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ommegang hennepin clone


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#61 positiveContact

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Posted 01 May 2015 - 09:28 AM

10G batch?  maybe add it in 2 additions 12 hours apart?

 

what do you think I'm made of free time? :lol:

 

I'll be doing this in one shot!



#62 HVB

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Posted 01 May 2015 - 09:44 AM

what do you think I'm made of free time? :lol:

 

I'll be doing this in one shot!

Delegate it to the kids



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Posted 01 May 2015 - 10:05 AM

Delegate it to the kids

 

soon enough I'll realize my dream of just directing beer making operations and enjoying the results.



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Posted 03 May 2015 - 06:01 PM

sugar is in.  despite my basement being at 52F right now the chest freezer is still having to run to keep this at 65F.  I'm thinking tomorrow morning I might start to let the temp rise.



#65 neddles

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Posted 03 May 2015 - 06:24 PM

Did you go with the spice quantities as outlined in the OP?



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Posted 04 May 2015 - 03:33 AM

Did you go with the spice quantities as outlined in the OP?

 

I think so.  here are the numbers in grams for 10 gallons:

 

1.7g dried ginger 14.17g fresh ground coriander 10.5g sweet orange peel 1.1g grains of paradise (crushed)

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Posted 04 May 2015 - 05:05 AM

so this morning the ferm chamber smelled fairly banana-y.  I'm kind of hoping that isn't the dominant flavor profile but we shall see!  I started to ramp the temp up.  the first three days I was around 65F and now the temp controller is set to 67.5F.  airlock is chugging away at a decent pace.  the real height of airlock activity seemed to be between 24 and 36 hours after pitching the yeast.



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Posted 04 May 2015 - 08:09 AM

so just as a sanity check I'll post the rest of my fermentation plan.

 

every 12 hours I'll kick the temp controller up another couple of degrees until I'm up to about 75F where I'll hold things until they seem about done (which they might be by the time I get there).  then I'll probably just let the temperature slowly fall down in temp until nearly 2 weeks into the fermentation at which point I'll crash cool things down to the mid 30s to drop the yeast out for a few days.  then keg and force carb.



#69 neddles

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Posted 04 May 2015 - 11:12 AM

That ferm temp plan sounds good to me. Also looks like we were very similar on spice quantities. I think youll be very happy with this beer.

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Posted 04 May 2015 - 11:54 AM

That ferm temp plan sounds good to me. Also looks like we were very similar on spice quantities. I think youll be very happy with this beer.

 

yeah - the big variable is the yeast.  I've never used this one or any saison yeast for that matter.



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Posted 04 May 2015 - 04:57 PM

still lots of banana in the ferm chamber.



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Posted 05 May 2015 - 07:12 AM

banana is fading.  up to 73F now.  tonight up to 75F.



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Posted 06 May 2015 - 04:40 PM

I can't believe the airlock is still going but it is.  I had to refill the 3 piece airlock b/c of the activity kind of blew it out.  i immediately had positive pressure and bubbling!  this is day 5!



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Posted 08 May 2015 - 05:41 AM

1 week in.  still slow bubbling from the airlock! :shock:



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Posted 10 May 2015 - 07:15 AM

took the gravity today.  it appears I have made water.  I'm seeing 1.000 on the hydrometer.  this has never happened.



#76 neddles

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Posted 10 May 2015 - 07:28 AM

took the gravity today.  it appears I have made water.  I'm seeing 1.000 on the hydrometer.  this has never happened.

Dayum. How low did you mash? Belle saison right?



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Posted 10 May 2015 - 02:20 PM

Dayum. How low did you mash? Belle saison right?

 

152.5F.  I even lowered the sugar to 2.5lbs from 3lbs.  belle saison yes.  dried out to hell and back again! 



#78 neddles

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Posted 10 May 2015 - 04:02 PM

Did you taste a sample? It's probably not going to be watery if thats what you are worried about.



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Posted 10 May 2015 - 05:29 PM

Did you taste a sample? It's probably not going to be watery if thats what you are worried about.

 

I did.  I think it has a lot of promise and no it does not taste watery.  I think it's a little too young at this point to really nail it down but the banana seems to just be in the nose and it's faint which I'm fine with.  otherwise it's a little too yeasty right now but I haven't really started to chill it yet.  I think the color is going to be really nice once it clears.



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Posted 11 May 2015 - 05:37 AM

I'm slowly lowering the temp for now.  over the past 24 hours I took it from 74-75F down to 66F and then this morning I started moving it towards 60F.




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