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Old 02-10-2012, 08:36 PM   #11
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Yeah, There is no BJCP guideline so it is a specialty beer category 23. If I remember right the next bjcp guideline revision isn't planned for a few years so sadly we wont be able to end the CDA,BIPA,IDA,ABA debate for a while.



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I ferment my lagers in frozen mammoths 3 miles below the ice in Greenland. I scream at my hop plants for 8 hours a day to make them not only bitter, but pissed off.
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Fermenting: Desert Basin Pale Ale, Ninkasi Tricerihops Clone
Bottled: Desert Knight RIS, Scottish Winter Warmer
Kegged: Cleaning out the closet Porter
Gallons Brewed 2013: 15
Gallons Brewed 2012: 90.0
Gallons Brewed 2011: 77.5
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Old 02-21-2012, 03:46 PM   #12
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Cooked it up this past Saturday! OG sample was way bitter, so we'll have to see how the chinook mellows and blends with the aroma / flavor hops. Fermenting smells like a hop-bomb went off in my bathroom. All in all, I don't know that I've been this excited about a brew since my first one.



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Old 03-10-2012, 12:14 AM   #13
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How is this brew coming?

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Quote:
Originally Posted by Airborneguy
I ferment my lagers in frozen mammoths 3 miles below the ice in Greenland. I scream at my hop plants for 8 hours a day to make them not only bitter, but pissed off.
Desert Basin Brewery
Future Brews:
Fermenting: Desert Basin Pale Ale, Ninkasi Tricerihops Clone
Bottled: Desert Knight RIS, Scottish Winter Warmer
Kegged: Cleaning out the closet Porter
Gallons Brewed 2013: 15
Gallons Brewed 2012: 90.0
Gallons Brewed 2011: 77.5
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Old 03-12-2012, 01:27 PM   #14
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I've got it bottle conditioning as we speak. it was pretty damned good as it was going in, but i was already a couple deep. great aroma and color, but i seem to remember thinking it didn't seem balanced real well. i'll let you know in a couple more weeks!

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Old 03-22-2012, 04:26 PM   #15
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pulled one out last night, a bit premature, but i simply had to know.
while still a bit green, it's not a bad beer. It does still feel unbalanced, like there is too much bitterness, and not from the hops (though i think i'm going to bring the chinook down to 1.5). Maybe take the chocolate down to 6oz, and add some amber, or maybe a biscuit?

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Old 04-01-2012, 03:53 AM   #16
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ok, just pulled a 1L flip top that had been conditioning for a month, and sitting in the fridge for 3 days.

this is a good beer. not my pinnacle of achievement, but a good beer. I'm still changing the recipe up a bit, as it's not a great beer, but damn. it's good.

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Old 04-01-2012, 05:00 AM   #17
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That is awesome to hear. What do you think needs tweaking?

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Quote:
Originally Posted by Airborneguy
I ferment my lagers in frozen mammoths 3 miles below the ice in Greenland. I scream at my hop plants for 8 hours a day to make them not only bitter, but pissed off.
Desert Basin Brewery
Future Brews:
Fermenting: Desert Basin Pale Ale, Ninkasi Tricerihops Clone
Bottled: Desert Knight RIS, Scottish Winter Warmer
Kegged: Cleaning out the closet Porter
Gallons Brewed 2013: 15
Gallons Brewed 2012: 90.0
Gallons Brewed 2011: 77.5
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Old 04-02-2012, 11:16 AM   #18
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On a whim, I tossed 2oz of roasted barley in there, and it gave it a burnt toast taste. i think i like where it was headed, but it was too much. I'm going to try to toast 2# of two row for the next one. I think when i have it nailed, this is going to be the one I always have in the house. 4 years of cooking beer, and I don't have a house beer yet



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