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Old 08-23-2013, 02:04 AM   #511
crusader1612
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In other news I made beer on Sunday! Zombie Dust IPA
Well Its been under dryhop since monday, and will be bottled sunday morning, with my friend, who's taking half..... although I'm beginning to regret this.
I opened the fridge to a smell of nothing but Citra, its HHUUUUUGGEEEE!!! It literally smells like a barrel of Passionfruit juice!
1.064 - 1.015 almost exactly where it should be, and there's still Citra available, which mean I could probably brew it again, if i can find the hops.

Sunday will be another brew day (got some catching up to do from my time off).
Dubbed the Sons of Liberty American Porter.
A Robust Porter, Generously hopped with 100% Amarillo Hops.
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Old 08-25-2013, 05:31 AM   #512
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Well I transferred and dry hopped my super beer today, it's crept up a tiny bit since last measured, it's now 20.7%. Had a little taste as well and whilst the maltiness is still the same the citrus has died down a little and there's a mint flavour coming through

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Old 08-25-2013, 05:32 AM   #513
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I also bottled half of my chocolate porter and put the other half onto 100 grams of karajoz coffee beans

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Old 08-26-2013, 03:02 AM   #514
LittleBroBrews
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Any one know where i can get this stuff from? convertase AG-300. Used to break down the complex sugar chains in beer wort. Commonly found with wine making though.

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Old 08-28-2013, 09:17 AM   #515
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Any one know where i can get this stuff from? convertase AG-300. Used to break down the complex sugar chains in beer wort. Commonly found with wine making though.
http://www.haurakihomebrew.co.nz/win...zyme-25gm.html ?
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Old 08-28-2013, 11:55 AM   #516
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Just bottled the tripel. Finished at 1.008. Absolutely stoked with how it tastes now Can't wait to try it carbed!

Cheers
J

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Old 08-28-2013, 08:34 PM   #517
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Just bottled the tripel. Finished at 1.008. Absolutely stoked with how it tastes now Can't wait to try it carbed!

Cheers
J
Feel free to send us a bottle haha
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Old 08-28-2013, 11:23 PM   #518
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I would very much caution against using this kinda stuff. If you do, it had better be as part of your mash. There is no effective way of shutting down the enzymes, and you will very likely end up with a gravity of 1.000 or below.

I tried it once on a failed batch and it ended decidedly ****e
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Old 08-29-2013, 08:03 AM   #519
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Feel free to send us a bottle haha
That's the plan along with a stout
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Old 08-29-2013, 10:10 PM   #520
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That's the plan along with a stout
Looking forward to it. I'll get a beer or two away when I can.
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