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Old 10-30-2012, 02:39 PM   #261
azscoob
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Originally Posted by JonGrafto View Post
Brewed this on Saturday.. 10 gallon batch... Pitched the 3711 from a starter and this thing was chugging away within hours.
Used a blowoff tube and I am glad that I did.
Tube was full of krausen on Sunday and it must have gotten clogged yesterday because when I cam home from work, the bung had blown its' top.
Cleaned, sanitized and put the airlock back on and within seconds, bubbles were chugging away again...
Wow.. first time using this yeast and it IS A BEAST!!!!
Just wait till it finishes fermenting, when you take the gravity reading and stare at a reading of 1.002 or so and think, WTF! That's crazy low!
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Old 11-03-2012, 02:01 PM   #262
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I just kegged mine yesterday and it finished at 1.001. The hydro sample tasted great. Can't wait to try it in a couple weeks.
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Old 11-03-2012, 03:26 PM   #263
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It has been a strong week of fermenting and I still see bubbles flowing upward and airlock activity. Started at 1.062. Wonder where it is at after 7 days. Ambient temp at around 66-68.
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Old 11-03-2012, 06:44 PM   #264
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Old 11-03-2012, 06:45 PM   #265
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Quote:
Originally Posted by JonGrafto View Post
It has been a strong week of fermenting and I still see bubbles flowing upward and airlock activity. Started at 1.062. Wonder where it is at after 7 days. Ambient temp at around 66-68.
Take a gravity sample/taste test and see where it's at!

I see you are from fond du lac, we have a cabin in eagle river!
We drive up from the Chicago burbs and pass the exit to there on our way up.
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Old 11-03-2012, 10:18 PM   #266
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Originally Posted by azscoob View Post
Take a gravity sample/taste test and see where it's at!

I see you are from fond du lac, we have a cabin in eagle river!
We drive up from the Chicago burbs and pass the exit to there on our way up.
I love Eagle River... Next time you come through, you are welcome to look me up and stop by and try a brew or two... Consider it payment for the recipe!

I still have what I think is a lot of CO2 coming out of suspension because I took a hydrometer reading and you were right... 1.002/1.003 Holy Carp...

3711 REALLY IS A BEAST...

Of course had to taste the sample. I like it. Cant wait to let the yeast clean up, keg it and carb it up. Wasn't getting a whole lot of pepper yet but we will see how things finish up and how it tastes when "Ready"
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Old 11-04-2012, 02:05 AM   #267
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Take a gravity reading and see where it's at, I have often had this beer ferment out really fast, but bubble seemingly forever because of absorbed co2 from the fermentation process, the only sure way to know its done is to check the gravity with your hydrometer over a few days, when it's dead stable, it's done
Cracked open a bottle after two weeks. The rosemary was a bit overwhelming. Waited a week and tried another one. The rosemary had mellowed quite a bit in just a week. The rocky head on this one is awesome!

 
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Old 11-06-2012, 12:41 AM   #268
GuitarGumption
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Just had a nice surprise. I thought the batch I had brewed was kicked at my wedding, but there was about a growler left at the bottom of the keg. Despite leaving it out to whatever temps have happened since then, it still tastes great. I'll probably try the same recipe next warm season but with one of the high temp saison yeasts just to see how it's different. Or crank up my fish tank heater if I can't wait that long.

 
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Old 11-08-2012, 04:25 AM   #269
Klinkaw
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Ok, so I have done this recipe once. Split the 10g batch using 3711 and 670, both white labs. Both where great. Used pacific jade for my bittering. Great spice notes. Both finished around 1.000 to 1.004. Quickest kegs I've ever floated.

I want to make a winter version and just switch the wheat to the midnight wheat to darken up the color. Plan on brewing it on black friday.

Thoughts?

 
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Old 11-08-2012, 01:03 PM   #270
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Quote:
Originally Posted by Klinkaw View Post
Ok, so I have done this recipe once. Split the 10g batch using 3711 and 670, both white labs. Both where great. Used pacific jade for my bittering. Great spice notes. Both finished around 1.000 to 1.004. Quickest kegs I've ever floated.

I want to make a winter version and just switch the wheat to the midnight wheat to darken up the color. Plan on brewing it on black friday.

Thoughts?
I think you should post a pic of the brew with the midnight wheat!

And nice first post!
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