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Old 03-22-2011, 06:34 PM   #241
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i still have a case of this that i am dying to pop open in july. i just wanted to say HOLY MOLY I LOVE THIS FREAKING BEER!

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Old 03-22-2011, 07:12 PM   #242
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this beer has been a big hit with all my friends - beer snobs and BMC drinkers alike

great flavor profile, great color and really great head and lacing

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Old 03-24-2011, 01:51 AM   #243
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has some chill haze - but I just got an IC so hopefully should speed up cooling and help that problem for future batches

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Old 03-25-2011, 12:51 PM   #244
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I'm planning on brewing this one up as my next beer. My LHBS only sells the 3.3 lb cans of extract so I was doing a little tinkering on Beercalculus to make sure things wouldn't get too out of whack if I used 6.6 lbs of LME instead of just 6. Looks fine, just a little more ABV, but while I was messing around I noticed that the IBU's that were calculated, were done so using a full 5-gal. boil. When I changed it to a 2-gal. boil the IBU's dropped way down. I had one member on the site tell me that the more concentrated wort yields less alpha acid attenuation. It looks like the software used here takes the 2 gal. boil into account for the final IBU's (20.6), but for this, and future recipes, I want to make sure that I get all the hop action that I think I am. So, any advice or info concerning this issue is greatly appreciated. I'll probably post a thread on the beginners forum as well, but since this beer sounds so good, I wanted to check in here as well. Really looking forward to this beer and want to make sure I get it right. Thanks.

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Old 03-25-2011, 03:05 PM   #245
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So I answered my own question regarding the Beercalculus software. I didn't have the settings on the same IBU formula. It was on Tinseth instead of Rager. Interesting that the final IBU's for the recipe (for a 2.5 gal boil) was 20.9 with the Rager formula and about 9.7 with the Tinseth formula. Is there an overriding opinion on the correct formula to use for these things?

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Old 03-26-2011, 02:38 AM   #246
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Nope, just used the default in pro-mash.

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Old 03-27-2011, 06:57 PM   #247
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But the hop schedule is for a 2 gal boil, right? I know that's what the recipe says, I just want to make sure. I'm excited about this beer and want to make sure I've got it right. Thanks.

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Old 03-28-2011, 10:35 PM   #248
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Quote:
Originally Posted by JonnyO View Post
But the hop schedule is for a 2 gal boil, right? I know that's what the recipe says, I just want to make sure. I'm excited about this beer and want to make sure I've got it right. Thanks.
Actually, its 2.35gal or 2 gal, 44oz. I believe that was for boil liquid loss. This is what pro mash had calculated.

If you start 2.25 is not going to hurt much.
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Old 04-05-2011, 05:04 PM   #249
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Thank you for developing the recipe. I will be brewing it up tonight.

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Old 04-09-2011, 03:36 PM   #250
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brewing this tomorrow should i use windsor or notty yeast? recommendations?

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