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  1. Koach

    Fusel Fermentation Question

    I have a question about a problematic fermentation I'm on the tail end of. I was making 10 gallons of the classic "Janet's Brown Ale", using American Ale (1056) yeast. My OG was 1.070 and my target FG was 1.018. I followed my usual procedure, but as I take the beer off of primary for dry...
  2. Koach

    Satsuma Pale Ale - when to Chamomile?

    So I was inspired by a recipe I found on the forums (and the fact that my parents had a Satsuma tree in their back yard) to make 10 gallons of a Satsuma pale ale. With 10 minutes to go in the boil, I added satsuma zest and coriander. My intention was to dry hop w/ cascades and more coriander...
  3. Koach

    Overfermented Porter Fix?

    I'm a sophomore all-grain brewer. Been at it for a little over a year and have 3 solo brews and 6 collaboration brews under my belt. I have a fridge in my garage w/ a temperature cut-off gauge for fermentation. I fermented this batch at 67 degrees, and lowered to 65 degrees after a week...
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