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Old 01-20-2013, 05:22 PM   #11
Jeepaholic
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3-4weeks is standard for me. My fermentation schedule is 64 for 2-3 days then 68 till day 5-6 then 75 till done. Once i fermented hot in 80 and i didnt like it
What did you not like at 80? I started it low and slowly increased it trying not to have fusel alcohols.

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Old 01-20-2013, 06:08 PM   #12
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Quote:
Originally Posted by Jeepaholic View Post
What did you not like at 80? I started it low and slowly increased it trying not to have fusel alcohols.
If you started it low and slowly increased the temp. most of the flavor would be set before you reached 80. You will be fine. Wyeast lists the upper end pf the temp range at 78.

It is when you get it too hot too fast that you get off flavors, mostly fusels.

 
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Old 01-20-2013, 06:43 PM   #13
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Originally Posted by beergolf View Post

If you started it low and slowly increased the temp. most of the flavor would be set before you reached 80. You will be fine. Wyeast lists the upper end pf the temp range at 78.

It is when you get it too hot too fast that you get off flavors, mostly fusels.
I started it at 65 and over the course of a week took it up to 80.

 
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Old 01-20-2013, 06:47 PM   #14
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Originally Posted by Jeepaholic View Post
What did you not like at 80? I started it low and slowly increased it trying not to have fusel alcohols.
Im not good at finding and describing flavors but "chemical/solvent" comes to mind. It wasnt very prominent and mellowed with time but it correlated with wicked hangovers in the morning even after just one bottle evening before, i think this also went away with time, maybe it was just in my head (see what i did here

 
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Old 01-20-2013, 06:48 PM   #15
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Quote:
Originally Posted by Jeepaholic View Post
I started it at 65 and over the course of a week took it up to 80.
You are good. Flavors were well set by then.

 
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Old 01-20-2013, 07:12 PM   #16
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How long do you recommend I leave it at 80? Is that too high to leave for a couple of weeks?

 
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Old 01-21-2013, 11:23 PM   #17
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So I just pulled another sample of this. The gravity dropped another 10 points to put me at 1.020 or 14.3%. I tried it for the first time and it still tastes sweet to me but the alcohol is more hidden than I expected with no hint at all of fusels. I hope the gravity drops a little more as I prefer a very dry Belgium but I can live with it as is.

 
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Old 01-22-2013, 01:42 AM   #18
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Quote:
Originally Posted by Jeepaholic View Post
So I just pulled another sample of this. The gravity dropped another 10 points to put me at 1.020 or 14.3%. I tried it for the first time and it still tastes sweet to me but the alcohol is more hidden than I expected with no hint at all of fusels. I hope the gravity drops a little more as I prefer a very dry Belgium but I can live with it as is.
You are probabbly done but give it some more time. Once it is carbed up it will not be as sweet. Carbonation changes the flavor some. Also Belgian yeasts change with time, and with a beer that big it will need some age.

 
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Old 01-22-2013, 06:41 PM   #19
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3787 ferments like crazy, but in my experience is a slow finisher. This would be especially true of a big beer.

If this is your first big beer, I suggest you get used to the idea of being patient in EVERY stage of it's production. There is no need to rush it into a bottle. After you do bottle, you would be wise to forget it exists for a minimum of a year. That is a big assed beer.

 
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Old 01-22-2013, 07:00 PM   #20
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I plan to go one month in primary then a couple in secondary on oak chips. I wont be opening a bottle until this years Christmas day.

 
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