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Old 01-31-2013, 07:45 PM   #151
dlprice45
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Jan 2013
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I want to try this but don't have a pot big enough to do a full boil. If I do a 3 gal boil and then top up to 5 gal in the fermenter, should I adjust hop schedule up or down? If so, how much?



 
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Old 01-31-2013, 08:05 PM   #152
orion7144
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Nov 2012
Cinci, Oh
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Thats how I did it my first time and I did not change anything.



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Old 02-03-2013, 12:19 AM   #153
Luzer
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Dec 2012
Posts: 38


LHBS was all out of Cascade (somehow) so I picked up Centennial instead. I was thinking of dry hopping with Cascade if I can find them.

Any issues with going all Centennial?

 
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Old 02-04-2013, 11:27 PM   #154
Tykees
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Jan 2012
Fort Wayne, Indiana
Posts: 105
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No problems. Won't be cascade, but centennial is a great alternative. I just did this with a mini mash of sorts myself. 2 lbs Munich and 1 lb. c-75 . All falconers flight hops. Bry-97 yeast. Gotta experiment

 
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Old 02-06-2013, 12:54 AM   #155
thizzberg
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Dec 2012
Posts: 5

Probably a little late to the party, but what yeast would you guys recommend for this recipe? I can't get my hands on nottingham and was thinking of getting some WYEAST 1272 or 1056. Is there anything inherently wrong with this choice?

 
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Old 02-06-2013, 04:36 AM   #156
ResumeMan
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Nov 2011
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No.

I have not used Notty for my version of this, I've used US-05 and WY 1450. Any neutral yeast will do the job just fine. It's an American Pale Ale, nothing fancy from a yeast standpoint.
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Old 02-07-2013, 03:49 AM   #157
chronoclast
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Dec 2012
Posts: 27

I used notty and it ate this thing down to 1.008! It doesn't really have any flavor right now but it's still young in its carbing stage. I've had it at about 8psi for just 4 days. Hope that once it carbs up I'll start getting more flavor, but I'm afraid the fg is just too low.

 
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Old 02-10-2013, 04:38 PM   #158
Supergus
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Apr 2011
Canton, Illinois
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So, I decided to brew this again, but this time I tweaked it. (Hey, this is why we do this right?)

Did the recipe the exact same way as before, except I added 1lb of brown sugar. (I wanted to add candi sugar to make it a bit more like Belgian trippel or dubbel)
Have any of you added brown sugar before, and what was the taste like?
I will post again on the taste of it in a few weeks. (This is what I love about this recipe, and home brewing in general, is that we can take a base recipe like this and make it into anything we want!)

 
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Old 02-12-2013, 09:10 PM   #159
rideincircles
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Feb 2012
Fort Worth, Texas
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I am going to be submitting my Citrade Pale Ale to Bluebonnet this month. So far it blows away the pale ale kit I made last year. I will probably brew it again later once my keg system is setup. I may just do it all grain to save the expense of DME since it's the most expensive part.

It is way better than most commercial pale ales. It's not even at 3 weeks yet since bottling. My main differences were using the Danstar BRY-97 west coast yeast and dryhopping with citra instead of cascade with a 20 minute boil.
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Old 02-13-2013, 01:16 PM   #160
FlyDoctor
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Feb 2012
Rochester, MN
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Quote:
Originally Posted by rideincircles
I am going to be submitting my Citrade Pale Ale to Bluebonnet this month. So far it blows away the pale ale kit I made last year. I will probably brew it again later once my keg system is setup. I may just do it all grain to save the expense of DME since it's the most expensive part.

It is way better than most commercial pale ales. It's not even at 3 weeks yet since bottling. My main differences were using the Danstar BRY-97 west coast yeast and dryhopping with citra instead of cascade with a 20 minute boil.
Cool - so there was cascade for the kettle additions, but citra dry hop? How much did you use?

Swapping out grain for DME is cheaper - but takes it out of the 15-minute concept - at least since you need to mash.



 
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