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Old 03-13-2013, 01:50 AM   #901
martyjmc
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Jan 2012
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I will most definitely brew this one again. Thanks!

 
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Old 03-13-2013, 01:52 AM   #902
martyjmc
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Jan 2012
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This turned out to be my best brew ever!

Can't stop drinking this one.

 
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Old 03-13-2013, 02:59 AM   #903
guitarmike
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Dec 2012
Fortuna, Ca
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awesome recipe! Never had the real thing, but man this one turned out a fantastic beer!!!

 
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Old 03-13-2013, 03:15 AM   #904
Spinrathen
 
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Jan 2013
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Seems like this is getting good reviews, probably give it a shot.
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Old 03-14-2013, 11:35 AM   #905
bigljd
 
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Oct 2010
Sacramento, CA
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Quote:
Originally Posted by tgmartin000 View Post
What was your finishing gravity?
Sorry, missed your question earlier. I went from 1.068 to 1.013. When I first gravity checked it it had stopped at 1.018, which is what I wanted, but then after dry hopping with leaf hops and gently stirring in the hops the yeast woke back up and knocked another 5 points off. Oh well, it still tastes good, just slightly more bitter than planned. WLP002 usually doesn't attenuate that high, since it drops so quickly.

 
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Old 03-15-2013, 01:37 AM   #906
runningweird
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I just put 10 gallons into fermenters - thanks again for the recipe.

an idea, since I just went through a great deal of citra in one day.

since the FWH/60 minute addition is almost all bitterness perhaps using a cheaper hop would work. something clean bittering like magnum.
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Old 03-15-2013, 06:29 PM   #907
tgmartin000
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May 2011
Denver, CO
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Quote:
Originally Posted by bigljd View Post
Sorry, missed your question earlier. I went from 1.068 to 1.013. When I first gravity checked it it had stopped at 1.018, which is what I wanted, but then after dry hopping with leaf hops and gently stirring in the hops the yeast woke back up and knocked another 5 points off. Oh well, it still tastes good, just slightly more bitter than planned. WLP002 usually doesn't attenuate that high, since it drops so quickly.
Right on, thanks. I also used WLP002, and was concerned that my version wouldn't attenuate enough. I ended up mashing at 152-153, a little lower than recommended, for just over an hour. It's now been 5 days fermenting. Most of the fermentation happened at 64, and on day 4 I brought it upstairs to free rise up to 68 to help finish it off.

I'm going to stop by my LHBS to pick up a new hydrometer (my third), since I broke mine while cleaning up after the zombie dust. So we'll see where I'm sitting at, gravity wise. Hopefully right in the 1.016-1.018 range.

 
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Old 03-17-2013, 12:27 AM   #908
Adaman05
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Nov 2012
Madison, Wisconsin
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Tasted our first attempt after 3.5 weeks in the bottle. It was a little foamy and darn good, but not quite there. I'm thinking another week or two in the fridge should help both accounts since it's only been in the fridge a couple of days.

Sampled our second attempt as we bottled this one today. My brewing buddy and I both tasted a lot of banana, so I'm not quite sure what that's about! I'm hoping that will clear up in about a month as it carbs and conditions. I'm not sure if it was the yeast or not, but this batch we used s-04, whereas we used 1968 in the first batch.

 
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Old 03-17-2013, 01:23 AM   #909
Yetiman
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Nov 2011
Cincinnati, OH
Posts: 5

Just finished a blind tasting of my third attempt at this vs. bottles picked up from the brewery two weeks ago and kept cold.

I brewed on 2/14/3
Used crystal 40 instead of 60 since I used pale malt (which is slightly darker than 2 row?)
1.060 OG finished at 1.016
1968 with starter pitched at 54 and fermented warm at 73.
Dry hopped 3.5 oz

Keg/brite tank for two weeks pushed by gas to serving keg.

Did this blind so I could avoid being influenced by what I thought would be the little lingering yeast from the brite tank. Turned out to be a non factor as the beers looked exactly the same.

Aroma was dead on and really couldn't tell a difference. I did pick correctly mine as I thought it was a smidgen stronger attributed to freshness.

Flavor was tricky. One of them had a noticeable mild harshness relative to the other. It also had a less clean flavor to it. At first I thought this was mine due to any lingering yeast. The more I sampled each, the more I felt mine was the cleaner of the two which turned out to be correct. My wife had a different take on this and picked mine out correctly as being the more "watery" of the two.

In any event, it was like splitting hairs and if you didn't drink them side by side with a thinking cap on, you could sell this as zombie dust.

Skeezer - any thoughts for adjusting the body? Could this be a result of my mashing? I use Blichmann Boilermaker with the false bottom and have produced my fair share of 1st place beers.

Thanks!

 
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Old 03-17-2013, 02:28 AM   #910
whitehause
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Oct 2011
Fleetwood, Pa
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Quote:
Originally Posted by runningweird View Post
I just put 10 gallons into fermenters - thanks again for the recipe.

an idea, since I just went through a great deal of citra in one day.

since the FWH/60 minute addition is almost all bitterness perhaps using a cheaper hop would work. something clean bittering like magnum.
I've tried this exact same thing with Magnum. All I can say is DON'T DO IT.
While it's a great beer, it is not the same. It has a harsher bitterness that just isn't right for this brew.
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