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Old 12-07-2012, 04:41 PM   #41
RmikeVT
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Quote:
Originally Posted by cheezydemon3 View Post
UPDATE

The sample I took last week was a bit premature.

After another week, it really did dry out a LOT.

I am thinking next time to do more sugar than the yeast can handle by a little bit.

Still good, but needs tweaking.
You could just keep adding sugar as it ferments until the yeast poop out.



 
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Old 12-07-2012, 05:25 PM   #42
cheezydemon3
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Quote:
Originally Posted by RmikeVT View Post
You could just keep adding sugar as it ferments until the yeast poop out.
Good point!



 
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Old 12-07-2012, 05:31 PM   #43
mcwilcr
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Just out of curiosity, what gravity did you start at?

I should be getting mine going tomorrow. I'm going to try and dilute things to about 1.150 so I'm more likely to ferment dry. My thought is that if it ferments out leaving it too sweet when I Eis it the final product will end up being way too sweet. Won't know until it try though.
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Old 12-07-2012, 05:43 PM   #44
cheezydemon3
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Quote:
Originally Posted by mcwilcr View Post
Just out of curiosity, what gravity did you start at?

I should be getting mine going tomorrow. I'm going to try and dilute things to about 1.150 so I'm more likely to ferment dry. My thought is that if it ferments out leaving it too sweet when I Eis it the final product will end up being way too sweet. Won't know until it try though.
That makes sense. I am just thinking that the un-eised version should be sweeter. Not sure of the OG.

 
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Old 12-07-2012, 06:04 PM   #45
mcwilcr
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Quote:
Originally Posted by cheezydemon3

That makes sense. I am just thinking that the un-eised version should be sweeter. Not sure of the OG.
I'de agree with that. I guess my two biggest concerns are getting it to ferment all the way down and keeping my starting volume as low as I can since my freezer is full of elk meat and I'm short on space in there.
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Old 12-08-2012, 03:07 AM   #46
tennesseean_87
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Quote:
Originally Posted by cheezydemon3 View Post
Good questions. I don't claim to be an expert.

I just used a danstar yeast cake from a pale ale.
You've said this a few times now. Which danstar yeast did you use? Notty? Munich?
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Old 12-08-2012, 03:36 AM   #47
mcwilcr
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It's on now!
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Old 12-09-2012, 04:59 AM   #48
cheezydemon3
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Quote:
Originally Posted by tennesseean_87 View Post
You've said this a few times now. Which danstar yeast did you use? Notty? Munich?
Notty

 
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Old 12-20-2012, 06:04 PM   #49
mcwilcr
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Fermentation is complete and the two gallon jugs are clearing nicely into a nice looking clear amber color. Couple more days and I should be ready to Eis he batch.

Cheezy, did you Eis any of yours yet? How did it go?
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Old 12-21-2012, 01:27 AM   #50
cheezydemon3
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No, the first product was enchanting. I carbed it and am enjoying an occasional glass.

Will do another batch.



 
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