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Old 07-13-2010, 05:20 AM   #11
CA-LT1
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Ok, brewed this today, pitched washed WLP320. I only had 3 oranges (the 4th was getting moldy), but they were big. I'll post back when I pull the first glass from the kegerator


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Old 07-13-2010, 06:18 AM   #12
Reno_eNVy
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Awesome! Looking forward to your results


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Primary: air and sadness =(

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


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Old 08-12-2010, 05:04 AM   #13
CA-LT1
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Here it is:

Wow, I learned how to post pictures! I deserve another beer

Hit 1.044 as SG, finished at 1.009. Just hit the one month mark, and while the WLP 320 gives it a little of the hefe flavor, it's subtle. The orange and honey notes are mostly in the nose, taste brings out the wheat and some orange. I over carbed it, (as you can see) but even after bleeding it off, it still has great head retention.

I give it 2 thumbs up (does anybody say that anymore?)

Since I'm always trying new things, I'll try again with a cleaner yeast, maybe WLP001. I might up the honey malt, and maybe even use a more citrusy hop, like cascade or citra.

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Old 08-12-2010, 03:15 PM   #14
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Awesome, thanks for the Siskel and Ebert style review!

Yeah, WLP320 throws off just a little clove/banana but it's pretty subtle. I'm not sure how fast is flocculates but with WB-06, after a couple weeks in the keg it was crystal clear and much of the hefe-ness went away. And yes, I think some citra at the end of the boil would add something really nice to the brew.

Well I'm glad you liked it and hope you enjoy the rest! Brew on
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Primary: air and sadness =(

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!
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Old 08-22-2010, 12:51 AM   #15
Captain_Bigelow
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Instead of fresh orange, could you just throw 1oz of sweet orange peel into the boil for the last 30 mins?
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Old 08-22-2010, 03:50 AM   #16
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Quote:
Originally Posted by Captain_Bigelow View Post
Instead of fresh orange, could you just throw 1oz of sweet orange peel into the boil for the last 30 mins?
Yeah that should probably do you alright. I haven't used the dried orange peel you can get from LHBS in a while but it should be fine. Make it the last 10 minutes, though. 30 minutes will boil off too much aroma and possibly some flavor
__________________
Primary: air and sadness =(

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!
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Old 11-07-2011, 09:13 PM   #17
ThePell
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Looks pretty good. My family asked if I can make a brew for Thanksgiving and I was scouring for something I can turnaround in 2.5 weeks. I found this last night and grabbed the supplies today. Sadly I'll have to brew tonight after work which means I won't start until around 7:00pm but I'm averaging around 4.5 hrs for BIAB these days.

Here's what I'm thinking for the fermentation:

Brew tonight, Monday 11/7.
Set in primary through Sunday the 13th.
Move to secondary Monday the 14th.
Begin cold crash Saturday the 19th.
Keg and carb Monday the 21st.

Any suggestions to the above?
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Old 11-07-2011, 09:46 PM   #18
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Looks good. I'm gonna try to brew this Sat.
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Old 11-07-2011, 10:52 PM   #19
Reno_eNVy
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Quote:
Originally Posted by ThePell
Looks pretty good. My family asked if I can make a brew for Thanksgiving and I was scouring for something I can turnaround in 2.5 weeks. I found this last night and grabbed the supplies today. Sadly I'll have to brew tonight after work which means I won't start until around 7:00pm but I'm averaging around 4.5 hrs for BIAB these days.

Here's what I'm thinking for the fermentation:

Brew tonight, Monday 11/7.
Set in primary through Sunday the 13th.
Move to secondary Monday the 14th.
Begin cold crash Saturday the 19th.
Keg and carb Monday the 21st.

Any suggestions to the above?
Wow thanks for reviving this one. Makes me want to brew it now!

My suggestion would be skip the secondary. Not only is it easier to just leave it in the primary, but you'll reduce the risk of infection and leaving the beer on the cake will allow the yeast to clean up faster. Faster cleaning means you can have amazing beer in 10 days
__________________
Primary: air and sadness =(

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!
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Old 11-08-2011, 12:29 AM   #20
ThePell
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It sounded too good not to revive it :-)

I've only kegged one beer so far and found it was still rather yeasty. Should I cold crash the primary fermenter then before kegging or cold crash in the keg.

I also picked up some citra and I think I'll toss half an oz in at 10 min too.


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