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Old 12-14-2012, 04:06 AM   #731
TBaGZ
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That one was the night before thanksgiving... I wish I took a picture of the ones we poured at homebrew club the other night because they were crystal clear (and tasted great). I was pretty proud to serve them to people for once. Not bad for my first A/G, BIAB, harvesting yeast from a bottle, making a starter, and dry hopping! lol No wonder I named it "Who Farted". I had no idea how it was going to come out.
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Old 12-15-2012, 12:28 AM   #732
periwinkle1239
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Quote:
Originally Posted by periwinkle1239 View Post
+1 I just got an RO filter and have been following the Primer on here but would like to know what else might be done.
Been awhile since I've made this, so I'll be brewing it up on Sunday with RO water, I think I'll plan on a ratio of 2 tsp of CaCl2 and 2 tsp of Gypsum per 5 gal water unless someone has a better recommendation.

 
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Old 12-16-2012, 10:28 PM   #733
TOWEYWACKER
 
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I brewed this Friday night, and used RO water. Did a very simple profile with 1 teaspoon Gypsum and 1/2 teaspoon CaCl2. Ill let you guys know how it turns out. If anyone else has brewed this with RO and created a profile that turned out awesome, I would love to know. Thanks.

 
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Old 12-31-2012, 12:01 AM   #734
bfinleyui
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Nov 2012
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Getting ready to brew this as my first full boil, and second all grain batch (after getting a mash tun for x-mas).

I don't have a stir plate, nor the ability to culture from the bottles right now, so I'm stuck with dry yeast. Is the 04 from the OP still the dry recommendation for the recipe?
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Bottled: Cinnamon Apple Cider, Two Hearted Clone, FW Double Jack Clone
Kegged: House Pale Ale, Russian Imperial Stout, Milk Chocolate Stout/Porter Partigyle, Graff
Conditioning:
On Deck: DIPA w/Heady Topper Yeast, Winter Warmer, Imperial Red

 
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Old 12-31-2012, 12:17 AM   #735
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Quote:
Originally Posted by bfinleyui View Post
Getting ready to brew this as my first full boil, and second all grain batch (after getting a mash tun for x-mas).

I don't have a stir plate, nor the ability to culture from the bottles right now, so I'm stuck with dry yeast. Is the 04 from the OP still the dry recommendation for the recipe?
You don't need stir plate to make a starter. Just giving it a swirl every now and then works fine. I have used 1056 with this beer before and liked it better (over s04).

 
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Old 12-31-2012, 12:27 AM   #736
riverme
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Dec 2009
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Quote:
Originally Posted by HBrew71 View Post
I have used 1056 with this beer before and liked it better (over s04).
I like the 1056 better too.

 
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Old 12-31-2012, 12:35 AM   #737
bfinleyui
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Hmm, still too intimidated to make a starter. I think for this batch I may get a 1056 and assuming it's fresh, just smack it, let it swell, and pitch. For a 5 gallon batch, I'm not too terribly worried about it being stressed.

Then I'll work on harvesting some real THA yeast, learn about starters that way.

The other part of it is that I want to brew this on New Years Day, and I'm not sure I'll be able get the right cell count by Tuesday.
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Bottled: Cinnamon Apple Cider, Two Hearted Clone, FW Double Jack Clone
Kegged: House Pale Ale, Russian Imperial Stout, Milk Chocolate Stout/Porter Partigyle, Graff
Conditioning:
On Deck: DIPA w/Heady Topper Yeast, Winter Warmer, Imperial Red

 
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Old 12-31-2012, 12:46 AM   #738
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Quote:
Originally Posted by bfinleyui View Post
Hmm, still too intimidated to make a starter. I think for this batch I may get a 1056 and assuming it's fresh, just smack it, let it swell, and pitch.
US-05 is dry version of Wyeast 1056 strain and no need for starter.

 
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Old 12-31-2012, 12:54 AM   #739
bfinleyui
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Nov 2012
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Quote:
Originally Posted by AnOldUR View Post
US-05 is dry version of Wyeast 1056 strain and no need for starter.
Thanks. i was trying to google to find a dry sub, but had transposed a few numbers, turns out there is no 1065, which is why I was having issues
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Bottled: Cinnamon Apple Cider, Two Hearted Clone, FW Double Jack Clone
Kegged: House Pale Ale, Russian Imperial Stout, Milk Chocolate Stout/Porter Partigyle, Graff
Conditioning:
On Deck: DIPA w/Heady Topper Yeast, Winter Warmer, Imperial Red

 
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Old 12-31-2012, 01:04 AM   #740
jtkratzer
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Quote:
Originally Posted by bfinleyui
Hmm, still too intimidated to make a starter. I think for this batch I may get a 1056 and assuming it's fresh, just smack it, let it swell, and pitch. For a 5 gallon batch, I'm not too terribly worried about it being stressed.

Then I'll work on harvesting some real THA yeast, learn about starters that way.

The other part of it is that I want to brew this on New Years Day, and I'm not sure I'll be able get the right cell count by Tuesday.
With a starter you swirl regularly, you could double your cell count by then. 12-18 hours is all you need and you also get the yeast warmed up for the workout of fermentation. Starters are a great way to get your fermentation kicked off sooner.

 
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