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Old 04-15-2011, 03:05 AM   #1
knotquiteawake
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Aug 2009
Dallas TX
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I get funky fermentation like this. I was hoping this AHS Aniversary Wit would go grain to glass (or keg in this case) fast but after day 10 of fermentation its got a crapload of yeasties still floating on top.



 
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Old 04-15-2011, 03:08 AM   #2
strat_thru_marshall
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Mar 2010
Oklahoma City
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Quote:
Originally Posted by knotquiteawake View Post
but after day 10 of fermentation its got a crapload of yeasties still floating on top.
what strain did you use? WLP400 will hang out on top basically forever.



 
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Old 04-15-2011, 03:13 AM   #3
knotquiteawake
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Aug 2009
Dallas TX
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it was the wyeast one for that kit, american wit I think.

 
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Old 04-15-2011, 03:16 AM   #4
strat_thru_marshall
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Mar 2010
Oklahoma City
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take a hydrometer reading, thats the only way to know for sure

 
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Old 04-21-2011, 01:59 PM   #5
knotquiteawake
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Aug 2009
Dallas TX
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dangit... 15 days now and the gravity is at 1.018, i'm pretty sure it should be lower but I can't find the sheet I got with the kit. 1.018 seems high for a wit beer. I need need to keg it tonight if its going to be force carbed by Saturday night for the party I was planning on bringing it to.

 
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Old 04-21-2011, 02:04 PM   #6
mlyday
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May 2010
Bay City, MI
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I think it should be around 1.008 to 1.010 to be in style.

 
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Old 04-21-2011, 02:11 PM   #7
rycov
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Feb 2010
conway SC., South Carolina
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i understand not bottling to soon. but much risk to kegging to soon? other than drinking green beer? if the keg is around 32, 34 degrees then there shouldn't be much activity going on anymore, i would think if it tastes good now then kegging it would be ok. is that wrong?
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Quote:
Originally Posted by mrk00k View Post
I'm getting ingredients in the mail today, and I can't even taste my beer yet. What should I do?
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Originally Posted by jsweet View Post
I would make a yeast starter, and pitch it into your mailbox.

 
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Old 04-21-2011, 02:12 PM   #8
brewstonian
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Apr 2011
houston, tx
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What was your og?

 
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Old 04-21-2011, 02:18 PM   #9
techrunner
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Aug 2008
Wyoming
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i don't see how kegging would be a risk. 1.018 might just be it if its been stable. most of my beers have landed around there even after a month. worst thing that would happen is you have to vent a little excess pressure off the keg and the last pint will make you wish you had more. i'd probably go ahead and keg if it was mine.

 
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Old 04-21-2011, 04:39 PM   #10
boostsr20
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Feb 2010
Michigan
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It's definitely not done and you'll be drinking green beer that's sweet for the style. Luckily. Wits taste decent green.



 
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