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Old 09-13-2011, 05:33 PM   #101
runs4beer
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Feb 2010
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I didn't have any issues with boil overs but I did have trouble with an excessively foamy head with it on draft and tried to carb. it to the levels I like my saisons at so bottling might be a better move with this much Rye.
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Old 09-15-2011, 07:03 PM   #102
MNDan
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Apr 2009
Minnetonka, MN
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Quote:
Originally Posted by usurpers26 View Post
Wow, consider yourself very lucky that you didn't get a completely stuck sparge with no hulls!
Yeah - somehow I forgot them. Oops...

 
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Old 09-15-2011, 08:28 PM   #103
TallyPatriot
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Feb 2011
Tallahassee, FL
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I'm thinking about brewing this on Sunday because I have a different Saison in the primary now that I'm going to bottle this weekend. My question is should I wash the old yeast and save some of it or just pitch the Rye Saison directly on the old 3711 yeast cake?

 
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Old 09-17-2011, 06:02 PM   #104
coypoo
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Jun 2010
Cary, NC
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Using the whole cake will be severely over-pitching. You'll likely only need 1/4-1/3 of a cup of slurry to pitch into the next batch
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Old 09-18-2011, 08:13 PM   #105
HItransplant
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Aug 2010
Portlandia
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has anyone brewed this with soft water and used acid malt to lower pH.. im not sure what rye does to mash pH...

thoughts?
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Old 09-20-2011, 02:56 AM   #106
HItransplant
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Quote:
Originally Posted by HItransplant
has anyone brewed this with soft water and used acid malt to lower pH.. im not sure what rye does to mash pH...

thoughts?
Nevermind
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Old 09-20-2011, 02:12 PM   #107
Grasslands
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Dec 2009
Tallanasty, FL
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I don't think so.
Obviously something did...or else you wouldn't have debris in your kegged beer.

When you racked into the keg, did your cane make heavy contact with the yeast cake at the bottom? That's the only thing I can think of is that you got a bunch of yeasties and break material into your racking cane and subsequently into your keg...unless there was already debris at the bottom of your keg to begin with.
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Old 09-20-2011, 02:24 PM   #108
usurpers26
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Jan 2009
Connecticut
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Exactly. Not trying to pile on whatsoever but any debris (to the extent you have to filter it before it is drinkable) in any beer equals a process/equipment issue.

Have you checked / cleaned the liquid tube in your corny? It might be harboring the debris and letting it out a little with each pour.

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Obviously something did...or else you wouldn't have debris in your kegged beer.

 
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Old 09-20-2011, 06:13 PM   #109
runs4beer
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Feb 2010
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Originally Posted by KCBigDog View Post
A few weeks in the Keg, and I still have serious debris in the beer. Have to pour it through my funnel strainer to get a clear glass.
If what you’re seeing are small brown partials that look like the candy “Nerds” floating around in the beer, not floating to the top and/or dropping to the bottom but floating/drifting in the beer (so its very hard to it avoid transferring it when rack) then I too have experience those a time or two when it’s high proteins grain bills fermented at high temps. My theory is that with ales that are pitched into and fermented at high temps they still have something suspended in them my guess would be proteins and when they are crashed or cooled off in the keg they coagulate and cling together similar to the way a fining will cause them to. Something like, its hot break but it was still too hot to, well, break until after fermentation and it’s chilled…

But it sounds like there’s a lot I’ve only ended up with a few (2-3) partials in every third or forth pint.
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Old 09-21-2011, 03:40 AM   #110
Andynewbom
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Jul 2011
San Salvador, CA
Posts: 19

can BARELY wait to get more RYE! we just did a rye beer on Sunday with a belgian safale 58 yeast.
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