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Old 08-11-2014, 02:41 PM   #41
bizoneill
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Absolutely! Will post when it is ready
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Old 08-13-2014, 08:32 PM   #42
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I was thinking about adding about half a gallon to a gallon of water to this in the keg to bring down the abv. Would that be a bad decision? It looks like its on its way to 5.75%
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Old 08-13-2014, 08:41 PM   #43
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I wouldn't, simply because adding more water once fermentation is over seems to me like an easy way to add oxygen or cause other issues. IMO, it's better to leave it and then figure out what you need to adjust for the next batch.
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Old 08-13-2014, 08:52 PM   #44
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Yeah thats what I thought... Thanks! The US-05 is eating threw this one like a beast! Its my first time using this yeast and I think I like it!!!
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Samp Mortar Brewing Co.
Pouring: Papurah Russian Imperial Stout, Peach Blonde Ale
Kegged: Wild Tart Cider
Fermenter: Cider? (on cake of WTC), Saison, Brett Beer
Scheduled: Gandhi-Bot Clone, Lambic, Mead
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Old 08-21-2014, 10:27 PM   #45
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Well its fermented down to 1.011 from 1.061. Was supposed to be 1.017? Never went past my target fg before...
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Samp Mortar Brewing Co.
Pouring: Papurah Russian Imperial Stout, Peach Blonde Ale
Kegged: Wild Tart Cider
Fermenter: Cider? (on cake of WTC), Saison, Brett Beer
Scheduled: Gandhi-Bot Clone, Lambic, Mead
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Old 08-21-2014, 11:23 PM   #46
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You'll have a crisper finish with a FG of 1.011 than you would have had at 1.017. IMO, that's a good thing as it makes for a quaffable brew. Although, with your starting gravity, you might be getting into imperial blonde ale territory
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Old 08-22-2014, 12:06 AM   #47
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6.5% LOL! Tastes damn delicious though...
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Pouring: Papurah Russian Imperial Stout, Peach Blonde Ale
Kegged: Wild Tart Cider
Fermenter: Cider? (on cake of WTC), Saison, Brett Beer
Scheduled: Gandhi-Bot Clone, Lambic, Mead
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