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Old 01-07-2017, 01:23 PM   #11
Redbird1
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Looks good. How much lower did you expect it to go? What temperature were you fermenting at?

 
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Old 01-07-2017, 02:30 PM   #12
ceeaton
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Quote:
Originally Posted by Redbird1 View Post
Looks good. How much lower did you expect it to go? What temperature were you fermenting at?
Expected about 1.010, but I normally use Dry English ale yeast (WLP 007), and this was the first time I used the SafAle 4 English ale yeast. My temps were around 65-67*F as I had it near the heat register (I keep the house at 65). I'm sure it will be fine. I'll make another batch after the Oktoberfest I'm making right now and a Dry Stout (maybe tomorrow's project if I get motivated) and I'll keep all of the variables the same and up the IBUs and see how that works out. Might also add more hops with 5 or 10 minutes left in the boil, not so many IBUs but good flavor.
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Old 01-28-2017, 04:23 PM   #13
ceeaton
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Kegged this one, I think, Thursday morning. Sampled a few today. Nice session beer, but needs the dry hops to make it more interesting. The Apollo bittering hops are way too clean. Bitterness is there but it needs some chunkiness to it. If I used those hops again I'd increase by 20-30% minimum. Some fruitiness (first time using S-04 yeast) but it isn't overwhelming. Some pineapple and banana notes to the fruitiness. The maltiness is there (first time using Avangard Pale Malt) but not as noticeable as I had with my Maris Otter Pale Ale malt batches. Very little aroma from the dry hops yet (Willamette, damnit), but that should increase over time. Need to let it alone for a few days so it will clear up a bit. SG ended up at 1.011.
1-28-17_yer-avridge-bitter-1.jpg  
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Old 02-04-2017, 02:20 PM   #14
ceeaton
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Down to about 1/3 of a keg left, I think. As I drink it I notice the Willamette dry hops really starting to kick in, though I only added 1/2 oz or so. I should be pouring a growler worth and moving it inside to warm up, the current temperature is really helping to hide the malt and accentuate the hops. Very good, though it needs to be clearer. Upon further review I think I've been letting my sparge water temperature get too high, they should never exceed 175*F or it will help complex proteins at the top of the lauter grain bed go into solution and end up in the finished beer. Too complex for yeast to use so they just hang out as a nice haze, even isinglass clarifiers don't seem to be able to help them settle out.
2-4-17_bitter-1.jpg  
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