Winter Seasonal Beer Great Lakes Christmas Ale Clone - Page 9 - Home Brew Forums
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Old 11-15-2011, 01:24 AM   #81
Beernewb
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Aug 2008
Posts: 225


How are you guys getting a big beer like this from grain to glass in 6 weeks? I have problems with yeasty tastes in many of my beers after 5 or 6 weeks, they really get much better with age....I was thinking about trying to pull this off tis week, but i can't see any way it will taste decent by the holiday, even if it finishes out in 3-4 weeks.



 
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Old 11-15-2011, 01:03 PM   #82
Beardo21
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Nov 2011
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Quote:
Originally Posted by Beernewb
How are you guys getting a big beer like this from grain to glass in 6 weeks? I have problems with yeasty tastes in many of my beers after 5 or 6 weeks, they really get much better with age....I was thinking about trying to pull this off tis week, but i can't see any way it will taste decent by the holiday, even if it finishes out in 3-4 weeks.
I brewed mine up this past Friday with plans of having it ready by xmas. Fingers crossed.



 
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Old 11-16-2011, 03:26 AM   #83
crazyseany
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Nov 2010
Smithville, Ohio
Posts: 440
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Quote:
Originally Posted by Beardo21 View Post
I brewed mine up this past Friday with plans of having it ready by xmas. Fingers crossed.
saturday mine will be in the fermenter for two weeks....i kinda screwed up and ended up with 6 gallons of 1.060 beer...i guess i should of kept boiling it...

oh well... think i should try to bottle this week end or wait another week?

i ended up having krausen coming out my airlock..( i used a half gallon starter i made...)

no more action now though...

 
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Old 11-16-2011, 11:17 AM   #84
Beardo21
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Nov 2011
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Same thing happened with my airlock. I had to clean it out. My OG ended up at 1.075 before I pitched the yeast (this past Friday). I checked it yesterday and I was at about 1.020. I may rack to the secondary shortly.

 
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Old 11-16-2011, 12:43 PM   #85
Beardo21
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Nov 2011
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I also decided to wait and add the cinnamon sticks and ginger root till the secondary. The owner at my local homebrew shop suggested soaking them in vodka before hand and then dumping the whole thing into the carboy. I'm afraid the vodka will kill the remaining yeast and/or drastically change the flavor. Has anyone done this before?

 
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Old 11-16-2011, 03:26 PM   #86
Beernewb
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Aug 2008
Posts: 225


Everyone is out of wyeast 1028...go figure.

what's the next best sub for this? s-04?

 
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Old 11-16-2011, 04:48 PM   #87
Beardo21
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Nov 2011
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Quote:
Originally Posted by Beernewb
Everyone is out of wyeast 1028...go figure.

what's the next best sub for this? s-04?
I used S-04 for mine. So far so good.

 
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Old 11-16-2011, 06:44 PM   #88
Beernewb
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Aug 2008
Posts: 225


thanks, I found some 1028 at Annapolis Homebrew, they are shiiping it today and I should have it tomorrow.

S-04 is great yeast, I recently used that in an Old Ale and it finished in 4 days.

 
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Old 11-16-2011, 08:44 PM   #89
Shinglejohn
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Jan 2009
Cleveland
Posts: 477
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Quote:
Originally Posted by Beernewb View Post
How are you guys getting a big beer like this from grain to glass in 6 weeks? I have problems with yeasty tastes in many of my beers after 5 or 6 weeks, they really get much better with age....I was thinking about trying to pull this off tis week, but i can't see any way it will taste decent by the holiday, even if it finishes out in 3-4 weeks.
I keg, so thats a little quicker. It carbonates at 42 degrees, so all yeast is dropped out by the time i tap it.

 
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Old 11-16-2011, 08:45 PM   #90
Shinglejohn
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Jan 2009
Cleveland
Posts: 477
Liked 12 Times on 8 Posts


Quote:
Originally Posted by crazyseany View Post
saturday mine will be in the fermenter for two weeks....i kinda screwed up and ended up with 6 gallons of 1.060 beer...i guess i should of kept boiling it...

Oh well... Think i should try to bottle this week end or wait another week?

I ended up having krausen coming out my airlock..( i used a half gallon starter i made...)

no more action now though...

rdwhahb!



 
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