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Old 05-14-2014, 02:43 AM   #21
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Thanks for posting! I appreciate that I could read your information better than that posted in the images.

I was wondering why Chocolate is included in the recipe even though it is at 0.0%? I noted this on the Lucid document as well, but couldn't figure it out. Is anyone thinking of adding Chocolate malt to this if brewed in the future?

One final note, I measured my OG at 1.079. I confirmed this with Lucid who recorded there wort at just under 1.080. I suppose as long as you are using the same hydrometer, your final gravity reading would yield the same ABV number. Did anyone else record a different gravity?
No problem!

I'm not sure why they listed the Chocolate Malt at 0.0%. Maybe they used such a small amount like 0.04% and their program shows it as 0.0%?

My OG was 1.075 measured with my refractometer. Lucid stated on their facebook event page that the gravity was 1.075.
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Old 05-16-2014, 01:25 PM   #22
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Anyone getting ready to start bottling or kegging this brew? Mine got to what I figured for final gravity last week so just letting it rest for now before bottling

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Old 05-31-2014, 03:22 AM   #23
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Anyone getting ready to start bottling or kegging this brew? Mine got to what I figured for final gravity last week so just letting it rest for now before bottling
I just kegged mine on the 27th and pulled my first pint yesterday. This is a GREAT beer!! I was lucky enough to get 10 gallons of this wort.
I fermented it in two PET carboys. I used Wyeast 1450 Denny's Favorite 50 on the first one and Danstar BRY-97 American West Coast Ale Yeast in the second one. The 1450 had a FG of 1.019 (7.4%abv) and the BRY-97 finished at 1.016 (7.8%abv). I dry hopped each fermenter for 16 days with 1 oz of Citra, Simcoe, Chinook, and 0.5 oz of Falconers Flight 7 C's. I slightly preferred the 1450 batch over the BRY-97. Both turned out great! Cheers!!
20140530_205151.jpg   20140530_205229.jpg  
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Old 06-01-2014, 05:46 PM   #24
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I brought some of mine over to Lucid on Friday to share and it turned out really good.

I split mine into 3 and pitched the following

1. Wyeast Kolsch (from a slurry I transfered the same day)
2. Wyeast British Ale II (also slurry)
3. Bry-97 west coast dry yeast

I bottled each separate plus a bland that was equal part of all three.

It was amazing the difference between them all. The Kolsch was very smooth and balanced. The british was very malty and the West Coast was bright and estery (in a good way).

What a great experiment and a pretty nice result.

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Old 06-08-2014, 12:39 AM   #25
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Default AHA Rally and Wort giveaway

Patiently waiting to sample my 1st home brew, thanks to Lucid & AHA.

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Old 06-18-2014, 09:39 PM   #26
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Crap!
I work about 2 miles from Lucid. How did I not see this?

I would have loved to get in on that.

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Old 06-20-2014, 09:09 PM   #27
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Well I've been busy and didn't get to dry hopping until last night. Checked the gravity...1.042!!!!!!!!!!!

I had pitched 1450, temp range was 60-66 the entire time. not sure what happened, I've never had a stuck fermentation before.

I threw a packet of US-05 on top. I'll just have to wait a little longer.

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