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Old 05-23-2013, 05:36 AM   #91
Brewitt
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Originally Posted by borden View Post
P.S. Encinitas is awesome! My aunt and uncle live and own a small business there. Always have a great time visiting (and stopping by Pizza Port down in Solana Beach).
Thanks for the answer. Yep. Love Pizza Port and their breweries: Port Brewing and Lost Abbey. If you haven't been to Encinitas lately, there are a bunch of great new pubs downtown. My favorite is Encinitas Ale House.
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Old 05-23-2013, 05:45 AM   #92
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Originally Posted by Brewitt View Post
Thanks for the answer. Yep. Love Pizza Port and their breweries: Port Brewing and Lost Abbey. If you haven't been to Encinitas lately, there are a bunch of great new pubs downtown. My favorite is Encinitas Ale House.
I was out there just last month and finally checked out the Stone facility in Escondido, but I still have a lot of work to do in the region in terms of tours. Went down to the Ale House after looking for running grunion, but they were closed -- I hope to be out again in the not so far off future, so will definitely have to plan ahead a little better. I've heard great things about Green Flash too.

And I guess I should do the plug: if you ever need anything framed, check out First Street Gallery on the 101, across from the Lumberyard!

 
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Old 06-06-2013, 06:30 PM   #93
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OK, a new question. I fermented to 80% of the way to the target FG of 1.014, shifted to 65 degrees for 5 days, then I just started dropping 5 degrees every 12 hours or so to 34 degrees, left it for 3 days and then transferred to the secondary. Problem is, i didn't have time to check the SG during that period and only did it on transfer. Now I find the SG is only at 1.020 (only 3 points down from the time of the shift up to the rest temperature). It tastes good but a little sweet. I brought it up to 40 for a month or so of lagering but now I am wondering whether I need to do something else to get this thing fermented out and dried up, or will it happen during layering. Any advice appreciated.
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Old 06-06-2013, 06:30 PM   #94
Brewitt
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Nice color and very clear, by the way.

 
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Old 06-09-2013, 01:55 PM   #95
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Quote:
Originally Posted by Brewitt View Post
OK, a new question. I fermented to 80% of the way to the target FG of 1.014, shifted to 65 degrees for 5 days, then I just started dropping 5 degrees every 12 hours or so to 34 degrees, left it for 3 days and then transferred to the secondary. Problem is, i didn't have time to check the SG during that period and only did it on transfer. Now I find the SG is only at 1.020 (only 3 points down from the time of the shift up to the rest temperature). It tastes good but a little sweet. I brought it up to 40 for a month or so of lagering but now I am wondering whether I need to do something else to get this thing fermented out and dried up, or will it happen during layering. Any advice appreciated.
Sounds like you did everything right. I've had beers in the past stall at 1.020 for no reason I can put my finger on. It could be anything from the mash schedule to lack of oxygen during fermentation. You could try bringing it up to 50F and adding a yeast energizer. Let it sit for a week or two and see what happens. There's a bunch of threads on stuck fermentation that might help.

 
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Old 06-09-2013, 05:05 PM   #96
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Thanks for the response. I did put it at 50 and will give it a few weeks. Lets see.
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Old 07-15-2013, 10:38 PM   #97
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Thank you very much for the congrats.

This is the system I have been using lately. It's from Northern Brewer's site.

Gelatin is an excellent clarifier for homebrewers. It's cheap, easy to get, removes tannins and chill haze... with no ill effects.

There's been some debate over how to use it. I talked to a VERY experienced pastry chef (my Grandma-in-law) and she said I've been doing it wrong. Here's what she said (for using granulated gelatin, not sheets);

Use a glass jar, and fill it with a cup or cup-and-a-half of tap water. Not hot or warm or cold.... just cool. About 70-80 degrees. Put 1-3 teaspoons of gelatin in there and let it sit for 20 minutes. Swirl it up good (it will be cloudy) and pop it into the microwave. Set it for about a minute, but you need to watch it and take it out as soon as it's clear. The glass will be warm.

She said if you try to dissolve it in hot water, it clumps up, and cold water won't soften it up like you want. Never boil it (unless that is in the recipe).

Well, there ya have it. I've tried it twice now and it works perfectly.
Brewing 10 gallons of this on Sunday. Awesome, thanks!!

 
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Old 07-16-2013, 03:41 PM   #98
borden
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Just brewed a variant on this since my first run at it was so good. Using US-05 and the Zythos hops blend. Can't wait to get it bottled next week -- it's getting hot out.

 
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Old 07-17-2013, 05:18 PM   #99
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I'll be brewing 10 gallons of this on Sunday! Woo-Hoo!!

 
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Old 07-17-2013, 05:29 PM   #100
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Nice! I almost forgot about this recipe until I got the emails on the thread recently...ya know how it is brewing for friends and Super bowl, but I want to do this one for me. I've pretty much got my landshark, and corona clone down time to brew this one next. Thanks and happy brewing
Can you share the Landshark recipe please?

 
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