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Old 08-13-2008, 01:33 PM   #501
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As a rule, I try to not tap my kegs 8 weeks from brew day. I've gone 6 weeks, and even 4 weeks, but the longer the better.
I tried a sample last night (actually 3 samples) and I don't think the keg will possibly make it to 8 weeks. It's good enough right now to want to drink it all.
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Old 08-13-2008, 06:43 PM   #502
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Ed,

I'm out of Notty. What do you think about using SAF-05? My LHBS has it and I'm really wanting to get this beer bubbling in my new apartment. A house isnt a home till you've got some beer bubbling!
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Old 08-13-2008, 06:52 PM   #503
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Safale-05 will work fine and turn out a great beer!
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Old 08-13-2008, 06:54 PM   #504
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thanks for the quick response Ed. I'll let you know how it turns out. BTW would I still want to crash after 10 days with the SAF-05? I dont think it attenuates as fast/high as Notty.
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Old 08-13-2008, 06:59 PM   #505
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thanks for the quick response Ed. I'll let you know how it turns out. BTW would I still want to crash after 10 days with the SAF-05? I dont think it attenuates as fast/high as Notty.
You might wait 14 days first.
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Old 08-14-2008, 11:39 PM   #506
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hop substitute
will liberty pellets hops work ok?
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Old 08-15-2008, 03:41 AM   #507
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hop substitute
will liberty pellets hops work ok?
Liberty is a Noble aroma hop similar to Hallertau. It's not going to give you the same hop character that Haus Ale has.

Cascade, Centennial, Amarillo, Simcoe, or Columbus will provide the closest hop profile if you watch the IBU's
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Old 08-24-2008, 06:55 PM   #508
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You can put me down for another first time AG brewer that will be using this recipe. I love pale ales and this just looks and sounds like a great brew. I bought a 10-gal cooler this weekend that I will be converting to a MLT and I also got a bunch of supplies (new pot, etc) that I should receive in about a week. I'm planning to do this 2 weekends from now. I am also having trouble finding the Nottingham yeast so will likely use the SAF-05.

One question I do have: I primary ferment in a small wine fridge/chiller that has a range of 54-66 degrees (fermentor fits perfectly). I have been using 66 degrees for my extract ales and it has worked fine so I assume this will be a good temp for this also? I;m in FL and the house is never cooler than 76-77. I have seen the "crash-cool" term here, what exactly does that mean?? Thanks!!
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Old 08-24-2008, 07:13 PM   #509
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That will be a great temp for you. Crash cool just means to drop the temp to the upper 30s at the end of fermentation. It helps clear the beer and firms up the yeast cake which make racking easier.
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Old 08-24-2008, 08:24 PM   #510
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Man, this is sooooo freaking good. Finally, a homebrew I can gulp. This stuff is great Ed. I did the mini mash recipe you posted and it is awesome, clearest beer yet.
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