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Old 02-07-2013, 12:10 AM   #341
tagz
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Quote:
Originally Posted by two_hearted View Post
Just brewed this for the second time. Looking forward to it yet again. I also tried out my new "ghetto 4-tier system" to try out a fly sparge. Got about 85% efficiency!

Here it is:

The fourth tier would be my fermentor on the ground. And yes, I had the garage door open half way to vent.
Looks like a setup for a Chevy Chase skit on SNL.

 
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Old 02-09-2013, 03:18 AM   #342
azscoob
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Quote:
Originally Posted by Darwin18 View Post
I have a local competition coming up that I wanted to brew a Vienna Lager for but unfortunately, life got in the way and there was no way it would be ready in time. I'm going to brew up your Mild recipe because A) It looks freaking delicious and B) I can turn this sucker around in two weeks if I really need to push it!

I'm using WYEAST #1968 (London ESB) but otherwise stuck with your original recipe.
I use 1968 a lot. It is quite tasty in this brew, love the way is drops out like a stone when it's done fermenting.

And good luck in your competition, post your results!
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Old 03-12-2013, 11:25 PM   #343
BombsAwayaBrewing
 
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I brewed this about 10 days ago, split a 10g batch with 5 g 1968 and 5g wlp004. Both stopped fermenting at a FG of 10.30. WTF happened?
I know my temp control isn't 100% accurate at 65, but both just stopped.

 
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Old 03-12-2013, 11:40 PM   #344
calsker
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Aug 2010
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Crank up the temp to 70 and maybe swirl it a bit to see if fermentation continues

 
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Old 03-13-2013, 01:03 AM   #345
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Quote:
Originally Posted by BombsAwayaBrewing View Post
I brewed this about 10 days ago, split a 10g batch with 5 g 1968 and 5g wlp004. Both stopped fermenting at a FG of 10.30. WTF happened?
I know my temp control isn't 100% accurate at 65, but both just stopped.
What was the OG?
Did you create starters for the Yeast? (Not suggesting that you had to)
Are you using a hydrometer or refractometer?
Did you calibrate and confirm the gravity of water? (To make sure the tool isn't warped)
Also (Just for my picky mind), you mean 1.030 right?

Many of these questions might be stupid, just checking the obvious.
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Old 03-14-2013, 12:04 AM   #346
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I'm so close to tapping this, i can taste it. Sounds dirty I know. I'm really looking forward to this beer.
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Old 03-14-2013, 01:14 PM   #347
BombsAwayaBrewing
 
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Feb 2013
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Quote:
Originally Posted by Haputanlas View Post
What was the OG?
Did you create starters for the Yeast? (Not suggesting that you had to)
Are you using a hydrometer or refractometer?
Did you calibrate and confirm the gravity of water? (To make sure the tool isn't warped)
Also (Just for my picky mind), you mean 1.030 right?

Many of these questions might be stupid, just checking the obvious.
Started at 1.038
Used a fresh smackpack of the 1968 and a starter. Also a 1 day starter for some 4th generation wlp oo4 (still floculates well). I would normally blame the yeast, but splitting the batch and using a fresh smackpack for on 5g makes me think its process.
Maybe it got a little too cold one night and both of these yeast just plain old dropped out? Since the post, I cranked the temp up to 70+ and had some airlock movement, but he hydro reading is the same(probably some dissolved co2.
I mashed at 158-160, but his the numbers almost dead-on (recipe says 1.037)
The sample tastes pretty damn good, but at 2.3% alcohol, I may never catch a buzz. I'm worried.

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Old 03-22-2013, 12:22 PM   #348
TX-straggler
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May 2012
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With such a small grain bill / session brew, is there not any reason for concern on having this beer turn out thin or without body so to speak.
Any little tips on things to be careful with during this brew session would be greatly appreciated!!
Thanks!

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Old 03-22-2013, 12:51 PM   #349
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Quote:
Originally Posted by azscoob View Post
I use 1968 a lot. It is quite tasty in this brew, love the way is drops out like a stone when it's done fermenting.

And good luck in your competition, post your results!
I brewed this beer last weekend, and should be transferring it to the keg this weekend. Unfortunately life got in the way and I didn't have a chance to enter it into my local comp. There are more coming up and I'll likely enter it there and see how it does. I'll definitely post back here with the results.
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Old 03-22-2013, 01:38 PM   #350
zeprock2
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Jul 2012
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Quote:
Originally Posted by TX-straggler
With such a small grain bill / session brew, is there not any reason for concern on having this beer turn out thin or without body so to speak.
Any little tips on things to be careful with during this brew session would be greatly appreciated!!
Thanks!
Just make sure you keep your fermentation temps below 65 with the notty yeast. My second batch of this brew came out tasting like bananas.

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