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Old 05-22-2009, 09:32 PM   #11
dizzymizzy
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Apr 2009
Tallahassee
Posts: 21

Hehe. I really wanted it to be bitter, so I came up with this:

1.5 @ 60
.5 @ 30
1 @ 15
.5 @ 10
.5 @ f/o

I'll add a bit .5 or 1 Dry Hop.

 
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Old 05-27-2009, 07:00 PM   #12
dizzymizzy
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Apr 2009
Tallahassee
Posts: 21

Bubbling has stopped. Gravity reading, about 1.018.

OG, about 1.06.

Gunna wait a day or so and rack to secondary with dry hops.

It smells wonderful. I tasted a bit, and it is pretty bitter (as expected), but there was a weird aftertaste that I can only assume it will mellow out after sitting a while/adding dextrose.

Has anyone tasted an IPA before racking to a secondary and had a peculiar aftertaste?

 
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Old 05-27-2009, 11:13 PM   #13
Ketchepillar
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Oct 2007
Albuquerque, NM
Posts: 238
Liked 2 Times on 2 Posts


Some suggestions & questions:

Why are you adding dextrose?

The beer child is just reaching maturity and you want to rip it away from its yeast mother already? Have some compassion. Let her live with her parents a little longer before you send her into the real world. Aka- don't rack yet, esp if you have some off flavor you want to clear up.

Dry hop with AT LEAST 1oz, preferably more.
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Old 05-27-2009, 11:46 PM   #14
dizzymizzy
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Apr 2009
Tallahassee
Posts: 21

Sorry, I meant to say "priming sugar" instead of dextrose.

So, how long do you recommend in the primary before "ripping it away from its yeast mother"?

Perv.

 
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Old 06-07-2009, 07:25 PM   #15
dizzymizzy
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Apr 2009
Tallahassee
Posts: 21

The IPA was bottled today. The flavor has mellowed out a lot!! It is a lot more palatable, and the beer is a very clear, light-amber color. I'm going to let it age for a few more weeks and then tip a few back. Will report then.

 
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Old 06-12-2009, 03:44 AM   #16
dizzymizzy
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Apr 2009
Tallahassee
Posts: 21

I cracked one open! SO TASTY!!!! SO FRAGRANT! Yum.

 
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