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Old 12-21-2012, 04:42 PM   #2621
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Yeah, krausen is a poor indicator of fermentation. I recently had a beer that literally had no krausen at any point during fermentation, but finished out.
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Old 12-21-2012, 11:45 PM   #2622
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Yeah, krausen is a poor indicator of fermentation. I recently had a beer that literally had no krausen at any point during fermentation, but finished out.
I have noticed that putting those Fermcap drops in during the boil to prevent boil overs also helps with reducing krausen during fermentation. I have rigged up blow off tubes for my last 3 brews but haven't come close to needing them.
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Old 12-22-2012, 03:37 AM   #2623
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Brewed this all grain last night, still trying to dial in my system. I had been fly sparging with a fine crush from my corona and was getting 90% efficiency but i was getting stuck runoffs. I loosened up my crush and went with a batch sparge. I cut back the grain because I was expecting better efficiency. So I did 7 lbs 2 row, 1.5 Vienna a nd .5 crystal. I hit my temps but came in shy with my pre boil og, I added .5 lbs DME to the boil and hit 1.050 for a 5 gal batch instead of the 5.5 gal tach I was planning. The notty is going to town as we speak. Looking forward to tasting this soon.
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Old 12-22-2012, 02:44 PM   #2624
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Quote:
Originally Posted by Sippin37 View Post
I have noticed that putting those Fermcap drops in during the boil to prevent boil overs also helps with reducing krausen during fermentation. I have rigged up blow off tubes for my last 3 brews but haven't come close to needing them.
This one exploaded all over the keezer with a carboy filled up near the top and 12 drops of fermcap. I have come to realize that at least 3/4 of a gallon of headspace is essential to prevent this.
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Old 12-22-2012, 05:30 PM   #2625
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any recommendations on water profile? I use RO water and add salts.
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Old 12-22-2012, 05:57 PM   #2626
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What salts. You add?
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Old 12-22-2012, 06:00 PM   #2627
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which salts i add depend on the recipe...gypsum, calcium carbonate, chalk, epsom..so on. depending on the desired calcium, sulfate, and so on levels that are desired.
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Old 12-22-2012, 07:03 PM   #2628
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The salts I added for a 2.5 gallon batch are here (along with the 1oz of acid malt), and I liked the results - but be sure to scale accordingly for 5 gallons. You may want to adjust them for your sparging setup, etc (I do BIAB). I based it on the "Yellow Bitter" profile in Bru'n Water, so that's a good place to start.
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Old 12-23-2012, 04:43 PM   #2629
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Come on man... 0.002 off and you're complaining?
I had in my mind it was supposed to be in the 1.060s for some reason. But come on man, who doesn't want to get more sugars?

I fermented with nottingham, at 61ish, and checked gravity yesterday. On the money @ 1.011. Stuck outside last night to crash cool and might keg today.

To those who have brewed this: Do you think 10 days in the primary, overnight crash cool, and in the keg for 36 hours will be sufficient to take to the family's house drink for Christmas will be ok? I know it will get better in a couple of weeks. This will be my first kegged beer btw.
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Old 12-23-2012, 07:16 PM   #2630
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Quote:
Originally Posted by Rahahb
To those who have brewed this: Do you think 10 days in the primary, overnight crash cool, and in the keg for 36 hours will be sufficient to take to the family's house drink for Christmas will be ok? I know it will get better in a couple of weeks. This will be my first kegged beer btw.


It will be drinkable, but not the best until it gets some age. You better get crackin if you want it to be carbed up enough.
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