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Old 04-27-2012, 07:41 PM   #11
spearko520
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if you jump on it, you probably have a month (or you should - though this year it doesn't really seem like that) where you aren't sweltering hot. I'm in agreement with ryane and reverse apache- cool at first as long as you can before you let it ride in the summer. if you're doing 5 gallons, and you don't want to wait- you've got little to lose. let it rip.
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Old 04-27-2012, 09:23 PM   #12
insubordinateK
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Ok you got me. Everything I said isn't really true at all. I made it all up. It is better to accept dogma and push out any doubts or possibility that everything is not perfectly understood. Are we in church?

**** me.
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Old 04-27-2012, 10:38 PM   #13
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Quote:
Originally Posted by insubordinateK
Ok you got me. Everything I said isn't really true at all. I made it all up. It is better to accept dogma and push out any doubts or possibility that everything is not perfectly understood. Are we in church?

**** me.
No need to get upset. They we just clearing up information for the OP.
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Old 04-28-2012, 12:34 AM   #14
spearko520
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Quote:
Originally Posted by insubordinateK View Post
Ok you got me. Everything I said isn't really true at all. I made it all up. It is better to accept dogma and push out any doubts or possibility that everything is not perfectly understood. Are we in church?

**** me.
hey! i'm in church.
well, i would be- if voodoo had churches.
stupid fringe religion...
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Old 04-28-2012, 01:13 AM   #15
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Old 04-28-2012, 06:04 AM   #16
spearko520
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WTF? does that strapping lad with sideburns have a knife???
dammit beer - you made me sly curious...
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Old 04-28-2012, 02:30 PM   #17
Pivzavod
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How long do you recommend that I keep it cool (~65F) for before I let it sit hot (above 70)?
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Old 04-28-2012, 04:11 PM   #18
nberk
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Traditional lambic brewers don't brew during the warm times of the year. The reason given is that the "thermophilic" organisms would overtake the spontaneous fermentation and the beer will turn out poorly.

I don't know if this has much bearing on wild beers where we are inoculating with a commercial mix, but it's certainly worth noting. Anyway most people like to try and brew their lambics when the first phase of fermentation takes place in cool conditions. I don't really have any hard data on how long you need, or really if you need, to have the beer at cooler temps before ambient warmth ceases to become an issue.

 
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Old 04-28-2012, 05:10 PM   #19
suprchunk
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Quote:
Originally Posted by Pivzavod View Post
Traditionally its done in the fall but I do not want to wait that long to brew my first one.
Traditionally it is done from Autumn until Spring. That is only because of the wild critters they are harvesting. If you are inoculating then you don't have to worry about it.
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Old 04-28-2012, 05:12 PM   #20
ryane
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Quote:
Originally Posted by Pivzavod View Post
How long do you recommend that I keep it cool (~65F) for before I let it sit hot (above 70)?
Just a week or two, realistically you just want to minimize the high temps when the sacch are active so they dont produce fusels or other off flavors

 
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