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Old 08-01-2011, 12:02 PM   #31
Bmorebrew
 
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Mar 2010
Baltimore, Maryland
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Just made this yesterday, with MO in place of the pils malt. Also I used Bravo for bittering and Hallertau for the aroma since that's what I had.

 
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Old 08-18-2011, 04:41 AM   #32
jacobezzell
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May 2011
Denver, CO
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just out of curiosity, why boil 90 min if using the pilsner, but 60 if not?

 
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Old 08-18-2011, 11:51 AM   #33
Slowfro
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Pilsner has a higher chance of producing noticeable DMS in your beer, the longer boil helps suppress that.
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Old 08-19-2011, 03:26 AM   #34
jacobezzell
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May 2011
Denver, CO
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Made this yesterday with some WLP002 I had in the fridge, didn't bother with a starter because I never have with small batches. (2.5 gallon) Of course this is my first batch to not take off after 6-12 hours. Guess I'll repitch with some fresh yeast on the morrow if nothing takes off tonight. Pitched at 68F and kept it there in the fermentorator. Didn't want to drop it too much, because I have some recently bottled ale carbing in there too, so didn't want to crash those 10 degrees and have them go to sleep and not carb.

 
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Old 08-28-2011, 07:46 PM   #35
JimTheHick
 
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Jul 2011
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I'm making this next. Sounds awesome! The sign from heaven is that a fat squirrel is barking at me right now from the neighbor's red oak tree. Can't wait!

 
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Old 09-02-2011, 04:56 AM   #36
jacobezzell
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May 2011
Denver, CO
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Just bottled mine today and only got to 1.018 FG, but had hit 1.051 OG. I mashed in a pot in the oven, so I know I hit 154 on the dot for 60 min. Used WLP002. Fermented at around 68 deg. This was just a 3 gal batch so I didn't make a starter, and it took ~36 hours to start chugging, maybe that's why my attenuation was poor? Any other ideas?

 
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Old 09-02-2011, 01:30 PM   #37
JimTheHick
 
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Dumping a whole vial into 3 gallons sounds like you should have been OK, assuming healthy yeast. Maybe the vial got stuck in a hot truck somewhere along the way.

I just made my first starter from washed yeast a couple weeks ago - and had my first blowoff even using a blowoff hose. Starters can make a big difference!

 
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Old 09-05-2011, 10:23 PM   #38
FightingBob
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Mar 2011
Madison, WI
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Brewing this tomorrow, but I'm using Wyeast 2565 Kolsch. Fat Squirrel has always been one of my favorites, especially when I lived in New England and I could only take back a case or two after visiting family.

Can't wait to see how this turns out.

 
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Old 09-05-2011, 11:35 PM   #39
Yooper
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UP of Michigan, Winter Texan
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I think it's the weather, but we were just talking about this today! I'm going to brew it next, I think. I should have everything I need, and it is sounding good to me right now.
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Old 09-16-2011, 02:10 AM   #40
OldAtHeart
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Jan 2011
The Triangle, NC
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Brewed this up tonight. Used MO instead of the Pils, and my LHBS didn't have any Caravienne on hand, so I subbed Carabelge. At flameout, I also tossed in a tiny bit of fresh cascade I had on hand. Because, well, it was there.

Subbing the Carabelge for the Caravienne was a stab in the dark. Does anyone have any input on what I might expect out of that, or whether this was a good choice?

Fingers are crossed! This one will be bottled and brought along to the annual fall turkey hunt in about six weeks.

 
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