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Old 04-20-2012, 05:30 PM   #571
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Thanks for reply. I got 1056. I'll just have to try again with us-05 and compare.

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Old 04-20-2012, 05:35 PM   #572
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Thanks for reply. I got 1056. I'll just have to try again with us-05 and compare.
I believe those are essentially the same yeast strain from different companies in different forms. Might still be interesting to experiment, though!
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Old 04-20-2012, 06:29 PM   #573
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Huh I'm new to brewing only my 7th batch. Yeast is still new animal. Used two different yeast on 2 batches of same American pale that made made. Looking forward to see what the difference is in taste.

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Old 04-21-2012, 03:39 AM   #574
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Huh I'm new to brewing only my 7th batch. Yeast is still new animal. Used two different yeast on 2 batches of same American pale that made made. Looking forward to see what the difference is in taste.
Depends highly on your ferment temps also.Not to mention,pitch rate.Possibly water/mineral content.
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Old 04-22-2012, 10:07 PM   #575
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Alright I need some input. Brewed this today and my of was 1.046. Temp on my mash was spot on 149. 75 min check temp was 147.6. Grain was

11 lbs 2row
2 lbs vienna
12 oz crystal 20
8 oz cara-pils

Batch sparge with 1.34 gal 170 three times with 10 min rest for each

Boil was 60 min but still turned out with low number. Does the initial grain temp have a big influence on mash? If anyone can give some insight thanks!

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Old 04-24-2012, 11:51 AM   #576
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I brewed the OP's recipe to a T this weekend, scaled to 11 gallons but came up a little short on gravity (1.060) - My final volume was approximately 11.5 gallons, and lost about a 1/2 to the hops so I am not to disappointed with my efficiency.

I've had a Bell's Oberon harvest stepping up over the last 2 weeks, started with about 8-10 bottle dregs worth and it was approximately 4L before I pitched it. I just pitched the yeast last night. What temperature does every ferment the Bells strain at? I have the temp controller set to 63 right now.

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Old 04-26-2012, 07:59 PM   #577
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Stupid question....the recipe on the first page is for a 5 or 5.5 gallon batch?

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Old 04-27-2012, 03:53 PM   #578
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5 gallon

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Old 04-29-2012, 05:46 PM   #579
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My LHBS was out of Centennial so I kind of mashed together a hop order.

1oz Amarillo 60 min
2 oz Cascade, 1 oz East Kent Golding combined and continuously add after 20min mark.
I plan on dry hopping with another oz of East Kent Goldings.

I know it won't be the beer that was intended but I went with it....Cheers

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Old 05-13-2012, 04:21 AM   #580
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I brewed the OP's recipe to a T this weekend, scaled to 11 gallons but came up a little short on gravity (1.060) - My final volume was approximately 11.5 gallons, and lost about a 1/2 to the hops so I am not to disappointed with my efficiency.

I've had a Bell's Oberon harvest stepping up over the last 2 weeks, started with about 8-10 bottle dregs worth and it was approximately 4L before I pitched it. I just pitched the yeast last night. What temperature does every ferment the Bells strain at? I have the temp controller set to 63 right now.
Just an update...I started ferment at 63, and ramped up to 70 over 10 days (a couple degrees every couple days that I was around the ferm chamber. FG was 1.012. Kept both fermenters in primary for a total of 3 weeks, over the past week I dryhopped the first with 1.5 oz of Centennial.

Just kegged that one tonight after 3 days cold crash, WOW! Great flavor and aroma! It seemed a little hot but I imagine that will go away in the keg and with some carbonation.

Im not ready to say that it is a dead ringer clone, but it is going to be one of the better IPA's I've made for sure. Time shall tell! Plus I have the other fermenter, I will probably let that sit on the primary cake for another week or so, dont want to dry hop too early....
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