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Post by Ken on May 11, 2022 7:20:51 GMT -6
Nice work guys. That's excellent. For people who always brew by themselves, it's good to see someone else's process. Also... tommymorris has runner's feet! My son was on a high school cross-country team that was something like 6th in state and he ran 70 miles a week. His feet looked exactly like tommymorris'.
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Post by tommymorris on May 11, 2022 11:31:59 GMT -6
Nice work guys. That's excellent. For people who always brew by themselves, it's good to see someone else's process. Also... tommymorris has runner's feet! My son was on a high school cross-country team that was something like 6th in state and he ran 70 miles a week. His feet looked exactly like tommymorris'. My toes are ugly. Sorry My beer is still in the fermenter but I think it is done fermenting. It appears to finished in the FG 1008-09 region.
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Post by gusso on May 11, 2022 14:39:05 GMT -6
I tie the dry hop bag to the handle of the fermenter and lower it into the fermenting beer. I do this so the yeast will consume any O2 I allow to enter the fermenter when I open it to add the drop hops. I use unwaxed dental floss so the lid seal won’t be compromised. There are marbles in the bag to keep it submerged. This is what it looks like after I transferred the beer to a keg. Though I could have submerged them a bit lower, the ring around the collar indicates the dry hops were submerged: Sent from my iPhone using Tapatalk I've just started playing around with magnets to achieve the same purpose.
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Post by brewbama on May 11, 2022 16:27:15 GMT -6
I’ve read about magnets so the fermenter isn’t opened.
I believe opening it under active fermentation doesn’t have as much O2 impact but the magnet idea is a good one.
Sent from my iPhone using Tapatalk
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Post by gusso on May 11, 2022 16:59:09 GMT -6
I agree that if fermentation is still active, it's not an issue. I did that with a recent brew - tropical DIPA. I dry hopped with about 5-10 points left. It came out fantastic. This is my first attempt with the magnets. I want to add the hops after fermentation, so we'll see how it goes.
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Post by brewbama on May 12, 2022 18:11:51 GMT -6
After a cpl days at 65°F in the fermenter fridge, I moved the keg to the freezer side of a side-by-side set at 32°F to cold crash/condition/clear under CO2 serving pressure to fully carbonate. I leave it there until I need it, then I’ll move it over, tap it, and the process starts all over again. (That Irish Ale on the left is light) Sent from my iPhone using Tapatalk
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Post by tommymorris on May 12, 2022 19:48:46 GMT -6
I plan to keg mine Friday or Saturday. The beer seems to be done fermenting but I like to get 3 days at FG before kegging. It seems like every time I break that rule I get diacetyl and have to set the keg somewhere warm for a few days. So, I try to be patient.
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Post by tommymorris on May 13, 2022 9:45:43 GMT -6
My fermentations often drag at the end. See above, this is my Hurricane Creek fermentation SG graph. It rushed down to 1010 then took 24-36 hours to settle at 1008. That seems fine. But, then this morning it is suddenly bouncing around hitting 1007 occasionally. Most likely it will be solid 1007 tomorrow. I get this type fermentation profile a lot. I worry every time it is an infection. It usually isn’t. But, I have see infections drag on like that. What did your Tilt SG graph look like?
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Post by brewbama on May 13, 2022 11:21:07 GMT -6
That’s one problem with transferring prior to complete attenuation. I don’t know what the last cpl days look like on a graph. I use historical data which tells me that ~2 days it’s finished once the actual and trend lines cross at the bottom of the graph.
…but to answer your question: yes, I usually give it those last cpl days to finish albeit in a keg.
I’ll take a sample now and let it decarbonate to get the FG.
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Post by denny on May 13, 2022 12:15:22 GMT -6
I’ve read about magnets so the fermenter isn’t opened. I believe opening it under active fermentation doesn’t have as much O2 impact but the magnet idea is a good one. Sent from my iPhone using Tapatalk Even if it's not active if you're fast.
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Post by brewbama on May 13, 2022 14:13:27 GMT -6
I’ve read about magnets so the fermenter isn’t opened. I believe opening it under active fermentation doesn’t have as much O2 impact but the magnet idea is a good one. Sent from my iPhone using Tapatalk Even if it's not active if you're fast. …but then I don’t get the benefit of hop biotransformation and accentuate hop flavor and aroma. 😉
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Post by brewbama on May 13, 2022 17:04:41 GMT -6
Looks like I ended up right at 1.006 Sent from my iPhone using Tapatalk
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Post by Leftympfrmde on May 13, 2022 17:57:33 GMT -6
Really like this thread! Willing to continue it; as I brew by my lonesome during the overnight.
Shall I just post to this thread to continue?
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Post by tommymorris on May 13, 2022 19:13:49 GMT -6
Really like this thread! Willing to continue it; as I brew by my lonesome during the overnight. Shall I just post to this thread to continue? Are you going to brew some Hurricane Creek? It’s pretty good for sure. Mine hasn’t been dry hopped yet but it has a ton of hop flavor.
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Post by tommymorris on May 13, 2022 19:16:16 GMT -6
That’s one problem with transferring prior to complete attenuation. I don’t know what the last cpl days look like on a graph. I use historical data which tells me that ~2 days it’s finished once the actual and trend lines cross at the bottom of the graph. …but to answer your question: yes, I usually give it those last cpl days to finish albeit in a keg. I’ll take a sample now and let it decarbonate to get the FG. I looked back at my last two Bry-97 ferments. Both have similar bouncy pattern on the SG from Tilt at the end. So, I guess everything is fine.
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