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Old 03-13-2013, 04:33 AM   #191
Blindnil
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Jan 2011
Portland, OR
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I'm brewing this tomorrow but made a starter with WY 1335 British Ale II. Anyone use this? The starter is massive and has been swirling for a while. Any need for concern? can't wait to brew this and leave it alone for a 2013 holiday treat and focus on quicker beers for Spring and summer.

 
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Old 03-14-2013, 05:15 PM   #192
malweth
 
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Nov 2010
Wakefield, RI
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I brewed this Jan 2012 and I'll be sending it into two comps this spring. One of them is that competion for homebrew across the nation - the comp's name escapes me.

I expect to get feedback... (I never put my expectations higher than that for anything beer related ).

In any case. . . it's been sitting in the keg for almost a year and I bottled with very, very low carbonation (I like these beers nearly still - hope the judges agree?).
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Old 04-15-2013, 10:48 PM   #193
JFMBearcat
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Apr 2013
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I feel like I've read every post in this thread, and there are two OG's in the original post. First OG says 1.106, and below the picture it says 1.095.

Which is it?

 
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Old 04-16-2013, 01:35 PM   #194
marubozo
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Quote:
Originally Posted by JFMBearcat View Post
I feel like I've read every post in this thread, and there are two OG's in the original post. First OG says 1.106, and below the picture it says 1.095.

Which is it?
1.106 is the expected gravity as calculated by the recipe. 1.095 is what was actually obtained when brewed.

 
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Old 04-16-2013, 09:53 PM   #195
JFMBearcat
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Apr 2013
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Quote:
Originally Posted by marubozo View Post
1.106 is the expected gravity as calculated by the recipe. 1.095 is what was actually obtained when brewed.
Ok gotcha, brewing soon. Looking forward to it!

 
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Old 04-23-2013, 09:13 AM   #196
el_caro
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Feb 2011
, Australia
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I am going to give this one a shot and wonder would WLP001 be an acceptable yeast choice in lieu of the recommended yeast in the recipe?

 
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Old 04-23-2013, 01:34 PM   #197
jglazer
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Mar 2013
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I want to brew this one but I don't have any type of long term temperature control. I do have a fermentation chamber for the primary but that is not something I could keep the secondary in. I live in an apartment that could easily get up into the high 80s...do you suggest not brewing this until I have some sort of long term temperature control? What are the possible off flavors from high temps in secondary? (I secondary in a keg)

Thanks!

 
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Old 04-23-2013, 10:36 PM   #198
eric19312
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Dec 2012
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Quote:
Originally Posted by jglazer
I want to brew this one but I don't have any type of long term temperature control. I do have a fermentation chamber for the primary but that is not something I could keep the secondary in. I live in an apartment that could easily get up into the high 80s...do you suggest not brewing this until I have some sort of long term temperature control? What are the possible off flavors from high temps in secondary? (I secondary in a keg)

Thanks!
Good question...high 80s sounds bad. Any other choices for keeping that keg cold? Like what do you serve it from?

 
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Old 04-24-2013, 02:36 AM   #199
el_caro
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Feb 2011
, Australia
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Another stupid question?

When you say
"Secondary Fermentation (# of Days & Temp): Bulk age for 6-8 months @ 60"

I assume that aging in the bottle for a few months would tick this box? Could I just bottle straight from the primary after 30 days or does it need to go to secondary for a period before bottling. If it needs to be racked to secondary, what would be a minimum time before bottling and does it need a cold crash?

 
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Old 04-24-2013, 12:50 PM   #200
jglazer
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Mar 2013
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Eric19312 - The bottom half of my kitchen fridge holds kegs that I serve out of. Temps are in the mid 30s.

 
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