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Old 10-09-2009, 05:21 AM   #101
oswegan
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I am a little surprised by how fast it is settling out and how much trub there is. How long does this one usually take?

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Old 10-11-2009, 12:13 AM   #102
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what type of water profile is everyone using for this beer?

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Old 10-11-2009, 03:26 PM   #103
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We have soft water for brewing and it really makes my malt profile come out a lot. So I keep most all of my beers under 1.020 FG otherwise they become too sweet tasting. This Black IPA finished out at 1.012 I think and is dry dry dry! And bitter.

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Old 10-11-2009, 06:34 PM   #104
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This looks like a great beer
I am planning to brew it as soon as I get the ingredients.
But as I am new to brewing I have a few questions
1. dont know what to temp ferment at I assuming 68 deg
2. how long in primary and secondary
3. keg conditioning if any
4. when to add dry hop additions

Thanks for all the work put into this recipie

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Old 10-11-2009, 08:47 PM   #105
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ahh young grasshoppah. So much has been said in this thread already that you shouldn't need to ask such questions. I will help you out though just this once.

1. you assuming right
2. However you like. I do 10 days in "primary" and then another 10 days in secondary with Dry Hops
3. If you mean how long to wait until drinking from the keg, that is up to you. I like my beers after about two weeks in the keg, though by that time they are sometimes empty . If you are using sugar to carbonate a keg, then you need at least three weeks to get the carbing before putting it into the fridge and starting to chill it for a week and then drinking.
4. See number two above

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Old 10-11-2009, 09:21 PM   #106
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Master Chi AKA Matt Up North
Being such a green grasshopper sometimes you need it in black and white

Thanks again for the Big Bro help
GFrank

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Old 10-12-2009, 03:02 AM   #107
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Maybe the has already been said, but I saw it tonight at the store. It is called Self Righteous Ale. A permanent fixture now for Stone.

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Old 10-12-2009, 03:04 AM   #108
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I just pulled a pint tonight and this is what I got...



A bit blurry, but a damned fine beer! I had three after trying a fine bit to kick my Belgian keg. I had at least three yeast beers instaead of three excellent clear Belgians. Nonetheless, I totally enjoyed having three pints of a fine Black IPA.

I am freakin feelin in!

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Old 10-12-2009, 03:57 AM   #109
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So I took a little road trip down to the Stone brewery in Escondido this past weekend... just thought I'd share a couple of tidbits from the outing...

First off, Sublimely Self-Righteous (the year-round production title of Stone XI) is my current favorite beer... and they were OUT OF IT AT THE BREWERY!! This was a major disappointment for me, but it's ok because my attempt is finishing up in the next two weeks.

Secondly, the tour guide claims that they use smoked malt in some capacity for this beer. I am not sure that's true (this tour guide said he isn't really involved in the brewing process), but it's an interesting idea to think about.

Lastly, the on-cask version which would normally be available at the brewery also uses Columbus/Tomahawk in addition to Chinook for bittering and dry hopping. A very interesting discovery for me, because I did exactly that just to put my own twist on the recipe.

Even though they were out of the SSR, the food there is rich and flavorful and I washed it all down with plenty of my other favorites (Pliny, Stone IPA, Racer 5, Stone Pale Ale...).

If you haven't been, it's a great brewery to see (especially as a beer-loving structural engineer) and is worth the trip.

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Old 02-25-2010, 01:00 AM   #110
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My god, this thread has gotten me sooo excited to get this started. I will begin an all-grain version of this as soon as I attempt a very basic IPA as my first all-grain.


Can't wait.

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