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Old 01-04-2013, 10:19 PM   #361
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Made this about a month ago and subbed the citra for falcons 7 c's(to save some money) but did dry hopped with citra. Tasted great, never had the real thing so sure on how different it changed it

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Old 01-04-2013, 10:41 PM   #362
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Mmm.. that grist with the 7C's would be good. One of the best DIPA's I've ever made, had extra Citra and 7C's together. It was amazingly good, even being 8.9%.

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Old 01-04-2013, 10:42 PM   #363
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Brewing the extract version up next week with wyeast 1968 and galaxy hops instead of citra. Hoping this doesn't turn out too sweet after reading some reviews on the yeast. Seems to have polarizing reviews on the 1968.

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Old 01-05-2013, 05:47 AM   #364
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bmup

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Old 01-05-2013, 12:55 PM   #365
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Quote:
Originally Posted by FATC1TY View Post

1.018 is pretty far from dry... Thats kind of high. I know thats what the recipe states though, but I would figure this beer would finish much atleast closer to 1.011 or 1.010.
Considering I started at 1.072, a single packet of s-04, and no starter I'm pretty happy I got that low.
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Old 01-05-2013, 03:24 PM   #366
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Quote:
Originally Posted by Knecht_Rupprecht View Post
Considering I started at 1.072, a single packet of s-04, and no starter I'm pretty happy I got that low.

Agreed, but why pitch so low, and get the off flavors?
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Old 01-05-2013, 03:31 PM   #367
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Quote:
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Agreed, but why pitch so low, and get the off flavors?
Pitching low dosent always create off flavors.. as long as wort was oxygenated and temps were right ( and depending on yeast strain) low pitching right enviroment allows the cells to reproduce and do their job.. and most of the time the new cells work faster and better than big starters, leaving behind less undisirable flavors and a lot less fermentables.. northern brewers youtube channel had a nice hour long seminar on this.
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Old 01-05-2013, 06:44 PM   #368
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Quote:
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Agreed, but why pitch so low, and get the off flavors?
Why keep hijacking the thread just trying to pick a fight?

That said this is a great recipe.
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Old 01-07-2013, 10:07 AM   #369
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Just pulled a sample after a week fg at 1.017, I've never had a beer clear up like this, tastes/smells fantastic, I used white labs English ale yeast.

image-1941346595.jpg

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Old 01-09-2013, 09:51 PM   #370
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^ Wow, looks super clear already. You dry hop it yet??

So my keg just got carbed up and I pulled my first pint of this beer. Good, yes, but amazing no. It has nothing to do with the recipe, just my skill, or lack there of, in my new BIAB method. The hop smell and taste is great, bitterness is pretty much where I want it, but it lacks any sort of body and almost tastes watery.

I mashed this at 151. Actually about 150-152. I wanted it to finish a little drier, but it finished at 1.016. Is the mash temp the reason for the lack of body? I cant figure out why else that would be the case. Any help here??

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