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Old 08-08-2011, 01:07 AM   #21
Clifton
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For those who've brewed this. What yeast did you use? I have both WLP028 (Edinburgh ale) and Wy1056 (American ale). I am thinking of using the 028 but I still haven't decided.

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Old 10-26-2011, 01:51 PM   #22
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What do you guys mash at? I was thinking maybe 154ish.

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Old 10-29-2011, 02:01 PM   #23
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Quote:
Originally Posted by brew-job
ok guys, it took a couple months for it to condition to the point of being comparable to db, it turned out good for me, but like i said, a couple months for conditioning. I brewed this a couple months ago and this week i finally had one that was very drinkable and matched the flavor of db very well.
Do you still have any bottles left? If so, how's it aging? DB is one of my go-to show off beers, always impresses when people come over and I ask them what they'd like... My own Scottish ales like to sit in the bottle for 4-6 months, so I'd expect this Scotch ale clone to really mellow out past four months.

BTW, at the Founders brewery on tap, this is not as good as the bottle-aged product, IMHO.
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Old 10-30-2011, 09:56 PM   #24
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Originally Posted by torque2k View Post
BTW, at the Founders brewery on tap, this is not as good as the bottle-aged product, IMHO.
I've only been there once, but I agree. I had Backwoods Bastard on tap and thought it was good, but I've never had it in bottles.
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Old 10-30-2011, 11:18 PM   #25
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It's hard for me to think of any craft beer I've enjoyed more in bottle as opposed to on tap.

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Old 02-21-2012, 04:23 AM   #26
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Looking forward to this one, I brewed the AG version on yesterday with my Dad as he really like DB. I think I have turned him on the home brewing which is cool as well. The wort smelled awesome, I pitched 2 packs of Us-05 as I didn't have enough time to make a starter with the other yeast options since I got to the store late aka that morning. Looking forward to how it turns out.

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Old 02-21-2012, 01:18 PM   #27
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I tasted a hydro sample after 2 weeks at 62-63F with US-05. It was very good!

Edit: gravity was 1.017, I mashed at 153F.

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Old 02-21-2012, 03:30 PM   #28
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My temps are right around 60-62 in the room I have it in. How did your sample compare to the original?

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Old 02-22-2012, 01:39 PM   #29
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Originally Posted by sgoehner View Post
My temps are right around 60-62 in the room I have it in. How did your sample compare to the original?
I haven't had a Dirty Bastard in a while, so I'm a little apprehensive to to compare.

With that caveat, I'd say mine was similar in flavor but a bit smoother (lower ABV). Maybe a little drier too. I was quite a bit low on OG (1.075 vs 1.083), mostly due to the fact that I didn't want to stir any more and lose mash temp. I used to freak out at not hitting my OG, but now I'm firmly in the RDWHAHB camp....

I'm planning to add rum at bottling, but I think I might bottle a sixer or so without rum so I can do a comparo with the real deal.
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Old 02-22-2012, 10:47 PM   #30
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I compared mine with the original. I fermented mine with WL028 so it finished at 1.025. I decarbed a sample of the Founder's and it measured 1.016. Mine was good but too sweet for my taste. I'm planning on making a cream ale with WY1056 then transferring this onto the yeast cake to dry it out.

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