SMaSH PA on the yeast for four weeks

Discussion in 'General Brewing Discussions' started by The Green Man, Mar 15, 2018.

  1. The Green Man

    The Green Man Active Member

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    Hello all. Due a complication I'm going to have my SMaSH PA (OG 1.052) on the yeast (S04) for 2 more weeks than planned.
    3 weeks actually helped a brew a little bit ago, so not thinking that 4 weeks will be a problem. Should I try to keep the temp low?
    Any advice? This is my MO and Mosaic ale. Depending on how it turns out, it might end up being named CPA (Cat Pee Ale):)
    Hopefully not, obviously.
     
  2. jeffpn

    jeffpn Well-Known Member

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    RDWHAHB

    It’ll be fine
     
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  3. The Green Man

    The Green Man Active Member

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    Cheers. Good to know.
    Out of interest what does RDWHAHB mean? New one to me.
     
  4. jeffpn

    jeffpn Well-Known Member

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    Relax Don’t Worry Have A Home Brew. A phrase before Palmer’s time.
     
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  5. Hawkbox

    Hawkbox Well-Known Member

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    It's gonna be fine.
     
  6. Beer_Pirate

    Beer_Pirate Active Member

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    If you're taking readings and the beer seems almost done, you could even let the temp free rise or bump it up a few degrees to help with attenuation. A word of advice with S-04 though, don't do it early unless you like banana flavored beer. I made that mistake exactly 1 time :confused:

    Edit: Also second the RDWHAHB
     

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