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Old 01-29-2012, 11:21 PM   #61
bengerman
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Feb 2011
Redmond, Washington
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Just finished sparging on todays version, the "Summit of Mt. Hood"
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Old 01-30-2012, 12:54 PM   #62
Bob
 
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Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
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Thanks, guys! I'm glad you're enjoying it.



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Old 03-08-2012, 02:24 AM   #63
Ply318ci
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Aug 2011
Monterey, CA
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Brewed this as my second ever brew loved it. I unfortunately didn't filter my water so I got that bad water taste. It was totally my fault I thought the water tasted fine but not so much in a home brew. Will do it again soon this time with filtered water. Here is a pic from the last one I drank.

Edit: the first pic on the left got posted on accident it is the one on the right.
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Old 03-08-2012, 12:25 PM   #64
Bob
 
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Lookin' good!

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Old 07-12-2012, 12:55 AM   #65
duckmanco
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Sep 2010
VA
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First no sparge brew with my batch sparge setup, first bitter ever, and first go round with Wyeast 1469 West Yorkshire, and now first night it came on line, 3 pints in, this is excellent. Given my inexperience as mentioned above, it's hard for me to give any opinions against other bitters, but what I do know is that this stuff tastes great!!

Pears/Apricots nose, apricot stone fruit esters into malt flavors with hops finishing... Dry, dry, ever drinkable dryness with such low alcohol. Can't wait to see what this does in the keg as it ages and mellows out somewhat. Thanks again Bob, I can feel an obsession with English Ales coming on.

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Old 07-12-2012, 01:24 AM   #66
Bob
 
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Glad to hear it! May your obsession be fruitful!

Bob
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Old 07-25-2012, 05:32 PM   #67
RyGuy
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Dec 2009
Edmonton, AB
Posts: 17

Hey Bob,

I'm looking forward to making this on the weekend.

A question about yeast:

Is S-04 much different than Nottingham? I've heard they are similar and I've got a few packs of Nottingham on hand so I was thinking of using that. Though I see you recommend using Windsor, so maybe Nottingham wouldn't be the best to use. What do you recommend?

Thanks!

 
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Old 07-25-2012, 06:20 PM   #68
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I really can't recommend Nottingham because it attenuates too fully. This beer needs some residual body or it'll end up too thin. Also, Notty tends toward a neutral flavor profile. Some yeast esters add an essential part of the flavor profile.

This is not to say you can't use Nottingham. It's only that I strongly advise against it. You really need a relatively under-attenuating, full-flavored yeast for this beer to be its best.

You dig?

Bob
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Old 07-25-2012, 07:44 PM   #69
RyGuy
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Dec 2009
Edmonton, AB
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Yeah, I figured it would be something along those lines. I'm pretty sure the local shop has s04, so I think I'll give that a try. I know they have Windsor, so I'll use that as a back up.

Thanks for the reply!

 
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Old 07-25-2012, 10:46 PM   #70
Bob
 
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Sure! Good luck.

Bob
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