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Old 10-16-2012, 04:46 AM   #21
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Originally Posted by atimmerman88

I'm curious as to your ferm. schedule if you don't mind sharing ??
I'd love to know that too. I'm going to try this as my first all grain batch this week.
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Old 10-16-2012, 05:14 AM   #22
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I'd love to know that too. I'm going to try this as my first all grain batch this week.
For mine - 2 weeks primary, 2-3 weeks secondary(bottle or keg). I took samples out of the kegs during secondary/conditioning and it tasted pretty green until about week 3 of conditioning. Could be earlier for some people but i like to put extra dry hops than some.
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Old 10-16-2012, 12:18 PM   #23
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What yeast and ferm temp?

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On Deck: Watermelon wheat, house IPA
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Secondary: ALSO EMPTY!
On tap: Hop Hammer, Cottage House Saison, Western MI IPA, Petite Saison d'ete, Centennial Blonde, caramel apple cider
Bottled: Weizenbier, LaChouffe Clone, La Fin Du Monde Clone, Cottage House Oaked Saison with Chardonnay

Text to SWMBO: "Honey I'm having one more pint with the guys, be home in 20 minutes. If I'm not home by then, read this message again."
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Old 10-17-2012, 03:57 PM   #24
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What yeast and ferm temp?
Ferm temp 75. Wyeast 1968
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Old 10-17-2012, 04:19 PM   #25
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Ferm temp 75. Wyeast 1968
Your temp seems very high to me. The conventional wisdom for an IPA is to shoot for the upper mid 60s for a cleaner tasting beer.

Then again, you're the one whose drinking it so if you're happy with it then pay no attention to the pig in the shower.
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Old 10-17-2012, 04:20 PM   #26
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Ferm temp 75. Wyeast 1968
Interesting how did this turn out? I was thinking 1056 and also, did you mean 65 by any chance? The temp range for 1968 is 64-72 according to wyeast.
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On Deck: Watermelon wheat, house IPA
Primary: EMPTY!
Secondary: ALSO EMPTY!
On tap: Hop Hammer, Cottage House Saison, Western MI IPA, Petite Saison d'ete, Centennial Blonde, caramel apple cider
Bottled: Weizenbier, LaChouffe Clone, La Fin Du Monde Clone, Cottage House Oaked Saison with Chardonnay

Text to SWMBO: "Honey I'm having one more pint with the guys, be home in 20 minutes. If I'm not home by then, read this message again."
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Old 10-17-2012, 04:33 PM   #27
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Interesting how did this turn out? I was thinking 1056 and also, did you mean 65 by any chance? The temp range for 1968 is 64-72 according to wyeast.

They use 1968 in the IPA according to one of the brewers there. Temp was between 72-75. My house is a little on the warmer side. Really hope the extra 3 degrees won't affect it too much. Got it kegged and carbonating now, gonna wait til sunday to give a try. Will def keep you updated on how it turns out.
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Old 10-17-2012, 05:19 PM   #28
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Ran my version of the recipe with citra swapped for the simcoe & fresh cascade hops @ 65F w/ S05

tried a hydro sample last night, mighty tasty. Will be bottling this weekend

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Old 10-17-2012, 05:41 PM   #29
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Awesome well I got the grains and hops and yeast yesterday, was able to find the simcoe. I'm going 1056 and ferment about 65 (measured by sensor taped to bucket and insulated)

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On Deck: Watermelon wheat, house IPA
Primary: EMPTY!
Secondary: ALSO EMPTY!
On tap: Hop Hammer, Cottage House Saison, Western MI IPA, Petite Saison d'ete, Centennial Blonde, caramel apple cider
Bottled: Weizenbier, LaChouffe Clone, La Fin Du Monde Clone, Cottage House Oaked Saison with Chardonnay

Text to SWMBO: "Honey I'm having one more pint with the guys, be home in 20 minutes. If I'm not home by then, read this message again."
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Old 10-17-2012, 06:57 PM   #30
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Originally Posted by atimmerman88 View Post
Ran my version of the recipe with citra swapped for the simcoe & fresh cascade hops @ 65F w/ S05

tried a hydro sample last night, mighty tasty. Will be bottling this weekend
Nice!!
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