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Old 10-07-2012, 04:14 PM   #241
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Going to brew tomorrow. This looks to be an amazing brew. No sorachi - I have either citra or nelson sauvin - any thoughts?
I used Citra with this recipe, A LOT of it lol. it came out to 70 IBU and under 5% (my grain milling was horrible) but the hops/yeast strain complement each other and they both shine. Go Citra all the way!
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Old 10-07-2012, 08:42 PM   #242
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I used Citra with this recipe, A LOT of it lol. it came out to 70 IBU and under 5% (my grain milling was horrible) but the hops/yeast strain complement each other and they both shine. Go Citra all the way!
Tried .25 citra and .25 nelson - fermenting now!
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Old 10-09-2012, 04:27 AM   #243
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Take a gravity reading and see where it's at, I have often had this beer ferment out really fast, but bubble seemingly forever because of absorbed co2 from the fermentation process, the only sure way to know its done is to check the gravity with your hydrometer over a few days, when it's dead stable, it's done
Gravity stabilized at 1.003 and I bottled it this weekend. The rosemary and pepper definitely came through. Glad I did not boil the rosemary very long. Certainly a unique Saison. Can't wait to pop one open in a few weeks.
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Old 10-09-2012, 12:42 PM   #244
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Going to brew tomorrow. This looks to be an amazing brew. No sorachi - I have either citra or nelson sauvin - any thoughts?
I brewed it as a split batch with one of each at the prescribed amounts. I like the nelson more than the citra, but they are both quite good.
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I thought that meant people were getting frustrated with their brews. Like- OH NO my beer is infected RHWAHAHRBLABLE!!!! OR- My beer pours all foamy RDWHAHBLARABBLE
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Old 10-10-2012, 06:35 PM   #245
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Got it in the keg Monday. Rushed through the process and forgot to sanitize bottles. I had about 3/4 of the keg full and was like huh... im forgetting something. Dang it I just wont have any in bottles lol. Going to dial the pressure down tonight and let it sit at 10 psi for a while aka until I float one of my current kegs. Cant wait to pour one of these. Checked the gravity again at kegging (and tasted the sample) and it is still at 1.003 and the really "potent" hops taste that was there previously has smoothed out greatly.

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Old 10-12-2012, 01:14 AM   #246
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Got it in the keg Monday. Rushed through the process and forgot to sanitize bottles. I had about 3/4 of the keg full and was like huh... im forgetting something. Dang it I just wont have any in bottles lol. Going to dial the pressure down tonight and let it sit at 10 psi for a while aka until I float one of my current kegs. Cant wait to pour one of these. Checked the gravity again at kegging (and tasted the sample) and it is still at 1.003 and the really "potent" hops taste that was there previously has smoothed out greatly.
Brewed on Sunday - just took a reading on gravity and down to 1.014 and counting ... Still another point or so to drop hopefully
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Old 10-12-2012, 02:47 PM   #247
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Did you use the honey? What were your mash temps? ferm temps?
This thing really tends to dry out something fierce, Ive seen many of the other users drop down in the single digit range. Me personally, I'v had it ferment out to 0.999 and 1.003 I believe

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I thought that meant people were getting frustrated with their brews. Like- OH NO my beer is infected RHWAHAHRBLABLE!!!! OR- My beer pours all foamy RDWHAHBLARABBLE
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Old 10-12-2012, 04:27 PM   #248
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Just brewed this last night on EBIAB rig! Substituted the sorachi ace for Willamette and the fuggles for styrian goldings. Add some lemon zest and some sweet orange peel. Cant wait to try it!

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Old 10-12-2012, 07:49 PM   #249
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Did you use the honey? What were your mash temps? ferm temps?
This thing really tends to dry out something fierce, Ive seen many of the other users drop down in the single digit range. Me personally, I'v had it ferment out to 0.999 and 1.003 I believe
I used a pound of honey and mashed around 152 - fermentation around 74
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Old 10-13-2012, 06:37 PM   #250
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I used a pound of honey and mashed around 152 - fermentation around 74
you use the yeast I have in the recipe?

If yes, expect it to ferment to 1.002 or 1.003, the yeast is a beast!

carbonate to 3.0 volumes or so to balance the dryness.
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