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Old 25-11-2017, 04:08 PM   #11
chub1
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I dunk sparked for the first time,seemed to make efficiency better I think
I always dunk sparge now,much improved my efficiency
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Old 25-11-2017, 05:20 PM   #12
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I don't think so. MyCul only does 30m. I taste my wort sometimes during the boil to test bitterness and have never noticed DMS as far as i know. I would imagine its very noticeable. Do you ever test your wort?
Sorry,no,never
Iโ€™m lazy ๐Ÿ˜ด
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Old 25-11-2017, 05:21 PM   #13
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I always dunk sparge now,much improved my efficiency
And itโ€™s easy ๐Ÿ‘
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Old 26-11-2017, 11:41 PM   #14
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Ok,walked into the hut to check this tonight,ooooooft,eggy,stinking smell.
Once I stopped letting off I checked my beer ๐Ÿ˜„
No seriously this thing was reeking,threw in the 50g dry hop so fingers crossed
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Old 01-12-2017, 12:49 PM   #15
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Bit of advice needed please.
Bottling this soon,what temp to condition at???
Surely it will carb up at 25 degrees? Yeast says ferment at 12-15 will room temp 18-20 or 24 for swmbo๐Ÿ˜ be too much and spoil it?
Thanks
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Old 01-12-2017, 02:15 PM   #16
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Sorry,I meant 15 degrees ,anybody help????
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Old 01-12-2017, 06:46 PM   #17
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Depends really. I always do secondary fermentation at the same temp as I brewed at. But can't see it making that much difference unless you go wild!
From my limited knowledge, the flavour is imparted primarily in the first few days of brewing, anything after that is not as important.
Conditioning temp IS important though. Worked in pubs for years and the best pubs always had a cellar between 10-12c for their ales.
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Old 02-12-2017, 12:21 AM   #18
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Ok cheers mate,I may stick half at 12-15 and half at room temp and see if any difference ๐Ÿ‘
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Old 02-12-2017, 10:28 PM   #19
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Even if no one is interested,your going to hear about this !!!!! ๐Ÿ˜‰
Tasted this tonight,maybe my taste buds are shot but wasnโ€™t hoppy at all.
Threw in 50g Amarillo,50g Simcoe and 50g Chinook
Itโ€™s a decent dry hop so another three days then drop temp to 3-4 degrees .
Gravity was 1012
Cheers
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Old 03-12-2017, 10:16 AM   #20
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Have always carbed my lagers at room temp mate. Takes longer due to the lack of yeast because of weeks at the cold temp, but if you going straight to bottle from the secondary should make a difference.
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