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Old 04-29-2011, 07:22 PM   #11
John_FL
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Jan 2011
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I greatly dislike dry hopping, but like everything else about this beer so am giving it a try. Now actually. Would you add some extra finishing hops if you were to make this without dry hopping? Or just follow the regular hop schedule and skip the dry hops?

 
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Old 04-29-2011, 07:33 PM   #12
Yooper
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Quote:
Originally Posted by John_FL View Post
I greatly dislike dry hopping, but like everything else about this beer so am giving it a try. Now actually. Would you add some extra finishing hops if you were to make this without dry hopping? Or just follow the regular hop schedule and skip the dry hops?
Well, it wouldn't be the same but you can add them at flame out if you don't want to dryhop with them. The aroma would be totally different, though.
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Old 04-29-2011, 07:41 PM   #13
John_FL
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Thanks for the quick response! The last time I dry hopped I had a really strange off flavor which I blamed on the bag I used for dry hopping. I guess I'll just give dry hopping another shot and skip the bag, being careful when I siphon. Previously I dry hopped in a corny and didn't want to clog the dip tube. I'll just dry hop in another carboy this time.

 
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Old 04-30-2011, 12:29 PM   #14
frazier
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Dec 2009
illinois
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Dang, Yooper. I thought your hopped-up amber was the "perfect beer" - you said so yourself. Now I guess I'll have to try this one too. Poor poor pitiful me.
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Old 05-19-2011, 12:23 AM   #15
rancidcrabtree
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Jan 2011
Anoka, MN
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I love the glass Yooper! I'm going to tour Surly this Saturday, can't hardly wait!
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Old 06-05-2011, 07:35 PM   #16
bjl110
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May 2011
Chillicothe, Ohio
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Yoop, I think I'm gonna brew this as one of my first round batches (I'm ordering stuff for several batches at a time). What do you think of wyeast 1084 for this (extract version) so I don't have to buy to separate strains? If not no biggie as I'll probably buy wlp001 for an ipa in the next round anyway.

BTW - your recipes and advice in other threads have been really helpful to a noob! Cheers!
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Old 06-05-2011, 07:38 PM   #17
Yooper
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Quote:
Originally Posted by bjl110 View Post
Yoop, I think I'm gonna brew this as one of my first round batches (I'm ordering stuff for several batches at a time). What do you think of wyeast 1084 for this (extract version) so I don't have to buy to separate strains? If not no biggie as I'll probably buy wlp001 for an ipa in the next round anyway.

BTW - your recipes and advice in other threads have been really helpful to a noob! Cheers!
I've never used 1084, so I can't say from experience. But it might be too fruity, especially if it gets above 64 degrees. I'd probably go with a dry yeast like S05 if you didn't have any 1056 or WLP001. The reason the S04 works for me is because it's not fruity when it's fermented cool, and it clears the beer so well leaving a clear beer behind.
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Old 06-13-2011, 01:06 PM   #18
devanmc
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Jun 2011
novi, mi
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I dont have a way to control temp yet. So i ferment in a mildly cool basement. ~68 what should i change in the receipt to accommodate the higher temp?

 
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Old 07-11-2011, 12:21 PM   #19
carrotmalt
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Oct 2008
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I used 60L crystal since I had it vice the 40L and 80L combo, and I used WLP001. Came out pretty tasty! Thanks for the recipe Yoop!
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Old 07-11-2011, 12:24 PM   #20
Yooper
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That looks great! Thanks for the picture.

I'm going to make this beer again soon- we've been out for a while. This reminds me how much I like it!
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