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Old 12-10-2012, 08:26 AM   #531
thx997303
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Nov 2011
AF, UT
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He said honey malt, not honey. Different animal really.

I think it would be worth a try, but I wouldn't have big hopes for it. I'm not of the opinion that it needs a bunch of sweetness.
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Primary 1: Nut Brown Ale
Primary 2: Irish Red
Primary 3: Apfelwein
Bottled: . Simple Wheat. Apfelwein. Belgian White. More Apfelwein. Nut brown ale, Black Porter. Russian Imperial Stout.

 
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Old 12-10-2012, 02:51 PM   #532
winvarin
 
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Apr 2009
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Bah. My bad. I saw honey and completely skipped over the word malt. Carry on :-)

 
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Old 12-12-2012, 05:55 PM   #533
america
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Apr 2011
seattle, wa
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I'll be brewing this up for the second time tonight but subbing biscuit malt for the victory, as my LHBS was out of it. Pretty sure it will taste just about the same though. Anyone have a suggestion of what to reuse this yeast on?

 
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Old 12-14-2012, 11:18 PM   #534
jwm1485
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Feb 2012
milwaukee, wisconsin
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Took a gravity reading today it was 1.017 what are you guys getting for final gravity.

 
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Old 12-15-2012, 02:25 AM   #535
winvarin
 
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What did you start with. I started at 1054 and finished out, even with about 3.5 weeks in primary, at 1018.

 
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Old 12-16-2012, 07:38 PM   #536
dallasdb
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Sep 2010
Aurora, Colorado
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How fast did this finish fermenting?

I need a fast finish for my next brew.

Does Notty ferment hard and fast?

If not any thoughts on using S-05?

 
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Old 12-16-2012, 08:16 PM   #537
jwm1485
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Feb 2012
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Started with 1.058

 
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Old 12-16-2012, 08:57 PM   #538
winvarin
 
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Quote:
Originally Posted by jwm1485
Started with 1.058
Then I say you're good to go. I went from 1054 to 1018, but I mashed at almost 155 f.

 
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Old 12-17-2012, 08:25 AM   #539
dallasdb
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Sep 2010
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Brewed this tonight, smelled great. Crap ton of hop debris though. I'm wondering how much I'll lose to trub when I rack.

 
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Old 12-19-2012, 03:28 AM   #540
wobblymadman
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Oct 2012
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When I brewed this I had the same thought. There seemed to be an inordinate amount of trubby debris in the fermenter. Almost as much as I had for the previous brew - an IPA with way more hop additions.

But I wouldn't worry about it. I can tell you that after nearly three weeks (in primary - I don't do secondaries) it has all settled out into a very compact layer at the bottom. I'm not sure what yeast you used, but it seems Nottingham does a nice tidy-up job and certainly flocculated well in my case.

I'll be bottling this weekend. Looking forward to taking a sneaky slurp and checking the pre-carb flavours.

 
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