Author Topic: yeast selection for an Alt: Notty vs. German Ale?  (Read 2257 times)

Offline dak0415

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Re: yeast selection for an Alt: Notty vs. German Ale?
« Reply #15 on: October 21, 2011, 04:56:54 PM »
Nah! I do that all the time, on purpose. 62 for 3 days until the krausen starts to fall and then it's up to 68 for 7 days to finish.
Dave Koenig
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Offline majorvices

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Re: yeast selection for an Alt: Notty vs. German Ale?
« Reply #16 on: October 23, 2011, 05:29:23 AM »
an update on this beer and a question:

My fermentor got up to 64 for ~6 hrs yesterday (forgot to swap out an ice pack in the water bath) after having sat at 61 since early Monday when active fermentation was underway.  Was I enough through the ester-producing primary phase by yesterday (36-40 hrs) to have avoided any unwanted esters for this one?

Can't do anything about it now, so I'm relaxing and having a homebrew, just wondering if my expectation of a nice, clean Alt isn't realistic.



I think you will be fine.
Keith Y.

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Offline gimmeales

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Re: yeast selection for an Alt: Notty vs. German Ale?
« Reply #17 on: October 23, 2011, 02:16:06 PM »
Thanks for the info and encouragement guys!