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Old 08-09-2012, 11:45 AM   #31
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Anyone have any clue if this will be enough or should I make one more starter?

This is in a one quart jar.
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Old 08-12-2012, 01:36 AM   #32
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Did not get a chance to brew today. Will try again next Saturday. I will definitely be making a 1.5L starter. I would make a 2L but I don't think I have room in my jug to contain the krausen if what happened last time happens again. Hell, with the amount of yeast I have I think I will be greatly over pitching.

My plan is to make a 1.058 dark amber or light brown. I am counting on the 1968 combined with a bit of crystal and a mash temp of 155 to leave me with about 1.017 FG at about 30 IBU (using all Fuggles). I am going for something pretty malty and fairly sweet. Want to see if I can make something my non beer drinking SO will like. Also will put a couple 6 packs back for the first cold snap.
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Old 08-12-2012, 04:45 AM   #33
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Quote:
Originally Posted by dedhedjed
It'll be interesting to see how the yeast behaves in a full fermentation. Yeast that managed to make it into a bottle I would expect to have very low flocculation characteristics, since we cold crash the fermentors and centrifuge the beer to remove yeast during transfer to the bright tanks where it is force carbonated and later packaged from. I'm impressed you managed to culture a viable colony of yeast at all post centrifuge... And I bet our lab guys will be interested as well. I'll pass this on to them for sure. Keep us posted... and keep drinking SweetWater!
I'll be interested as well. Sweetwater ipa is on of my favorites, when I could get it. I've never noticed any sediment in the bottles or the kegs, I guess they never hung around long enough to make a sediment layer. dedhedjed, feel free to pm me a recipe for the ipa.
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Old 08-12-2012, 05:11 AM   #34
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Originally Posted by dedhedjed View Post
Nicely done!
I'm one of the brewers at SweetWater... We use Wyeast 1968 in IPA.
if you ever want to have an intern I'm all for learning.

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Old 08-12-2012, 06:37 AM   #35
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Originally Posted by kpr121
Good luck! I always pick up a 12 pack or two of 420 and/or IPA when we go on vacation in October (HHI), but I've honestly never realized the yeast in the bottles. Im very interested in how this turns out, because I will definitely try this if it works for you! That IPA is awesome. You planning a clone if the yeast takes off? Got a recipe?
I just went to HHI and Charleston last week. Nice place. Played golf at the Seapines Resort Ocean Course. Woulda liked to play the Kiahwah Island Ocean Couse lol
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Old 09-10-2012, 02:58 PM   #36
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Quote:
Originally Posted by dedhedjed
It'll be interesting to see how the yeast behaves in a full fermentation.
We will find out in a couple weeks. Brewed a 1.054 brown Saturday, did "no chill" and pitched the yeast Sunday after throwing it all into a 1.5 Liter starter they went for 12 hours, tossed in the whole starter.

6 hours after pitching I had bubbling in the blow off bottle. It is sitting at 64 in temp controlled chest freezer with probe stuck to fermentor and insulated well. This is the only beer I have brewed where I with I had a clear fermentor.

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Old 09-17-2012, 04:44 PM   #37
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Nicely done! Ill be in Hilton Head next week so I will definitely be picking up some SW IPA. Have a question for dedhed or anyone else who might know. Any other beers that Sweetwater makes that would be better to harvest yeast? You had mentioned that they centrifuge the IPA, do you guys do that with all your beers?
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Old 09-17-2012, 04:45 PM   #38
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I just went to HHI and Charleston last week. Nice place. Played golf at the Seapines Resort Ocean Course. Woulda liked to play the Kiahwah Island Ocean Couse lol
Not a big golfer but family has gone there ever since I was a little kid. We just love the beach without all the craziness that you get a Myrtle or others.
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Old 09-17-2012, 06:53 PM   #39
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Quote:
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Nicely done!
I'm one of the brewers at SweetWater... We use Wyeast 1968 in IPA.
Funny to hear that. I have been to the brewery several times; the last time was the BBQ event.

A buddy and I were hoping to get a tour so we were talking to one of the guys tending bar. He said that Sweetwater used a proprietary mix of 5 different yeasts for their beers; and it was the same yeast for all their year round beers.

I was thinking this was a little off, but didn't argue.
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Old 09-19-2012, 01:40 AM   #40
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Cracking great job there Kingfish! Looks like you did exactly what you set out to do and more to boot!
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