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Old 07-17-2013, 10:33 PM   #911
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I only get quality dry hop aroma with 3oz of hops, anything less is a waste in my experience.

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Old 07-18-2013, 01:01 AM   #912
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I only get quality dry hop aroma with 3oz of hops, anything less is a waste in my experience.
I'm realizing this also.
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Old 07-18-2013, 02:16 AM   #913
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I only get quality dry hop aroma with 3oz of hops, anything less is a waste in my experience.
My last two beers I used 2oz dry hops, Simcoe and Mosiac, and both yielded great aroma. Maybe I'll have to try 3 and see what it does. They were also in the keg, I never feel like I get any aroma from dry hopping in the carboy.
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Old 07-18-2013, 12:47 PM   #914
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I only get quality dry hop aroma with 3oz of hops, anything less is a waste in my experience.
That might be true for whole hops but for my latest batch I used 1oz of pellets to dry hop and I get a nice aroma.
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Old 07-18-2013, 01:21 PM   #915
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I only get quality dry hop aroma with 3oz of hops, anything less is a waste in my experience.
We can't get the real deal in my area but a friend got me a few and I had one last night. It's been months since I brewed this up and my brother has some fermenting now that we're going to do a side by side with but.......I love this beer but like more hops too so when I did the last one, I added 2 1/2 oz of hops in the dry hop. I feel this takes this beer up a notch though I tip my hat to this wonderful beer.
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Old 07-18-2013, 01:30 PM   #916
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My taste notes are leaving me with a little bit of a 'hotness', almost like an alcohol taste. I have made this before and do not remember getting this, has anyone had a similar taste to their two hearted clone? I want to say its mellowing but that might be in my head.

Any thoughts?
I'm experiencing the same thing. It's way hotter than the original.

It is mellowing out a bit though so I'll be patient and see what happens. I'm half tempted to take it out of the keezer and age it a bit more at room temp. I don't really know what effect this will have though.
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Old 07-18-2013, 02:07 PM   #917
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I'm experiencing the same thing. It's way hotter than the original.

It is mellowing out a bit though so I'll be patient and see what happens. I'm half tempted to take it out of the keezer and age it a bit more at room temp. I don't really know what effect this will have though.
I made 10 gallons of this for a party in mid August so I have been disappointed so far. My plan has always been to let 5 gallons of this sit as long as possible before putting in my keezer prior to the party but this means I might not get the clearest beer possible.

I actually took the first 5 gallons I put in the keezer out to condition more and I recommend you do the same. I know for sure this beer gets better with age so I am hoping it turns the corner before my party.
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Old 08-09-2013, 01:16 PM   #918
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Hot alcohol flavors shouldnt be related to the recipe; they would be more a function of yeast health, pitching rate, and fermentation temp.

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Old 08-09-2013, 01:27 PM   #919
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I actually took the first 5 gallons I put in the keezer out to condition more and I recommend you do the same. I know for sure this beer gets better with age so I am hoping it turns the corner before my party.
I followed your advice and took this out of the keezer to age a bit more.

Man what a good idea!! The hot flavor (I may be mislabeling what I'm tasting) has subsided and those lovely centennials have seemed to come more to the front. While not quite the same as Two Hearted, this is definitely a delicious beer!!

Ahh patience. A virtue in beer as in life.
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Old 08-13-2013, 11:34 PM   #920
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Brewed today. Messed up sparge volume. Ended up with a 6.5 gallon batch. 1.052 OG. oh well. Just more beer to drink. First ipa can't wait

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