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Old 05-11-2013, 01:21 AM   #521
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Originally Posted by jaydog2314
I'm pretty late to this thread and I dont think I can read thru all 50+ pages...are people still brewing this with the original recipe?
I did and it turned out awesome. Slightly over carbed, but that was my fault.
Need to do this recipe again.
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Old 05-11-2013, 03:19 AM   #522
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I'm pretty late to this thread and I dont think I can read thru all 50+ pages...are people still brewing this with the original recipe?
Glad you asked...I just got here myself. Now that we are legal in Alabama I think this might be my first legal brew. I love the way that Ruination beats your palate into submission.
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Old 05-11-2013, 05:34 AM   #523
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I did and it turned out awesome. Slightly over carbed, but that was my fault.
Need to do this recipe again.
what yeast did you use? I see the OP recipe calls for Pacman but I know my local LHBS doesn't have that one. I have seen a few other clones running around talking about using WLP007.

I like Wyeast b/c that's all I have ever used so I'm curious to what people are using.
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Old 05-11-2013, 11:12 AM   #524
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I used wlp007 too.

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Old 05-15-2013, 05:41 PM   #525
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just curious on how much liquid you are starting with before boil in the AG version? i am having a hard time with the water to grain ratio (brain farts, gotta love them)

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Old 05-15-2013, 08:52 PM   #526
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this based on my system so yours may vary but i work off 75% expected efficiency,,,for this recipe my grain bill is 15.65lbs. strike water is based on 1.25 water/grain ratio so for me it's 4.89 gallons, then i'll sparge with 4.66 gallons and shoot for estimated pre-boil volume of 7.1 to get my 5.5 batch size b/c my system has a boil off rate of about .75 gallons per hour and .25 cooling loss and .25 trub loss. i've been hitting my numbers really good lately.

so for your system it may vary so it's a little hard to say what your system will call for, hope that helps some!

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Old 05-20-2013, 05:27 AM   #527
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Did a variation on this today. Did 12 oz crystal and 4 oz carapils instead of a pound of crystal and added a pound of corn sugar to make it even drier. Used the San Diego super yeast.

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Old 05-27-2013, 09:01 PM   #528
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So my OG was 1.077 which is about right with the extra pound of corn sugar, but my FG is el stucko at 1.020. Thoughts?

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Old 05-27-2013, 09:08 PM   #529
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How long has it been fermenting and at what temp?

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Old 05-27-2013, 09:26 PM   #530
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How long has it been fermenting and at what temp?
8 days 65-70 degrees.
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