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Old 08-03-2011, 02:26 PM   #1


I currently have an American Brown fermenting with this strain. I pitched a 3000 ml starter into 6 gallons of 1.060 wort. By all accounts...it's done! I'm going to pull a sample today to verify it but wow! It fermented strong for 2 days and boom, krausen dropped and obvious activity stopped. Anybody a regular with this strain?
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Old 08-03-2011, 04:56 PM   #2
HornedFrogBrewer
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Jun 2011
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I pitched a combo of one tube WLP013 and one smack pack of Wyeast 1968 into a Holiday Ale at OG 1.087 and it was done in 2.5-3 days. No starters. I think some of these British ale strains are bigger beasts than most expect.

 
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Old 08-03-2011, 05:40 PM   #3
RosewaterFoundation
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Sep 2010
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I recently pitched 1098 into my brown ale. It started fermenting ONE hour after the pitch with a starter. It's been going strong ever since...on day three now and things are starting to slow/almost done fermenting.
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Old 08-03-2011, 09:56 PM   #4

Gravity was down to 1.022 (target 1.016) better warm it up to finish out. Tastes good, but I'll let it in there 2 weeks to clean up.

What a beastly fermenter it is!
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Old 08-04-2011, 01:04 PM   #5
RosewaterFoundation
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Quote:
Originally Posted by mhenry41h View Post
Gravity was down to 1.022 (target 1.016) better warm it up to finish out. Tastes good, but I'll let it in there 2 weeks to clean up.

What a beastly fermenter it is!
Glad you brought up letting it sit to clean up. Is there really a benefit in letting the beer sit if the yeast are done? I'm thinking of kegging it after a week and then letting it carb for two. The yeast will continue to clean the beer up in the keg under pressure, no? I've never kegged after only one week of fermentation, so I'm curious...
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Old 08-07-2011, 11:06 PM   #6

Quote:
Originally Posted by RosewaterFoundation

Glad you brought up letting it sit to clean up. Is there really a benefit in letting the beer sit if the yeast are done? I'm thinking of kegging it after a week and then letting it carb for two. The yeast will continue to clean the beer up in the keg under pressure, no? I've never kegged after only one week of fermentation, so I'm curious...
I don't keg so I couldn't answer your question. I suppose it would continue to work so long as you haven't cold crashed it while carbing. Otherwise, I'd say no...they dropped out...
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Old 08-10-2011, 05:19 PM   #7
Bill33525
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Aug 2010
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Brewed a batch of Maharaja and fermented it @ 70 degrees in a chest freezer. Final gravity is 1.020, however, there is a weird smell to the beer. If I leave a glass in the refrigerator for a few ours the smell is gone and the beer has the proper aroma. I filtered the beer into a keg today through the plastic plate filter with a coarse filter pad. The beer is crystal clear and some of the weird smell is gone, but not all of it. Is the yeast responsible for this smell and will it dissipate eventually?

 
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Old 08-11-2011, 01:36 AM   #8

Quote:
Originally Posted by Bill33525
Brewed a batch of Maharaja and fermented it @ 70 degrees in a chest freezer. Final gravity is 1.020, however, there is a weird smell to the beer. If I leave a glass in the refrigerator for a few ours the smell is gone and the beer has the proper aroma. I filtered the beer into a keg today through the plastic plate filter with a coarse filter pad. The beer is crystal clear and some of the weird smell is gone, but not all of it. Is the yeast responsible for this smell and will it dissipate eventually?
I thought mine smelled a bit strange early on as well but it doesn't now. Smells damn good!
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Next: Nut Brown, Wee Heavy, & Rye IPA
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Old 08-19-2011, 09:03 PM   #9
Bill33525
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Quote:
Originally Posted by mhenry41h

I thought mine smelled a bit strange early on as well but it doesn't now. Smells damn good!
After a week in the keg the beer is doing fine.
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Old 08-19-2011, 09:41 PM   #10

That's a beautiful beer my friend!

I have mine doing a bit of cold conditioning now. I pulled a sample and man is it smooth. I'm officially a fan of this strain.
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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

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