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Old 05-10-2013, 08:26 PM   #191
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easiest thing to try next time is lowering the mash temp to say, 150-152. That should get it a little more crisp. Obviously you can start subtracting some of the heavier grains if the lower mash temp doesn't do the trick.

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Old 05-17-2013, 08:56 PM   #192
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Just finished my first beer of this. Extract version, used maple sap and primed with maple syrup fermented for about 35 days, in bottle for 2 weeks and it is amazing! Great brew! Def doing another batch but with no maple sap 8-(

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Old 07-01-2013, 11:22 PM   #193
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First beer I've kegged. Did some modifications to it for a 5.5 gallon batch after reading Yooper's notes on it and some articles online. A little Victory malt, an extra ounces of NB, and a more micromanaged hopping schedule that I usually do.

10# Breiss 2-row
1# Crystal 60L
0.5# Victory

Mash at 150F for 60 minutes

90 minute boil because something happened with the mash and the grains decided to release an extra gallon of wort from what I normally calculate.

1oz Northern Brewer (60 min)
0.5oz Northern Brewer (20 min)
0.5oz Northern Brewer, 1 Irish Moss tablet (15 min)
0.5oz Northern Brewer (10 min)
0.5oz Northern Brewer (5 min)

Continually hopped with things falling out of the flowering tree above the kettle

Wyeast 2112 at ~65 (did this in the bedroom with the AC 'set to 65', entered a heat-wave at about that time) for three weeks
No starter

Crisp, light, airy with almost citrusy tones to it upfront (need more experience with defining hop flavors) and some definite hop bite around the back. Kind of gets me thinking about doing a lager or two in the winter (Baltic Porter with San Fran yeast would be awesome). Drinking it out of a tulip glass gives a nose-full of that good Northern Brewer aroma. A little bit of breadiness but also maybe some caramel - the 90 minute boil didn't darken the nice orange color to it.

I seem to be having a chill haze problem or I'm pulling yeast off the bottom of the keg. When I did the boil, I didn't get any hot break so that seemed kind of weird.

Very nice, I'll have to pick up a pack of Anchor Steam to compare it to but this worked out as well as my 3F Alpha King clone that I pulled off HBT. American Pale Ale and it's like-minded brethren are definitely my favorite style to date. If I can convince the lady that it's similar to Blue Moon this might be the first beer I put into rotation.

I'll be out of town for a few weeks this month so we'll see what it becomes while I'm away. With three weeks in primary and one in the keg with a one day forced carbonation process it seems like this could still be quite green.

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Old 08-20-2013, 07:06 PM   #194
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i've been brewing on a stovetop, and for the last several beers i've made (including this one) i add about half of the extract at the beginning of the boil and the other half at about 15 min. when adding the rest of the extract, this caused the wort to stop boiling, and it took a bit of time to get it started back up again. would this really make an appreciable difference in IBU or have any negative effect on the end result? and should i just compensate the lag time by adding it back on once it starts boiling again?

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Old 08-23-2013, 10:04 PM   #195
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Quote:
Originally Posted by arturo7 View Post
Yooper's recipe kicks butt.

The last couple times I made it I substituted Simcoe hops. Holy cow! What a great result.

for 5 gal
1/2 oz @ 60m
1/2 oz @ 45
1/2 oz @ 15
1/2 oz @ 10
1/2 oz @ flameout
1 oz dry
Sounds Tasty!
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Old 09-03-2013, 03:45 AM   #196
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Quote:
Originally Posted by arturo7 View Post
Yooper's recipe kicks butt.

The last couple times I made it I substituted Simcoe hops. Holy cow! What a great result.

for 5 gal
1/2 oz @ 60m
1/2 oz @ 45
1/2 oz @ 15
1/2 oz @ 10
1/2 oz @ flameout
1 oz dry
Here is the schedules I've been looking for...
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Old 10-14-2013, 05:18 PM   #197
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I have exactly the right amount of NB for this thing, so I just ordered grains for it. I'll be pitching old washed Chico in it which has been giving me slight peachy esters lately. Should be really good.

Would dry hopping with an additional half ounce of NB be appropriate or would that detract too much from the malt?

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Old 10-31-2013, 12:30 PM   #198
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Quote:
Originally Posted by Yooper View Post
No- you must do a diacetyl rest before racking when the yeast is active.

I kept the bottles at about 70 degrees to carb up.
I’ve read through this post and found this one comment about dactyl rest which really didn’t answer my question: I’m going to ferment mine at 55 degrees in primary (conical)....THEN do a dactyl rest? And if so...at what temperature and for how many days?

My guess, slowly raise it to 60 - 65 degrees? Then once that’s done, pull the yeast, crash it back down to 55 degrees for about two more weeks? Does that sound right?
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Old 10-31-2013, 03:36 PM   #199
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Yep! Primary ferment, rest, bring back down to temp. Here's the top google result for diacetyl rest. Hope it helps! http://www.howtobrew.com/section1/chapter10-4.html

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Old 11-11-2013, 05:12 PM   #200
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Mine has been in the keg for 11 days and I decided to pull a small sample. Really nice hop flavor and aroma, but bitterness is still pretty high at this point. Honestly it tastes like I imagine fresh Anchor Steam would taste.

image-89167589.jpg

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