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Old 01-16-2013, 12:33 PM   #501
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 615
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On CO2 last night and tasting really good not fully carbed yet. Camel taste is there giving it a full favored beer. Very pleasing but not over powering taste.

 
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Old 01-16-2013, 03:12 PM   #502
tellyho
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Apr 2011
Braintree, MA
Posts: 164
Liked 16 Times on 15 Posts


It's not particularly bitter. I think I've decided that this brew just doesn't fit with my preferences. I tend to like big hoppy or malty beers. This is not either. So now I give it to friends who like mellow beers and drink my other brews.

 
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Old 01-16-2013, 03:26 PM   #503
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 615
Liked 28 Times on 23 Posts


If you want it more hoppy. Dry hop it. Simcoe or cascade hops work very well in this case.

 
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Old 01-16-2013, 06:24 PM   #504
SwivelHips
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Jan 2012
Calgary, Alberta, Canada
Posts: 136
Liked 16 Times on 16 Posts


Quote:
Originally Posted by KarlHungus76 View Post
Mmmmm camel taste.
I prefer dromedary myself. All the flavour with half the humps.

All typographical sarcasm aside, this is a lovely brew and I'll be bottling my latest batch of it this weekend.

 
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Old 01-17-2013, 01:32 AM   #505
AlkiBrewing
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Nov 2011
Posts: 100
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Brian, I'm going to brew a batch of this in a couple of days. I've never used gelatin could you fill me in on how to use it? Thanks!

 
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Old 01-17-2013, 01:42 AM   #506
KingBrianI
 
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May 2008
Durham, NC
Posts: 3,514
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Quote:
Originally Posted by AlkiBrewing View Post
Brian, I'm going to brew a batch of this in a couple of days. I've never used gelatin could you fill me in on how to use it? Thanks!
Add half a packet of knox unflavored gelatin (or whatever you get from the homebrew shop) to about 4 fluid ounces of cold, filtered water. Let it sit for like 10-15 minutes to dissolve and hydrate. Then heat the mixture up to approximately 170-180 degrees F to pastuerize, but be sure not to let it boil. Then pull it off the heat and let it cool slightly before adding it to the beer to be cleared. I like to add it to a carboy and rack beer from the primary over it to be sure it gets mixed in. Then let it settle for a few days and you'll have clear beer. The cooler you can let it rest, the more of the chill-haze I find it removes. Good luck!
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Old 01-17-2013, 02:44 AM   #507
AlkiBrewing
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Nov 2011
Posts: 100
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Brian, thanks for the quick reply & info I really appreciate it. I'm a big fan of amber ales and I think this is one is going to be awesome. What is a good target temp to reach before adding the gelatin? Again, never used it before so I don't want to screw up the batch out of ignorance ): Thanks!

 
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Old 01-17-2013, 03:11 AM   #508
KingBrianI
 
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May 2008
Durham, NC
Posts: 3,514
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Quote:
Originally Posted by AlkiBrewing View Post
Brian, thanks for the quick reply & info I really appreciate it. I'm a big fan of amber ales and I think this is one is going to be awesome. What is a good target temp to reach before adding the gelatin? Again, never used it before so I don't want to screw up the batch out of ignorance ): Thanks!
It's probably fine to add the gelatin to the beer straight off the heat, but I always let it cool for 20-30 minutes or so first. I don't think hitting an exact temp is critical.

EDIT: and if you were asking about target temp for the beer and not the gelatin, then anything below about 45 is good. The cooler the better.
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Old 01-17-2013, 03:33 AM   #509
AlkiBrewing
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Nov 2011
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Thanks Brian. Looking forward to brewing, and drinking this one!

 
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Old 01-17-2013, 06:05 PM   #510
Ddubduder
 
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Nov 2012
Land O Lakes, FL
Posts: 228
Liked 14 Times on 14 Posts


Just bought the supplies for my first non-kit and first All-grain recipe, can't wait to taste this one. Ended up buying the Belgian candi this time, wanted to simplify the process a little but I'm sure I'll probably make it next time.

 
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