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Old 09-24-2012, 04:03 PM   #11
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Looks like yeast rafts to me. Nothing out of the ordinary. My guess is that by pitching this one onto an entire cake, you got a really vigorous fermentation and really high attenuation. A whole yeast cake is a hell of a lotta yeast for a lower gravity brew.


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Old 09-24-2012, 04:42 PM   #12
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You might also consider how well calibrated your hydrometer is.


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Old 09-24-2012, 04:45 PM   #13
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That looks normal to me.

Take a sample, throw it in the fridge over night, then when it gets to about 60 degrees, take a hydro reading.
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Old 09-24-2012, 05:14 PM   #14
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Checked calibration on my hydro after measuring the sample last night, so I know it isn't that.

My concern is the drop from 1.012 at 2 weeks to 1.002 at 3. If I really did have an aggressive ferment as Nordeast susggests, wouldn't it have been done (doen to 1.002) at 2 weeks?

It tastes pretty good. A fair bit drier than I'd hoped, but still. I guess I'm just trying to understand what happened here. Obviously, I'd rather not have an infection.

A year into this hobby, and I still feel like a newbie sometimes.

Thanks.
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Old 09-24-2012, 05:26 PM   #15
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Quote:
Originally Posted by prpromin View Post
My concern is the drop from 1.012 at 2 weeks to 1.002 at 3. If I really did have an aggressive ferment as Nordeast susggests, wouldn't it have been done (doen to 1.002) at 2 weeks?

It tastes pretty good. A fair bit drier than I'd hoped, but still. I guess I'm just trying to understand what happened here. Obviously, I'd rather not have an infection.

A year into this hobby, and I still feel like a newbie sometimes.

Thanks.
Two weeks is a general guideline. Sometimes it takes 4 weeks. And sometimes it takes 4 days. RDWHAHB


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