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Old 11-13-2013, 02:15 PM   #281
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Brewed a half batch of this last night. The airlock fumes smell delightfully hoppy

Thanks for the recipe! Was looking for just this kind of thing for some easy brewing and drinking!
Bottled this last night and snuck a sip - totally awesome! Very drinkable, well balanced between hops and malt. I can't wait until these carb up!!

Thank you again for the recipe, this is super easy and a keeper!
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Old 11-13-2013, 06:23 PM   #282
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I bought my ingredients to make this again since it is my house beer, and I noticed last night that I closed the lid on the party tap and drained out my last half gallon into my keezer. This is after already losing a gallon from a party tap that was leaking earlier in this beers life. Will be making another batch this weekend. Not sure how I will change it up this time, but will probably change up the dry hop again. Been using citra and sorachi the last couple batches.

This will make my 4th batch of this recipe, but all of them are slightly different. Use 6 lbs light DME and 1 lb crystal 60 every time, Bry 97 and mostly Cascade in the boil with a different dry hop. Need to get some mosaic to try soon.
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Old 11-22-2013, 09:51 PM   #283
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I cracked a bottle of this last night, and it was a tasty Pale Ale. A tad more bitter than I'd expected after time in the bottle, but it was really good. I'll be sharing this on Thanksgiving for sure! And I'll be brewing another batch once this is all gone.
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Old 11-28-2013, 04:15 PM   #284
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This sounded like fun so I brewed this 13 days ago, and modified it slightly to make it a 25 minute boil given the hops I had on hand. It's been a couple of years since I've done an extract batch OR used dry yeast. Remind me: is there any reason why this should need to sit in the fermenter longer than an all-grain or liquid yeast batch? I read the first few pages of content in this thread, and noticed 4 weeks in fermenter seemed typical.

My batches are all pretty much liquid yeast and all-grain, and with my process on lower gravity beers I'm typically done after 2-3 weeks. (usually raising the fermentation temp by day 4 or 5 when attenuation is pretty much done, then cold crashing by day 10 or 12 or so, adding drop hops if necessary, and then kegging somewhere between days 14 and 17.)

Just wondering if I've forgotten something since my extract and dry yeast days.

Thanks.
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Old 11-28-2013, 07:17 PM   #285
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No. There's no difference between all-grain and extract once the wort is out of the kettle (except that perhaps the extract wort may be less fermentable), and the fermentation profiles are the same for liquid or dry yeast (depending on the specific strain obviously).

I believe what you are seeing in this thread is the common current practice of leaving beer in the primary fermenter for a fairly long time to ensure that the yeast "clean up". But if you have normal success with shorter processing times on other beers, just do what you always do.
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Old 11-29-2013, 04:23 AM   #286
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No. There's no difference between all-grain and extract once the wort is out of the kettle (except that perhaps the extract wort may be less fermentable), and the fermentation profiles are the same for liquid or dry yeast (depending on the specific strain obviously).
Thanks for reaffirmation. It's ready, so I'm cold crashing and will drop hop in the morning. Happy Thanksgiving.
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Old 12-19-2013, 03:06 AM   #287
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I used a similar recipe and approach - 6 lbs light DME, 1 lb Munich malt, and 6.5 oz total cascades.

It took 7 days at near freezing, but the haze (yeast or dry hop - not sure which) finally cleared. Taste is every bit as good as my all-grain batches. US 05 did a nice job at 65 degrees.

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Old 12-19-2013, 09:57 PM   #288
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Since I have been using BRY-97 with this, I end up having a day of lag time, followed by 5 days of fermentation then dry hop for 10-12 days and keg. Force carbing can have this drinkable in 3 weeks, but it improves with more carbonation time.

I will probably use S-05 next time to see how it compares to the BRY-97.
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Old 12-29-2013, 06:27 PM   #289
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I brewed a 15 minute wheat pale Friday night after this recipe came out awesome earlier this year. I used centennial, citra, and a little amarillo for hops. Smells incredible fermenting.
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Old 12-31-2013, 03:09 AM   #290
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Made 2 5 gallon batches of this on Friday night. Can't wait to try it!
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