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Old 10-04-2014, 11:49 AM   #51
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Do you have any info on the SRM of the original?


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Old 10-04-2014, 11:50 AM   #52
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Do you have any info on the SRM of the original?


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Old 10-06-2014, 03:43 AM   #53
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I've seen those but it would be helpful to know the actual SRM from the brewer for the beer if you want to adjust your recipe to match.


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Old 10-13-2014, 03:19 AM   #54
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I'm in Johnson, good to see other Vermonters here!

I was planning on making this pretty soon. The two things I'd add to the conversation is that

1. From what I've seen/been told, Shaun is not very forth coming with information. His idea is that you brew a lot and just figure it out yourself.

2. Starting with RO water is probably a good idea. Generally speaking NEK/Northern Vermont has pretty low mineral content in the ground water. Even though Greensboro/Hardwick area is known for granite, the ground water is very low in minerals compared to other parts of the country. I'd assume in Jeffersonville/Cambridge you'd have similar ground water, and maybe even in Milton but I'd assume it depends on town water vs well water(..?). Shaun says his well water is so important and some take that as in it has a specific mineral content that gives him the signature flavor, but it is probably more the fact that the water is so easy to get the exact water profile, since it is low in everything.

I had a buddy just brew the Everett clone from that same issue of BYO and said the recipe was not right at all, so I wouldn't rule out recipe issues.

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Old 10-13-2014, 11:34 AM   #55
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Totally agree on recipe issues!

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Old 10-15-2014, 05:24 PM   #56
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As far as SRM, its been awhile since I've had Abner, but from what I remember it was super light in colour. Like around 4 SRM.

So the grain bill is probably pretty simple. Mostly 2-row, a touch of lighter crystal, and dextrose. I'm also thinking he might be using flaked oats as well.

Another thing I'm thinking is he overplays the importance of his well water, and downplays his yeast. I have a hunch his ale yeast may be more important that most people think.

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Old 10-23-2014, 12:48 AM   #57
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I finally made it up there a couple of weeks ago. No Abner (though I've had it). I ended up leaving with growlers of Edward, Susan, and Double Galaxy. What struck me was how light they all were. Edward was damn near translucent. And Double Galaxy as a IIPA wasn't much darker.

What I would add to the whole conversation, other than cautioning following BYO "clone" recipes, is that if there is any proportion of any sort of crystal it has got to be super low. And I'm pretty sure if the Caramalt piece is accurate its got to be the Fawcett version of it, which is 12L. Its the same stuff that's purported to be in Heady. I've bought it recently from Farmhouse.

I also second what the previous poster said about the impact of the yeast. I'm currently drinking a IIPA of my own invention that's heavy on Galaxy, Mosaic, and Citra. Its version 2.0 with the first version being brewed with 1056 and this one with Conan (GigaYeast Vermont Ale). All I can say is WOW. Night and day. the first beer was good but this is awesome. Conan adds so much character to the beer AND enhances the hop character. John Kimmich last year I think said that Hill wasn't using Conan...anymore. If he was indeed using Conan at one point, that makes me think he found a suitable replacement strain that also highlights/enhances the hop character or draws out other aspects of the beer.

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Old 10-23-2014, 01:51 AM   #58
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Regarding the "softness" that people often attribute to Sean's beers, it would be worthwhile to get a few pH readings of his beer, as a higher final beer PH can give the impression of softness and smoother mouthfeel. It also has a side effect of decreasing the perception of bitterness, both with real BU and polyphenol pickup.

And unless he is using a RO system, we can be pretty sure his "well" water is actually of moderate hardness. Given his supposed high BU's in his beer, yet, lack of a sharp bitterness flavor, I would suspect the buffering capacity of his wort is quite high.

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Old 11-12-2014, 08:19 PM   #59
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Brewing a version of this on SAT. Are people sticking with the <10oz hops for this? Seems one brewer here doubled the whirlpool hops. Anybody else monkeying with the additions?

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Old 11-26-2014, 05:49 PM   #60
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Originally Posted by bierhaus15 View Post
Regarding the "softness" that people often attribute to Sean's beers, it would be worthwhile to get a few pH readings of his beer, as a higher final beer PH can give the impression of softness and smoother mouthfeel. It also has a side effect of decreasing the perception of bitterness, both with real BU and polyphenol pickup.

And unless he is using a RO system, we can be pretty sure his "well" water is actually of moderate hardness. Given his supposed high BU's in his beer, yet, lack of a sharp bitterness flavor, I would suspect the buffering capacity of his wort is quite high.

Agreed, anyone taken pH readings on any of HF's hoppy creations?
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