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Well, the Fat Tire clone is officially in the second stage after 13 days. I left it in the main because it didn't want to stop bubbling. :) Currently the SG is 1.019 from 1.050 and it's still going. Now thats 4% ABV for those of you that are not into the math. I think by the time it's done fermenting (probably 3 weeks from now), it'll hit 5.5%+

Tasted the sample and man. WOW! It was freaking awesome. I can't wait to tap it. Beautiful balance of malts and hops. A little tingly on the tongue. Even Marnie (my wife) like the sample. Now that's saying something!

More news later.

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Comment by Todd White on February 6, 2008 at 5:44am
I *may* have learned my lesson about staying out of it. Before Superbowl, I poured a glass, it looked great. Good deep red color, clear, etc. I tasted, yummy! Then I did the bad thing and force carbonated by shaking. Now it was murky, but still tasted good. We proceeded to drink most of it at superbowl. Next time, I'll wait.
Comment by Todd White on January 29, 2008 at 3:50pm
She'll "tolerate" most things in the 'light lager' category.
Comment by mattmelcher on January 27, 2008 at 7:07pm
I've been happy with the #1792 yeast. It seems to impart a flavor that is reminiscent of a wheat beer. I read that New Belgium uses the same yeast to make their Sunshine Wheat.
Comment by Todd White on January 27, 2008 at 2:15pm
I used Wyeast #1792 - Fat Tire Ale Yeast
Comment by Todd White on January 27, 2008 at 2:15pm
I was replying to you on the what the FG should be.

p.s. Was the FTF ad 1/2 or 1/4 page?
Comment by Todd White on January 27, 2008 at 1:11pm
They don't tell you that because of differences in attenuation, etc. I believe it's going to hit around 1.012 based on my reading and limited experience, but only time will tell. When I posted that 5.5%+, it should have been 5.0%+. Either way, it tastes great right now and it's not done yet!

I did you use the Fat Tire Yeast with a 650ml starter.
Comment by mattmelcher on January 27, 2008 at 9:26am
Did you use the Fat Tire yeast? My I've used it on 3 batches and and was impressed by how well it fermented. Like you said, it just wouldn't stop bubbling. I think I had 12 days of active fermentation. My amber started at 1.064 and ended at 1.015.

If you get a chance - make a wheat beer with the Fat Tire yeast - IT'S AWESOME!

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