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Old 06-26-2012, 11:16 AM   #541
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Quote:
Originally Posted by bottlebomber View Post
You put in 099? That definitely it. I made a low gravity DFH120 clone and it came from 1.120 to 1.010 over 10 days. It stayed at 1.010 for at least a week as far as I know, then when I checked it before doing the dry hopping I got this.
Yeah I had to get my gravity down from 1.045. This was MONTHS ago though and I thought it would have stopped by now. So since the last time I checked it it was about a month. I'll let it go another month and see where it is. If it's the same then I'll bottle.
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Old 06-26-2012, 01:18 PM   #542
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Mine ended up in the 1.026 range and it seems perfect to me. Also, for what its worth, I used a different hydrometer than originally to measure FG when I kegged a few days ago and it read 1.030.

 
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Old 07-22-2012, 01:24 PM   #543
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Well I did a gravity check yesterday. Its still at 1.026 so its going in bottles today. I can't wait to have this 10gal fermentor back.
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Old 07-22-2012, 03:22 PM   #544
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I've decided to oak mine, so I put 2 ounces of medium toast in that will sit there for the summer. I'll probably bottle in late August. It tastes REALLY good. Alcohol notes are very subdued.

 
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Old 08-06-2012, 12:27 AM   #545
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I think I'm going to wait until November or December to do anything with mine. It sat in the primary for (I think) 3-4 months, and then I racked it over. I usually do primary only, but I didn't feel like tempting the yeast gods for a year.

I have a 1728 culture that I plan on growing and using for bottle conditioning. I really want to keep it single yeast strain if I could, vice using S-05 or 099. Barring all that, I can borrow a keg from neighbor and force carb it, then bottle.
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Old 08-06-2012, 12:40 AM   #546
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If you wanted to use 099 you'd have to do a test to see how much further it would attenuate the beer beyond where it is currently. My experience with 099 has been contentious and have since learned to give it very ample time to finish because it works slow and sneaky. If you wanted to ensure carb without your 1728 I'd use champagne yeast since it does not have the necessary enzymes to ferment the remaining sugars left in your beer, 099 on the other hand certainly does.
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Old 08-06-2012, 02:04 AM   #547
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I wouldn't use 099 on this beer. I just had a 1.12 IPA ferment down to 1.00 using that, and saw another thread on here where someone had a stuck fermentation on a huge Barleywine, used that, and it dropped down to 1.005 or something. Too dry for this.

 
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Old 08-06-2012, 10:35 AM   #548
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I had to use 099 on mine since it got stuck at 1.055 and the 099 took it down to 1.026 and stopped. It might be slightly more estery than it should be but it's not 1.055 anymore. I know it was finished at 1.026 due to gravity measurements with a precision hydrometer over two months. The thing is that my wort is not the same as anyone else's wort so the other wort very well could end up way too dry.
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Old 08-31-2012, 09:03 PM   #549
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Is the very first recipe on the thread the definitive 12-12-12 recipe? I saw several scattered on the first few pages and would rather not run through 55 pages with a fine-tooth comb. Anybody?

 
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Old 08-31-2012, 09:54 PM   #550
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I think this is the "definitive" recipe..... or two we decided on http://www.homebrewtalk.com/f12/12-1...ml#post3558460

 
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