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Old 03-15-2012, 09:58 PM   #11
TopherM
 
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Maybe it was a single 3lb yeast. Like a Chihuahua-sized yeast:



Or:

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Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!

 
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Old 03-15-2012, 10:21 PM   #12
H-ost
 
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Quote:
Originally Posted by TopherM View Post
Maybe it was a single 3lb yeast. Like a Chihuahua-sized yeast:

[/IMG]
Creeeepy.... Is that really krausen?

 
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Old 03-16-2012, 02:14 PM   #13
TopherM
 
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It's not even Krausen....the site I found it stated that it was a massive yeast colony, so basically the biggest yeast raft ever!
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Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!

 
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Old 03-16-2012, 06:30 PM   #14
unionrdr
Heavyweight homebrewing author & air gun shooter
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wow,sorta looks like a dead jellyfish or something...Outer limits fer sher.
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Old 03-16-2012, 07:01 PM   #15
Zalf
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Apr 2010
Prairieville, LA
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Sometimes my fruit beers can have an over carbed taste/twang to them when the are still green. I am assuming you are making a nice easy poor and leaving the setiment in the bottles behind?

 
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Old 03-17-2012, 01:50 AM   #16
WTexan
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Feb 2012
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Zalf yes I am leaving the sediment in the bottle. I am currently reading The Complete Joy of Home Brewing 3rd Edition. I have decided not to brew another batch until I get threw the intermediate chapters. So with that being said I'm half way complete with the book.

 
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Old 03-17-2012, 02:30 AM   #17
Zalf
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Apr 2010
Prairieville, LA
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How much of that 3 lbs of extract did you use to prime your bottles? I am thinking that might be the main factor.

 
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