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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Draconian Libations': The Stroke of Midnight (Black IPA)
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Old 04-25-2013, 05:08 PM   #21
mhenry41h
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Oops

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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

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Old 05-03-2013, 02:32 AM   #22
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Quote:
Originally Posted by TwinsBrewers81
Woohoo, 5.33g of 1.067 wort tucked away and put to bed. Overall pretty smooth, I wound up with more wort then could fit into my kettle so I wound up having to boil for about 2 hours. Pitched my slurry at 64f, nice and easy brew day.
How is this beer doing for you?
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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

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http://www.facebook.com/pages/Dracon...58343357538490
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Old 05-03-2013, 04:55 PM   #23
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I think primary has winded down...it was pretty vigourous for a while there..I was out of town with the family last weekend so I haven't check gravity yet...hope to tomorrow and get my dry hop in there by sunday..will update when I do...has smelled pretty good the few times I check on it last week

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Old 05-05-2013, 06:16 PM   #24
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Checked gravity today 1.017 so about 74%, hoping to get another point or two. Added dry hops and used a hop bag for the first time with a dry hop, so we'll see how that goes, not sure how I feel about it. Tasted pretty good, not a ton of hop presence right now and the roastiness is pretty front a center but it will need some more time to breath. Plan on giving dry hop about 8-10 days and then bottle in a couple weeks. Will report back at bottling then again in june when it's ready to drink.

Chris

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Old 05-06-2013, 01:40 AM   #25
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The higher mash temp served its purpose for you then. I like hoppy ales to finish low (no higher than 1.012). I think that too much residual sugar takes the balance away from the hops and towards the malt. Drier, fully attenuated hoppy beers just taste better me. I really don't like malty sweetness together with hops.

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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

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Old 05-16-2013, 01:54 PM   #26
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You keg this puppy up yet?

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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
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Old 05-16-2013, 03:43 PM   #27
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Did you use the regular Carafa III or the dehusked Carafa "special"? It looks like NB only sells the dehusked.

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Old 05-16-2013, 10:51 PM   #28
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Quote:
Originally Posted by zachattack
Did you use the regular Carafa III or the dehusked Carafa "special"? It looks like NB only sells the dehusked.
De-husked
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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
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Old 05-17-2013, 01:41 PM   #29
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Bottling Sunday, out of town at my brother in laws wedding...dropped about 1 or 2 points since I added dry hops so 1.016...hops are all a bit muddled right now..excited to get it carbed and start drinking it in 3-4 weeks

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Old 05-17-2013, 02:33 PM   #30
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6.7%, not bad. I was hoping that gravity didn't hang up closer to 1.020 otherwise you would have needed a bunch more hops to strike the right balance for the profile of the recipe. I also thought the hops were muddy early on. I always crash my beers to 38F after the bottles carb. Perhaps it's just me, but I think every beer that I've made tastes so much better after a good 30 days of "lagering" in the bottle. It seems like everything is more crisp and refined. I'm sure somebody will argue the point but I swear that it works for me.

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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
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