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Old 08-15-2012, 09:27 PM   #21
passedpawn
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Originally Posted by GilaMinumBeer View Post
I am not saying infections weren't common, just that I do not think they were savoured or tolerated much more than they are now.

If anything, I'd expect beers were consumed younger than we are accustomed to in order to move them through the "best before" period faster.
Right. I agree. I think they did a lot of blending back then. Good / Better / Best, depending on how nasty it was.
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Old 08-15-2012, 11:52 PM   #22
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Thanks guys, glad to know all is not lost. I'll give it another week before I rack it to the secondary.

I don't know if this helps explain anything any more but I used a 4.25 packet of the Wyeast 3056 and a 11.5 g packet of Safebrew WB-06 dry yeast. I had to use the combo because my home brew store guy only told me I needed the one packet of Wyeast. I was told here that I need two so I had to improvise and do the wet and dry yeast combo. I still have a 11.5 g packet of Safebrew WB-06 dry yeast left over,

 
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Old 08-16-2012, 12:03 AM   #23
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You could let that beer warm up to about 72F no problem, Belgian yeast don't mind going up but if you chill it they will stop dead in their tracks. That brown crud is the hop residue oxidizing at the surface...no worries. I haven't tasted a green beer yet that wasn't plenty bitter on the back side...carbonation will fix that harshness. The initial 2-3 seconds in your mouth is more indicative of the flavor.
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Old 08-16-2012, 12:06 AM   #24
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This may sound silly but how do I warm it up? Should I just bring it upstairs? It's probably around 72 at night. Would I do any further damage by bringing that bucket up the stairs, it will slosh all over the place, not sure if that's bad or not.

 
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Old 08-16-2012, 12:10 AM   #25
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Quote:
Originally Posted by james138 View Post
This may sound silly but how do I warm it up? Should I just bring it upstairs? It's probably around 72 at night. Would I do any further damage by bringing that bucket up the stairs, it will slosh all over the place, not sure if that's bad or not.
Do you have a heating pad? Or a large incandescent bulb you can get close to it?
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Old 08-16-2012, 12:32 AM   #26
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No, i don't have a heating pad, I could put a lamp next to it?

 
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Old 08-16-2012, 12:46 AM   #27
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If it's sitting directly on the basement floor, raising it up onto a palette or something may warm it up a small amount, though probably not as much as you need.

 
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Old 08-16-2012, 01:36 AM   #28
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Quote:
Originally Posted by james138 View Post
This may sound silly but how do I warm it up? Should I just bring it upstairs? It's probably around 72 at night. Would I do any further damage by bringing that bucket up the stairs, it will slosh all over the place, not sure if that's bad or not.
You do have a cover for your pail, correct?

 
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Old 08-16-2012, 02:35 AM   #29
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That looks normal for the yeast used. My last wheat I made I used the same yeast and it did the same thing. Some of the yeast colonies start floating and trap CO2 bubbles. For my batch they never fell to the bottom and it still turned out good.

 
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Old 08-16-2012, 02:42 AM   #30
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Just want to chime in to agree with OG that this looks absolutely disgusting as a many-handed cuttlefish.

 
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