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Old 11-24-2009, 03:12 AM   #51
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Anyone dry hop this one? Sounds like it doesnt need it but was wondering if anyone had success...

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Old 11-24-2009, 08:25 PM   #52
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Anyone dry hop this one? Sounds like it doesnt need it but was wondering if anyone had success...
Denny Conn's Wry Smile Rye IPA and Hop Rod Rye are both dry hopped, so I see no reason why you couldn't do the same with this recipe.
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Old 12-21-2009, 02:47 PM   #53
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I just brewed this Saturday and I can't wait to try it. I'd like to try dry hopping for the first time. Should I go with more Chinook, or use Cascade? Those are the two I have on hand.

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Old 12-21-2009, 03:44 PM   #54
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I dry hopped it with an oz. of cascade pellets. I bottled it 10 days ago and am planning on trying my first one on Christmas eve. Ill let ya know how it turns out.

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Old 12-22-2009, 08:34 PM   #55
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I made this yesterday, but used all Columbus. Can't wait to try it. This is a starter beer for my upcoming attempt at a barleywine and partigyle brewday.

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Old 12-28-2009, 02:19 PM   #56
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Default Temp Advise


Well, I took gravity reading at day 8 and showed 1.015. My OG was 1.06 going in to the fridge. I'm thinking my FG should come in just below 1.01 since my OG was a bit lower than the recipe. My t-stat is set to 62, but the fridge is in my garage which has been pretty cool lately. My fridge temps for the first few days bounced between 59 and 63. I read the lower range for the Safale 05 is 59, so I figured no problem. Now it's freezing outside, and I checked my fridge temps yesterday and it was 52. I planned on leaving it alone for 3 weeks, cold crashing, and kegging, but now I'm wondering if the yeast will be able to finish the job (Assuming it should end up below 1.01).

I thought about bringing it inside for a week to get the temp up a bit (house is anywhere from 67 to 74), but I'd rather just leave it be so I don't slosh it around moving it. The forecast looks like this next week is going to stay pretty cold. I can't decide if I should just leave it alone, or shake it a bit to rouse the yeast, or bring it inside maybe...

Any advise?

By the way bjzelectric, how'd the dry hopping with Cascade come out?

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Old 12-28-2009, 02:33 PM   #57
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Leave it sit for 3-4weeks then check gravity and package it. Should be done by then. Contrary to what many kit instructions tell you, one week is not long enough for the yeast to finish their work.

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Old 12-28-2009, 02:47 PM   #58
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Leave it sit for 3-4weeks then check gravity and package it. Should be done by then. Contrary to what many kit instructions tell you, one week is not long enough for the yeast to finish their work.
I'm planning to ferment for at least 3 weeks like you recommend, I'm just afraid the yeast will go dormant since I'm several degrees below the ferment range listed for that yeast. The timing isn't what worries me, it's the temp I'm debating on.
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Old 12-28-2009, 08:27 PM   #59
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I tried my first bottle of this the other day. MMMM! Im not good at describing beers but I must say that this one has a nice "bite" to it. Hop and rye bite. The chinook dominate the front while the rye comes thru @ the end and the cascade definately add a nice finish to it. This batch had only been bottled for 2 weeks so it was definately undercarbed and "green" yet delicious. I def recommend dry hopping but Im sure the original is great too.

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Old 02-05-2010, 07:43 PM   #60
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Just curious what you guys are carbing and serving this at. I read that IPAs are generally carbed lower than a regular pale ale, but wheat and rye beers seem to be higher.

How much are you folks carbing this Rye IPA?

And at what serving temps?

Mine turned out great by the way (even with the minimal carbonation has so far).

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