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Old 06-03-2013, 11:56 AM   #11
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You could, but this really isn't a strawberry fruit beer - just a beer with the subtle flavor of strawberry from the hops. You could also use cascade, or amarillo or something and just make it fruity.

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Old 06-25-2013, 04:21 PM   #12
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Finally got around to brewing this Sunday, but subbed a pack of BRY-97 for the US-05 (was curious). Figured one pack would probably be enough. We'll see how it goes.

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Old 07-02-2013, 03:24 AM   #13
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Just out of curiosity, when you entered this as category 23, and you're supposed to give a description about what makes this beer 'specialty,' what did you say?

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Old 07-02-2013, 04:27 AM   #14
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Oh, just noticed the "Classic American Cream Ale" as a possibility for Cat. 23. Is that the route you took?

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Old 07-02-2013, 12:29 PM   #15
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yeah I just described it as a cream ale with higher IBUs as it says in Cat. 23 specifically. The prompting worked I think and apparently the judges were aware of the distinction. I think the description as to what the judges can compare the beer to, especially in cat 23, are really important. I had a Smoked Breakfast Stout that I didn't describe well and it was an awesome beer, but the judges didn't know what style to compare that one to so it got a low score.

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Dried Apricot Cider Ale
Indeed "Burr Grinder" Clone
Breakfast in Beer
Pumpkin Latte
Heady the Elder
Primary:

(1) Therman Merman (IPA)

Secondary:
(1) Drunken Donut aging on Sugar Whiskey Staves, vanilla beans, knob creek, and disarrono.
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Old 07-02-2013, 05:58 PM   #16
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Thanks. Once I found the "Classic American" listing in 23 I thought that might be appropriate. My only concern will be the flavor contribution from the Belma, but it worked for you, so I'll give it a go!

As a beer judge, when I judge 16 or 23 specialties, and people don't list what makes the beer special, I know before tasting that it probably won't be best of show. As much info as possible is the way to go.

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Old 07-14-2013, 03:02 PM   #17
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Just bottled today. OG was 1.061, FG was pretty low at 1.010, so 6.8% ABV...that's some cream ale!

However, based on the taste I'm getting from the dregs of the bottling bucket, the priming sugar may not have been mixed in good enough. Sample is kinda sweet. Hoping the Belma comes out a little more once carbonated.

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Old 07-14-2013, 03:37 PM   #18
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Quote:
Originally Posted by eulipion2 View Post
Just bottled today. OG was 1.061, FG was pretty low at 1.010, so 6.8% ABV...that's some cream ale!

However, based on the taste I'm getting from the dregs of the bottling bucket, the priming sugar may not have been mixed in good enough. Sample is kinda sweet. Hoping the Belma comes out a little more once carbonated.
6.8%?? Wow. What'd you mash at to get to 1.010?
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Bottles on hand:


Dried Apricot Cider Ale
Indeed "Burr Grinder" Clone
Breakfast in Beer
Pumpkin Latte
Heady the Elder
Primary:

(1) Therman Merman (IPA)

Secondary:
(1) Drunken Donut aging on Sugar Whiskey Staves, vanilla beans, knob creek, and disarrono.
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Old 07-14-2013, 03:59 PM   #19
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Mashed a little low, at 152. Must have misread/forgot the recipe, but it is within the guidelines for FG. OG's a little high for style, but that's okay. My biggest problems were temperature control (fermented at about 68) and haze. After three weeks the beer didn't drop as clear as I would have liked. Hoping that three weeks in the bottle will help that. Either way, appearance is only 3 points.

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Old 07-17-2013, 04:42 PM   #20
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You mentioned a 30 min aroma steep for some of the hops. When in the process is this steep time? Is this after flameout as you cool the wort or do you wait to cool the wort?

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