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Old 06-01-2012, 06:16 PM   #331
Guidry
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Jan 2009
Denham Springs, La
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Brewed my batch up on Big Brew day and after a little incident with my keg over the past week, I finally had my first good pint last night. WOW! I have dubbed mine "Ruinedation" however since it really isn't a true clone attempt (although it is damn good). I mentioned earlier here that my LHBS guy convinced me to go with a pound of Crystal 80 instead of the 20L as the recipe calls for. What I got is an almost exact color match of the bottle I poured next to it last night. The taste is something I planned on being a little different though. The recipe in the OP as well as that shown in the BYO article calls for Magnum hops. The description on Stone's website calls for Columbus. I went with Columbus thinking that was what is currently being used. The hop tastes is a little different and I am wondering now if the website is "current". Might they have gone back to Magnum now? I plan on using Magnum in my next batch of it just to see what happens.

 
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Old 06-01-2012, 07:52 PM   #332
letmeholleratya
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Dec 2011
Eugene, Oregon
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A guy at my LBHS said he toured Stone a year of so ago. They chatted with one of the brewers, and were told that Zeus hops are used in most of Stone's brews. I've been mixing Zeus and magnum for the bittern additions and spread them out instead of just at 60. Hop profile tastes pretty good.

 
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Old 06-04-2012, 02:49 AM   #333
RichBenn
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Aug 2009
Tahoe
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Quote:
Originally Posted by letmeholleratya
A guy at my LBHS said he toured Stone a year of so ago. They chatted with one of the brewers, and were told that Zeus hops are used in most of Stone's brews. I've been mixing Zeus and magnum for the bittern additions and spread them out instead of just at 60. Hop profile tastes pretty good.
I used CTZ (Columbus/TomahawkZeus) in this for bittering per Stone's website and other clones - works great! Magnum is a bit smoother (lower cohumulone) hop, though, so i'm going that way next time, or doing FWH.

 
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Old 06-06-2012, 10:27 PM   #334
JimTheHick
 
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Jul 2011
Iowa city, Iowa
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Bottled nearly 2 weeks. Awesome brew. Used 007. Spiced things up with a little carastan and honey malt, but this brew is 95% like the OP.

Another homebrewtalk hit!
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Old 06-12-2012, 04:53 PM   #335
Guidry
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Jan 2009
Denham Springs, La
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Here's a side by side shot of my "clone" and the real stuff. Flavor is even closer than the colors.
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Old 06-13-2012, 01:33 PM   #336
Logzor
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Nov 2011
Cincinnati, Ohio
Posts: 107

Mine has been bottled for a little over a week now. Even at 6 days it was pretty carbbed up already. Is that normal? The house has been like 78 degrees so that might explain it.

Anyways it tastes awesome. Color is just about the same as the two posts above.

 
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Old 06-13-2012, 01:42 PM   #337
Guidry
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Jan 2009
Denham Springs, La
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How much sugar did you use? What was actual volume bottled? What was the fermentation temp?

 
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Old 06-14-2012, 12:38 PM   #338
Logzor
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Nov 2011
Cincinnati, Ohio
Posts: 107

Quote:
Originally Posted by Guidry View Post
How much sugar did you use? What was actual volume bottled? What was the fermentation temp?
I used the same amount that I have on all my batches. Which I believe it 4 oz.

I bottled around 48 total bottles.

Fermentation temp was around 72-73 degrees. It probably got higher than that at some points.

 
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Old 06-17-2012, 03:43 AM   #339
j2bink
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Nov 2011
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Looking to brew this tomorrow. I'm not content with the hop schedule from BYO mag clone of this. Only calls for a 90min boil and the first hop addition is magnum at 60min. The next hop addition is at flame-out with centennial. I'm concerned with hop flavor since there is no 30-15min hop additions. Does anyone have a recommendations with the hop additions? Also what its the point of a 90min boil if the first hop addition is at 60?

 
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Old 06-17-2012, 03:48 AM   #340
Yooper
Ale's What Cures You!
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UP of Michigan, Winter Texan
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Quote:
Originally Posted by j2bink View Post
Looking to brew this tomorrow. I'm not content with the hop schedule from BYO mag clone of this. Only calls for a 90min boil and the first hop addition is magnum at 60min. The next hop addition is at flame-out with centennial. I'm concerned with hop flavor since there is no 30-15min hop additions. Does anyone have a recommendations with the hop additions? Also what its the point of a 90min boil if the first hop addition is at 60?
I would wonder about the hops flavor too, but I've never made the BYO version so I really don't know what to tell you. I've only made this version, and I like it.

The point of a 90 minute boil would be to reduce DMS, to boil down more volume and to darken/cook the wort. But I rarely do a 90 minute boil so I don't see the need.
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