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Old 11-20-2009, 03:37 PM   #41
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Quote:
Originally Posted by khiddy View Post
The real issue with this particular recipe is the marrying of all of the hops - there are six different hop varieties in this beer, all competing for attention. You won't get the smoothness of the actual Jubelale until they've had time to sit down and get to know one another in the bottle/keg for a few weeks.

I know that when I had this year's Jubelale at the end of October at the Deschutes brewery, my thought at the time was, "Wow, this is going to be really good in December!" - Which, frankly, is when a Winter Warmer should be consumed!
That is what I was thinking. I think I will be schedule to brew this in August/September next year.

As for your aging question for Pales, most beers are different and require different schedules after fermentation. A typical pale ale should be consumed fairly young, say 6 weeks from brewday because you want those hops fresh but something like this is a lot more complex and as khiddy says, they need to have a meeting of the minds


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Old 11-20-2009, 04:00 PM   #42
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You also want more time to condition the higher your OG is. While this isn't a huge beer, it's one the bigger side and could use some extra time. My first sixer of the real thing this year had some hotness to it that wasn't entirely pleasant. The second one I got a couple weeks later was much better.



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Old 11-20-2009, 10:30 PM   #43
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Well thanks for the advice guys.. I was planning on brewing it up this weekend even if I dont get it to drink it till 2010, but when the hop bill alone came to over $30, I decided to stick with the Sierra Nevada clone (much cheaper to make) that I was gonna brew this weekend... I hadn't bought hops in several months and was surprised to see that prices have not come down at all.. I really thought after the 2009 harvest that prices would go back to normal, but I guess not... I remember when the malt was more expensive than the hops.... Those were to good old days.... Wish I still had my job as a Hop Inspection Supervisor in Yakima... Had more free hops than I knew what to do with... :::::::sigh::::::::

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Old 11-23-2009, 04:49 AM   #44
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So who has tried the recipe on the 1st page of this thread?
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Brewed it on 10/19. Used Wyeast 1332, created water profile to match style. It is drinking really well, and turned out pretty similar. 1028 might work better though. My version has a close flavor profile/aroma to the real thing, but lacks that bit of acidity that makes Jubelale distinctive, IMO.

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Old 12-01-2009, 11:51 PM   #45
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Bump for this thread. I just bought a sixer of this stuff on a whim after work today and I must say it is freakin' amazing. Everyone should give this a try.

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Old 09-22-2010, 03:49 AM   #46
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My first glass of 2010 Jubelale is sitting next to me on the couch. Great as always.

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Old 09-22-2010, 06:05 AM   #47
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I picked the first sixer up at Haggens tonight. Always delivers.

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Old 09-22-2010, 06:09 AM   #48
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I have a 22 of it hiding somewhere at home that a friend brought back from the brewery. I think it's time the gf and I crack it open.

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Old 09-22-2010, 06:13 AM   #49
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You plan to share it? Rookie.

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Old 09-22-2010, 06:03 PM   #50
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Quote:
Originally Posted by northernlad View Post
I picked the first sixer up at Haggens tonight. Always delivers.
That's where I picked mine up last night, too. They usually seem to get the new stuff first in the area.


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