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Old 01-05-2012, 12:09 PM   #521
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Gravity was 1.011 on day 18, down from 1.058. Sample tasted great - perhaps a wee bit less bitter than B2H if I was going to nitpick, but that may be due to not having dry hopped it yet. Used yeast from Bells Amber. Had to pierce the krausen with the thief in order to draw my sample. I'll dry hop on day 21 for 7 days then crash and keg. I'm also going to use some of the yeast slurry on an American Wheat I'm brewing Saturday. Thanks to the OP for a great recipe!

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Old 01-12-2012, 04:03 PM   #522
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BS telling me I need two packs of US-05, is that true? Also, never used dry yeast, do I need a starter?

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Old 01-12-2012, 04:51 PM   #523
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BS telling me I need two packs of US-05, is that true? Also, never used dry yeast, do I need a starter?
Use MrMalty for all your yeast pitching rate needs.
Mrmalty.com

Based on the OG of 1.064 you'll need 13 grams of dry yeast. So you'll be fine with (1) 11.5 gram packet of US-05. No starter needed, some people like to re-hydrate their dry yeast but I think that topic is split 50/50 with results being almost exactly the same.

I gotta brew this guy soon, my favorite IPA!!
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Old 01-12-2012, 06:24 PM   #524
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Use MrMalty for all your yeast pitching rate needs.
Mrmalty.com

Based on the OG of 1.064 you'll need 13 grams of dry yeast. So you'll be fine with (1) 11.5 gram packet of US-05. No starter needed, some people like to re-hydrate their dry yeast but I think that topic is split 50/50 with results being almost exactly the same.

I gotta brew this guy soon, my favorite IPA!!
It started to rain today and I can't brew so I decided it was the perfect time to try to bottle harvest from 3 bottles of Bell's I have. Will give that a shot and if it fails will revert to the dry yeast.
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Old 01-12-2012, 10:47 PM   #525
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So funny that you mentioned that because I wanted to try doing the same thing for the first time with the Two Hearted clone. Let us know how it goes.

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Old 01-14-2012, 11:43 PM   #526
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So funny that you mentioned that because I wanted to try doing the same thing for the first time with the Two Hearted clone. Let us know how it goes.
Took me 3 days with about 300ml of wort and 3 bottles of 3HA but I have a 1/8" layer of yeast on the bottle of a 2,000mL flask. Will let it rest and step it up to 500mL in 2 days.
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Old 01-15-2012, 05:39 PM   #527
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Just brewed this up yesterday. My gravity was 1.062, used rehydrated S-05 and I had activity in a few hours! My last 2 hop additions were a bit off (had to pick up my daughter) but should still be good. Sitting in the fermenter at 66 degrees. I read on hear that some people were ramping up the fermentation temps. When?

Thanks OP for the recipe. Can't wait to taste this one.

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Old 01-16-2012, 05:31 PM   #528
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I pitched at 63 degrees and just let it rise naturally until it hit 68. Took about a day to get to 68 in my ferm chamber and that's where I kept it during active fermentation. It started to cool after fermentation slowed so I moved it to a warmer room and kept it at 66 - 67 until I dry hopped it. Kegged it yesterday and should be drinking it by the weekend.

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Old 01-26-2012, 11:24 PM   #529
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What's the point of keeping this in a primary for 4 weeks? Just wondering. I'm getting restless waiting for this one. Samples have tasted great!

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Old 01-27-2012, 12:57 PM   #530
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Its tough waiting it out, isn't it? Your beer will get marginally better with an extended primary, but only you can decide if the wait is worth it.

I left mine in primary for 3 weeks, racked to secondary and dry hopped for 6 days and then cold crashed for 3 more before kegging. I started drinking it 5 days later - best beer I have have every brewed. Taste is spot on with B2H but not as sparkling clear. Perhaps more time in the keg will get the rest of the yeast to drop, but I really don't care if it does or not.

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