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Old 07-12-2013, 06:27 PM   #11
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Can anyone help update this by changing the original post to show the updates in post #8? I want to help avoid confusion and show progress. Thanks and cheers.

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Old 07-25-2013, 03:35 PM   #12
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Also the Victory malt should be a .25 pound not ounce. Sorry for the typo. I plan to tackle this one in the next week or two. Will post updates and hopefully pics. Cheers.

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Old 08-18-2013, 10:04 PM   #13
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I am going to the Clearwater races at the end of next month. I have been to Cigar City before, but going to brew this beer to see how close I can get. I brewed this before, always a great beer.

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Old 08-18-2013, 10:06 PM   #14
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http://www.homebrewtalk.com/f12/jai-...ed-ipa-178837/
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Old 08-29-2013, 06:23 PM   #15
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Noob to all grain question. Why is it when I punch these ingredients into just about any calculator I get IBU of double what you guys get. ~145 compared to everyone's ~70 IBU?

EDIT: Nevermind, I figured it out!

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Old 09-07-2013, 09:07 PM   #16
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Just pitched my yeast on this bad boy. The one change I made - listening to the brewing network interview, Wayne said he calculates his aroma additions at 6 minutes - not necessarily adds them at 6 minutes. So I added them at knockout instead. I steeped them hot for 20 minutes, because he's obviously trying to get some IBU's out of them by using the 6 minute calc.

Then I cooled to 150 degrees, and I also added 0.5 oz of Antanium (Sp?) and 0.3 centennial, to use up some leftovers. I steeped those for another 20 minutes at 150 - 120, then cooled to 70 and pitched. Temp controller set to 66.

The one Jai Alai I've had, I was blown away by. Somehow my buddy here in Denver got a 6'er. Still not sure how he got it. Hopefully mine turns out close!

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Old 09-27-2013, 07:59 PM   #17
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Quote:
Originally Posted by tgmartin000 View Post
Just pitched my yeast on this bad boy.
How did it come out?
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Old 10-01-2013, 03:30 PM   #18
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Goin to be in Tampa this weekend. Will be visiting Cigar city. Picking up a couple different things. Going to brew this clone next.

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Old 10-01-2013, 03:33 PM   #19
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Heard they have switched to 1968 more recently.

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Old 10-01-2013, 03:57 PM   #20
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I'll second the 1968. I was at the brewery recently and the "whiteboard log" had the following four yeasts listed:

3711
1968
2112
2206

Also Wayne has shares via email that he does his dryhopping in the mid-50's now, not ice cold like the BN interview states.

Cheers!

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