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Old 09-03-2013, 01:50 AM   #621
jesseroberge
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Here I am back with the kegging day info it's been sitting in primary for 30 days at 20/68 degrees and today was kegging day I skipped the secondary and finning agent that was recomended The taste of this beer was soooooooo out of bounds & off the charts perfect....

I will leave it in the fridge pluged on gas at 12.5 PSI for an other 30 days then report later with pics ans taste info before reporting back again

I can honestly say that this is by far the best beer i've ever made, can't wait to carb her up and get CRUNK ))))

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Old 09-03-2013, 01:11 PM   #622
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Did you ever conceder that the problem might be that the company had a mix up in the bags ?
No problem with my hops unless the supplier packaged them incorrectly and I highly doubt that.

Actually, I don't believe there's anything wrong with this beer. It's just more hoppy than I personally prefer. My friends seem to like it.
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Old 09-03-2013, 06:35 PM   #623
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No problem with my hops unless the supplier packaged them incorrectly and I highly doubt that.

Actually, I don't believe there's anything wrong with this beer. It's just more hoppy than I personally prefer. My friends seem to like it.
I took a sample before kegging yesterday and if there is somthing, hop flavor was VERY light if any... Weird compared to yours
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Old 10-02-2013, 04:21 PM   #624
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Right, got my DAP, candy thermometer arrives tomorrow, beer ingredients the day after that.
Brewing this on Saturday, very keen to see how it works out.

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Old 10-02-2013, 04:29 PM   #625
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Right, got my DAP, candy thermometer arrives tomorrow, beer ingredients the day after that.
Brewing this on Saturday, very keen to see how it works out.
You're all set!
I'm brewing this beer again, probably tonight or tomorrow. There's no need to condense the caramel syrup once you get to the right color (temperature). Actually it is much easier not too. Just pour the thin syrup into the wort at flameout.
And stir well.
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Old 10-03-2013, 09:43 PM   #626
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I just wanted to say thanks to KingBrianI, this is one tasty beer! Has anyone tried entering this in a competition? If so, do you recommend entering it in category 10B-American Amber Ale or 23A-Specialty Beer (because of the candi syrup)?

Thanks!

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Old 10-04-2013, 07:21 PM   #627
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Kind a looks like the description I guess.. Hopefully get a bit clearer after a bit of lagering.
Love the murphy's glass. Definitely my favorite irish stout

Has anyone tried mashing a slightly higher temp? Or have most find great success with mashing at 150?
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Old 10-04-2013, 10:41 PM   #628
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I mashed at 154 and really enjoy it. I usually mash around 152 but figured the candi syrup might thin the body a little. You still get a smooth bitterness from the first wort hop addition and it finishes a little caramelly sweet. But everyone's tastes are different. I might try going lower next time and possibly higher the 3rd time just to see how it changes.

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Old 10-05-2013, 03:40 AM   #629
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This definitely seems like a recipe I won't get tired of brewing.

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Old 10-07-2013, 06:52 AM   #630
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Made this over the weekend. Took absolutely ages for the syrup to go from 100C to ~143C. Eventually had to stick a lid over the pot to get the temp up.
Once it did get there it was pretty dark, but still smelled good, so we chucked it in.
Looking forward to seeing how it turns out.

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