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> Blue Braggot - Group Brew (2/7/04), A dark winter warmer...
HighTest
post Feb 8 2004, 08:30 AM
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QUOTE(Dave in Indiana @ Feb 8 2004, 08:16 AM)
Pitched the starter last night. - The O.G. is 'dead on' with the predicted O.G. in the recipe.

Great! What do you think of the braggot's aroma?
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Dave in Indiana
post Feb 8 2004, 09:03 AM
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It smells great!! (IMG:style_emoticons/brewboard/biggrin.gif)

And couple of other points/observations:

I had airlock activity at 75 minutes, and at 90 minutes I had a bubble per second. (IMG:style_emoticons/brewboard/wow.gif)

Dave in Indiana
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HighTest
post Feb 8 2004, 09:39 AM
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Good! But pay attention to it because it move "quickly" towards the second nutrient addition point.
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Dave in Indiana
post Feb 8 2004, 09:48 AM
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How long until did it take your batch to reach 1.025?

I ask this because, assuming I am reading the recipe correctly, I need to start my berry treatment at (First day at 1.025) minus (36 hours).

Dave in Indiana
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HighTest
post Feb 8 2004, 12:00 PM
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QUOTE(Dave in Indiana @ Feb 8 2004, 10:48 AM)
How long until did it take your batch to reach 1.025?

Mine was at 1.026 ~78 hrs from the time I pitched the yeast, and you need to prepare the blueberries at least 24 hrs before you rack the braggot onto them - allows the KMETA's SO2 to dissapate.
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Dave in Indiana
post Feb 8 2004, 12:13 PM
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from my notes...

At 4.5 hours after I pitched the yeast, my S.G. was close to 1.100. The braggot was hissing and fizzing like a soft drink at this point and the airlock was mad with bubbles. At this rate I will be at Stage 2 'active fermentation' in 8 hours.

Smells great.

Dave
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HighTest
post Feb 8 2004, 12:22 PM
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QUOTE(Dave in Indiana @ Feb 8 2004, 01:13 PM)
...At this rate I will be at Stage 2 'active fermentation' in 8 hours.

My stage 2 was 9 hr 30 from the point at which my airlock became active. So, I'd say be ready to add the nutrients anytime between 8 - 10 hours... (IMG:style_emoticons/brewboard/wink.gif)
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Dave in Indiana
post Feb 8 2004, 06:45 PM
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QUOTE(HighTest @ Feb 8 2004, 11:22 AM)
My stage 2 was 9 hr 30 from the point at which my airlock became active.

At 9.5 hours my S.G. was 1.095

The bubbles cannot go thru the airlock any faster. When I take the cap off (single piece bubbler) it actually splahes the airlock water. This is most fermentation I have ever seen short of having to use a blow off tube. When I took the lid off the fermentation bucket, the must is really churning. It is actually kind of noisy! Would of been fun to watch in a glass carboy. Okay, that was an official brew geek moment.

Better start getting the blueberries ready as the S.G. is plunging ....

Dave in Indiana

.......having a blast brewing braggot ... (IMG:style_emoticons/brewboard/tongue.gif)
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HighTest
post Feb 8 2004, 08:57 PM
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QUOTE(Dave in Indiana @ Feb 8 2004, 07:45 PM)
At 9.5 hours my S.G. was 1.095... Better start getting the blueberries ready as the S.G. is plunging ....

Don'cha just love it? (IMG:style_emoticons/brewboard/biggrin.gif) Make sure you've got some headspace, and a blow-off tube ready when you rack the braggot onto the blueberries... (IMG:style_emoticons/brewboard/omg.gif)
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Dave in Indiana
post Feb 9 2004, 05:46 AM
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At 22 hours after pitching the yeast, the S.G was at 1.060 and Stage 3 of the Staggered Yeast Nutrient and DAP Addition schedule.

I did not, by the way, infuse the must before Stage 1 with 4 minutes of pure O2. I do not currently have that equipment.

Dave

This post has been edited by Dave in Indiana: Feb 9 2004, 05:47 AM
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HighTest
post Feb 9 2004, 05:57 AM
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QUOTE(Dave in Indiana @ Feb 9 2004, 06:46 AM)
At 22 hours after pitching the yeast, the S.G was at 1.060 and Stage ... I did not, by the way, infuse the must before Stage 1 with 4 minutes of pure O2.  I do not currently have that equipment.

Mine was at 1.059 after 26 hr 35 min... It'll be interested to see whether not using O2 makes any real difference. So far it appears that it doesn't.

Looking good! (IMG:style_emoticons/brewboard/smile.gif)
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TexanBrewer
post Feb 9 2004, 07:58 AM
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Man, I'm missing all the fun (or delaying it)!

My starter is multiplying well and going into the fridge today/tomorrow. I toyed with the idea of preparing the must on Wednesday/Thursday; however, it sounds like this one needs to be watched so I'll most likely wait until Friday.

Are we the only three?
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Dave in Indiana
post Feb 9 2004, 08:22 AM
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Looks like we are the only 3 (IMG:style_emoticons/brewboard/sad.gif)

The must moves fast. My wife was half heartingly complaining the the airlock was making too much noise! (IMG:style_emoticons/brewboard/tongue.gif) "Everytime I hear that I think I have a faucet leaking!"

In less than 48 hours I had to add more water to the airlock ....

Dave
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Howie
post Feb 9 2004, 09:05 AM
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Hey, I'll be joining this thread in a few weeks. I've just go to get some of the ingredients, and money is a little tight right now! Can't wait!

I am glad to hear it is going well without the oxygen system, because I don't have one.
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hophead
post Feb 9 2004, 10:58 AM
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Yeah I'm late too, but coming soon as I can. Got two goin already. so what the heck. This sounds too good to pass up. (IMG:style_emoticons/brewboard/smile.gif)
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