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Old 08-11-2014, 02:41 PM   #41
bizoneill
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Jul 2013
Norwalk, CT
Posts: 164
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Absolutely! Will post when it is ready


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Samp Mortar Brewing Co.
Pouring: Papurah Russian Imperial Stout, Wild Cider
Kegged: Super Saison (aging)
Fermenter: Brett Beer, Brett Cider, Cherry Cider, Funky Cider, Sour Ale #1, Sour Ale #2, Berliner
Bottled: Strawberry Berliner, CranRazz Cider

 
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Old 08-13-2014, 08:32 PM   #42
bizoneill
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Jul 2013
Norwalk, CT
Posts: 164
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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
boydster
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Apr 2013
, Maine
Posts: 2,873
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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
bizoneill
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Jul 2013
Norwalk, CT
Posts: 164
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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, Wild Cider
Kegged: Super Saison (aging)
Fermenter: Brett Beer, Brett Cider, Cherry Cider, Funky Cider, Sour Ale #1, Sour Ale #2, Berliner
Bottled: Strawberry Berliner, CranRazz Cider

 
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Old 08-21-2014, 10:27 PM   #45
bizoneill
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Jul 2013
Norwalk, CT
Posts: 164
Liked 24 Times on 21 Posts


Well its fermented down to 1.011 from 1.061. Was supposed to be 1.017? Never went past my target fg before...
__________________
Samp Mortar Brewing Co.
Pouring: Papurah Russian Imperial Stout, Wild Cider
Kegged: Super Saison (aging)
Fermenter: Brett Beer, Brett Cider, Cherry Cider, Funky Cider, Sour Ale #1, Sour Ale #2, Berliner
Bottled: Strawberry Berliner, CranRazz Cider

 
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Old 08-21-2014, 11:23 PM   #46
boydster
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Apr 2013
, Maine
Posts: 2,873
Liked 790 Times on 537 Posts


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
bizoneill
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Jul 2013
Norwalk, CT
Posts: 164
Liked 24 Times on 21 Posts


6.5% LOL! Tastes damn delicious though...


__________________
Samp Mortar Brewing Co.
Pouring: Papurah Russian Imperial Stout, Wild Cider
Kegged: Super Saison (aging)
Fermenter: Brett Beer, Brett Cider, Cherry Cider, Funky Cider, Sour Ale #1, Sour Ale #2, Berliner
Bottled: Strawberry Berliner, CranRazz Cider

 
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