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Old 12-05-2012, 12:00 AM   #771
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I just got two Zombie Dust in the mail on a beer swap. They obviously don't distribute to my area. I can not wait to try one tonight. If it's as good as I hear it is I will def try a clone in the near future.


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Old 12-05-2012, 01:07 AM   #772
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Had a chance to weigh my Citra that I just got. 1.03 lbs. Not too shabby. Ill take it. Going to try and make this clone next week! Woot woot!!


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Old 12-07-2012, 03:52 AM   #773
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Will be brewing this in the morning
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Old 12-08-2012, 07:42 AM   #774
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Anyone get their order from yakima valley yet? Got mine yesterday, incredibly fast service but... I broke the pound up into 2 and 4 oz bags and only ended up with 15.25 ounces... Every other place I've ordered from I've usually gotten 18-20 ounces. Not that I was expecting to get MORE than a pound but...not even a full pound? What gives? Not a huge deal I suppose but was just a little disappointed with that...

This is my 3rd time ordering from them and while the first 2 orders were right on the money the pound of Citra I received earlier this week was 2oz short plus some baling string mixed in with the hops. I sent them an email and within the hour it was confirmed the balance of my pound would be shipped out the next day and today I received my missing 2oz. Time to try this Zombie Dust recipe finally!
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Old 12-08-2012, 10:59 PM   #775
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Huh. I did not weigh mine. Maybe I should.
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Old 12-16-2012, 05:01 PM   #776
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I finally got to try Zombie Dust last week. This recipe is definitely going on my shortlist!
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Old 12-19-2012, 04:51 AM   #777
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Just took a gravity reading and it was 1.021. A little high any one know what would have caused it to be so high?
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Old 12-19-2012, 04:53 AM   #778
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Originally Posted by jwm1485 View Post
Just took a gravity reading and it was 1.021. A little high any one know what would have caused it to be so high?
Did you mash a little high?
How many days has it been fermenting?
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Old 12-19-2012, 04:56 AM   #779
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It's been 11 days and I think my temps were right
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Old 12-19-2012, 05:18 AM   #780
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Quote:
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It's been 11 days and I think my temps were right
11 days should be pretty well done, maybe not the last point or two, but close.

Other than a yeast problem, a high mash temp is the most common cause. Maybe give it a rock back and forth to stir up the yeast a bit and see if it cranks up again.

I usually give mine 3 weeks in the primary till I transfer to dry hop. Give it another week and see if it comes down a little more.


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