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Old 02-07-2013, 03:24 AM   #22871
Epimetheus
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Oct 2012
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Lefty's Smoked Porter
Lefty's Maple Ale
's how I found out I don't care for smoke or maple flavor. Personal preference. But a heck of a buzz from 8 ABV bombers.

BrewinHooligan, lemme know if you get that red color worked out. I'm looking for methods to get red without bitterness.


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Old 02-07-2013, 03:25 AM   #22872
BrewinHooligan
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Dec 2011
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My mango wine. Way smoother than you would expect for 15%abv. I'm gonna sleep good tonight


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Old 02-07-2013, 03:26 AM   #22873
Qhrumphf
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Quote:
Originally Posted by PhelanKA7 View Post
Someone posted a thread earlier asking about hops to use for an Imperial Red and I got to messing around in Beersmith on a recipe for my take on it... Out of curiosity what yeast do you like to use on this? My recipe has an OG of 1.095 and I would like something with an attenuation that won't leave it cloyingly sweet obviously.

Thanks!
My OG was 1.106. 100% Citra, 1.5 lbs total (1 oz 60, 2 oz 30 pellets, 1 lb of wet hops split between 20, 10, 5 and flameout, and 5 oz pellets dry hops). And I used Wyeast 1728 Scottish Ale fermented around 62. Wet hops are quite faded at this point, but still some left. Definitely sweet and full, but also a pretty strong bitterness, so I think it's pretty balanced.
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Bottled: Kitchen Sink Tripel-ish-thing
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Old 02-07-2013, 03:28 AM   #22874
Qhrumphf
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And on that note, PBR.
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Next: Milk Stout, English Nut Brown
Primary: House ESB, House Best Bitter
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Bottled: Kitchen Sink Tripel-ish-thing
Casked:
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde

 
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Old 02-07-2013, 03:30 AM   #22875
PhelanKA7
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Quote:
Originally Posted by Qhrumphf View Post
My OG was 1.106. 100% Citra, 1.5 lbs total (1 oz 60, 2 oz 30 pellets, 1 lb of wet hops split between 20, 10, 5 and flameout, and 5 oz pellets dry hops). And I used Wyeast 1728 Scottish Ale fermented around 62. Wet hops are quite faded at this point, but still some left. Definitely sweet and full, but also a pretty strong bitterness, so I think it's pretty balanced.
Right on. Thank you. Good call on the 1728... I hadn't even considered that.

I think I'm gonna go with all Galaxy hops on mine and call it Red Shift...

 
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Old 02-07-2013, 03:38 AM   #22876
NordeastBrewer77
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They have Darkness on tap still? Wow, that is great. I for sure need to get out there.
Yep, had some last week. Spectacular. There was a haul that didn't go to Chicago, so Surly released it to JJ Taylor. There's been kegs here and there and Four Firkins and a couple other places had bottles a couple weeks ago. Nice li'l surprise.

Got this li'l beauty from Nuke. Excellent IIPA.

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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.

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Old 02-07-2013, 03:45 AM   #22877
WesleyS
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May 2012
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Just pitched the yeast in my Agave Wine. Now for the waiting.
In the meantime my Chocolate Orange Peel Stout.


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Old 02-07-2013, 03:47 AM   #22878
odinsgift
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Mar 2012
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Elder at RRBC. Younger ran out an hour ago.... you guys win, but I'll be back in the morning.

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Old 02-07-2013, 03:48 AM   #22879
PhelanKA7
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Good old fashioned pale ale, lightly hopped with Cascade. Simple and delicious.

 
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Old 02-07-2013, 04:01 AM   #22880
HellBound
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Jan 2012
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Quote:
Originally Posted by Epimetheus
Lefty's Smoked Porter
Lefty's Maple Ale
's how I found out I don't care for smoke or maple flavor. Personal preference. But a heck of a buzz from 8 ABV bombers.

BrewinHooligan, lemme know if you get that red color worked out. I'm looking for methods to get red without bitterness.
I've used 4 oz. of carafa II to some good success in an Irish red I've done a couple time. I think I learned that from Mr. Conn.


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