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Old 04-25-2013, 07:41 PM   #271
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Thanks guys, I am overseas, so availability is limited.

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Old 04-29-2013, 10:47 PM   #272
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I'll be coming back to this thread later...

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Old 05-13-2013, 11:16 PM   #273
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Brewed this up, ended up with slightly more water than i wanted...so ended up with OG of 1.075, and my bitterness will be a bit higher because all of my hops had higher AA values than those listed, so Beersmith says ill be around 130IBU so we'll see...

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Old 05-18-2013, 10:45 PM   #274
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So i didnt see any mention of fermentation schedule..

How long are you guys letting this one sit? 2 weeks Primary then 2 weeks Dry hop approximately?

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Old 06-28-2013, 08:05 PM   #275
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Quote:
Originally Posted by shoshin View Post
BM, have you ever brewed these two as a partigyle? Flananuts, it sounds like you have, do you two (or does anyone else) have any suggestions in formulating this as a partigyle? Are there enough sugars left in the mash after a reasonably efficient sparge to get a small beer? I know there are many variables here. I've done a partigyle on my system already, after heavily studying (esp. the Mosher tables), and for my system I was thinking of trying to run the 10 gallon tits up recipe as two 6 gallon recipes. Any thoughts? Many thanks to BM for sharing so manny great recipes
Have done three tits up since beginning of may. The most recent was a parti-gyle.

I switched up the hops and a bit of the grains the first time because of lack of maris otter. But the second and third tits used the right grain bill.

5/9/13 Tits Up 10 Gallon O.G. 1.082
13lbs UK Pale Malt
10.75 Maris Otter
1.75 carapils
1.75 crystal 10
.5 honey malt
1 corn sugar

Hop Schedule w/ Hop Spider
1Columbus @60
.5 mt hood @60
1 nugget @45
1 horizon @45
2 centennial @30
1.25 Cascade @ 15
1 amarillo @10
.5 mt hood @10
2 mt hood @0

dry hopped half with citra

pitched 1.5 packs us-05 for each 5 gallon carboy

step mashed 132-122 for 30 min
148-152 for for 1hr


Tits up version2 6/5/13 10gal O.G. 1.072 (left picture)
24 Maris Otter
1.75 carapils
1.75 crystal 10
1 corn sugar
.5 light brown sugar

1 Falconers Flight @60
1 Summit @ 60
1 Cascade @45
1Horizon @ 45
1 Nugget @ 30
1Tettnang @ 30
1 falconers flight @15
1 centennial @15
1cascade @10
1Amarillo @10
1 Magnum @0
dryhopped with 1 oz cascade


Partigyle Tits inspired iipa (center pic) 6/19/13
grains in mash tuns

36 Maris Otter
2.5 carapils
2.5 crystal 10
1 honey malt

1st runnings collected 6 gallons
added
1 corn sugar
1.5 honey

hops
Magnum FWH
Columbus @90
Galena @60
.5 brewers gold @45
1 Amarillo @ 30
1 mt hood @ 10
1 mt hood @ 0

preboil gravity 1.090
o.g. 1.110!
three packs of rehydrated us-05

2nd runnings (right pic)
added to the mash tuns
2# Munich
1#crystal 20
mashed for 1hr @152
gathered 11 gallons
added 1# corn sugar
1# honey
hops
1 columbus @75
1 centennial(leaf) @60
1 nugget @ 45
1 horizon @45
1 cascade @30
1 amarillo @ 15
1 mt hood @ 10
1 centennial @ 0

O.G. 1.072


Thanks BM this base recipe has produced some great experiments.
threeee.jpg   1110.jpg  
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Old 08-16-2013, 08:00 PM   #276
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10 minutes into the boil. Hit my numbers right on so far (that's a first). Really looking forward to this. Thanks BM!

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Old 08-16-2013, 08:08 PM   #277
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Also, thinking about naturally conditioning in the keg. Anyone done both and noticed different results with this beer? Seems like the yeast may clean things up a bit better with this sort of lag time.

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Old 08-17-2013, 02:05 AM   #278
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Quote:
Originally Posted by KarlHungus76
Also, thinking about naturally conditioning in the keg. Anyone done both and noticed different results with this beer? Seems like the yeast may clean things up a bit better with this sort of lag time.
Not sure about this beer specifically, but CO2 is CO2. If you let it condition in the fermenter for long enough (2-3 weeks) I can't see getting anything else for bottle conditioning
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Old 08-17-2013, 03:29 AM   #279
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Quote:
Originally Posted by FlyDoctor

Not sure about this beer specifically, but CO2 is CO2. If you let it condition in the fermenter for long enough (2-3 weeks) I can't see getting anything else for bottle conditioning
I probably should've been more specific. I was toying with the idea of priming (with sugar) the keg itself. Maybe letting the yeast keep working given the amount of time I'd plan on letting this mellow. I'll of course still hook the keg up to co2 when it goes into the keezer, but I was thinking the 70 or so degrees with priming sugar may keep the yeast cleaning up the beer. If I ferment out, keg, chill, and carb, the yeast will be dormant.
It's obviously a big beer and was wondering if anyone saw any merit in adding about 2 oz of priming sugar, keeping it at room temp for a few weeks, then chilling, carbing, and (finally) drinking.
This method vs just the old rack, chill, carb, drink.
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Old 08-17-2013, 03:39 AM   #280
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Quote:
Originally Posted by KarlHungus76

I probably should've been more specific. I was toying with the idea of priming (with sugar) the keg itself. Maybe letting the yeast keep working given the amount of time I'd plan on letting this mellow. I'll of course still hook the keg up to co2 when it goes into the keezer, but I was thinking the 70 or so degrees with priming sugar may keep the yeast cleaning up the beer. If I ferment out, keg, chill, and carb, the yeast will be dormant.
It's obviously a big beer and was wondering if anyone saw any merit in adding about 2 oz of priming sugar, keeping it at room temp for a few weeks, then chilling, carbing, and (finally) drinking.
This method vs just the old rack, chill, carb, drink.
I've not brewed this beer yet, but it is on the list. My only concern with your plan is that letting it sit a few more weeks *may* reduce the hop profile.

My experience with an AHS Pliny the Elder clone that I let age for 4 or so months and it was great, a very quaffable beer, but I'm not sure that is what you are looking for. You may want to try and dry hop a week or two before serving to get that hop punch - I'm a more mellow hop-head so the extended aging helped me and mellowed the beer.

Again this is an extrapolation as I have not brew this beer yet.
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