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Old 02-13-2013, 02:28 AM   #791
Cbrown
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Feb 2013
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What do you think would happen if I doubled the Centennial in this recipe. I have done a Two Hearted Clone similar and it was great but I am a little curious. Would it be to over the top?

 
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Old 02-13-2013, 05:44 AM   #792
highgravitybacon
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Sep 2012
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Quote:
Originally Posted by Cbrown View Post
What do you think would happen if I doubled the Centennial in this recipe. I have done a Two Hearted Clone similar and it was great but I am a little curious. Would it be to over the top?
Four hearted ale.

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Old 02-13-2013, 06:09 AM   #793
mike_in_ak
 
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Apr 2012
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Old 02-14-2013, 09:17 PM   #794
Rivenin
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Dec 2010
McMinnville, Oregon
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Quote:
Originally Posted by highgravitybacon View Post
Four hearted ale.
how very Dr Whovian of you
__________________
RAINYDAY BREWING AND WINERY McMinnville, OR - EST 2010
Coming up Mosaic Honey Wheat -
Primary Kool-aid malt liquor - Berlinerweisse
Kegged Berlinerweisse - Centennial blonde with Huell Mellon hops - same blonde but dry hopped with ella
240v - 4500w electric two tier

 
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Old 02-18-2013, 12:38 AM   #795
tonymark
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Dec 2012
Atlanta, Ga
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10 gallons of 2H clone brewed 2/9 with OG 1.065. I think that my fermentation may be stuck on one carboy. I pitched one with wyeast 1968 and the other with a cultured Bell's yeast. The 1968 finished days ago at 1.017 (high for 2H, but expected for 1968). I pitched a decanted 2L starter of the Bell's yeast (the starter actually blew out) in the other carboy. I aerated with aquarium pump and stone. The carboy Krausened hard for 3 days with a blow out. It seemed like fermentation was near done and the gravity is at 1.040. Should I see more that a bubble every 1.5 minutes in an S-type airlock? or is a slow fermentation to be expected with the Bell's yeast? I am thinking about adding some S-05. Should I re-aerate if I do, or will this cause oxidation?

 
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Old 02-18-2013, 01:05 AM   #796
mike_in_ak
 
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Pitching Bells yeast in a couple hours in a different brew. Sticking around for any answers to the above post.

 
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Old 02-18-2013, 01:06 AM   #797
mn_rookie
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Jan 2013
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One thing I do know from bad experience is not to reairate after the yeast has started doing its thing. That would completely oxidize your pride and joy right there I'm sure. It sounds like there's some kind of a variable your not seeing. It's a good point you bring up the cultured yeast. I would definitely look more into that aspect of things. But hey, what do I know? Like the name says im just a noob

 
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Old 02-18-2013, 02:13 AM   #798
tonymark
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Dec 2012
Atlanta, Ga
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I forgot to mentioned (actually too embarrassed) that I racked to secondary. This is probably my problem. I just restarted brewing again after 12 years off from years of successful AG brewing and this is my 3rd batch. So I am kinda a noob all over again. After reading about stuck fermentations, this may be my problem. Should I re-pitch with a well attenuating yeast. I have 2 packs of S-05 and a little Bell's yeast saved from the starter in the fridge. I can re-culture the Bell's yeast into a 2 l starter, decant and pitch again or add a slurry of both packs of S-05.

 
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Old 02-18-2013, 04:06 PM   #799
MMJfan
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May 2012
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Not sure I'm understanding. When you say you racked to secondary was your problem, why would that be a problem? Did you transfer too early?

I brewed up my 2nd AG version of this recipe on Saturday doing BIAB. I too used Bells yeast I originally cultured from some Bells Amber Ale and had sinced washed from a batch of an Oberon clone I brewed.

I did try something new with this last brew. Was reading my latest BYO and they had an article on whirlpool hopping so I figured what the hell and gave it a shot. I had an exta oz of Centennial so after flameout, I added 0.5 oz and since i dont have a pump, I stirred the wort for a minute and then let it spin down and settle. After 30 minutes I cooled the wort to 170 as instructed in the article and then added the final 0.5 oz and stirred again for another minute. I then let it settle for 15 more minutes before cooling down to pitching temp.

We shall see how this turns out. So far it smells awesome coming out of the airlock.

 
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Old 02-18-2013, 04:15 PM   #800
Jhoss
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Jan 2012
Ortonville, MI
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I believe you mean stuck ferment. You brewed on the 16th Saturday an on Monday your at 1040 (from 1065). I'd say, stay the course. If it still sits at 1040 on wednesday - I would add more yeast and I guess I'd go with the US05 as the Bells culture you have seems to have failed you - but this rack to secondary confuses me? Like you brewed on Sat, and racked to secondary on Sunday....? Huh? What?

 
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