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Old 12-01-2012, 06:09 PM   #41
msa8967
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Mickaweapon ;
When you get that Bud and Coors Light recipe figured out please send it to me so I can deposit it in the proper receptacle out by my curb.

thank you
My current recipe for Bud Light is to invite a dozen friends over for home brew beer and tacos. Collect their urine in sanitized bottles and add water to dilute to proper concentration. Cap these these and let them sit in the sun for several days.


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Old 12-02-2012, 04:15 PM   #42
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mickaweapon ; Damn ! You deciphered their secret process !



 
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Old 12-02-2012, 04:48 PM   #43
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mickaweapon ; Damn ! You deciphered their secret process !
I forgit the most important step. Chill the bottles down to 33 F and then serve. I have always been told that revenge is a best dish when served ice cold like the silver bullet.
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Old 12-05-2012, 03:28 PM   #44
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I brewed the recipe and fermented out in 8 days?! No kreusen. I mean like none. I started a little low for OG, but dropped 1.044 --> 1.011. So I'm leaving in the carboy for another 2 weeks to let it clear. Anyone else have this experience?

 
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Old 12-06-2012, 02:12 AM   #45
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I brewed the recipe and fermented out in 8 days?! No kreusen. I mean like none. I started a little low for OG, but dropped 1.044 --> 1.011. So I'm leaving in the carboy for another 2 weeks to let it clear. Anyone else have this experience?
What yeast did you use for this batch? What temperature did you ferment at?
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Old 12-06-2012, 02:52 PM   #46
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Wyeast American Ale 2 (60-72F) smack-pack. Was fermented at a pretty consistent 64F.

 
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Old 12-07-2012, 03:19 AM   #47
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Wyeast American Ale 2 (60-72F) smack-pack. Was fermented at a pretty consistent 64F.
I have no experience with this yeast so I am curious to hear what other brewers might think. How large of a starter did you use?
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Old 12-07-2012, 05:08 PM   #48
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No starter, just the slap pack (100B cells). This is the first time, even with a slap packs, that it hasn't taken off.

 
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Old 12-07-2012, 06:38 PM   #49
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No starter, just the slap pack (100B cells). This is the first time, even with a slap packs, that it hasn't taken off.
Do not know if this applies to you but I use plastic buckets and after the first time or two the lid no longer seals good and it appears as if fermentation is not going on . No bubbles in air lock . I use " good " duct tape like scotch and definitely not Ace hardware brand because if you use cheap off brand tape it will not have enough glue to seal and wrap it around the lid real good to seal off any leaks .
Always put enough wort after adding yeast of course in a bottle and put a paper towel over it and twist tie it on . Use this for measuring gravity so you know for sure if it is fermenting .

Reason: more info

 
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Old 12-07-2012, 07:00 PM   #50
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Quote:
Originally Posted by CMAC View Post
I brewed the recipe and fermented out in 8 days?! No kreusen. I mean like none. I started a little low for OG, but dropped 1.044 --> 1.011. So I'm leaving in the carboy for another 2 weeks to let it clear. Anyone else have this experience?
Grated I've never used anything but dry yeast, but I've had a similar experience when fermenting a little low temperature wise. Increased the temp by a few degrees and it picked right up again.

I'm currently on day seven post-brewday. My fermentation went crazy on day three with a krausen being pushed out of the air lock (S-05 dry yeast at about 70 degrees). Now it's pretty flat looking again. I'm going to be talking some hydrometer reading today and tomorrow before moving it to a secondary.


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