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Old 03-10-2012, 04:56 PM   #41
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I just brewed this up and put it in my fermentation chamber! SG was 1.065...I tasted a sample...YUM!

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Old 03-23-2012, 02:25 PM   #42
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Day 14, just took my first FG reading and got 1.017. Seems a bit high. Any suggestions?

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Old 04-09-2012, 09:59 PM   #43
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Day 14, just took my first FG reading and got 1.017. Seems a bit high. Any suggestions?
I got 1.015 the last time, so I think that's right in the ballpark although higher than mine have finished.

I just dryhopped this today, an 8 gallon batch:

19 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 91.6 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 4.8 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 3.6 %
1.65 oz Chinook pellets [11.50 %] - Boil 60.0 min Hop 4 39.7 IBUs
1.50 oz Cascade (Homegrown) [5.00 %] - Boil 5.0 min Hop 5 2.8 IBUs
1.50 oz Cascade (Homegrown) [5.00 %] - Aroma Steep 0.0 min Hop 6 0.0 IBUs
2.0 pkg Safale American (DCL/Fermentis #S-05) [50.28 ml] Yeast 7

1.50 oz Cascade (Homegrown) [5.00 %] - Dry Hop 5.0 Days Hop 8 0.0 IBUs
1.50 oz Chinook (Homegrown) [10.00 %] - Dry Hop 5.0 Days Hop 9 0.0 IBUs
1.50 oz Simcoe [12.20 %] - Dry Hop 5.0 Days Hop 10 0.0 IBUs

It's at 1.015, and not yet clear. I find that S05 just doesn't give me the clarity that yeast like S04 and Wyeast 1335 do. The English strains drop clear quickly but it seems like any S05/WLP001/Wyeast 1056 beers I make take a lot longer to clear up.

The hydrometer sample was promising! I love that 3 ounces of the dryhops were from my own garden, as well as 3 ounces of cascades in the boil.
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Old 05-09-2012, 11:07 AM   #44
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This beer turned out great. Brewed the extract version at 1.064 OG, ended at 1.012 FG. I dry hopped in the primary, didn't get around to bottling for quite a while so dry hopping took somewhere around an entire month. Beer has a great taste from the hops, could use more carbonation though, I'm gonna wait another week before starting to gulp it down like crazy.

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Old 05-09-2012, 05:18 PM   #45
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I just opened one of these and it's EXCELLENT! So good! Will absolutely brewing this as a staple in my house. Thanks Yooper!

My SG: 1.065
My FG: 1.017
Carbed for 4 weeks or so and put in the fridge for 2 days

LOVE IT!

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Old 05-29-2012, 06:49 PM   #46
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Enjoying one of the last bottles of this now. Flash makes this look quite darked than it really is and I'm too lazy to take a better picture.

Anyway, as my brother is going to get married my parents thought it was time to meet his fiancé's family for the Jewish Shavu'ot holiday dinner a few days ago. So I brought some bottles with me which were quickly emptied. Funny thing is, the fiancé's grandmother (well over 70) drank a whole bottle by herself and quickly found herself high as a kite. That was funny.

20120529_211016.jpg  
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Old 09-22-2012, 01:52 PM   #47
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I have made this twice now and am wondering how to get it closer to the original? I feel that this is very good but has ended up not as thin as lakefronts version and maybe not as dry. Is this anyone elses experience or is this my process at fault? I have mashed low at 151 both times and used s-04 would s-05 do a bit better?

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Old 09-22-2012, 02:47 PM   #48
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I have made this twice now and am wondering how to get it closer to the original? I feel that this is very good but has ended up not as thin as lakefronts version and maybe not as dry. Is this anyone elses experience or is this my process at fault? I have mashed low at 151 both times and used s-04 would s-05 do a bit better?
Definitely try a "cleaner" more attenuative yeast. If you can get Wyeast's "pacman" yeast that would be even better. S05 would work, or WLP001. Mash at 149, going 75 minutes, if you still have a too high FG with mashing at 151.
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Old 09-23-2012, 07:55 PM   #49
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I haven't been able to get Pacman yeast, ever. Would Wyeast 1098 or 1056 be a good yeast alternative for this recipe?

Also, I would actually prefer a higher gravity, lower alcohol IPA. Would I achieve this with a mash temperature of 156°F or even 158°?

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Old 09-23-2012, 08:05 PM   #50
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I haven't been able to get Pacman yeast, ever. Would Wyeast 1098 or 1056 be a good yeast alternative for this recipe?

Also, I would actually prefer a higher gravity, lower alcohol IPA. Would I achieve this with a mash temperature of 156°F or even 158°?
1056 would work fine.

If you mash that high, you may have a very very high Fg, and a very sweet cloying finish. If you want a lower alcohol IPA, I'd decrease the grainbill.
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