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Old 12-23-2009, 06:49 PM   #101
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Tapping a keg of this on Christmas Eve. Been looking forward to this moment since I brewed it going on 2 months ago.

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Old 12-23-2009, 07:45 PM   #102
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I need to bottle this. never enough time to do all my brewing and projects.

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Old 12-25-2009, 04:45 PM   #103
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Tapping a keg of this on Christmas Eve. Been looking forward to this moment since I brewed it going on 2 months ago.
So how was it?
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Old 12-25-2009, 05:21 PM   #104
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It's goooooooooooooooooooooooood. Thanks again for this awesome recipe! Happy Holidays KBI.

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Old 12-25-2009, 05:33 PM   #105
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Awesome, merry christmas!

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Old 01-06-2010, 04:57 PM   #106
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Just wanted to say I am going to brew this over the weekend. Really just did this so I can find the thread again. Never done an ESB before, recipe looks good. Any reason I cant use cascade or centennial (adjusted for IBUs)? I got a bunch and dont feel like gettin UK hops, but I will if I have to. Ill update.

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Old 01-07-2010, 08:35 PM   #107
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brewed this back in Nov. for a competition with a friend. used an extra 4 oz of bisquit. came out great. maybe my best beer yet.

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Old 01-14-2010, 09:39 PM   #108
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I'm trying this one again this coming Saturday. This time, I decided on using the WLP023 Burton Ale yeast as oppose to Wyeast 1968 as it has slighty better attenuation. At what temperature should I mash using this yeast? Is 154F good?

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Old 01-14-2010, 10:03 PM   #109
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I'm trying this one again this coming Saturday. This time, I decided on using the WLP023 Burton Ale yeast as oppose to Wyeast 1968 as it has slighty better attenuation. At what temperature should I mash using this yeast? Is 154F good?
Nice choice of yeast, I love Burton Ale. It will be great for this recipe. 154 would work great.
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Old 01-22-2010, 03:57 AM   #110
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Wow an impressive recipe backed by an impressive amount of reviews.
I'll be brewing this on Sunday.

Jumping in with 2 feet, making it a double batch. Time to fill the cornies

Thanks for sharing.

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