Author Topic: fermentability question  (Read 1080 times)

Offline gymrat

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Re: fermentability question
« Reply #15 on: June 11, 2011, 08:40:16 PM »
Ah thank-you for clearing that up. Once again I have learned something new.
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Offline gymrat

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Re: fermentability question
« Reply #16 on: June 12, 2011, 07:41:42 AM »
After a week in the bottle I sampled some of this beer after work last night. It is freaking incredible. After all the problems I had with it I was just sure I was going to end up dumping it.
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Offline dbeechum

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Re: fermentability question
« Reply #17 on: June 12, 2011, 09:30:11 AM »
That's the way it works. It seems like so often when you make all the stupid mistakes, suffer all the issues, the world steps up and delivers a great result.

Of course the irony is: how the hell do you duplicate it? :)
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Offline gymrat

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Re: fermentability question
« Reply #18 on: June 12, 2011, 12:19:27 PM »
EXACTLY!

This was also the batch where my wort chiller broke when it was 90 degrees. I had to let it air cool, I didn't want it to sit too long before pitching my yeast so I pitched at 77 degrees. Then the fermentation was so hot it didn't drop below 75 for 2 days in a room that was 68 degrees ambient temp.

I know I can't duplicate any of that.
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Offline jeffy

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Re: fermentability question
« Reply #19 on: June 12, 2011, 12:38:19 PM »
Speaking of throw-away brews, I racked the ill-fated IPA yesterday.  This is the batch that I wasted several hours trying to chill the wort with huge hop cones clogging everything and finally gave up and poured the whole thing, hops, break an all into an unsanitized open European keg that would fit into my fridge then sprinkled 2 packs of US-05 on it.  Surprisingly it tastes very good going into a secondary for dry-hopping.
Sometimes the mistakes taste better than the plans.
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