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Old 05-27-2009, 01:03 PM   #921
illin8
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Apr 2008
South County, RI
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I brewed this on Sunday and pitched around 7pm...by 7am had some activity, by noon it was going hog wild (bubbling like mad) and continued through monday night. Oddly enough, when I checked it yesterday it was down to 1 bubble every 4 secs or so and krausen had dropped...huh?...it's only been two days? Can't be...


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Old 05-27-2009, 03:39 PM   #922
khiddy
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Apr 2009
Portland, OR
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Ignore the airlock. It means NOTHING.

The yeast are dialed back, cleaning up after themselves, and finishing the job. Follow the original directions, let it ferment for at least 10 days, then take a hydro reading. The bubbles in the airlock mean NOTHING.


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Old 05-28-2009, 01:56 AM   #923
illin8
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Apr 2008
South County, RI
Posts: 437
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This I know...I was just surprised that the krausen had dropped within 48 hours of pitching. Strange.
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South County Brewing Co.
Primaries 1 & 2: Apfelwein
Primary 3: EdWort's Haus Pale Ale
Bottle Conditioning: AHS Oktoberfest, Biermuncher's Centennial Blonde

On deck: Nothing (recently moved/working on the laundry list)

Quote:
Originally Posted by Laughing_Gnome_Invisible View Post
Love is not a pink heart on a Hallmark card. It is a curse on mankind in which the male of the species must continually struggle to gain his own happiness by means of satiating the batcrap crazy stupid whims of the lady with the snaky hair.

 
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Old 05-28-2009, 01:26 PM   #924
EdWort
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Jul 2006
Bee Cave, Texas
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Quote:
Originally Posted by illin8 View Post
This I know...I was just surprised that the krausen had dropped within 48 hours of pitching. Strange.
Nottingham yeast is quite often finished with the major work in 24 hours. It's a machine. Be patient though, there is still cleanup work to be done. I always let my beers ferment 10 to 2 weeks before crash cooling.

 
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Old 05-28-2009, 02:44 PM   #925
Displaced MassHole
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May 2008
San Diego
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Did this one again but with 1.5 oz Cascade FWH 0.25 oz. Cascade at 15 min. and 0.25 oz. Cascade at 5 min.

Simply amazing, brought the bitterness down just a tad, but the hop flavor and aroma is ten fold better than before.
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Old 05-28-2009, 09:00 PM   #926
Moose777
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Apr 2009
Thousand Oaks CA
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I'll be brewing a second batch next week and wondered if it would be better to pour the wort right on to the yeast cake from my first batch or just go with new yeast?

 
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Old 05-31-2009, 06:38 PM   #927
Beau815
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Feb 2009
Clinton, NY
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Brewing this for my second AG. I brewed it for my 1st Ag too but terrible efficiency. This time will hope to hit 1.050 at min and if not bought a pound of extra light dry malt in case so I dont end up with a bitter 3.8% beer again. This was my 1st AG also, and thought I followed what I read in books and on here but somewhere something went wrong. Wish me luck!
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Old 06-01-2009, 05:53 PM   #928
maho
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Jun 2008
Posts: 59

This one takes the prize for fastest 5G batch to disappear....

Everybody loves it, the wife, all the relatives that normally are wine'ers. Even I like it although it is a little "light" but with the hot days we have right now.

And the darn thing just keeps getting better and better until it is all gone, and you sit there wishing you had more....

Got to get that extra batch going as the keg is getting might light, really fast.

 
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Old 06-02-2009, 10:51 AM   #929
nyer
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Dec 2007
Merritt Island, Florida
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I just kegged this and it came out bad, really bad. It tastes like soap. It was good after primary but bad after secondary. I'm thinking maybe I didn't rinse the secondary carboy good enough,

 
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Old 06-02-2009, 11:10 AM   #930
Mustangj
 
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Oct 2006
Dublin, Oh
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leave it in the keg don't dump it.. Give some time.


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