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Old 12-22-2012, 08:33 PM   #211
wobblymadman
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Oct 2012
Posts: 12


Well redspy, your post is slightly confusing, but it sounds like you will be fine. If you had a 1062 OG, and you have pitched yeast, provided you keep a handle on fermentation temperature you will end up with tasty beer and very acceptable ABV %.

The slightly low mash temperature will give you a more fermentable wort and possibly a slightly less sweet end product, but certainly not a big issue.

I am assuming your OG was taken after the boil. There's not much point measuring it right after sparging. To calculate your actual ABV, you need to remember to take a final gravity just before you bottle.



 
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Old 12-22-2012, 11:39 PM   #212
redspy
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Feb 2012
norton, ma
Posts: 29


Thanks for your reply. I'm still pretty new to brewing so I appreciate it. After reading your post I feel pretty confident all will be good. I wasn't sure when I should be taking gravities. I am fermenting at about 68 degrees. I didn't see a specific temperature to ferment at on the recipe.



 
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Old 12-26-2012, 05:04 AM   #213
bleme
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Jan 2012
Visalia, CA
Posts: 2,091
Liked 317 Times on 232 Posts


If a recipe doesn't list a temp range for fermenting, it is best to just follow the guidelines for the yeast. For this beer, I would try for the lower half of the range to minimize esters but that is all personal preference. Either way is going to make good beer.

 
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Old 12-26-2012, 05:08 AM   #214
HopLife
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Oct 2011
Eugene, OR
Posts: 283
Liked 11 Times on 11 Posts


Ok, this beer is on my to brew list.
__________________
meh.

 
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Old 12-26-2012, 04:59 PM   #215
Walshy87
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Aug 2012
Seattle, Wa
Posts: 77
Liked 1 Times on 1 Posts


What's the optimum time for dry hoping this?

 
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Old 12-27-2012, 12:42 AM   #216
meseta
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Dec 2012
Posts: 2

hey,
i am planning to brew this beer in a few days but have some questions.
I am from Europe and in the place I live in, it is impossible to find 2 row US pale malt.
Can I substitue it with pilzner malt, or English pale malt will be a better choice?
cheers!

 
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Old 12-27-2012, 01:04 AM   #217
dale1038
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Sep 2008
Louisville, KY
Posts: 425
Liked 10 Times on 10 Posts


English pale malt will be better.

 
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Old 12-27-2012, 02:20 PM   #218
homebrewhaha
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Oct 2008
Boston, MA
Posts: 218
Liked 13 Times on 12 Posts


Quote:
Originally Posted by Walshy87 View Post
What's the optimum time for dry hoping this?
Most will dry hop for 3 days or up to a week.

 
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Old 12-27-2012, 02:29 PM   #219
redspy
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Feb 2012
norton, ma
Posts: 29


Well I feel foolish. I have been reading through this thread again and stumbled upon a post in it mentioning that the app for ios cuts off the top of the recipe. I of course am using said app. Man I wish I had realized that before. Thanks everyone for the help!


New question though. Anyone object to dry hopping for a week in the primary? I really don't want to keg hops.

 
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Old 12-27-2012, 11:42 PM   #220
VSGLS1
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Jun 2008
Palm Bay, FL
Posts: 45
Liked 9 Times on 8 Posts


Quote:
Originally Posted by homebrewhaha

Most will dry hop for 3 days or up to a week.
I just end added the hops to the primary. I'll cold crash and bottle it New Years.



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