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Old 03-07-2011, 10:01 AM   #21
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Finally getting round to brewing this tomorrow night!

I don't think I have enough equipment to do a split batch, but I have US-05 and Wyeast 1968 ready to go. US-05 would be the choice based on the recipe, but would anyone vote for the ESB yeast instead?

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Old 03-08-2011, 05:07 PM   #22
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Quote:
Originally Posted by markcurling View Post
Finally getting round to brewing this tomorrow night!

I don't think I have enough equipment to do a split batch, but I have US-05 and Wyeast 1968 ready to go. US-05 would be the choice based on the recipe, but would anyone vote for the ESB yeast instead?
1968 sounds like it could work well, I would just be careful to keep the ferm temp low to avoid too many esters.
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Old 03-08-2011, 05:12 PM   #23
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I asked a guy who produces fantastic beer at my local London micro and has just done a BIPA, out of the two he was strongly in favour of US-05 - and given the quality of his beer I'm going to go with his judgement on this one! 1 hour until brew o'clock!

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Old 03-08-2011, 11:48 PM   #24
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Pitched and we're away! Looking forward to it a LOT

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Old 03-09-2011, 05:59 PM   #25
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Excellent! You won't be disappointed. I'm about to brew this again myself. I don't like to go without it on hand for very long.

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Old 03-09-2011, 07:13 PM   #26
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definatley gonna put this recipe on my "to brew list" i first tasted a black ipa about a month ago (kamodo dragonfly black IPA by upland brewery out of Bloomington, IN) awesome. have a maple irish stout going right now in secondary. thanks for the recipe

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Old 03-18-2011, 02:29 PM   #27
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I've seen this terminology a few times - does 'dry hop (7 days)' mean dry hop 'FOR' 7 days (presumably after fermentation has finished) or AFTER 7 days (for however long you choose)?

This tastes amazing after a week and a half in the fermenter. I've only dry hopped once before with limited success, I'm tossing up whether to leave it for a few more days, add the dry hop addition for 10 days, then keg, or just leave it for an extra week then dry hop in a hop bag in the cornie, I guess the effects would be similar?

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Old 03-18-2011, 07:45 PM   #28
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What I mean by that term is to dry hop FOR 7 days, so if you ferment for 21 days, you'd add the dry hops after 2 weeks of fermentation. 10 days should be fine too, I've done that when forgetting to bottle or just being lazy. Much more than that and I think you risk some vegetal flavors.

I don't keg (yet) so I don't know about adding the dry hops to the keg, but I do know some people do that.

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Old 03-19-2011, 11:04 PM   #29
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Thanks for the recipe looks like a great bipa

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Old 03-31-2011, 02:22 PM   #30
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Anyone dry-hop this in a keg? I brewed this beer about 9 days ago. It's headed to the secondary and I'll dry hop with one week left although I'm wondering if I should dry-hop in the keg and just let it ride. In the past, I dry-hop in the secondary for two weeks and then keg (sans hops).

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