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Old 03-17-2011, 12:36 AM   #11
TwoFortySX
 
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Adding the water, aerating the wort!





BATTER UP! PITCHING THE YEAST!


AERATING THE YEAST AND WORT



 
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Old 03-17-2011, 12:38 AM   #12
TwoFortySX
 
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This is my new beer's resting place, next to my Vanilla Coffee porter that is about 6 weeks old and ready to be bottled as soon as I get my ass in gear!


 
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Old 03-17-2011, 12:50 AM   #13
MeatyPortion
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Well done. That was a buttload of pix.
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Old 03-17-2011, 12:58 AM   #14
TwoFortySX
 
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Quote:
Originally Posted by MeatyPortion View Post
Well done. That was a buttload of pix.
Thank You! I really enjoy documenting the things I do with pictures. I use to always do write ups when I would do motor swaps, suspension work, etc to my cars over the years. Its cool that even years and years later those write ups are still on the internet forums that I posted them on. So I guess documenting my brewing is a way to leave a little bit myself on this forum!

As I progress I will continue to do these types of write ups especially when I start learning to do more complex brewing!

Thanks Again,
Jimmy

 
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Old 03-17-2011, 12:34 PM   #15
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Very nice! I just finished up my first IPA kit and it looks very similar in color to your brew. Luckily this time (by 2nd brew) I used a blow off tube on my primary because the 3rd day I cam in and there were trace amounts of beer in the tube. Im guessing if I had used my air lock it would have made it out and onto the bucket/floor.

 
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Old 03-17-2011, 01:45 PM   #16
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Great job documenting the process, very detailed & some great pics!
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Old 03-17-2011, 01:55 PM   #17
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Nice!! Great documentation, and it looks like you are very organized for your brew days. That's always a huge plus. Hope it comes out great, man!
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Old 03-17-2011, 02:17 PM   #18
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Thanks! I appreciate the compliments. I tend to be pretty organized with my brew days and always have a plan going in. I am hoping the good practices now will help me when I start creating my own recipes then moving to all grain.

* I will add the gravity readings, the bottling process and then a taste score sheet to this thread!

 
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Old 03-17-2011, 02:25 PM   #19
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Good luck with that yeast. I have used it twice and with extremely tight temperature controls both times there was banana esters coming through. The batch I am working with now has slight banana esters and that is even controlling the fermentation temp in a chamber. Initial wort needs to be chilled to ferm temps (62-64'f) before pitching. I pitched at ~72'f and am having banana esters.
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Old 03-17-2011, 02:56 PM   #20
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This is the first time that I will be using this yeast so I do not have much of an opinion formed. The reviews I read on White Labs website were all favorable. The guys at my LHBS did not have too much to say about it. I will be fermenting at the upper level of its temperature range, 68-70 degrees.

Thank you for mentioning your experience with this yeast. I will watch my temperature and make sure to comment specifically on the flavors of the beer when it is finished.

WLP005 British Ale Yeast
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales i
Including bitter, pale ale, porter, and brown ale.


Attenuation: 67-74%
Flocculation: High
Optimum fermentation temperature: 65-70°F
Alcohol Tolerance: Medium

 
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