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Old 12-12-2012, 11:29 PM   #2471
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Originally Posted by llama_boy

Was my post, #2404
Thanks. Anything else you liked or disliked about the MO version? Have you brewed the recipe as is? If so, thoughts on the comparison?
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Old 12-12-2012, 11:49 PM   #2472
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Thanks. Anything else you liked or disliked about the MO version? Have you brewed the recipe as is? If so, thoughts on the comparison?
Nothing I would change if I brewed it again. Also this is the only way I have brewed it so I don't have a comparison but can say the the MO gave it a good backbone that was well received by the judges. If anything I would maybe increase the hops a little, maybe 10%, but you see that much variation just in freshness levels.
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Old 12-13-2012, 12:00 AM   #2473
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I brewed this a week ago from yesterday. My first all grain and I think I will never go back to extract. Kegged it last night, force carbonated and I can say that it is truly amazing!! All my friends that came by tonight tried it and didn't believe I made it. I got about 1014 after fermenting which put mine about 4.2% if I calculated it correctly. I also used 7 gallons of spring water from Walmart that I think helped a lot!! Thanks for the recipe! Will be making this the beginning of next week again for Christmas Eve!!

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Old 12-13-2012, 12:39 AM   #2474
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I brewed this a week ago from yesterday. My first all grain and I think I will never go back to extract. Kegged it last night, force carbonated and I can say that it is truly amazing!! All my friends that came by tonight tried it and didn't believe I made it. I got about 1014 after fermenting which put mine about 4.2% if I calculated it correctly. I also used 7 gallons of spring water from Walmart that I think helped a lot!! Thanks for the recipe! Will be making this the beginning of next week again for Christmas Eve!!
This was my first all grain and I felt the same way. My wife and brother in law schemed against me to trick me into brewing a 10 gallon batch of this to serve at my surprise 30th birthday party I didn't know I was having. It was very well received.

I have started to dabble with MO and thought the notes above were intriguing and worth a shot.
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Old 12-13-2012, 02:33 PM   #2475
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My variation of this turned out just a tad on the hoppy side. Fine for me, but probably just a touch too hoppy for the wife. Funny, I was shooting for the 21.6 IBU's but I bittered with CTZ, which has been giving a more harsh bittering for me lately...something often unnoticed in PA's and IPA's. Next time I'll use Nugget for bittering and reduce the IBU's just a scosche.

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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
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Old 12-13-2012, 03:07 PM   #2476
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Going to ge the grains for this today

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Old 12-13-2012, 03:54 PM   #2477
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I'm drinking this now while watching my Tripel X blow the bung. It's not a bad beer but I don't really care for it. Tastes like Corona to me.
Ditto. I drank from the hydrometer a few times and it kind of tastes like any old bmc, corona, etc. Not bad just not my cup of tea. It did have a strong maltiness like fat tire though so my family will drink it up on christmas.
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Old 12-13-2012, 05:05 PM   #2478
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Ditto. I drank from the hydrometer a few times and it kind of tastes like any old bmc, corona, etc. Not bad just not my cup of tea. It did have a strong maltiness like fat tire though so my family will drink it up on christmas.
Funny you mention the Corona taste...I threw a lime wedge in this the last time I had it kegged and enjoyed it. Figured it would be great at the bar by the pool.

I think this is a step up in flavor and hops over the BMC/Corona brews, but still close enough that it's a crowd pleaser and you can enjoy several without passing out in a pool of your own vomit.

My ingredients for 10 gallons is on its way with MO as the base this time to see how I like that. I'm going to see if it's possible to go from grain on 12/23 to glasses on 12/31 with this.
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Old 12-13-2012, 07:05 PM   #2479
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Heck yeah, I bet you can have it done in time. What yeast are you using?

If dry, I'd pitch two packs per vessel, if liquid, make a properly sized starter. If I were doing it (and assuming that I use my usual practices & equipment), I'd hold steady at ~66*F so it ferments cool but doesn't stall out, for 5 days primary fermentation, on the 28th, cold crash and carb for 3 days in a 'secondary' corny keg on about 17-20psi gas at fridge temps of ~40*F, then transfer with a jumper hose into a clean sanitized serving keg on 12/31. Barely in time.

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Old 12-13-2012, 08:48 PM   #2480
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Heck yeah, I bet you can have it done in time. What yeast are you using?

If dry, I'd pitch two packs per vessel, if liquid, make a properly sized starter. If I were doing it (and assuming that I use my usual practices & equipment), I'd hold steady at ~66*F so it ferments cool but doesn't stall out, for 5 days primary fermentation, on the 28th, cold crash and carb for 3 days in a 'secondary' corny keg on about 17-20psi gas at fridge temps of ~40*F, then transfer with a jumper hose into a clean sanitized serving keg on 12/31. Barely in time.
I'm planning on using 1056 and making a big starter to ensure fermentation kicks off within hours rather than days and I was going to ferment at 68* for 5 days or so, rack to a keg, then drop the temp to 38 or while force carbing. I don't mind if the first pull has some crud it in. I want to make sure it's finished fermenting and carbed, but who doesn't want those to happen in an expeditious manner?

I've never transfered carbed beer, but I do have some extra liquid ball lock connectors that I could make the jumper.
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