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Old 01-25-2012, 09:05 AM   #31
Quaker
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Sep 2011
Burlington, WI
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Just brewed up a batch. Perfectly smooth day. Thanks Eric for all the work you've put into transcribing the CYBI recipes.
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Old 01-28-2012, 10:15 PM   #32
AnchorBock
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Apr 2010
Minneapolis
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I brewed a 10 gallon batch following this recipe and it was gone before I had the chance to try it side-by-side with the commercial version. Going to brew it again in a few weeks.

 
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Old 02-01-2012, 06:28 PM   #33
Tinpanharry
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Is the dry hopping done in the primary or secondary? I have this one in the kettle now, moving it to the carboy within the hour

 
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Old 02-25-2012, 02:29 AM   #34
terrenum
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Aug 2011
Montreal, Quebec
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I usually brew all grain but it is very cold at this time of the year in Montreal. Anyone has a partial mash version of the Mirror Pond clone?
s

 
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Old 02-25-2012, 10:57 AM   #35
EricCSU
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Jun 2008
Austin, TX
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Quote:
Originally Posted by terrenum
I usually brew all grain but it is very cold at this time of the year in Montreal. Anyone has a partial mash version of the Mirror Pond clone?
s
Try the link in my signature.

Eric.
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Old 02-25-2012, 10:58 AM   #36
EricCSU
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Jun 2008
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Quote:
Originally Posted by Tinpanharry
Is the dry hopping done in the primary or secondary? I have this one in the kettle now, moving it to the carboy within the hour
Primary. No need to secondary this beer.

Eric
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Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

Can You Brew It Recipe Database
Convert an all grain recipe to extract
Hop Substitution Chart

 
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Old 02-26-2012, 01:35 AM   #37
AnchorBock
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Just brewed this today for the 2nd time. Going to do a blind tasting this time around. Ill post an update in about 6 weeks.
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Old 03-13-2012, 03:34 AM   #38
AnchorBock
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Ended up with 1.052 OG, 1.012 FG. Dry hopping in the keg now, will probably pull out the hops and carb it up this weekend. I said six weeks initially, but this tasted great at day 10 so I opted for a shorter primary. It was pretty clear already so it shouldn't need too much conditioning time - gotta love 002.

 
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Old 03-13-2012, 03:46 AM   #39
mxpx5678
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Feb 2012
Lathrop, Ca
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I did this recipe as my first all grain batch. Got a 1.056 so I was pretty happy about that. It had great color. Plan on fermenting for 2 weeks then dry hopping. Probably going to use hop bags.

 
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Old 03-13-2012, 10:38 PM   #40
Soldevi
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Dec 2011
Everett, WA
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I also racked this to the keg today. I used all Marris Otter and US-04 yeast. I know it's probably not going to be much of a clone, but its pretty damn good.

I decided not to dry hop this as the flavor was to my liking. That may be a mistake, we will see.

I also had a SG of 1.056 that fermented down to 1.015.

Can't wait for this to carb up.

 
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