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Old 02-25-2011, 01:16 AM   #11
Irisndfan2
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Nov 2010
Mechanicsburg, PA
Posts: 176

had my first bottle only 12 days into conditioning, and wow I am amazed. Great Recipe, thanks!

 
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Old 02-25-2011, 01:24 AM   #12
ItsagoodIPA
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Feb 2011
San Diego, CA
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Have u ever done any ipas using non extract recipes i have been having trouble getting the right flavor and colors from steeping my grains im about to switch to all extract my self let me know if u have any tips thanks

 
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Old 03-02-2011, 07:00 PM   #13
rustybrew
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Jun 2008
San Antonio, TX
Posts: 47
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irisndfan2, thanks for the props! i love this beer, perfect balance of bitterness and flavor. enjoy!

itsagoodipa, i have done this as a partial mash once. it turned out awesome. i don't remember exactly what i replaced the amber malt with, but it was good. if i can find my notes at home i'll post 'em.

 
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Old 03-03-2011, 05:37 AM   #14
ItsagoodIPA
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Feb 2011
San Diego, CA
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sweet thanks my next ipa im gonna go all extract maybe alil steeping but my color is been off my last two batches any tips let me know

 
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Old 06-05-2012, 12:15 AM   #15
brubrew
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Oct 2011
San Antonio, Texas
Posts: 50
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Just had a bottle brewed with rustybrew 2 Weeks out of conditioning and it's tasting pretty good. Has a lot of aroma and flavor withought too strong of a bitter bite .
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Old 10-04-2012, 06:16 PM   #16
janson745
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Jul 2012
Metro Detroit - SE Oakland Co., MI
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Hey Rusty, would this IPA benefit from some Irish Moss in the boil to clear up? Or would it be a waste? I am guessing its kinda reddish, based on the recipe.
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Old 04-06-2013, 03:53 PM   #17
jimmy_chitwood
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Mar 2013
Harrisburg, Pennsylvania
Posts: 11


Quote:
Originally Posted by janson745 View Post
Hey Rusty, would this IPA benefit from some Irish Moss in the boil to clear up? Or would it be a waste? I am guessing its kinda reddish, based on the recipe.
I'm going to do this recipe soon, but will research different hops for it...good question about the Irish Moss. I was thinking about doing the same. Irish moss or no irish moss for this IPA??

 
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Old 04-07-2013, 12:44 AM   #18

Quote:
Originally Posted by jimmy_chitwood View Post
I'm going to do this recipe soon, but will research different hops for it...good question about the Irish Moss. I was thinking about doing the same. Irish moss or no irish moss for this IPA??
For what its worth, I always use irish moss in IPAs.

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Old 01-28-2016, 06:21 PM   #19
KageBrew
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Nov 2015
Green Bay, WI
Posts: 33
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Quote:
Originally Posted by rustybrew View Post
If i were more concerned with color i may add the amber later. overall it looks and tastes great the way it is, slightly more amber-ish than some IPAs.
I know this is an old thread... But why would a late addition of the amber affect the color? Would it make it lighter or darker?
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Old 01-28-2016, 06:32 PM   #20
slym2none
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It's possible to get browning from the Maillard reaction if you put the extract in at the start. You mitigate this by adding it late in the boil.
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