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Old 01-16-2013, 08:20 PM   #11
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I just made a 2.5 gallon quasi-AB clone in which I dry hopped with an ounce of FF- can't wait for it to carb....the smell is unreal!



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Old 01-16-2013, 10:11 PM   #12
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What yeast are you using? If you're concerned that your beer will come out too sweet, similar to the one you speak of, use a yeast with high attenuation. Less residual sweetness left behind. Stuff like Wyeast 1056, White Labs WLP001 should do the job. Accentuate the hop character.



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Old 01-17-2013, 07:23 PM   #13
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I ended up using US-05. Beer actually attenuated too much... Down to 1.007. First beer to get sub 10s. I believe it was because I raised the temp slowly from 65 to 69.

Putting this beer on the gas this weekend.

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Old 01-17-2013, 08:02 PM   #14
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Nothing wrong with ending up with a stronger brew. The IPA I brewed in the end of December had an OG 1.064 and got down to 1.008. That was with WLP001. Took a taste sample when I bottled on Tuesday and it was delicious. Hopefully yours turns out great too.

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Old 01-17-2013, 08:21 PM   #15
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1.067 to 1.007 - 90% attenuation!!! that's kinda crazy for us-05. raising from 65 to 69 would have helped attenuation, but i don't think it would have that much of an effect. any chance that you ended up mashing lower than your projected 152*F?

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Old 01-18-2013, 11:27 AM   #16
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90% sounds awesome! But..... I forgot to update with actual original gravity. It came out to 1.052. At 1.007 it tastes good but a bit thin. Mashed at 153/152 for 60 min.

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Old 01-18-2013, 01:32 PM   #17
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1.052 --> 1.007 = 86.5% attenuation, still pretty damn impressive.



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What hops should I grow? Hop grower's comparison table

Drinking: a chocolate oatmeal stout, a belgian imperial stout, a Vertical Epic 09.09.09 clone
Fermenting: a split-batch belgian blond/saison
Aging: an oud bruin, a BDSA/Dubbel thingy, a soured Saison, my "Wild Oats" brett/sour, and some other stuff i can't think of at the moment...
Up next: who knows. maybe providing links to recipes for the above beers.
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