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Old 05-08-2011, 07:35 AM   #21
Officianardo
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Hi Gordon, PM and email sent to you. No reply so far. Am I missing something ?
Cheers.
Paul.

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Old 05-09-2011, 02:36 PM   #22
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Hi Gordon, PM and email sent to you. No reply so far. Am I missing something ?
Cheers.
Paul.
I haven't received anything from you Paul. I mean no PM or email.. Please try gord_muir@hotmail.com
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Old 12-30-2011, 08:29 PM   #23
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Brewing this one as my New Year's beer! Got the starter going last night and got that airlock blooping away pretty well.

Using german Perle, german Hallertau, and willamette valley Saaz hops. I'm dialing back the pils to 13lbs and upping sugar to 1.5 lbs for a slightly less alcoholic, drier beer.

Anything I need to do to guarantee a nice headfoam? Decoct a little bit of it or anything like that?

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Old 12-31-2011, 05:52 PM   #24
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Brewing this one as my New Year's beer! Got the starter going last night and got that airlock blooping away pretty well.

Using german Perle, german Hallertau, and willamette valley Saaz hops. I'm dialing back the pils to 13lbs and upping sugar to 1.5 lbs for a slightly less alcoholic, drier beer.

Anything I need to do to guarantee a nice headfoam? Decoct a little bit of it or anything like that?
All sounds good Benjamin. The head on this beer has always poured nicely for me. If you're concerned about that you could easily add a pound or so of wheat next time.

Let us know how it turns out please.
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Old 01-01-2012, 12:30 AM   #25
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As it turns out, I'm making the recipe exactly as the original was posted! Same grain bill and mash temps. Just about to add the sugar

Will let you know!

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Old 02-13-2012, 11:23 PM   #26
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Nice recipe Gordon! It drinks really easy and yes, I did start nipping out of the keg after the first week. At 3 weeks in the keg it's already drying out quite nicely, showing off the hallertau character. The coriander in the aroma is really nice, my wife's comment was that it smells just like Hoegaarden. Thumbs up!

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Old 02-14-2012, 02:35 PM   #27
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Nice recipe Gordon! It drinks really easy and yes, I did start nipping out of the keg after the first week. At 3 weeks in the keg it's already drying out quite nicely, showing off the hallertau character. The coriander in the aroma is really nice, my wife's comment was that it smells just like Hoegaarden. Thumbs up!

Nice head on that beer Benjamin. Glad you enjoyed it. Portland, Oregon? We're almost neighbours...
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Old 02-15-2012, 06:22 PM   #28
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Yep - Portland, Oregon! Great place for beers. I noted what you said about the temperate region affecting the brew, so I used a heating pad on it to keep it around 70 to finish out. It had stalled at one point when it dropped to mid 50s in the house but started right up again.

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Old 02-26-2012, 07:52 PM   #29
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Yesterday was a redo of this recipe. I changed two things, mashed at a lower temp throughout (`1046 - 1050) and have not added sugar yet. I'll make a slurry and add that when the head begins to drop.

I let it go overnight and had a big beautiful white head on a gorgeous orange body this morning. Put the brew belt on and in a couple of hours needed to replace the airlock with a blow off hose.

dsc02885.rotated.jpg   dsc02887.rotated.jpg   dsc02888.rotated.jpg  
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Old 02-27-2012, 07:55 PM   #30
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This yeast is awesome, it creates some powerful fruit aromas the first few days. It seems like after a few days the blow-off dies down completely, but then the pressure change of adding an airlock whips the yeast back into a gooey froth. I've been using the original yeast for several generations in other brews and I always have to keep a close eye on it else it completely fills the airlock.

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