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Old 06-09-2013, 01:12 AM   #561
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Took another reading, its at 1.024 now. So obviously, its steadily going down. Today the temperature upstairs finally hit 70* (its been cold and rainy here in WI). What would you guys suggest I do? Leave it sit in the secondary for another week or so? I plan on checking the gravity every 2-3 days (Was 1.028 on Sunday, 1.026 on Wednesday-this was when I decided to move it to a warmer temp than 65*-and 1.024 today). I understand the aroma hops will diminish.. Can I dry hop it again, or is that a no no? Just curious what to do in this situation, its the first time I've run into the problem of not hitting my FG within 2-3 weeks.

Thanks for any help/advice.
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Old 06-13-2013, 12:47 PM   #562
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Just bottled this last night, it taste so good, I could almost could have drank it flat all night long.

paarman, I had a similar issue as you with this brew. After I hit 1.020 I had to stir it to get the gravity down more. Once I did that, it come down another .10 after a few days.
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Old 06-23-2013, 08:18 PM   #563
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Spark plug, thanks for the advice... I gave it a swirl about a week ago, unfortunately my FG ended up being 1.020 said and done, sat at that for about a week. Bottled it on Friday, I'm going to give it a taste tomorrow out of one of my sampler bottles.. Like you said above, it tasted great flat, can't wait to see what it tastes like carbed!
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Old 06-29-2013, 05:09 AM   #564
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Tried my first bottle tonight.. Pretty damn tasty. After thinking about it, I'm kind of glad the ABV dropped down to ~6%... Makes it more of a sessionable beer. Pretty happy with this recipe, I will enjoy it this summer for sure!
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Old 06-29-2013, 01:13 PM   #565
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tried mine last night, 2 weeks in the bottle, pretty damn good, has a nice dry taste/feel to it, needs a little more carbing though, another week will do it wonders!
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Old 07-04-2013, 02:57 AM   #566
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So I don't have enough pale malt (I have 7 lbs and the LHBS is closed tomorrow on the 4th) to make this but I have regular 2-row, Vienna malt, Maris Otter and pilsen malt. Can I use any of these either in combination with the 7 lbs of pale malt or 14 lbs of another malt? Is the IBU's for this recipe suppose to be over 90 for a 5 gallon recipe?
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Old 07-04-2013, 02:07 PM   #567
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Quote:
Originally Posted by RichBenn View Post
I've been drinking this for several weeks now. Mine used mostly Pale Ale malt instead of regular 2-row. I now think that is a mistake for this brew. While still good, the slightly maltier profile of the Pale Ale malt keeps it from being exactly like Ruination. And like I surmised, it goes down way too easy for an 8% brew.

Rich
So I am a bit confused. Does pale ale malt have a maltier profile than standard 2-row? I thought it might be the other way around. I have plenty of regular 2-row that I could use for this recipe but I am short on pale ale malt.
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Old 07-04-2013, 02:21 PM   #568
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For my third question on this recipe...would doing 1/2 of the magnum addition as a first wort hop be a good idea? I am not a fan of IPAs but my wife loves them and I would like to make a good attempt with this recipe.
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Old 07-04-2013, 06:51 PM   #569
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Quote:
Originally Posted by msa8967

So I am a bit confused. Does pale ale malt have a maltier profile than standard 2-row? I thought it might be the other way around. I have plenty of regular 2-row that I could use for this recipe but I am short on pale ale malt.
"Pale Ale", like most other malts we use for ales is 2-row, technically, but it's used to describe a slightly darker (3 vs 2 lovibond) malted barley. It's a little bit like Maris Otter, which is even maltier, I'd say.

As sold, US and Canadian generic "2-row" is the lightest malt sold for making ales.
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Old 07-05-2013, 05:24 AM   #570
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You can use pale malt and 2 row interchangeably, very slight differences
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