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Old 01-14-2013, 07:52 PM   #31
AmandaK
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Originally Posted by Xpertskir View Post
We just kicked the keg and my girlfriend informed me that it will be the first beer I brew once we move later this week.
I like her!

I just got finished with a move as well, so I know how you feel. After reading IPA & Hops I really, really need to brew an IPA though. I think it'll get brewed here next brew day or the one after. I'm thinking FWH, whirlpool & keg hopping only.
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Old 01-14-2013, 08:03 PM   #32
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From my recent reading 170-175 is the magic number for whirlpool additions.

Ive been reading your posts in the Lambic forum, because another priority once I get my pipeline caught up is to start a sour pipeline.

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Old 01-14-2013, 08:13 PM   #33
AmandaK
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Originally Posted by Xpertskir View Post
From my recent reading 170-175 is the magic number for whirlpool additions.
From what I understand, 180-185 is where isomerization occurs so lower than that will be ideal for only extracting the oils and not bitterness.
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On deck: German Pilsner, CAP, Golden Strong
Fermenting: MOVING
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy Cider
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #84 Fall Cider
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Old 01-15-2013, 04:49 PM   #34
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I did the FWH and whirlpool only IPA but I tossed the whirlpool hops as soon as I cut the heat so it sat above 200 for a while. It went from 212 to 180 in about 45 mins, then I started my IC.

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Old 01-15-2013, 04:55 PM   #35
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For anyone interested, I brewed up a 15 gallon batch of IIPA using nothing but whirlpool hops, FWHs and (soon) dry hops. I'll be posting results there in a few weeks.

http://www.homebrewtalk.com/f12/iipa...riment-380011/

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