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All Grain Brewing / biab second runnings
« Last post by papa's porch brewing on Today at 06:00:01 PM »
Thoughts on doing a  second runnings beer. First beer (barleywine), grain bill will be around 22lbs. for a 5.5 gallon batch. Looking at doing a second mash adding a little more two row to create another 5.5 gallon pale ale. Anyone else do a second beer with biab? Thanks
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General Homebrew Discussion / Re: 1st Lager
« Last post by The Beerery on Today at 05:54:48 PM »
That sounds about right, Bryan might join in with his schedule. His beers look fantastic. He ferments a little cooler, with a large pitch of yeast and I believe just keeps it cold all the way through. Have not tasted his beers but they look great. He has the details pertinent to his fermentation process and has shared before on here

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Thanks!


I pitch at 45, with the equivalent of roughly 5 packs of yeast, and ferment there until I cap the fermenter (spund) to carbonate. For me that takes 5 days to spund and 2 more for final gravity all at 45f.  But I am kind of a yeast whisperer ( I mash to get the highest amount of FAN, and my sauergut is loaded with zinc and other trace minerals). With normal pitch rates 45f or whatever under 50 will take a few weeks.


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Yeast and Fermentation / Re: Help with a wee heavy
« Last post by Steve L on Today at 05:38:47 PM »
I would rouse the yeast and raise the temperature to 70.

This bears repeating.
Mighty right... did this when I pulled my sample for the force ferment. I'm gonna give it a few days and check it again.
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Yeast and Fermentation / Re: Help with a wee heavy
« Last post by chumley on Today at 04:02:07 PM »
I would rouse the yeast and raise the temperature to 70.

This bears repeating.
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Yeast and Fermentation / Re: Help with a wee heavy
« Last post by Steve L on Today at 03:47:12 PM »
On this recipe I did the boil down of About a 1/2 gallon of wort. I did not figure this into my Beersmith... honestly wasn't sure how to account for it. Could the boil down have produced a slightly higher level of unfermentables? in the end I missed my FG by about 10-12 points'. The Denny in me keeps tapping me on the shoulder saying "you really need to figure out why this beer did that". ;)
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Yeast and Fermentation / Re: Help with a wee heavy
« Last post by brewinhard on Today at 03:39:05 PM »
Sounds like its pretty much done. You can give it a few more days, but I bet it is ready to package up. Next time, a lower mash temp with recipe consideration can help eek out a few more points. Happened to me on more than one occasion on my first attempt at a big beer.
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Kegging and Bottling / Re: Natural Carbonation in Keg.
« Last post by brewinhard on Today at 03:36:19 PM »
My little tidbit to those who carb in the keg. Add the priming solution to the fermenter and allow it to restart fermentation. Then rack that into a keg. You will kill 2 birds there by the yeast consuming any left over oxygen from the transfer and keg.
Was planning on doing just that for my Weissbier - I generally pressure transfer but that pesky oxygen is everywhere so it seems like good insurance.  Any suggestion on time after solution is added until racking? 

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

It can vary, but if it has recently reached terminal gravity then a good rule of thumb is about 1-1.5 hrs.
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General Homebrew Discussion / Re: 1st Lager
« Last post by zsmith87 on Today at 02:38:53 PM »
I just finished making a lager with WY2124.  Normally I do the fast schedule and find it works as well as slow, but this time I was going to be out of the country for a while so I just let it ride at 50 for about 2 1/2 weeks.  Due to the length of fermentation, no diacetyl rest was needed  Then I crashed it to 33 (crashed, not gradual) and will leave it there for maybe 3 days before kegging.

Awesome, so it's as simple as chilling down to 50, pitching, waiting, and crashing? Thanks man!
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General Homebrew Discussion / Re: 1st Lager
« Last post by denny on Today at 01:36:05 PM »
I just finished making a lager with WY2124.  Normally I do the fast schedule and find it works as well as slow, but this time I was going to be out of the country for a while so I just let it ride at 50 for about 2 1/2 weeks.  Due to the length of fermentation, no diacetyl rest was needed  Then I crashed it to 33 (crashed, not gradual) and will leave it there for maybe 3 days before kegging.
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All Grain Brewing / Re: Mash rests, their functions, and when to use them.
« Last post by denny on Today at 01:03:12 PM »
I'd be curious to hear his mash schedule. I think that would shed more light on his thoughts and decisions.

I'll see if I can find out.  He's in Chile but uses a traditional German type of system.
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