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Old 09-06-2010, 12:35 AM   #21
Lenny2884
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Aug 2008
Westwood, NJ
Posts: 138

Gonna brew this next weekend. Just concerned about getting 002 to attenuate down to 1.013-1.014. Anyone have success doing this with the 145-155 mash schedule?

 
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Old 09-06-2010, 04:21 AM   #22
BearNP
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Feb 2009
Portland, OR
Posts: 22
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Will be brewing this on Friday. Look forward to everyone else's results. Brewing 10 gallons. Using 2L starter (or whatever MrMalty.com rec's) for first 5 gallons, and then 2 (think MrMalty.com said 2.7 vials) vials for 2nd 5 gallons. Will be interesting to see how the 2 different one's turn out.

 
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Old 09-07-2010, 03:59 PM   #23
sourmash
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Nov 2008
Monches, WI
Posts: 53
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I brew this recipe over the Labor Day weekend. Followed the recipe for the most part. I was out of cascades and used amarillos instead. Hit my OG and is fermenting away now. I'll post how low it actually gets. I did make a 2.2L starter with 2 vials of 002 and oxygenated the wort...

 
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Old 09-08-2010, 10:12 PM   #24
Douglefish
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Dec 2008
Posts: 245
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I brewed this recipe and I couldn't quite get the gravity that low. It's about a week and a half old and it's down to 1.018 or so. I'm a little disappointed, but it still tastes good I think. I mashed and fermented exactly like was said in the recipe. Maybe it'll drop another point or two but I doubt it. The only thing I can think of is that I may not have pitched quite enough yeast? I used the pitch rate calculator for slurry but maybe i should have used a little more? I'm very curious to see what everyone else's gets down to?

 
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Old 09-09-2010, 02:54 AM   #25
OneHotKarl
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Oct 2005
Roseville, CA
Posts: 81
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I made a 10 gallon batch 17 days ago with a 1.5L healthy starter, I will be kegging it this weekend...I'll post my FG. It is currently sitting at 66degF per instructions, it had a healthy looking fermentation so we will see.

 
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Old 09-09-2010, 02:58 PM   #26
Douglefish
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Dec 2008
Posts: 245
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So after my post the other day I raised the temp to 22 degrees C. I figured that since the yeast said it was good to that temp, and it may drop another couple of points I would give it a shot. Sure enough it looks like it dropped another 3 points. I'm down to 1.015 but wouldn't have gotten there without swirling the fermenter and raising the temp. I just added my second dry hop and hop it may drop another point or two.

I think the key for the next time I brew this is to cool in at 16 or 17 C, and then naturally let it rise to 19C. At about day 3 or 4, force it up to 21 or 22 C so that the yeast never loose steam.

My 2 cents

 
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Old 09-09-2010, 03:36 PM   #27
Lenny2884
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Aug 2008
Westwood, NJ
Posts: 138

Aaron, did you use the 145 for 60 min, 155 for 15 min mash schedule? How about the 30 min. whirlpool? 1.015 is good I'll definitely be happy if I can get mine to attenuate that low. Making mine on saturday so any input you can give would be awesome. Thanks.

 
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Old 09-09-2010, 03:52 PM   #28
Douglefish
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Dec 2008
Posts: 245
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Sure did...

Mashed at 145 for a little over an hour and ramped up to 155 for a 15.
I did ramp up the mash to 168 for a mash out.

I cooled the wort down to a little under 16 C and pitched the yeast. I set my fermentation controller to 17C and let it rise naturally for 24 hours. At 24 hours I bumped it up again to 19C and let it rise naturally again.

Fermentation stopped at day 6 or 7 and took a gravity reading (1.019)?

At that point I swirled the fermenter to get the yeast back into suspension and waited another 3 days. Took another gravity reading and it was like 1.018.

At that point I heated the fermenter up to 22 C and swirled it again. That's when the yeast took off again. I think I would let it go about 96 hours at 19C and then while fermentation is still active bump it up to 22C next time

 
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Old 09-09-2010, 08:00 PM   #29
BigJay13
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Oct 2007
Posts: 158

I brewed this one on August 30th. Checked it at day 5 and was at like 1040. I've been struggling keeping my ferm temps stable in my apartment so I placed a jacket around it and swirled the bucket. Next morning it took off again and was down to 1020 at day 8. I threw in the first dry hops and today (day 11) it is at 1016. I'm expecting 1015 and really don't think the yeast is done. I think I'm going to wrap in a blanket again, swirl, and transfer tomorrow after work. The fermenter smells like heaven--I can't wait to drink this beer!!

 
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Old 09-10-2010, 12:59 AM   #30
OneHotKarl
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Oct 2005
Roseville, CA
Posts: 81
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Mine was brewed 18 days ago...FG=1.010. Cold crashing now, keg this weekend. Tasts great.

 
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