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Old 09-27-2012, 05:44 PM   #471
deuce40
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Apr 2012
Orlando, Florida
Posts: 200
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What are my options for killing the yeast? And one last question will any of this affect the flavor of my beer. It would be great to get it down to where I want it but if I have to sacrifice flavor I'd rather let it be.



 
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Old 09-27-2012, 05:47 PM   #472
tre9er
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Jan 2012
Lincoln, NE
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Quote:
Originally Posted by deuce40 View Post
What are my options for killing the yeast? And one last question will any of this affect the flavor of my beer. It would be great to get it down to where I want it but if I have to sacrifice flavor I'd rather let it be.
Options for killing the yeast...IDK. Some people just cold crash it and they'll go to sleep but if you bottle, there's still sugars and viable yeast in there now=bottle bombs.

Personally I'd use a drop of beta amylase and see where that takes you. Guessing probably down to 20-25, then add another to get down under 20.


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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!

 
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Old 09-28-2012, 11:54 PM   #473
deuce40
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Apr 2012
Orlando, Florida
Posts: 200
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So I added a teaspoon today and I already see some airlock activity. I'm going to be checking gravity again as soon as I see activity slow down and hopefully it hasn't gotten to 1.002

 
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Old 09-29-2012, 03:02 AM   #474
Dmatson89
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Apr 2012
Metamora, IL
Posts: 53

Quote:
Originally Posted by deuce40
So I added a teaspoon today and I already see some airlock activity. I'm going to be checking gravity again as soon as I see activity slow down and hopefully it hasn't gotten to 1.002
Good luck man
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Old 09-29-2012, 01:57 PM   #475
Brizzo
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Dec 2011
Posts: 975
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I took a gravity sample this morning after one week, og was 1.070. I diluted o 1.o60 and afte the most violent fermentation I have ever seen I am at 1.020. The sample tastes great, I will give it another week for the yeast to clean up after themselves then keg and carb. I did a side by side with my sample and with some oak pond brewery Octoberfest lager. Very similar, I thought mine had more flavor, maybe slightly fruity which is probably the kolsch yeast. I am fermenting at about 62 in my basement. I might bring it upstairs to warm up for a few days and finish it off.

 
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Old 09-29-2012, 03:32 PM   #476
pannell77
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Apr 2012
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my ingredients are on the way. I am hoping to have it kegged up just before my wedding at the end of october.

 
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Old 09-30-2012, 07:04 PM   #477
Welderbydaybrewerbynight
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Nov 2011
Fort Wayne, IN
Posts: 196
Liked 22 Times on 9 Posts


Brewing this right now half way though the 90 minute boil. Going to go with lager yeast though since I can ferment at lager temps why not. I must say that when I saw it was a biermuncher recipe I knew I had to try it, I have now brewed the Loon lake smoked porter, Centennial Blonde, Orange Kolsch, and the Munich Helles Belles. All came out very very good, lots of prasie from all who have tried them. Thanks for all the good recips Biermuncher good work.

 
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Old 10-01-2012, 04:41 PM   #478
tre9er
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Jan 2012
Lincoln, NE
Posts: 4,369
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I like mine a lot. It's still clearing but I'm drinking it anyway. I bottled half of it, too. Thanks for a great recipe.
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Quote:
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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!

 
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Old 10-02-2012, 06:38 PM   #479
grasshopperfirestarter
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Sep 2010
santa monica, California
Posts: 248
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Just threw in the first hop additions and my buildings pest control tech decided he wanted to make sure there are no bugs around my brew area. I think the name has now changed to Oktoberpest!
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Old 10-05-2012, 02:57 AM   #480
MirImage
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Aug 2008
Pearland, TX
Posts: 309
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I just force carbed this. I took a sample and it was good. For an Oktoberfest there was a little too much bittering on the end, but I think that'll go away. It was very subtle. I was worried about it drying out too much as it went to 1.008 but it is definitely malty. This will be a good beer! I used WLP Cream Ale mix for yeast.


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