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Old 05-16-2011, 06:24 PM   #31
samc
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Brewed this one back in March and it turned out great. The hop character was more evident in my 10 gal. batch, but I think alot of that can be attributed to the age and storage of the six pack of the commercial example that I had. Defnitely one of the best pale ales I have made, and I must say that I am a huge fan of the American ale II strain. Repitched it to a porter and that turned out very nice as well. Too bad my LHBS only carries white labs strains.
Same yeast in theory WLP051 California V Ale Yeast .
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Old 05-16-2011, 06:26 PM   #32
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can't get it. live outside the country. just have about 200g of aromatic. wondering if that's too much. thanks, c

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Old 05-16-2011, 07:52 PM   #33
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Same yeast in theory WLP051 California V Ale Yeast .
I was kinda wondering if there was a white labs equivalent. Thanks!
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Old 05-18-2011, 03:17 PM   #34
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just brewed this last night with a friend. this is about my 4th all-grain batch, and we did really well, hit all our numbers. We used US-05 and I had no victory, so I subbed 100g of aromatic. I know it won't be exactly the same, but the color in the hydrometer tube looked amazing, and tasted great. and about 8 hrs later, the fermentation cranked up like magic. thanks for all the help, I'll keep y'all posted on how it turns out.
c

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Old 05-18-2011, 04:18 PM   #35
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Originally Posted by chelero View Post
just brewed this last night with a friend. this is about my 4th all-grain batch, and we did really well, hit all our numbers. We used US-05 and I had no victory, so I subbed 100g of aromatic. I know it won't be exactly the same, but the color in the hydrometer tube looked amazing, and tasted great. and about 8 hrs later, the fermentation cranked up like magic. thanks for all the help, I'll keep y'all posted on how it turns out.
c
I bet it will turn out fantastic. I plan on brewing this sometime this summer and will post photos.

Eric
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Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

Can You Brew It Recipe Database
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Old 06-06-2011, 05:04 PM   #36
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so what's the general consensus on the total length of the dry hop? 1 week?

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Old 07-22-2011, 12:09 AM   #37
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so what's the general consensus on the total length of the dry hop? 1 week?
Also, do you guys recommend the 35g (1.23 oz) addition of the amarillo for dry hopping, or do you think less/more is favorable? The reason I ask is because I ordered a Terrapin Rye Pale Ale clone from AHS, and it came with 2 oz of amarillo to dry hop with. The hops I added during the boil were a little different than this recipe as well.
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Old 07-22-2011, 12:25 AM   #38
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i think i dry hopped for the week but whatever can you brew is said for dry hopping was actually more than the real beer (for me at least) but was still delicious. Like i mentioned earlier, this was my best brew to date.

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Old 07-22-2011, 01:28 AM   #39
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I experienced the same situation as JewRican. My beer had quite a bit more hop flavor and aroma than the commercial example.....not that thats a bad thing, but if you're going for a clone, and your typically get good hop utilization, then I would dial back the dry hop. Or you could just taste the beer every day or so as you dry hop it and then keg it when you think its right. Also one of my best brews to date.

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Old 07-22-2011, 01:39 AM   #40
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I experienced the same situation as JewRican. My beer had quite a bit more hop flavor and aroma than the commercial example.....not that thats a bad thing, but if you're going for a clone, and your typically get good hop utilization, then I would dial back the dry hop. Or you could just taste the beer every day or so as you dry hop it and then keg it when you think its right. Also one of my best brews to date.
Awesome. I'll do this.
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