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Old 01-02-2012, 09:10 PM   #11
spaced
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Jan 2011
Brisbane, QLD, Australia
Posts: 305
Liked 3 Times on 3 Posts


Quote:
Originally Posted by dorklord View Post
It was in primary for 6 weeks and a couple days. No secondary.
God damn you're a patient man, give it three weeks and I'm itching to bottle it


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My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

 
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Old 01-02-2012, 11:56 PM   #12
dorklord
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Mar 2010
La Crosse, Wisconsin
Posts: 577
Liked 2 Times on 2 Posts


Quote:
Originally Posted by spaced View Post
God damn you're a patient man, give it three weeks and I'm itching to bottle it
Ha! Lucky, or too darn busy?

Seriously, though, once you have a stockpile of previous batches around the house (not to mention all the stuff going on every weekend) it isn't too hard to wait. At least that's been my experience.

Speaking of which, I'm actually running low now...


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That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...

 
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Old 01-09-2012, 11:27 PM   #13
swilfong89
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Jan 2012
Gunnison, Colorado
Posts: 4

I was just browsing trying to find why my first sorghum brew started fermenting so quickly! It started bubbling within an hour or so, was bubbling pretty fast within a couple hours, and overnight it slowed and pretty much stopped. I thought maybe sorghum extract goes FASTER than barley. Thoughts???

Recipe details:
Brewed Jan 8, 2012
2.5 gallons
3.3 lb Briess White Sorghum Extract
1oz fuggles hops
0.5oz Mt. Hood hops
Danstar Nottingham yeast
Boiled for an hour, with the fuggles added at 45 min left, first 0.25oz of Mt. Hood at 10 min left, the rest at 1 min. Rehydrated yeast while boiling wort. Cooled in a sink ice bath to 80 degrees F. Pitched yeast, aerated by shaking. Currently fermenting in food-grade plastic bucket with airlock at ~63 degrees F

This is my first time brewing anything, let alone GF beer.


 
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Old 01-10-2012, 02:25 AM   #14
BBBF
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Aug 2008
Chicago
Posts: 1,358
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A pkg of yeast has enough for 5 gallons. Half the volume equals twice the yeast, so they worked faster. They didn't have to spend as much time making more yeast.

 
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Old 01-10-2012, 03:33 AM   #15
spaced
Recipes 
 
Jan 2011
Brisbane, QLD, Australia
Posts: 305
Liked 3 Times on 3 Posts


Quote:
Originally Posted by BBBF View Post
A pkg of yeast has enough for 5 gallons. Half the volume equals twice the yeast, so they worked faster. They didn't have to spend as much time making more yeast.
And live by gravity readings. One before the yeast goes in and one when you think it's stopped.


__________________
My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

 
Reply With Quote
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