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Old 03-25-2012, 06:10 PM   #501
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5 gallon batch, 9oz hops in the boil, 6oz hops dry.

I have my IBUs calculated at @!#$ing insanity.

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Old 03-25-2012, 06:55 PM   #502
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Quote:
Originally Posted by Jsmith82 View Post
I have my IBUs calculated at @!#$ing insanity.


I picked up a couple plineys yesterday if anyone has a 120 they want to trade
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Old 03-25-2012, 07:16 PM   #503
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Quote:
Originally Posted by hopcop

6oz Magnum 9.6% AA
3oz Cascade 6.4%AA
3oz Fuggles 4.4%AA

Hop additions are distributed evenly every 3mins through out the 120min.
Plus I added 6oz total DH last week.

+1 to JSmith on that calculation. I have no idea what my IBUs are. My calculator will not do that measurement.
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Old 03-26-2012, 09:18 PM   #504
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Quote:
Originally Posted by hopcop View Post
My calculator will not do that measurement.
I was bored at work, so I tried to do this using some math. I figured if you use the formula for calculating IBUs, you can get it down to a function of time, weight of hops, and AA%. Since the weight of the hops and the AA% are constant, you can integrate this formula over time, giving the IBU for each hop addition. This is assuming that the hop additions are truly continuous, and not spread out every 3 minutes. The results for the original recipe (5oz amarillo, 4oz simcoe, 3oz warrior) are about 370 IBU
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Old 04-11-2012, 06:55 PM   #505
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Any updates fellas?

I went to my LHBS the other weekend to get my fancy new CO2 tank filled, turns out somebody made an oops on the phone, they don't fill tanks There is another spot close to my house that fills, I'll be stopping there this week or early next.

The beast is ready for carbonation.

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Old 04-11-2012, 07:03 PM   #506
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Any updates fellas?

I started my first dry-hop on Sunday, doing the original recipe from the first page of this thread. I did a **** job filtering my hops from the boil, and was left with some sediment in the fermentor, which I blame for my attenuation being low. I ended right at 19%, which still isn't bad, I was just hoping for that 20% milestone. Still a very fun beer, and the sample when I started the dry-hop tasted amazing.

I was thinking of dry hopping for about 2 weeks, then doing the final dry hop in the keg while it carbs up. I just started kegging, and have yet to dry-hop in a keg, so is this something reasonable to do?
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Old 04-11-2012, 07:15 PM   #507
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I'm turning a Pliny kit I got into a 12-13% version of this this weekend.

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Old 04-11-2012, 09:15 PM   #508
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I bottled this beast last Tuesday. I finished at 1.006 with a 14.87%ABV. I used 3.8oz of corn sugar with 1pt of water. I used Champagne yeast as well. Lalvin EC-1118. I heated up 1pt of water to 105*F and pitched yeast. Set for 15mins. Stir and let cool to equal temp of priming sugar. Combined the champagne yeast and priming sugar. Pour in when racking to bottling bucket.

We had my parents over yesterday and I decided to open one just to see if there has been any activity and saw a little white haze and heard a small phhht when I cracked it open! The beer itself had some bubbles but not much and I did have a little lacing on the glass. It tasted awesome for only being 7 weeks old. I think in another month I will open another. It was really tasty and got better when it warmed up a bit. I hope everyone else's turns out just as good as mine did!
Cheers.

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Old 04-12-2012, 12:04 AM   #509
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Due to my laziness i never even dryhopped when i went into seconday about 3 weeks ago so i was going to dryhop in the keg at room temp for a week then throw it in the kezzer to carb with the hops still in for a couple more weeks. I havent taken a hydrometer sample but the adjusted refractometer had it at 1.006 at 22.9%. I will post the real hydrometer reading once i get tokeg it

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Old 04-12-2012, 01:49 AM   #510
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That sounds pretty awesome guys. I'm still 2-3 months from brewing my second batch

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