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Old 03-14-2011, 01:32 AM   #111
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looks great. I'm going to try this out next week.

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Old 06-02-2011, 01:47 AM   #112
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about to brew this one this weekend! can't wait! Hopefully I hit my targets and we have a smooth brew day. Ordered the Pliny kit from Farmhouse and it was here in less than two days! now just to get my grains together and map out my brew day.

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Old 06-02-2011, 05:10 PM   #113
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What's the advantage to splitting the dry hop into 3 separate batches?

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Old 08-04-2011, 07:43 PM   #114
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Question. I put all this recipe into beersmith and converted it to PM, and the hop quantity was lowered for each hop. I corrected it and now its saying its 160 IBUS now. Why is this?

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Old 08-18-2011, 01:13 AM   #115
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Question. I'm making this beer soon and have a dry-hopping question. Since I can't fit all these hops in a bag in the neck of a carboy, can I secondary and dry-hop in the keg? Or could I secondary/age for a few weeks in a carboy, crash cool, then dry-hop in a keg. What would be better?

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Old 08-18-2011, 07:47 AM   #116
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Quote:
Originally Posted by hoppheadIPA
Question. I'm making this beer soon and have a dry-hopping question. Since I can't fit all these hops in a bag in the neck of a carboy, can I secondary and dry-hop in the keg? Or could I secondary/age for a few weeks in a carboy, crash cool, then dry-hop in a keg. What would be better?
I recently did this with a DIPA w/ 7oz of dry hops. Crash cool for 3 or 4 days, gets the yeast/trub cake nice and compact. Transfer to keg and throw your dry hops in there in a hop bag. They'll fit no problem and you'll basically have zero sediment from crash cooling!

I purged my keg and then sealed it with 30psi and left in a corner of my keg room at ambient temp. I check the relief every few days to confirm it still has pressure, man what a sweet smell!! Will probably put it in the fridge after 10 days.
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Old 10-16-2011, 05:11 PM   #117
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I asked this in the general recipe/ingredients forum, but may be better suited here, anyone want to post their Beersmith file of this recipe?

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Old 01-30-2012, 06:43 PM   #118
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So I brewed this a week ago, and everything went well. Hit the mash temps perfectly, and nailed the OG. I just checked it last night and it's sitting at 1.009! Oops. Hungry little yeasties.

It tastes spectacular though, I can't wait until it's done! I'm going to leave it in the carboy for 2 more weeks to clarify, then transfer to the keg and begin dryhopping. I guess it will be another 2 months before this is ready; man I'm not sure I have enough patience!

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Old 03-12-2012, 02:04 AM   #119
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Quote:
Originally Posted by Matt Up North View Post
I wouldn't call it so much a triple IPA as I would and Imperial Imperial IPA. It really has a lot of malt and body, but isn't hopped to the extreme like a double or triple IPA can be. I seem to recall it having a measly 75 or 80 IBU bittering with the rest aromatic. It is actually the reason that I made up my Pliny the Middle Child, high alcohol, high aromatic and medium to low bittering (comparatively).
Its a triple ipa and its soo yummy. went about 4 times during the release. 10.7% ABV got me feeling good!
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Old 06-24-2012, 10:35 PM   #120
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Brewed this on 5/6. It has been in the bottle 3 weeks and tastes great! Only had the real thing once, seven months ago. This batch seems close to what I remember. It was a real monster to get in and out of the fermenters (a lot of hops). FG was real low at 1.004. Maybe caused by the corn sugar addition? Mashed at 150 F, will go higher next time.

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