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Old 11-17-2011, 09:57 PM   #41
scotched
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I kegged this today (after 25 days primary including 7 days dry hopped)

Tastes like nothing I've ever made before.

This is the most "involved" beer I've ever made, and I used many new procedures.

My first time:
- First Wort Hopping
- Dry Hopping
- Mashing below 152F
- Toasting Grains
- Double Batch Sparging

This is awesome.

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Fermenting: Edwort's Wounded Knee IPA (no-chill), XH Limeade #3
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Old 11-30-2011, 02:16 AM   #42
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Brewed this up last saturday. It is looking good with about 2" of krausen sitting @ 65.7 deg. I think I might double the dry hop to keep the amounts at an even oz (I brewed a 5 gal batch). Can't wait try another EdWort brew!

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Old 12-20-2011, 07:32 PM   #43
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No Simoce to be found anywhere around me locally. I have Amarillo, Centennial, Willamette, Cascade, and Magnum. I am happy to pick up some others if needed. Any suggestions on the best way to replace the unreplaceable Simcoe?

I am hoping to brew this or Dude's Lakewalk this week.

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Old 12-20-2011, 10:20 PM   #44
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Quote:
Originally Posted by Tom_FL View Post
No Simoce to be found anywhere around me locally. I have Amarillo, Centennial, Willamette, Cascade, and Magnum. I am happy to pick up some others if needed. Any suggestions on the best way to replace the unreplaceable Simcoe?

I am hoping to brew this or Dude's Lakewalk this week.
I had the same problem. I used a 2:3 ratio of Chinook/Summit as a direct replacement for Simcoe. It was a little on the bitter side, but it calmed down after a month in the keg.
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Old 01-26-2012, 05:07 PM   #45
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Hey Ed, can the two row be roasted AFTER milling? I have my local mill my grains as I don't own a mill, nor want to given the space of my current setup.

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Old 04-18-2012, 04:33 AM   #46
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Old 06-04-2012, 09:00 PM   #47
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Quote:
Originally Posted by duckmanco View Post
Hey Ed, can the two row be roasted AFTER milling? I have my local mill my grains as I don't own a mill, nor want to given the space of my current setup.
in this thread it says that its better to toast your grain before crushing, but that it can be done afterwards, just for a shorter time and to keep a closer eye on it (20 min maybe?). also i keep a pie pan of water on the bottom rack when i toast to help moisten the grain and keep it from burning.

I premixed and crushed my grain for the stone ipa and then decided on this, so im either going to sub some victory or biscuit (saw someone mention that, probably wont taste exactly the same but should be close) or im going to stick with the stone IPA and then brew this one next week. Not brewing till tomorrow though so i have some time to figure it out.

Im not an expert btw like some of these others, so take my advice with a grain of salt, just trying to help.
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Old 07-05-2012, 12:02 AM   #48
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I just moved and uncovered bags labeled "Wounded Knee IPA" Forgot I had everything here waiting to brew. I'm just going off to boil, smells good so far. First time toasting grains at home and everyone here loved the aromas.

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Old 03-03-2013, 06:18 PM   #49
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I just brewed a batch if this using a new propane burner and boil kettle. Ended up with less wort in primary (boil off more than expected) than I planned so overshot OG by a bit. OG was 1.063 and all I had was 1 pkg of s-05 (no starter). Does anyone have any experience using s-05 at that concentration w/o starter??

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Old 04-27-2013, 09:33 PM   #50
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I bottled this on 3-24 and just had my first taste. A really awesome beer that I plan on submitting to local homebrew competition. The single package of S-05 worked perfectly and the hop profile bitterness is near perfect as is the aroma. I'll brew this again and will swap centennial for the cascade for a little more intense hop flavor. I'll post results from the judges when they're available.

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