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Old 01-20-2013, 03:20 AM   #1811
kombat
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Oct 2009
Ottawa, Ontario, Canada
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Originally Posted by kombat View Post
Brewed it on Sunday, and fermentation still hasn't taken off. I pitched another packet of US-05 tonight. Crossing my fingers that something's happening by tomorrow morning.
Fermentation finally took off, I've got a 2-inch krausen now and it's bubbling about 3 times per second in the blowoff pail. Can't wait to taste this one!

 
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Old 01-21-2013, 01:39 PM   #1812
smoorenc
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Apr 2009
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I have made this 2 times and both times it was fantastic. Getting ingredients ready to make again!!

 
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Old 01-21-2013, 04:58 PM   #1813
Roadliner
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Just waiting on it to carb in the bottles.. can't wait to drink it!!

 
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Old 01-24-2013, 07:34 PM   #1814
SudsyPaul
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Nov 2012
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Last of the ingredients required were picked up, today. Brewing tomorrow evening with a buddy. Here's hoping it's as tasty as both remember from the original

 
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Old 01-24-2013, 10:31 PM   #1815
kombat
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Mine's been in the fermenter for a week and a half now. The krausen has fallen but the airlock is still bubbling now and then - there are CO2 islands on top of the beer. It's super cloudy - is that normal?

 
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Old 01-25-2013, 05:02 PM   #1816
D_Nyholm
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Mar 2011
Sayville, NY
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Quote:
Originally Posted by kombat View Post
Mine's been in the fermenter for a week and a half now. The krausen has fallen but the airlock is still bubbling now and then - there are CO2 islands on top of the beer. It's super cloudy - is that normal?
It was a long time ago but I do remember mine being cloudy. It finally cleared up after a 4 day cold crash and some time in the keg.

 
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Old 01-26-2013, 11:01 PM   #1817
dtfleming
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Feb 2012
Westminster, Maryland
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Pickup my ingredients today, brew this on Tuesday.

 
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Old 01-27-2013, 02:41 AM   #1818
dtfleming
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Feb 2012
Westminster, Maryland
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I had to use wlp 1060 yeast and cascade instead of Amarillo
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Old 01-27-2013, 08:28 PM   #1819
zyx345
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Jul 2010
Northern NJ
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I just did a tasting of mine (all grain) after 4 weeks of fermentation and 3 weeks of bottle conditioning. Used S-04 instead of S-05 but I followed the grain bill and hop schedule from the OP.

Mine came out tasting very thin and watery. Kind of line BMC (Bud, Miller, Coors) but with more alcohol. Fermented at 60 degrees F. Not sure what went wrong as I mashed at a higher temperature 158F because I was going for a malty body. I ended up with 5.25 gallons of wort after boil and my SG was 1.073 and FG was 1.022.

 
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Old 01-27-2013, 10:08 PM   #1820
SudsyPaul
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Nov 2012
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I had a pale ale come out a bit watery - I left it alone an extra 3 weeks, and it tasted much better after that.

Sounds like the flavors just haven't had a chance to mesh all that well. I've never fermented anything that cool, so I can't really comment on that aspect.

I have a batch fermenting away with 1056. Healthy krausen on top and nice hoppy smell

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