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Old 10-13-2011, 03:15 AM   #21
imrook
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Feb 2011
Ann Arbor, MI
Posts: 137
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If at all possible, try to get it down to 22 or lower. With ambient at 21, you're going to need ice to counter the heat from the fermentation. I put my fermenter inside my brew kettle and fill the kettle with ice water. The first two to three days are the most critical with S-04. Again, don't fret, it won't ruin your beer if you're higher, it'll just add more English ale fruitiness to the brew. I fermented an English Pale with S-04 this summer that got up to 25. You can definitely taste it in the beer, but since English Ales can have a bit more of that character, it's quite to style. I'd imagine a stout would do a better job of hiding it.

 
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Old 11-02-2011, 11:00 PM   #22
Paulielow
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Oct 2011
, nsw
Posts: 110

Well its been in the primary for about three weeks now it looks great and smells awesome.
But when I checked the gravity it was at 1.021, which is also where my last brew stopped at
I'm thinking my hydrometer might be faulty. I'm also trying to decide whether to prime
With caster sugar or brown sugar, anyone have any input on the type of carbination
Achieved by each? Is there a difference?

 
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Old 11-03-2011, 01:09 AM   #23
imrook
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Feb 2011
Ann Arbor, MI
Posts: 137
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Sounds like the 1.020 curse http://www.homebrewtalk.com/f37/1-020-curse-63896/ though I would expect it to go lower with the sugar and corn syrup in there. You can easily check your hydrometer by putting it in plain tap water and adjusting for temperature. It should come out to 1.000. As for which sugar to use for carbonation -- it's your choice. You might get a _slight_ molases flavor from the brown sugar, but not much. Either one will work just fine and produce the same amount of carbonation per gram.

 
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Old 11-08-2011, 08:56 PM   #24
Paulielow
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Oct 2011
, nsw
Posts: 110

well its been a full month in the primary and the og is 1.020
so im thinking of bottling today would there be any benefit from leaving it for another week? from my calculations the abv is about 6% so im pretty happy with the results so far will this increase during carbination and aging or will the increase be miniscule?

 
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Old 11-10-2011, 01:32 AM   #25
Ogri
 
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Sep 2011
Osaka, Japan
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I reckon you'll be good to go to bottling. 4 weeks in primary should have let the yeast do a nice bit of cleaning up and mellowing/melding of flavours. Three weeks warm conditioning and then chuck a couple in the fridge for a few days and you'll be enjoying a nice drop, I'd wager

You'll probably gain a couple of points increase in ABV from priming but not all that much. I.E an increase from 6% to 6.2%, maybe slightly more.

 
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Old 12-07-2011, 08:45 AM   #26
Paulielow
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Oct 2011
, nsw
Posts: 110

thanks for the input...

its been bottled for about two weeks now so only 2.5 months to go... maybe a little longer. my mate convinced me to taste it the other day and i have to say it was thick and smelt good but it taste like cat piss at the moment so ill be aging before i taste it again...

 
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Old 01-15-2012, 08:02 AM   #27
Paulielow
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Oct 2011
, nsw
Posts: 110

Well its been another month since last tasting and I had to see how the flavours were developing and I have to say its mellowing out nicely it still has very strong liquorice and estery flavours but I think another 2 to 3 months and this will be the bomb....

 
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Old 01-15-2012, 10:06 AM   #28
BobC
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Jan 2012
Anchorage, Alaska
Posts: 269
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Brewcraft carries us_05 yeast down there.

 
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Old 01-15-2012, 10:19 AM   #29
Paulielow
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Oct 2011
, nsw
Posts: 110

Cheers bob I had a word with my LHBS and he stocks it now so she's all good thanks...

 
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