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Old 09-18-2012, 06:08 PM   #11
Golddiggie
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Dec 2010
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With the wand, and attached air stone, it goes into the wort. I'm sure some is released above the wort, but enough gets infused to do the job. Next gadget for me is a DO meter, so that I can take a reading after infusion.

I typically run 1-1.5LpM for 60-90 seconds. Bigger beers (above 10% ABV target) get a bit longer (up to 120 seconds). I typically see short lag phase times. Of course, pitching a yeast slurry from a starter also helps.
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跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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