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Old 03-07-2013, 09:16 AM   #2721
tarikapak
 
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Oct 2012
Istanbul, Turkey
Posts: 46
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Hey guys

I have a very slow fermentation on this batch. I've aerated just as much as I did on my previous brews, and the temperature has always been between 68 and 72 degrees.

Here is how it looks like after 10 days in the primary. It smells "green" if you know what I mean. The krauzen is at least 1 inch thick.

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Any suggessions on what to do? Should I leave it as it is and check in a week?

 
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Old 03-07-2013, 03:53 PM   #2722
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 618
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Let it go for at least 1 more week. I do mine at a 2 week minimum.

 
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Old 03-07-2013, 07:03 PM   #2723
radek
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Dec 2011
chicago, il
Posts: 180
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Quote:
Originally Posted by shadows69 View Post
Let it go for at least 1 more week. I do mine at a 2 week minimum.
Seconded.

 
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Old 03-09-2013, 09:53 PM   #2724
WoodAle
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Feb 2012
Asheville, NC
Posts: 22
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Any advice on working an oz of citra into this recipe? I found an extra oz in the freezer and was thinking about maybe a late addition or dryhop. I'm not too familiar with citra so any help would be appreciated.

 
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Old 03-10-2013, 12:33 AM   #2725
Brizzo
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Dec 2011
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I would do recipe as is then dry hop with the oz of citra. Yum yum

 
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Old 03-10-2013, 01:58 PM   #2726
redfox97
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Sep 2012
ashford, al
Posts: 20
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I used citra as a dry hop on one and the next used it at 10 min, flameout and dry. With one oz I would dry hop. It works really well with this. The 2nd one I did is my favorite beer I have made.

 
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Old 03-10-2013, 03:35 PM   #2727
WoodAle
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Feb 2012
Asheville, NC
Posts: 22
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Dryhop it is. This sounds good since I wanted to stay fairly close to the original recipe.
Thanks

 
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Old 03-11-2013, 11:28 AM   #2728
hio3791
 
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Mar 2011
Pittsburgh, PA
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Brewed another 11 gal on Sat night. This was my 3rd iteration of this recipe. This time, the only change I made from the original was that I used C60 instead of C10 as that's what I had in stock and mashed at 156 (I specifically wanted a maltier version of this beer). I also opted for a 90 min boil. I was happy to see that I finally have my system dialed in. Hit volumes perfectly and ended with 11 gal at 1.054. The only problem that I am facing now is that my basement temp is lower than usual! The beer is fermenting at 59F. I am using US05, which I like fermenting cold, but I typically like to keep it just over 60.

 
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Old 03-11-2013, 01:43 PM   #2729
i_heart_beer
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Feb 2013
Posts: 33
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Quote:
Originally Posted by hio3791
Brewed another 11 gal on Sat night. This was my 3rd iteration of this recipe. This time, the only change I made from the original was that I used C60 instead of C10 as that's what I had in stock and mashed at 156 (I specifically wanted a maltier version of this beer). I also opted for a 90 min boil. I was happy to see that I finally have my system dialed in. Hit volumes perfectly and ended with 11 gal at 1.054. The only problem that I am facing now is that my basement temp is lower than usual! The beer is fermenting at 59F. I am using US05, which I like fermenting cold, but I typically like to keep it just over 60.
My latest batch of this is fermenting around 59f as well and also with us05. What exactly will the low fermentation temperature do to the beer? I also plan on dry hopping this one with an oz of mosaic. Should I move it to a warmer spot for the dry hop addition?

 
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Old 03-11-2013, 02:54 PM   #2730
hio3791
 
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Mar 2011
Pittsburgh, PA
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I almost exclusively use US05. I like to ferment as close to 60 as I can because this yeast strain can produce a very clean taste profile when fermenting cold. However, too cold and the yeast will go dormant. While some strains go dormant at slightly higher temps, I've never had problems going down to 60 with US05.

Moving to a warmer spot will not affect dry hop additions. It'll just take longer for the hops to drop down.

 
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