reply.. But thanks for the input..
To answer the threads
1> I am trying to make a Golden Strong Ale (if it is more Amber I am OK with this)
2> I can control the temp with a Swamp-Cooler starting in the low 60's and working up to mid 70's over a 7 day period
3> Expected OG1079 and FG1008 with ABV 9.4%
4>Recipe from zymurgy Vol32#6 page16 .. a Coopers LME & DME recipe with the other items added.
I hope this answers everyones questions.

 
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Old 01-23-2010, 11:07 PM   #25
bknifefight
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Quote:
Originally Posted by maida7 View Post
68 room temp will have the start of fermentation too hot. This is a hard beer to make without good temp control. Start too hot and you will have crazy esters and hot alcohols. End cold and you will problems with attenuation. It's a huge beer that is very dependent on yeast flavors and a dry finish.
Now we are only specifically talking about belgian strongs here, right? I have no problem brewing most ales with WLP001 in this room with no bad results from the temp. I did however do a Wit recently which isn't conditioned yet but tasting it while checking the SG it seemed fine. But then again, it wasn't a strong beer.

 
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Old 01-23-2010, 11:41 PM   #26
EvilGnome6
 
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Quote:
Originally Posted by maida7 View Post
68 room temp will have the start of fermentation too hot. This is a hard beer to make without good temp control. Start too hot and you will have crazy esters and hot alcohols. End cold and you will problems with attenuation. It's a huge beer that is very dependent on yeast flavors and a dry finish.
I disagree. Just chill the wort to 59F, pitch the yeast and let it rise. The temperature range for Wyeast 1388 is 64-80 F. A 68F room will be just fine.

 
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