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Old 04-26-2013, 03:43 PM   #41
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So did you use hallertau for both the bittering and flavor hop additions? I think I used a combo of hallertau and tettenger and that turned out well.

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Old 04-27-2013, 01:48 PM   #42
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Sounds like you are good to go. I copied this recipe from a BYO magazine a long time ago. But not sure why this recipe calls for Irish moss. I copied it verbatim.

I certainly agree with its omission.

You should be drinking this one shortly.

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Old 05-16-2013, 06:33 AM   #43
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Hey guys, so I just bottled this. OG was on the higher side (1.060) and FG was 1.020 bringing it right around 5.2% ABV.... I expected the FG to be lower... Is this normal?? I'm new to liquid yeasts.

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Old 05-16-2013, 06:42 AM   #44
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Btw I'm actually drinking a couple bottles warm and flat right now LOL, and it's DELICIOUS. Very similar to 'Erdinger'.

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Old 05-16-2013, 07:16 AM   #45
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Old 05-16-2013, 12:48 PM   #46
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Bottling at 1.020 is too high. It'd you add priming sugar you might have gushers or bottle bombs. If possible wait it out for a bit longer.

Check the website of the year mfg'r to see the SG range.

My guess the high limit is about 1.012 - 1.015

If it works for you at twenty, good...cheers.

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Old 05-24-2013, 04:16 AM   #47
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No bottle bombs--Just cracked one, after 9 days in bottles. YUM, best beer I have ever made HANDS DOWN. Will definitely be doing this one again. Can't wait for it to fully carb. It has a mouthful of velvet... I'm going to attribute the high FG to the fact that I pulled it off the yeast bed to early... I won't do a secondary next time... Thanks for the recipe mate. --Cheers

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