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Old 03-21-2013, 02:23 AM   #381
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Originally Posted by Cgreen042389 View Post
Brewed this a couple months ago, enjoying one while listening to music on the back porch... Thanks for sharing the recipe, delicious brew.
Looks great! Wish I had a few to drink out back around the fire pit..
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Old 03-21-2013, 02:24 AM   #382
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^ That looks GOOD! Sick carb
3 volumes?
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Old 03-21-2013, 03:12 AM   #383
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Ish? For spring I wanted a little bubbly...
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Old 03-22-2013, 05:06 PM   #384
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Mine's done ! Fermented at 74 the whole four weeks and subbed some northern brewer I had for the sorachi. Beautiful across the board, color, taste, mouthfeel, smell, everything. This is the best beer I've produced in my short brewing history so far and I couldnt be happier. Thanks for the recipe !
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Old 03-23-2013, 04:22 AM   #385
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Mine's done ! Fermented at 74 the whole four weeks and subbed some northern brewer I had for the sorachi. Beautiful across the board, color, taste, mouthfeel, smell, everything. This is the best beer I've produced in my short brewing history so far and I couldnt be happier. Thanks for the recipe !
Glad you are enjoying it!
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Old 03-23-2013, 01:33 PM   #386
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Mine's done ! Fermented at 74 the whole four weeks and subbed some northern brewer I had for the sorachi. Beautiful across the board, color, taste, mouthfeel, smell, everything. This is the best beer I've produced in my short brewing history so far and I couldnt be happier. Thanks for the recipe !
What we're your gravities ferm at 74?
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Old 03-24-2013, 01:52 AM   #387
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What we're your gravities ferm at 74?
My og was 1.069 and it finished just a hair over the 1.002, don't have the nice hydrometer that reads between the thousands (so maybe 1.0025). Wasn't my intent to stray from the recipe, just the way it went down. The first 1.002 reading was taken at 14 days.
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Old 03-24-2013, 04:11 PM   #388
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Thanks Garrett. I modified the OG down to 1.060 and mine only fell to 1.010 after 14 days. It tastes dry but not super dry, but all together, great beer! Will be brewing this again. A good amount funk in the aroma.
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Old 03-25-2013, 01:32 PM   #389
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Brewed a PM version of this yesterday (post #366). The LHBS was out of caramunich, so I subbed .25 lb Munich/.25 lb Crystal 60L. Added half the honey at flameout and will add the other half in a couple days after vigorous fermentation dies down. Excited for this one, thanks for the recipe
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Old 03-25-2013, 03:41 PM   #390
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For what its worth T-58 works pretty well in this one too. Same temperature ramp and everything. Attenuates similarly, drops super clear and has a fair amount of funk to boot.
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