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Old 10-09-2012, 02:30 PM   #291
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I just added the dry hops addition. It won't be long now, I'll wait for a taste at bottling.

Attachment 76937
Looks awesome. I kegged mine about 2.5wks ago, and it's been incredible. After about 1 wk in the keg, it really peaked on max hop flavor and minimum homebrew flavor. Also, if you're bottling it, please do yourself a HUGE favor and cold crash it for atleast 2 days, if not 3, and put a filter over your racking cane. I made this beer a couple years back and ended up ruining it because I racked too much dry hop dust into the bottles, which then slowly got grassy/sour as they carbed up. It was amazing in the bottling bucket, but a complete disappointment when it came time to crack open a bottle.


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Old 10-14-2012, 06:58 PM   #292
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Don't want to derail but I started using NB hop bags when dry hopping. Probably not as effective but makes up for it on the back end. I also thought of using one of those big 5 gallon strainer bags but harder to tie off. It's all trade offs. I have one brew ahead of this, then I will give it a go.



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Old 10-15-2012, 12:57 PM   #293
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I just added the dry hops addition. It won't be long now, I'll wait for a taste at bottling.

Ok guys I have finally tasted and it is incredible! I cannot believe how good this beer turned out. I will add one more late addition or additional dry hops next time but that's just me being greedy there is plenty of piney resiny goodness already. Brew it!
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Old 10-15-2012, 03:06 PM   #294
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How long has everyone found it needs to condition in the bottles?

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Old 10-15-2012, 03:58 PM   #295
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How long has everyone found it needs to condition in the bottles?
For as little time as possible. Remember, this is a double IPA, pretty much, and with a serious dry hopping. Age is IPA's enemy.

Mine was in primary for 3 wks, then I dry hopped (in the primary), and at day 3, put it in to cold crash. By day 5, it was cleared up a bit (as much as a black beer can clear, LOL), and I racked into the keg. So about 4 weeks til it was ready to drink.

Keeping in mind that bottles require 3 wks, you're gonna wanna get that bad boy into bottles as soon as you can, as long as you give the yeast enough time to clean up after itself so you don't have off flavors.

Also, please be careful not to get hop dust/sediment in your bottles. I ruined a batch this way, because they developed grassy off flavors after bottling (it was delicious during the bottling). Better to leave a couple pints behind than to suck up a bunch of hop gunk.
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Old 11-14-2012, 06:25 PM   #296
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I just put my extract version of this in the primary! Man, what a fun brew.

I tweaked the recipe a bit because of what my LHBS had on hand, and to try to seduce more flavor from the hops.

Here was my take:

5gal. Batch - full boil starting at 6.5 gal.

3lbs. Briess Gold DME (70 min.)
6.6lbs. Briess Gold LME (added at flameout)

6oz. Crystal 40
6oz. Crystal 77
12oz. Carafa II Special

2oz. Chinook (70)
1oz. Nugget (60)
.5oz. Simcoe (15)
.5oz Simcoe (10)
1oz. Simcoe (0)
1oz. Amarillo (0)
1oz. Simcoe (dryhop)
1oz. Amarillo (dryhop)

Pitched Wyeast 1056 starter @ ~65F.

I read some about methods for flavor extraction from the late hop additions and decided to do my final addition at flameout and steep for 15 minutes before starting the chill. Anyone else use this method? Hopefully it'll help produce the big hop flavor I'm looking for.

Anyway, I'll let you know how it turns out!

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Old 11-14-2012, 11:36 PM   #297
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I'm going to make this again as my next beer. It was one of my best and one of the only times I used simcoe, finally got some more.

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Old 11-25-2012, 06:16 PM   #298
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If you were to introduce another hop for dry hopping would you use Cascade or Centennial? Or something else (not Citra)?

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Old 11-25-2012, 09:29 PM   #299
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I just made this and used centennial and simcoe. Added dry hop yesterday.
I'll let you know know in 2 weeks.

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Old 12-07-2012, 09:31 PM   #300
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Its good, more floral with centennial. Amarillo and simcoe more citrusy and more armoatic.



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