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Old 01-26-2009, 11:47 PM   #1011
TerapinChef
 
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Now now BM you're showing your age...if it wasn't for an insane teacher in high school I wouldn't have even recognized the Swammi....
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Old 02-03-2009, 02:03 AM   #1012
chri5
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So I just brewed this on 1/31, as my second all-grain brew. As you can imagine, things did not go as planned. We way overestimated how much water would be retained in the grain, and ended up with almost 10 gallons of first runnings. After boiling for about three hours, I was down to about 6.5 gallons of 1.100 wort.

I put it on a nicely sized cake of US-05 from an ESB that had just finished up. Fermentation was going within 5 minutes, which was shocking to me, considering the quickest I had seen before was about 18 hours.

I can't wait to move it to secondary and add some oak so I can grab a taste.

 
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Old 02-08-2009, 04:10 PM   #1013
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Old 02-08-2009, 04:33 PM   #1014
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Old 02-08-2009, 06:46 PM   #1015
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Old 02-09-2009, 03:23 PM   #1016
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Old 02-10-2009, 03:12 AM   #1017
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This beer has taken a journey. I started out using wlp099. I did not make a started and it went from 1.112 to 1.060. It stayed there for over a month. I pitched a pack of Nottingham and it did nothing. I then racked it onto a Nottingham yeast cake and it brought it down to 1.030. I am happy with it getting down that far but I am hoping to get it closer to 1.020 which might be a pipe dream.
I still don't know if I'm gonna keg this or bottle it. I am a bit scared to keg it because I know I'll come home from work have a few and wake up on my kitchen floor the next morning.
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Old 02-10-2009, 03:25 AM   #1018
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Quote:
Originally Posted by bashe View Post
This beer has taken a journey. I started out using wlp099. I did not make a started and it went from 1.112 to 1.060. It stayed there for over a month. I pitched a pack of Nottingham and it did nothing. I then racked it onto a Nottingham yeast cake and it brought it down to 1.030. I am happy with it getting down that far but I am hoping to get it closer to 1.020 which might be a pipe dream.
I still don't know if I'm gonna keg this or bottle it. I am a bit scared to keg it because I know I'll come home from work have a few and wake up on my kitchen floor the next morning.
If you wake up at all, you'll know that you made it wrong.
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Old 02-10-2009, 12:46 PM   #1019
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Quote:
Originally Posted by bashe View Post
This beer has taken a journey. I started out using wlp099. I did not make a started and it went from 1.112 to 1.060. It stayed there for over a month. I pitched a pack of Nottingham and it did nothing. I then racked it onto a Nottingham yeast cake and it brought it down to 1.030. I am happy with it getting down that far but I am hoping to get it closer to 1.020 which might be a pipe dream.
I still don't know if I'm gonna keg this or bottle it. I am a bit scared to keg it because I know I'll come home from work have a few and wake up on my kitchen floor the next morning.
So keg it, carb it, then bottle it.
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Old 02-11-2009, 04:31 AM   #1020
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I'm in a bit of a crunch here. My batch stalled at 1.065 or so after starting on a cake of Cry Havoc. I made up a starter of Red Star Champagne yeast and pitched that to try and restart it, but after 3 weeks I got nothing. So, I ordered up some WLP099 and made up a starter and pitched. Fermentation has restarted, but is going very slowly. I'm down to 1.050 today after almost a month on the WLP099. It's still chugging away, but at this rate I'm gonna be bottling sometime in April. I've already raised my house temp to 75F to get it restarted and I added some yeast nutrients. Any suggestions on ways to speed it up without ruining the end product?

Thanks,

Terje

Oh yeah, the sample I took today tasted heavenly!
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