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Old 12-16-2008, 01:10 AM   #701
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Originally Posted by EdWort View Post
What are you getting for an starting gravity? At 80% efficiency, it should be 1.054 for 5.5 gallons of wort.

Nottingham does ferment out very well, so it does add to the alcohol. I usually hit around 5.9% since I mill my own grain. No complaints on the ABV here too.
this batch, I had a SG of 1.058 at 5.5 gal, and an FG of 1.009. Beer smith shows me at 6.39%

like I said not a problem, Just trying to figure out what the culprit might be..
So I can adjust accordingly next time..

Everyone that tried the 7% version liked the taste but couldn't drink more than 2 or 3 and not get nailed Including me...

I think the latest version might be a little more user friendly...
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Old 12-16-2008, 02:14 AM   #702
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I just kegged this today after 15 days in the primary.
It was already very clear, clearer than any other beer I have made at this point in its lifetime.
My OG was 1.052 and the FG was 1.011, and wow did it taste great
Two weeks (if I can wait that long) in the keg carbing / conditioning and this bad boy should be ready to go

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Old 12-21-2008, 06:49 PM   #703
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This is one of the best Pale Ales I've ever had. This really does benefit from aging, it gets better by the day.


This was brewed on 11/02, and the pic doesn't show how clear this really is, I can see the fingerprints on the opposite side of the glass.

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Old 12-26-2008, 06:34 PM   #704
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well here it is, first AG beer and first glass. Mine looks a bit lighter than the one post above mine. Still could use some more aging though.
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Old 12-27-2008, 01:33 AM   #705
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Just picked up the ingredients for this and psyched to brew it tomorrow. However, I changed from Crystal 10L to 60L since I did not want my brew to look like piss (too light). I usually do not stray if I do a clone, but I don't like yellow beer. See how this one turns out. Chinook was the deal sealer.

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Old 12-27-2008, 10:09 PM   #706
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You'll like this one, but if you're piss looks like the pictures................you should see a doctor.

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Old 12-28-2008, 03:50 AM   #707
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I tasted my 2 week old batch today and it tasted great for green beer. I am very excited to try it again in 2 more weeks! The only difference is that I used Munich malt instead of Vienna because my local shop was out.

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Old 12-28-2008, 12:45 PM   #708
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You *won't* be disappointed ...

I cut my AG teeth with this recipe, and was glad I did !

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Old 12-28-2008, 05:57 PM   #709
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Aging does do a lot I have a keg on tap right now that is 4 months old and it is quite tasty course I would think it's probably on the tail end of it's prime. Two months is probably the sweet spot for tastiness. I always make a 10 gal batch of Ed's Pale ale and with all of the other beers I have on tap I don't seem to go through this one as fast as I used to. I will say this beer goes well in a black and tan I'm looking forward to having my Guinness clone kegged in another couple of months, just in time for St. Patty's day.

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Old 12-28-2008, 06:02 PM   #710
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I am making this right now and am in the middle of the mash. It, the mash, seems real thick, I doughed-in with 17 quarts. I am using a Coleman Extreme 70 Quart cooler. Could the size of the cooler be playing a role in this?

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