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Old 09-19-2012, 02:38 AM   #441
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Want to just chime in with a big thank you for this recipe! I brewed this up about 6 weeks ago with the only change to the recipe being 90L crystal instead of 80, and I fermented in the upper 60s rather than mid/lower. Popped a trial bottle 2 days ago and since then have been thinking constantly about how and when I can brew my next batch of it! I'm going to try backing down the IBUs slightly, maybe to 35 or so, and see how it goes as an experiment. Cheers...

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Old 09-20-2012, 08:55 PM   #442
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Boy, judges just don't know what to think of this beer. I entered this beer into a local HB competition and was assigned an overall score of 24/50 with comments about astringency, acetaldehyde, and other "noticeable" flaws. I've brewed quite a few beers now and feel that I have a good grasp on my beers. Personally I think that this is one of the best beers that I have ever made and the people around me that try it agree. I'm pretty sure that I might have over-heated the sugar so I'll be addressing that next time. But other than that, this is still one fine beer!

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Old 09-20-2012, 09:45 PM   #443
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Quote:
Originally Posted by pvtschultz
Boy, judges just don't know what to think of this beer. I entered this beer into a local HB competition and was assigned an overall score of 24/50 with comments about astringency, acetaldehyde, and other "noticeable" flaws. I've brewed quite a few beers now and feel that I have a good grasp on my beers. Personally I think that this is one of the best beers that I have ever made and the people around me that try it agree. I'm pretty sure that I might have over-heated the sugar so I'll be addressing that next time. But other than that, this is still one fine beer!
Was it the schooner competition? I entered it there too and got similar comments & score (26 I think). And I am a pretty sound brewer... I thought maybe I infected my bottles accidentally when I drew off the 6 beers to bottle and then keg the rest.
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Old 09-20-2012, 10:22 PM   #444
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Yup, Schooner it was. Your beers were just fine, I'm guessing the judges just didn't know what to think of the hop combination.

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http://www.homebrewtalk.com/f170/pvt...inally-298407/
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Old 09-30-2012, 12:44 PM   #445
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Brewing today..but no Chinook...going to sub Centennial hops instead. Also using WLP008 yeast. Caramel syrup made as follows:
1 lbs. sugar
1 tsp lemon juice
1 tsp dap
1/4 cup water
heated till syrup turned dark brown
flame out added 1/4 cup water
Tastes very caramel like.

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Old 09-30-2012, 09:31 PM   #446
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This was frankly an awesome beer. After 2 weeks in a keg its clarity rivals filtered beer as well, bravo OP!

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Old 10-02-2012, 07:00 PM   #447
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I am very pleased with the way this recipe turned out. In fact, I will enjoy one of these with dinner this evening. I followed the recipe as originally posted, and made the candi syrup also according to the instruction. It is YUMMY!

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Old 10-05-2012, 10:47 PM   #448
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Awesome recipe. I used the new BRY-97 dry yeast. It's excellent. Took awhile for the yeast to drop out of solution.

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Old 10-12-2012, 11:58 PM   #449
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Hallelujah for Amber Ale! Sounds good planning this in the near future.

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Old 10-19-2012, 01:27 PM   #450
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Brewed this up a month and a half ago and have to say that I'm disappointed. No caramel notes obvious, despite following the candi recipe. In an effort to be balanced, I feel this beer winds up being simply bland.

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