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Old 12-09-2010, 02:06 AM   #41
EricCSU
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Jun 2008
Austin, TX
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Quote:
Originally Posted by Mandan View Post
Finally found this beer at Whole Foods in L.A. Wasn't impressed. Could not find a best by or bottled date, but I imagine the beer had been on the shelf a long time. Meanwhile, I dry hopped my clone yesterday after 2 weeks in primary. SG was also 1.015.
Take my word that it is a quality beer. Age will kill a beer like that.

Eric
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Old 12-09-2010, 12:24 PM   #42
Mandan
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Quote:
Originally Posted by dondeez View Post
Was it in a 4pack? If it was a 6pack chances are it is at least a few months old.
It was the 4-pack. I'm sure it was age- the store in Manhattan Beach has such a huge selection, it was probably overlooked by most. That intense hops aroma/flavor just doesn't keep. May try it again though- found another source in Northern CA.

 
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Old 01-05-2011, 03:20 PM   #43
Lodovico
 
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Oct 2009
PA
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Just had to add my praise for this recipe. I brew A LOT of IPA's and I just did this one for the first time. The only change I made was I let it sit in primary on American Oak for 15 days.

This is the best IPA I've ever brewed. It's seriously amazing. The hop bursting gives it outrageous aroma. I dry hopped with more than the recipe calls for but I always dry hop the S^%# out of my IPAs. Killer beer.
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Old 01-05-2011, 04:51 PM   #44
samc
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Aug 2008
Portland OR
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I'm down to my last 4 gallons of a 10+ gallon batch. The entire 10 was dry hopped as per the recipe and then the first 5 gallons served got an additional dry hopping in the serving keg. I find that the second keg with the added conditioning time and no extra dry hops is an extremely smooth, balanced and tasty beer (nothing wrong with the first 5). I like the dry hopping but do find that sometimes it hides the delicate malt flavors.

I don't like to repeat 10 gallon batches in a row otherwise I'd do another 10 of this. Going to try the Little Sumpin Sumpin next!

 
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Old 01-05-2011, 05:55 PM   #45
MikeRoBrew1
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Sep 2010
Minneapolis
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Someone please tell me why 5.5g in the fermenter = 5 gal in the keg??? Where did the other .5 gal go?

Hops have been strained out before it goes into the fermenter (6 gal down to 5.5 after straining)
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Old 01-05-2011, 06:00 PM   #46
samc
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Aug 2008
Portland OR
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Quote:
Originally Posted by MikeRoBrew1 View Post
Someone please tell me why 5.5g in the fermenter = 5 gal in the keg??? Where did the other .5 gal go?

Hops have been strained out before it goes into the fermenter (6 gal down to 5.5 after straining)
by-products of fermentation, proteins/break settling out usually leave you with less beer than you thought you'd have. Dry hops also soak up beer as well.

 
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Old 01-05-2011, 06:01 PM   #47
maida7
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Nov 2009
Asheville, NC
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Quote:
Originally Posted by MikeRoBrew1 View Post
Someone please tell me why 5.5g in the fermenter = 5 gal in the keg??? Where did the other .5 gal go?

Hops have been strained out before it goes into the fermenter (6 gal down to 5.5 after straining)
trub & yeast

oh and for this particular recipe... The dry hops will claim a good amount.

 
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Old 01-05-2011, 06:44 PM   #48
heywolfie1015
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Aug 2009
Los Angeles, California
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Quote:
Originally Posted by Mandan View Post
It was the 4-pack. I'm sure it was age- the store in Manhattan Beach has such a huge selection, it was probably overlooked by most. That intense hops aroma/flavor just doesn't keep. May try it again though- found another source in Northern CA.
Man do I love that store. The beer selection is just awesome.

Reason: Previous version implied that I thought the quote was off topic.

 
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Old 02-20-2011, 05:50 AM   #49
kaiser423
 
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Feb 2009
Albuquerque, NM
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Just went to the Green flash brewery ad had some at their open house on Fridays (I buy stuff from the electronics company on site, and the president took me over for some beers).

If this is close, I'm definitely aiming to brew it next. Great West Coast IPA!

 
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Old 02-22-2011, 02:23 PM   #50
Irrenarzt
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It's spot on. Chuck Silva shared the recipe himself...

 
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