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Old 01-13-2013, 02:15 AM   #1
Tipharet
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Jul 2012
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Last beer I brewed was an imperial IPA. I used only one package of wyeast 1056. I forget the original gravity, however it was above 1.060. Fermentation was quick and aggressive with very high level of krausen. I ended up with a beer that was about 6.7 abv, which in my opinion that's low for an imperial. I also ended up with a pretty heavy butterscotch which more than likely means fermentation halted immediately. This makes sense to me because it got really cold one night and dropped temps to low 60s.

The beer I currently have fermenting is a grapefruit imperial IPA. Steady temps in the low 70's and airlock bubbling bout once a second. The OG of this beer was 1.090 and I was aiming for .85. As a result, I added 2 packs of 1056. Problem I'm concerned about is despite the airlock, krausen is only about a bit over an inch. I expected this beer to explode with such high sugars and with 2 packs of 1056.

I really want to avoid diaceytle again with this IPA? Any comments or suggestion would be appreciated.

 
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Old 01-13-2013, 02:57 AM   #2
eastoak
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the size of the krausen does not matter, neither does a bubbling airlock. the first beer was not an imperial ipa if the OG was 1060. the second beer needed more than 2 packs of yeast, you should have made a starter for that one.

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Old 01-13-2013, 02:58 AM   #3
eastoak
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oh, hot fermentations can lead to diacetyl.

 
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Old 01-13-2013, 02:59 AM   #4
daksin
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Nope- basically no correlation. Every fermentation looks different- some blow off tons of krausen, others you'll see no krausen at all. Don't worry about it.
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Old 01-13-2013, 03:02 AM   #5
Tipharet
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The first beer was above .060. Anyway, should I add yeast nutrient or pitch another 1056?

Also will bottle conditioning solve the diaceytl problem?

 
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Old 01-13-2013, 03:07 AM   #6
eastoak
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how long has it been fermenting?

 
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Old 01-13-2013, 03:09 AM   #7
Tipharet
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Quote:
Originally Posted by eastoak
how long has it been fermenting?
I brewed this past Wednesday so 3 days or so.

 
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Old 01-13-2013, 03:15 AM   #8
TahoeRy
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Both beers did not have enough yeast. That can lead too off flavor's from the yeast working to hard. A beer around 1.060 should have at least a 1 liter starter and a 1.090 should have like a gallon starter. You should read up on proper pitching rates and try to utilize the calculators like mrmalty.com.

A beer can still ferment while being under pitched but you will get a better beer with proper yeast amounts.

 
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Old 01-13-2013, 03:20 AM   #9
Tipharet
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Quote:
Originally Posted by TahoeRy
Both beers did not have enough yeast. That can lead too off flavor's from the yeast working to hard. A beer around 1.060 should have at least a 1 liter starter and a 1.090 should have like a gallon starter. You should read up on proper pitching rates and try to utilize the calculators like mrmalty.com.

A beer can still ferment while being under pitched but you will get a better beer with proper yeast amounts.
So is there anything I can do now?

 
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Old 01-13-2013, 03:23 AM   #10
eastoak
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Quote:
Originally Posted by Tipharet View Post
So is there anything I can do now?
in short, no. this does not mean you won't have a tasty beer in the end so i would not worry about it at all.

 
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