a little over 12 hours till I leave for the airport.
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That's at anchor brewery. there are three more like that in that room and another room with two more
I'm glad I'm not the only one who snuck a picture on the tour!
Speaking as a fan of many beers that happen to be open fermented, I'd say you should be fine up to ∞. Just get it racked in to some other sort of container after active fermentation finishes.That was my answer.
Thanks! Also, do I need to set the fridge at a certain temperature setting or does that not matter since I'll have the Ranco or Johnson controller?
First off you have less than 1 ounce of flavor/aroma hops total in this beer. I would get 2 ounces of cascade in the kettle and another ounce dry hopping.
This beer I believe is closer to 10% crystal 60, which should get color and malt profile closer.
Also you sure could have overpitched this beer. 1.5 liter starter on a stir plate for 3 gallons of 1.054 beer is overkill. This could be biggest impact but the first two are gonna play into the finished beer as well.
I have read accounts of s-05 going as low as 54 and no stall. I think you will be okay at 60. certainly pitching that low and then letting it rise to 64 will help a lot. That actually brings up a question that does not appear to be in your OP. What temp did you pitch at? I actually like to chill down to a couple degrees below my target ferm temp and pitch there.
Good catch. I pitched around 67f and set my freezer to 69f.
Do you think the fruitiness will decline with time?
I wouldn't be surprised with a little fruitiness from WLP001 at 69F. If you want it a bit cleaner, go with pitching around 65F.
If you're looking for more hop flavor/aroma, try dry hopping. I think SNPA is dry-hopped.
Thanks, I will try a significantly lower temperature next round. I was afraid of stalling if I went low. Hopefully this batch will continue to improve. I think I will also dry hop it in the keg.
I am now accepting bets on how many bottles arrive in philly.
My bet is they all arrive to Philly...they just may not be intact.
Has anyone here actually experienced "cidery" flavors that can directly be attributed to nothing more than a high percentage of simple sugar in the recipe? Methinks this is an old wives tale from the days of yore before brewers focused on yeast health, pitching rates and controlling fermentation temperature.
Back in the days when brewing involved stale extract, a crapload of sugar and one 2-year old packet of Munton's dry yeast that was stored warm, then I can see why you would expect a lot off off fermentation off-flavors. I'm sure all that simple sugar caused fermentation temps to take off pretty quick as well. But, I've just never picked up cider notes in any well-fermented Belgian or IIPA.
A 70 qt. Coleman Extreme is the choice of a lot of people.
How many pounds of grain could this cooler hold?