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Old 04-10-2013, 11:20 AM   #1861
suprat78
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Quote:
Originally Posted by reinstone View Post
Is a lower ferment temp of 62 going to kill my attenuation. I increased the 2 row by 3 lbs and lowered the corn to three pounds. I also used 3 lbs of rice. Just wanted this really clean. I actually am having a blowoff right now at 62 so I lowerd the temp to 61. I plan on raising to 68 once fermentation slows down. I want this to be real clean and clear. I hope my assumptions are correct. Mashed two hours. Oh I used 05.
It didn't help me at all! I fermented at 62 and checked after 14 days in and was at 1.020 .

I potentially may have mashed in slightly higher so some of my attenuation issues may result from that.

 
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Old 04-10-2013, 11:29 AM   #1862
MarcusKillion
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Originally Posted by reinstone View Post
That's no lie...it's like the gas station being out of gas. Is jimmy in the White House again?
Nope , it is his evil twin . How else can one explain LHBS being out of 05 and 2 row.

 
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Old 04-10-2013, 11:33 AM   #1863
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Originally Posted by reinstone View Post
Had that with a kolsch. I'd leave it......just me. You could lower the temp in primary too.
Sounds like its done.. but I would wait for the Krausen to fall.. it will fall when its Done Done..
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Old 04-11-2013, 02:20 PM   #1864
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Originally Posted by CDGoin View Post
I got 1oz of dried lemon zest, and put it in a cup of boiling water and turned off the heat.

Then mixed in 2 lbs of honey and added to secondary.. added a nice flavor (and a bit of ABV).
Very nice idea I think . have you tried any specialty honey like Tupela or orange blossom ? The flavor left in by the honey will go away after a couple months so drink up.

 
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Old 04-11-2013, 02:37 PM   #1865
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Originally Posted by bigtex52 View Post
Has anyone else still had a 1" -1 1/2" krausen 10 days after going to primary (Safale US-05)? OG hit the target at 1.047 and adjusted SG today is 1.004 and it's not bubbling any more. I am tempted to rack to secondary and cold crash. Anyone have any comment?
I know when using rice in recipes I always have a pure white foam . If stirring up the wort for oxygen it gets real bad and does not go down for a very long time and even lasts into the finished product . Seems to hang around in the fermenter . I think it is just from the rice and maybe the corn also.

 
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Old 04-11-2013, 03:56 PM   #1866
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Originally Posted by MarcusKillion View Post
Very nice idea I think . have you tried any specialty honey like Tupela or orange blossom ? The flavor left in by the honey will go away after a couple months so drink up.
No on specialty, but I do use fresh local honey and not processed clover like in the store.

I rarely have had a batch last a month.. much less months
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Old 04-12-2013, 03:32 AM   #1867
wyoast
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Boy that bry-97 is sure a different beast than the 05 or notty that I'm used to..it took about 24hrs to show any signs of life then hit pretty hard for another day and a half or so then the krausen fell to about 1/2 inch or so of pretty thick looking topper and its already dropping out like a rock...I figure at this rate, it'll be pretty clear in 2 weeks tops.

 
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Old 04-12-2013, 01:14 PM   #1868
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Pulled a hydro sample today and krausen cap started falling apart and streaming toward the bottom like white rain. SG still at 1.004 so we are done! Racking to keg tonight.
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Old 04-12-2013, 03:19 PM   #1869
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I can't seem to get this to get below 1.014.. That said I added the 2 lbs of honey, and its also real cloudy.. so thinking I'm done ??
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Old 04-12-2013, 03:46 PM   #1870
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Originally Posted by CDGoin View Post
I can't seem to get this to get below 1.014.. That said I added the 2 lbs of honey, and its also real cloudy.. so thinking I'm done ??
Mine finished at 1.014 but crystal clear. I used a big Belgian yeast and may have mashed too high. Still tasty!
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