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Old 05-31-2012, 08:38 PM   #11
igliashon
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Feb 2012
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Quote:
Originally Posted by thanantos View Post
My messing around seems to have worked a little. Hydrometer reading today shows 1.018

Ugghh, I think this batch might be buggered. It has a really strong alcohol snap right up front like cheap booze. However, according to my calculations the ABV at this point should only be around 5.20%

I am going to let it sit for a few weeks and forget about it.
Sounds like fusels, which suggests your yeast got stressed. Lame. I had to dump a batch once because of fusels. They're bad business--nasty AND harmful!

 
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Old 06-01-2012, 05:34 AM   #12
thanantos
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Apr 2011
, MICHIGAN
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Quote:
Originally Posted by planetscott
I know a Thanatos on the Falcons message board? Same person?
Nope, not me. Not even sure what the Falcons message board is. Falcon's club?

 
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Old 06-01-2012, 05:35 AM   #13
thanantos
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Quote:
Originally Posted by igliashon

Sounds like fusels, which suggests your yeast got stressed. Lame. I had to dump a batch once because of fusels. They're bad business--nasty AND harmful!
My reading of this board implies the same. Again, I'll let it sit for a while, but I fear it is a lost batch.

 
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Old 06-01-2012, 12:05 PM   #14
planetscott
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May 2010
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Originally Posted by thanantos View Post
Nope, not me. Not even sure what the Falcons message board is. Falcon's club?
Atlanta Falcons
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Old 06-17-2012, 02:20 PM   #15
thanantos
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I ended up pitching another packet of yeast which did not seem to help in lowering the gravity at all.

However, I did let it sit another two weeks in the primary and just racked to secondary yesterday. It is tasting much better I have to say. I guess all the people who preach patience are right.

I will give it another two to three weeks in the secondary and bottle it up.

 
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Old 07-06-2012, 12:35 AM   #16
thanantos
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Apr 2011
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After 2.5 weeks in secondary this beer is surprisingly good.

1.014 FG (1.012 was the calculated FG), very clear, and it tastes great!

I bottled it up today, and now have SURPRISINGLY high expectations for this batch.

I guess all the gurus are right. Time heals many beer wounds.

 
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Old 07-10-2012, 01:30 AM   #17
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Old 07-10-2012, 04:01 AM   #18
thanantos
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Originally Posted by richbrew99
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Good to hear.

I should be able to post a report on this beer within a week or so. It's been 4 days since bottling, and I checked today but no yeast cake in the bottles yet.

Once I see some cake forming I'll crack one to give it a try.

 
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Old 07-10-2012, 08:14 AM   #19
tflew
 
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Old 07-15-2012, 10:43 PM   #20
thanantos
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This beer is now carbed up enough to give a review (it's been 10 days since bottling).

For a beer that I was afraid I was going to have to throw away it is remarkably good. I basically made Redbridge.

It's twangy and light on body, but certainly drinkable.

As I have done with subsequent recipes I would recommend keeping the sorghum lower as a percentage (66% or below) of the grist, adding more hops, increasing the gravity and adding maltodextrin.

The higher IBU's help to compliment/mask the twang and the rest (besides reducing sorghum) seems to add body, (I would have said that proponents of this were crazy before) but late sorghum additions really does reduce the twang.

P.S. I did NOT end up dry hopping this batch. It would have been a nice addition.

 
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