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Old 01-11-2011, 10:35 PM   #11
Stratotankard
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Update: The ingredients have been ordered and will hopefully arrive before this weekend. I'd originally planned on trying the Greenbelt strain from AHS, but they were temporarily sold out. I went with WLP007 Dry English Ale instead. I figure it should finish nicely dry but still have a touch of residual sweetness given the high OG and the long boil adding some caramelization.

Terje
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Old 01-11-2011, 10:39 PM   #12
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Quote:
Originally Posted by Stratotankard View Post
Update: The ingredients have been ordered and will hopefully arrive before this weekend. I'd originally planned on trying the Greenbelt strain from AHS, but they were temporarily sold out. I went with WLP007 Dry English Ale instead. I figure it should finish nicely dry but still have a touch of residual sweetness given the high OG and the long boil adding some caramelization.

Terje
Dude, I would pay you to try a bottle of this. Srsly.
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I think a more pertinent question is where is AB and Miller Coors getting all of their horse urine?
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Old 01-12-2011, 07:42 PM   #13
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I would love to try that. Any chance you're moving this far south?
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Old 01-12-2011, 07:43 PM   #14
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How about you send two bottles to me and I can give one to SwampassJ?
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I think a more pertinent question is where is AB and Miller Coors getting all of their horse urine?
Primary: Session IPA | Fresh Pressed Cider w/ WLP510 and strawberries | Fresh Pressed Cider w/ WLP002 and dry hops

 
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Old 01-22-2011, 03:07 PM   #15
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Brewing this today!

Weighing out the hops is proving to be a very time consuming process... Never had this problem with my "normal" beers. Wish me luck!
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Old 01-22-2011, 07:34 PM   #16
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OOOOOOhohohohohhohohhoooo! DO WANT! Love the idea, and would be very enthused to find out how it turns out. Awesome idea

Slainte
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Old 01-22-2011, 08:43 PM   #17
Yooper
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It sounds like something I'd love to try if I ever had an overabundance of hops!

The hoppiest beer I ever made was a Pliny clone, I believed. It calculated out to about 250 IBUs, and used about 10 ounces of hops. It was definitely my favorite beer!
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Old 01-22-2011, 08:46 PM   #18
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Wow. I can has hop juice?
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Old 01-23-2011, 02:43 AM   #19
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I have done a DIPA with 220 IBUs and 2# of hops. Mostly flavor and aroma additions. The hops begin to add almost a vinous character to the beer: think Chardonnay.

It'll take some time to calm down... my 220 IBU beer was way harsh for quite awhile, but then calmed down and tasted pretty good. I wasn't happy with my hops selection, but I'd brew it again.

Keep us posted!
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Old 01-23-2011, 05:52 AM   #20
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Well, finally finished this disaster of a brew day. Where to start...

For some reason my new brew stand regulator decided not to work, so I was back to the old turkey fryer setup. This is not conducive to the recirculating direct fired mash I've been using. Had a hell of a time keeping the pump primed and flow rates balanced. This probably contributed somewhat to the abysmal efficiency (~50%) I experienced.

Once I got everything running I realized I now had nowhere to heat my sparge water. Losing the double burner regulator is really starting to suck. I decided to heat as much as I could indoors and then do a semi batch/fly sparge This probably was also a bad idea and hurt my efficiency.

The boil went ok other than everybody calling me every 10 minutes. As it was approaching time to put the IC into the pot to sanitize, I realized that it was not as empty of water as I had thought after the last brew and that water had frozen and burst the tubing in a couple places. Ok no chiller, but I've chilled in the sink with ice water before, I can do this.

Surprise! The shiny new pot I'm using won't fit in the sink. No worries, I have a bathtub... and no ice. Only took an hour to get down to pitching temps. I suppose it could have been worse. Transfer to the fermenter was slowed by the stupid amount of hop sludge in the pot. Normally I could whirlpool and everything goes fine. This time I left over a gallon and a half of sludge that was higher than the spigot.

So what I ended up with is a super bitter (but very flavourful) 1.060 wort instead of the (slightly more balanced) 1.090 starting point. I suppose I can boil up a couple pounds of DME to make up the difference, but as cursed as this beer has been, I'll probably end up boiling over onto my stove top and setting fire to my kitchen somehow.


Terje
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