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Marlymarl

Millennium Falconers Flight Red Ale

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whats the idea fermentation temp for the 

Millennium Falconers Flight Red Ale  The Mr Beer instructions (68-76) or the Temp instructions on the Safale US-05 packet (59-75)... 

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I'd follow the yeast's instructions for this.  The MrBeer instructions assume you are using the standard yeast that comes with all MrB refills.  If you are using the Safale US-05, then you'll want to follow the instructions on the yeast packet.

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I made a batch a few weeks ago of the Falconers Flight Red. Came on a little hoppy but dam good. Fermented around 64-65 degrees for 3 weeks then bottle carbonated for 3-4 more weeks at the same temp.

It has no off flavors at all and gives a good "buzz" after 2 , 740ml bottles.

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I ferment everything at 65-68 regardless of what the yeast says (lager yeasts excluded). Always stay at the low end of the scale.

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2 hours ago, MRB Josh R said:

I ferment everything at 65-68 regardless of what the yeast says (lager yeasts excluded). Always stay at the low end of the scale.

It is whatever the basement is at. + fermentation generated heat. + hot of cold from AC vent in ceiling (mostly kept closed) and Lagers are at 50-55 in the cooler.

Currently basement room is at 65.  I bring the LBKs into other part of basement with heating vents open & or under heat lamp if I need higher temp.

 

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Mine came out darker in color than I thought it would. The carbonation was good.I used 4 Domino sugar dots per 740ml bottle. My advise is let it carb up the full 3-4 weeks for a fully finished flavor. You won't be disappointed.

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7 hours ago, Spoodge said:

Mine came out darker in color than I thought it would. The carbonation was good.I used 4 Domino sugar dots per 740ml bottle. My advise is let it carb up the full 3-4 weeks for a fully finished flavor. You won't be disappointed.

 

On some of the basic recipes (Horse's Ass Ale, Bavarian Weissbier, etc.), I'll try at 3 weeks, but ones like this I usually wait the full 4 weeks.

 

 

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for the recipes, what is the purpose of putting half the hops in at the 1 week mark?  if putting them in at the one mark w/o a hop sack -- would that cause any issues?

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On 12/1/2016 at 9:32 PM, RickBeer said:

Stronger aroma.  No hop sack on a dry hop means hop pieces in bottles.

 

Cold crashing would reduce this, right?

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Possibly.  Cold crashing causes yeast particles to drop out of suspension, and trub to solidify.  If the hop pieces are tiny, then yes.  If they are large, maybe, maybe not.

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The interesting thing about this recipe is that the krausen is still at the top now 9 days into fermentation.  I kept the temperature between 64 & 68.  I wonder if it's because of the US-05 yeast compared to the yeast packaged with most of the standard refills.  I did not have a sanitized hop sack so I just put them in commando.  Hoping everything turns out OK! 

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Well, how did it go? i guess your ready to bottle now. Did your trub pieces drop to the bottom and how are the hops settling?

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On 12/21/2016 at 9:04 AM, Spoodge said:

Well, how did it go? i guess your ready to bottle now. Did your trub pieces drop to the bottom and how are the hops settling?

 

I cold crashed for 72 hours and bottling went fine.  A *little* trub came out in my last bottle, but nothing too crazy.

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Glad to hear that bottling went good. Now come the best part drinkin it! Right now I'm making lasagna and havin a whispering Wheat Hefe. I let it ferment at 64-67 degrees the let bottle condition 15 days. Oh so good... and will get better if I can resist drinkin it all today. Nectar of the gods!!

IMG_0526.JPG

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That looks awesome!  Job well done. What's next?  I'm gonna fill my first keg with a Belgian Tripel that's fermenting now. I can't wait. I'm just not sure if I should force carb and "roll" the keg or just set the pressure and wait for a week or so.  Anyway enjoy the Flight red.

Cheers!

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On 3/7/2017 at 10:16 AM, Spoodge said:

That looks awesome!  Job well done. What's next?  I'm gonna fill my first keg with a Belgian Tripel that's fermenting now. I can't wait. I'm just not sure if I should force carb and "roll" the keg or just set the pressure and wait for a week or so.  Anyway enjoy the Flight red.

Cheers!

 

I also just cracked open the first Vanilla Porter I made (basically the Mr. Beer recipe for the VP but w/o the LME but WITH the booster).  At 4 & 5 weeks, it's very tasty -- sweet & robust.  Got some pineapple, cherry, and apricot wheats ready soon (just added the fruit extracts at bottling of the standard Bavarian Weissbier refill) -- these were delicious last summer so very excited about these.  Have an Aztec Cerveza fermenting now; going to dry hop 1 oz of Saaz hops to the LBK about 5 days before bottling to boost it up a bit in the flavor department.  After that, try the Diablo IPA.  So I got all my spring/early summer beers lined up and ready to go!

 

Millennium Falconer's Flight Red

Vanilla Porter

Cherry Wheat

Apricot Wheat

Pineapple Wheat

Aztec Cerveza w/ Saaz Hops

Diablo IPA

 

Kevin

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I am happy to hear the Millennium Falconers Flight Red  turned out so well.  Mine is ready to be bottled tomorrow night!

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