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Old 11-13-2012, 05:18 PM   #711
MMJfan
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May 2012
Wooster, OH, Ohio
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Quote:
Originally Posted by PJM View Post
Jhoss, what was ur fermentation schedule like? My brew is in the fermenter now. Was planning 3 weeks in primary and then dry hop for a week, cold crash and keg. What did you do?
I let mine ride for 2 weeks in primary and then dry hopped for a week and bottled after 3 weeks. I don't transfer to secondary for dry hopping btw.

It's only been bottle conditioning for a week, but the hydrometer sample I tasted was great!



 
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Old 11-14-2012, 01:13 AM   #712
Jhoss
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Jan 2012
Ortonville, MI
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I go 21 days in primary. Rack to secondary and at least 2 oz's of dry hops for 5 days, cold crash till it looks good and bottle. 3 weeks at 70, at least 48 hrs. In the fridge and yer good to go.



 
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Old 11-14-2012, 01:24 AM   #713
PJM
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Jun 2010
Wheeling, WV
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Thanks guys. Sounds like my plan comports with yours.

 
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Old 11-20-2012, 12:23 AM   #714
Lagerheaded
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Sep 2012
ST. PAUL, Minnesota
Posts: 6

Just did this on Friday. My first AG without a bag!
Missed the note about mashing low and did mine at 162F for 1hr15. Is this why I missed the OG by so much?
Added 12oz DME to get up to 1.064.

 
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Old 11-20-2012, 07:15 PM   #715
jmf143
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May 2010
Wixom, Michigan
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Quote:
Originally Posted by Lagerheaded View Post
Just did this on Friday. My first AG without a bag!
Missed the note about mashing low and did mine at 162F for 1hr15. Is this why I missed the OG by so much?
Nope - conversion is conversion. The mash temp will affect the fermentability of the wort, but not the original gravity. Off the top of my head I'd guess perhaps you didn't stir the mash well, or your sparging was off, or the pH of your mash was outside the recommended range, or you had a bad crush.

Edit: You may be off (too high) on your volume too.
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Old 11-26-2012, 07:12 PM   #716
barhoc11
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Dec 2010
Rochester Hills, MI
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Alright, I really hate to do this since its probably the 1 millionth time someone has posted something like this and I should know better but getting reassurance helps out.

I recently made 10 gallons of this clone after my first batch was so well received. After opening one of my fermentation buckets, I noticed what is in the picture below floating on the top. I am hoping its just chunks of yeast, I tried my hydrometer sample and it tasted great so I am hoping this isn't an infection.

My other fermenter looks fine and no chunks like this, it was a 6 gallon better bottle that I had swirled due to a ton of krausen on top that I wanted to fall out.

I used some harvested yeast from Bell's Oarsman Ale, just as I had in the past and this was a very long and explosive fermentation. Anybody think this is something to worry about or am I good since the sample tasted good after 3 weeks?




 
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Old 11-26-2012, 09:39 PM   #717
KarlHungus76
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Aug 2011
Chicago, IL
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Quote:
Originally Posted by barhoc11
Alright, I really hate to do this since its probably the 1 millionth time someone has posted something like this and I should know better but getting reassurance helps out.

I recently made 10 gallons of this clone after my first batch was so well received. After opening one of my fermentation buckets, I noticed what is in the picture below floating on the top. I am hoping its just chunks of yeast, I tried my hydrometer sample and it tasted great so I am hoping this isn't an infection.

My other fermenter looks fine and no chunks like this, it was a 6 gallon better bottle that I had swirled due to a ton of krausen on top that I wanted to fall out.

I used some harvested yeast from Bell's Oarsman Ale, just as I had in the past and this was a very long and explosive fermentation. Anybody think this is something to worry about or am I good since the sample tasted good after 3 weeks?
Not certain but that just looks like some yeast rafts to me. Time and or cold crashing (or both) will probably cause that to settle out. If not, add a bit of gelatin if and when you rack to secondary for dry hopping. If you're already in secondary and will be kegging then add gelatin at kegging time, cold crash, then toss the first pint or two as the gelatin will settle at the bottom of your keg.
Good luck.
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Old 11-27-2012, 02:17 PM   #718
barhoc11
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Dec 2010
Rochester Hills, MI
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Quote:
Originally Posted by KarlHungus76 View Post
Not certain but that just looks like some yeast rafts to me. Time and or cold crashing (or both) will probably cause that to settle out. If not, add a bit of gelatin if and when you rack to secondary for dry hopping. If you're already in secondary and will be kegging then add gelatin at kegging time, cold crash, then toss the first pint or two as the gelatin will settle at the bottom of your keg.
Good luck.
Thanks for the input, that is actually my primary where I am also dry hopping due to only having 1 secondary fermenter (10 gallon batch). I plan to cold crash this one before kegging, it does help a lot with clarity. I guess I will keep an eye on things to make sure all is well but the fact that this tasted good makes me think this is just some remaining yeast on top. I had an infection a few batches ago so I think that is in the back of my mind still.

 
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Old 11-27-2012, 02:56 PM   #719
solbes
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Jul 2011
Ramsey & Akeley, Mn
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IMO, the NB Deadringer version is very close. Unbelievable how good of beer you can make from 2 malts and 1 hop. I don't think they use anything else, just those 3 ingredients. Using the actual Bells yeast is key I think, and it needs to approach the mid to upper 60's for the back half of the fermentation to match the fruity esters of the original.

I'm going with 2 oz of dry hopped Cent as the aroma was a tad lacking last time. And dialing down the temps just a degree or two (hit 70 last time). Otherwise it's a 3-3.5 week primary only ferment. Included in that time is a 10-12 day dry hop and a 3 day cold crash with gelatin. Going to bottle this one again as friends really liked it last time.
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Old 11-28-2012, 03:13 PM   #720
cbehr
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May 2012
Ephrata, PA
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How would Weyast 1028 - London Ale be with this recipe? I have some I just harvested from another beer.



 
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