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Old 03-18-2012, 02:44 AM   #321
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Brewed a 3+ gallon all grain ZD today with citra and a few other hops. Did the hop bursting method with 2 - 4 different hops per interval. Was the boil aromatic. Everything was going fine til about 8+ minutes before flame out. The propane ran out but had a back up canister ready. Dang was it a long day but there's room in the temperature closet so why not.

Going to dry hop with citra remnants along with cascade and maybe something else. Should be interesting.

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Old 03-18-2012, 07:20 PM   #322
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Pitched safale us-04 at 4 pm yesterday then checked this morning around 9 am. Wow that yeast is active. It was bubbling every second. Am I the only one who smiles hearing an active bubbler?

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Old 03-19-2012, 02:17 AM   #323
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Active fermentation is like music to my ears I love it!!!!!

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Old 03-20-2012, 03:35 PM   #324
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Mine has been in the keg for exactly seven days now. This beer is AMAZING! I know it's called an "American Pale Ale", but it definitely fits the IPA paramaters a little more closely. Either way, this is a phenominal beer that won't last long around my house. Now the challenge is to duplicate this beer, but have it come in around 4.5% ABV so I can drink it in greater quantities!

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Old 03-20-2012, 03:42 PM   #325
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Glad you liked it. I am actually pondering going the other way, and doing an imperial version (9-10%).

I got my last batch kegged a couple days ago. It is damn good also.

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Old 03-20-2012, 03:51 PM   #326
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i just made a citra pale ale / IPA (so close due to the overlapping parameters) But Skeez this is going next in my fermenter thanks for sharing and Ill update when I get it done

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Old 03-21-2012, 09:17 PM   #327
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So what's everyone's verdict on the best yeast to use for this beer?

My 3rd attempt is just about finished in primary and I used Wyeast ESB 1968 this time.

It's seems most people like using the dry yeast for this beer. Is that just because of availability & cost, or do you prefer the flavour?

Cheers

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Old 03-21-2012, 10:32 PM   #328
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Quote:
Originally Posted by curry767
So what's everyone's verdict on the best yeast to use for this beer?

My 3rd attempt is just about finished in primary and I used Wyeast ESB 1968 this time.

It's seems most people like using the dry yeast for this beer. Is that just because of availability & cost, or do you prefer the flavour?

Cheers
I've brewed a total of 24 gallons using 1968. I think it is damn close to perfect (I've got plenty of the real thing to taste against).
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Old 03-21-2012, 10:34 PM   #329
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skeezer - Gravity has now reached 1.012 from 1.064. The nearly 2 per second bubbles have almost silenced and it's been only 4 days. Tasted the sample and it's light tasting with a bit of body, slightly bitter and grape fruity...very nice.

I usually wait about 10 days or so before a 5 day dry hop. Then do the cold crash.

Would you recommend moving the schedule up being that the gravity reads such?
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Old 03-21-2012, 11:19 PM   #330
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Quote:
Originally Posted by curry767 View Post
So what's everyone's verdict on the best yeast to use for this beer?

My 3rd attempt is just about finished in primary and I used Wyeast ESB 1968 this time.

It's seems most people like using the dry yeast for this beer. Is that just because of availability & cost, or do you prefer the flavour?

Cheers
I used 1968 and the beer turned out fantastic.
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