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Old 01-11-2014, 07:13 AM   #2241
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Im gonna ferment at 64 for 7 days and 68 for 7. Starting low cause its Nottinham.
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Old 01-15-2014, 01:31 AM   #2242
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I am going to be trying a 2.5g Batch, BIAB, 3g total water (I get about .5g boil-off). I am one of those brewing on a budget guys...

Wanting to limit the hops to just one type. Hallertau seems to be the basis to be used, my LHBS Cascade is 7.1% Alpha and I would have to use a ridiculously small amount just to reach target IBU of 14.

I will be using the US-05 split between this and a MO/Fuggle SMaSH
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Old 01-15-2014, 01:36 AM   #2243
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My LHBS loves my cream ale and they say my fermentation temps of low 60s is the main factor for it's good, crisp, clean flavor. FYI
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Old 01-15-2014, 01:55 AM   #2244
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I can maintain 62 with swamp cooler. Good to know!

Side note: this only uses. 5oz of Hallertau, would the remaining Hallertau work ok with Marris Otter? Could cut costs there too

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Old 01-19-2014, 07:38 PM   #2245
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So Ive fermented this out and will be givig a case as a bday gift to my niece for her 21st bday. Her and her BMC drinking friends will be enjoying it. At 68 degrees, its pretty cloudy. If I were to cold crash it at about 40 deg for 2 days, would that clarify if significantly and solidify the yeast cake while still leaving enough yeast in suspension for a 2 week bottle conditioning? Thoughts??
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Old 01-19-2014, 08:05 PM   #2246
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Sample taste:
CFG of 1.005
4.65 ABV
140 calories/12 oz
Light, refreshing, easy drinking, without any carbonation. Impressive!!
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Old 01-22-2014, 03:31 AM   #2247
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Bottling day! This beer is so light, I cud taste the increased sweetness from the priming sugar! I cold crashed this for 2 days to solidify the yeast cake and minimize sedument in the bottles. Ended updrinking 5 pints while bottling
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Old 01-22-2014, 01:41 PM   #2248
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I am fermenting my second 12 gallon batch of this beer. I was a huge fan of this recipe, as was my brew partner.
I used S-05 yeast for both carboys last go around. This time I am doing things very differently.
This current batch I am using Wyyeast 2565 Kolsch yeast.
All of my glass carboys were tied up by other beers so I was left with my two buckets. The lids were missing, so I am currently doing an "open air fermentation". The two buckets are covered with clean towels draped over the top. Once the krausen dies down, I will rack them to my two 5 gallon carboys. Has anyone else done the open fermentation?
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Old 01-22-2014, 02:40 PM   #2249
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Quote:
Originally Posted by mattlphoto View Post
I am fermenting my second 12 gallon batch of this beer. I was a huge fan of this recipe, as was my brew partner.
I used S-05 yeast for both carboys last go around. This time I am doing things very differently.
This current batch I am using Wyyeast 2565 Kolsch yeast.
All of my glass carboys were tied up by other beers so I was left with my two buckets. The lids were missing, so I am currently doing an "open air fermentation". The two buckets are covered with clean towels draped over the top. Once the krausen dies down, I will rack them to my two 5 gallon carboys. Has anyone else done the open fermentation?
"Open" being determined by how strict of a guidance?

I use 2x Mr Beer LBK's to do my brewing and those are open fermenters. I haven't had an issue as long as I don't disturb it while fermenting, no lifting the lid/towel, etc to degrade the CO2 barrier. Long term fermentation could be an issue, but I don't leave anything more than 3 weeks in those kegs for fear of something else taking over.
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Old 01-22-2014, 02:46 PM   #2250
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Quote:
Originally Posted by skitter View Post
"Open" being determined by how strict of a guidance?

I guess I've always, (in these past 4 years of brewing) never fermented anything without an airlock on it. I plan one letting this go to the 7-10 day mark then transfer to glass with an airlock because I'm too weary of messing up a batch, even if this beer runs ~$20/12gallons
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