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Old 07-14-2012, 01:06 AM   #591
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thinking about brewing a slightly modified version of this. what do you think about subbing vienna for the munich to bring the SRM down a bit?

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Old 07-14-2012, 01:33 AM   #592
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Should be good to go

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Old 07-14-2012, 02:10 PM   #593
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Its been a week since I brewed this, finished fermenting in a few days but let it sit a bit longer before measuring and dry hopping. Finished at 1.012 with S-04 (OG of 1.061)

The taste is very mild at this point, no hop flavor or bitterness at all and a bit sour/tart at the end. Added the 3oz for Dry Hopping but really worried about the lack of desired flavor at this point - I am positive I missed no hop additions and hope its not infected.

I guess we shall see in a few weeks. Are there any legitimate reasons that there would be a tart/sour taset after 8 days other than an infection of some sort?

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Old 07-19-2012, 12:31 AM   #594
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So I'm finally getting to brew this bad boy tomorrow.

I'm wondering about the mash temp. At 154 this grain bill seems to finish pretty sweet at 1.018.

Is everyone comfortable with that FG?

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Old 07-19-2012, 12:44 AM   #595
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What yeast are you using?

I used wyeast 1968 and mashed at 149-150. Finished at 1.015

There beer was incredible and it was not around long.

Next time I'm going with 04.. mainly because I have some on hand.

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Old 07-19-2012, 12:56 AM   #596
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I'm using s04.

My instinct says to mash this guy at 151 and scale back the OG just a touch.

I've only used s04 once though, so I can't vouch for Beersmith's attenuation estimates.

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Old 07-19-2012, 01:21 AM   #597
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I plan on going 152-153 with the 04. I have never used it, but heard it attenuates well

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Old 07-19-2012, 07:40 AM   #598
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Just transfered to the secondary on the extract version. I did a full boil but had a lot boil off and ended up with a high OG of 1.074. It finished it 1.023. Only 69% attenuation with S-04, but nothing I could do would start it up to finish off the remaining bit. I guess I could have just had some unfermentables in there from something. Any thoughts?

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Old 07-19-2012, 03:41 PM   #599
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Finally tried this after brewing and sitting 3 weeks using the original extract version. LOVE this stuff and would absolutly brew this again

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Old 07-20-2012, 04:34 PM   #600
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I used Pale Malt instead of 2 row -how do you think that will turn out? Also, i couldn't hit your OG in my software with the grain bill - I had to up the pale malt (or 2 row) to like 12.25lbs. I think my OG was approx 1.062, been fermenting for almost 2 weeks, and I plan to dry hop for another week. Do you rack to a secondary for your dry hop? When do you typically add your dry hops (1, 2 wks in)? excited to try this - I've never had the original either.

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