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Old 10-10-2013, 06:01 PM   #961
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Quote:
Originally Posted by one-L
I have dry hopped with 2 oz in the keg on several batches of this now and it seems like a pretty good sweet spot. Just bought another lb of Centennial and I think this is going to be one of the next ones on the rebrew list.

That's what I do, I like two oz in the dry hop. I throw it in the keg and let it in till the beer is all, always tastes good and never any off flavored.

PS: I use a muslin bag, and weigh it down so the whole leaf hops are submerged in the beer.
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Old 10-10-2013, 08:52 PM   #962
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I don't keg, but I too use a hop sock weighted down for my dry hopping. I also use pellet hops.

You know, the recipe I have on file calls for using 2 oz and my theory is the more hops the better, so I think I'm just going to stick with 2 oz!

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Old 10-19-2013, 06:31 PM   #963
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6 days after brewing, the gravity is down to 1.009. I used Bell's yeast, but this is measured with a refractometer (using the correction factor), so the number could still be off by a few points. Sample tasted great though.

I know there was some discussion in this thread and the OP says to primary for 4 weeks, but I don't see any reason for that, so my plan is to dry hop tomorrow (at 7 days) and bottle 7 days later.

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Old 10-20-2013, 06:09 PM   #964
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Primary for 4 weeks sounds crazy. I have use S-05 and WLP002 and dry hopped within 1 week of brewing. What was your initial gravity? Sounds like it's close to done. Check gravity again in about 3-4 days to be sure.

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Old 10-20-2013, 09:32 PM   #965
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OG was 1.062. I can't imagine it will get any lower.

I dried hopped with 2 oz centennial today.

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Old 10-29-2013, 12:57 AM   #966
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Quote:
Originally Posted by eschatz View Post
The actual gravity for this beer is 1.064
The FG is 1.010
Yeast is taken from a bottle of Bells Amber (their Pale Ale also works)

10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 76.92 %
2 lbs Vienna Malt (3.5 SRM) Grain 15.38 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3.85 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3.85 %

*mash at 150 F

1.00 oz Centennial [9.50 %] (60 min) Hops 30.3 IBU
0.50 oz Centennial [9.50 %] (Dry Hop 5 days) Hops -
1.00 oz Centennial [9.50 %] (15 min) Hops 15.0 IBU
1.00 oz Centennial [9.50 %] (5 min) Hops 6.0 IBU
1.00 oz Centennial [9.50 %] (1 min) Hops 1.3 IBU

7% ABV

This beer is so damn close to the original. If you let it wait at least 2 months in the bottle/keg it'll clear up EXACTLY like the original. I had SWMBO mix the glasses up and I couldn't pick my clone out between two Two Hearted Glasses and one Clone. This is the best clone I've made and possibly the best IPA I've made.

Edit: Fixed yeast and gravity issues along with mash temp for a lower FG.
Tasty
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Old 10-30-2013, 02:06 AM   #967
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Has anyone tried this clone with Conan (aka Heady Topper) yeast? I have a sample sourced from East Coast Yeast (#29) growing on my stir plate that I am planning to use with this recipe in a few days.

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Old 10-30-2013, 03:53 AM   #968
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I'm sure it would be fine. I did a black IPA with it and it came out very good.

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Old 10-31-2013, 03:45 AM   #969
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Quote:
Originally Posted by tonymark
Primary for 4 weeks sounds crazy. I have use S-05 and WLP002 and dry hopped within 1 week of brewing. What was your initial gravity? Sounds like it's close to done. Check gravity again in about 3-4 days to be sure.
I've been keeping all my brews in primary for at least 3-4 weeks. Then I keg and force carbonate and let sit another 2-3 weeks. I havnt had any problems and they are all delicious . I'm my biggest critic
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Old 10-31-2013, 01:02 PM   #970
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I've been keeping all my brews in primary for at least 3-4 weeks. Then I keg and force carbonate and let sit another 2-3 weeks. I havnt had any problems and they are all delicious . I'm my biggest critic
Does your primary include dry hopping? And I thought one of the benefits of kegging was not having to wait for the conditioning you have to wait for when bottling. I thought, once you force carbed, your beer was ready to go, so why wait? I just don't have the patience myself to wait that long...

I usually let my beer stay in my primary fermenting bucket up until I bottle. Transferring to a secondary seems just seems like an unnecessary added step to me. That said, I usually let my brew ride for about 2 weeks in primary. If I'm dry hopping, I go ahead and dry hop after fermentation is done which is usually about a week.

I used to let my beer sit in primary longer, but I've found no noticeable difference between letting the beer ride longer or shorter in primary...
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