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Old 06-30-2012, 02:08 PM   #261
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Quote:
Originally Posted by TrubHead
Don't think the malt sweetness will fade much. Mostly hops will go first and rather quickly. Here's an article discussing beer aging.

http://www.sdbeergeeks.com/2012/01/will-it-age.html
I read the article given. It's informative and basic knowledge IMO. I'm not worried about the malt sweetness as I feel this beer is supposed to have a nice malty character. The fruity flavor was overwhelming and I kinda figured it will tone down a bit with age. My brew isn't sweet, just fruity. I will check for flavor once again when I rack. Thanks for the input with the article and the experience with the yeast.
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Old 07-23-2012, 01:42 PM   #262
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I have had the ingredients for this beer sitting around for months now. I think I am finally going to have time to brew this weekend. I picked up the yeast yesterday. Had to go with Wyeast 1187 Ringwood because they were out of WLP007. I'll report the results

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Old 07-23-2012, 03:08 PM   #263
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I'm going to try this on Sunday as my first all grain. Without a stir plate it looks like I'll need a giant 3L starter! I'm thinking I'll have to do a step up, starting Friday night? This is all relatively new to me.

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Old 07-23-2012, 07:22 PM   #264
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Suggest reducing the Amber unless you like really sweet.

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Old 07-24-2012, 02:05 AM   #265
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Quote:
Originally Posted by TrubHead View Post
Suggest reducing the Amber unless you like really sweet.
Back down to a 1lb? Or somewhere in between?
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Old 07-24-2012, 04:00 PM   #266
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Quote:
Originally Posted by LateraLex View Post
Back down to a 1lb? Or somewhere in between?
The Amber is about 7% of total grain bill. It's a matter of taste but I would drop to 3-4%. Beyond that think the grain bill needs more adjustments.
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Old 07-31-2012, 03:17 PM   #267
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I went with the original recipe until I can try this for myself. Can I get some guidance on how to calculate my efficiency? This was my first AG, and I did a BIAB. I measured preboil gravity at 1.041 @ 170F, and again postboil at 1.089 @ 70F.

According to this calculator, I seem to have ended right about the right spot... does this mean I hit 70% efficiency? If so, do I thank the double milled grains or just dumb luck??

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Old 07-31-2012, 10:32 PM   #268
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My first all grain was this recipe. I ended up hitting 72% efficiency and I was very happy. Sounds like you are on the right track.

I'll be stepping up my starter tomorrow. I want to make sure I pitch plenty of healthy yeast since I have heard that ringwood can be finicky.

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Old 08-03-2012, 08:19 PM   #269
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Hey scottland, I thought I'd pass on some info. I'm headed to DFH's taphouse Sunday and went to see what was interesting on tap. I noticed in the description of DFH 60 minute that it is made with "Palisade and Simcoe". I suspect the scarcity of Amarillo forced them to change the recipe. I'd bet Warrior is still in it for bittering, but it might be nice to re-brew this with Warrior, Palisade and Simcoe. Just a thought.

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Old 08-05-2012, 02:27 PM   #270
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Finally brewing this today. Supposed to be in the mid 90s today so it's gonna be a hot one! Luckily I have my fermentation fridge set up and ready to be used for the first time.

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