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Old 12-09-2012, 02:12 AM   #1761
sivdrinks
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Apr 2011
Lebanon, PA, PA
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Quote:
Originally Posted by LAbrewer

looks like you may have overworked the yeast. I would have added 2.
Or you mashed a bit high.



 
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Old 12-11-2012, 10:21 PM   #1762
hopzicle
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Aug 2012
Calgary, Alberta
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Brewed this today. Original Gravity came right out at 1.070! Most interactive brew i've ever done. Used nottingham yeast. The wait begins.



 
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Old 12-14-2012, 12:16 PM   #1763
hio3791
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Mar 2011
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Kegged this morning. 10 gal batch split between 2 buckets, one on US-05 and the other on Nottingham. OG was 1.060 because I overshot my water volumes and ended up at around 11.5 gal. Fermented at 63F. First 7 days in primary were super active. After 14 days, dry hops were added. Today, 7 days later, I kegged both buckets.

I decided to filter out the hops using a pantyhose tied over the auto siphon tube. It worked well but wow, was it slow and I kept losing the siphon. Since I had extra beer, I decided to leave about 1 gal on each bucket. After sealing off the kegs, I siphoned the remaining beer from both buckets into a separate single vessel, combining both batches. Should be interesting to compare tasting notes from each batch.

US-05 finished at 1.006 making it 7.1% ABV while Nottingham finished at 1.008 making it 6.8% ABV. Both yeast were pitched dry. I only rehydrate when OGs are above 1.070. The batch was mashed at 154F. I always get amazing attenuation from dry yeast.

I haven't tasted the beer yet but it smelled wonderful. Can't wait for it to be carbonated!

 
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Old 12-14-2012, 12:41 PM   #1764
Yooper
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You didn't taste it? That made me laugh, because sometimes I even refill my hydrometer test jar, just to drink another sample. I guess I have a thing for warm flat beer!
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Old 12-14-2012, 01:04 PM   #1765
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My wife said her parents were advised to wean their babies on warm flat beer. Explains a lot.

 
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Old 12-14-2012, 01:51 PM   #1766
hio3791
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Mar 2011
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Quote:
Originally Posted by Yooper View Post
You didn't taste it? That made me laugh, because sometimes I even refill my hydrometer test jar, just to drink another sample. I guess I have a thing for warm flat beer!
I did taste the wort before fermentation. It was crystal clear and tasted very good. I always taste the beer post fermentation but it still had hop sediment floating around, so it would have tasted overly bitter.

I guess that since I filtered it while going into the kegs, I could have stolen a sample. It did look crystal clear going into the kegs.

But it was 5:30AM... nothing wrong with beer in the morning but it wouldn't have gone well after drinking a couple of cups of coffee.

Based on smell alone, I am guessing this will be one delicious beer.

Thank you for sharing this recipe!
Cheers.

 
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Old 12-15-2012, 07:44 PM   #1767
h22lude
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Just kegged. OG was 1.074 and FG was 1.020. I added a little extra 2 row because my efficiency has been low. Beersmith estimated OG at 1.073 and FG at 1.019. I say that is pretty damn good. This was my first AG using spring water since I believe my tap water is giving my beers an off flavor. I tasted it and I couldn't detect any off flavor and it tasted pretty damn close to a DFH60. I can't wait for this to be ready.
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Old 12-16-2012, 03:36 PM   #1768
LAbrewer
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Nov 2012
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Might make this version next with "amber" malt. I couldn't get thomas fawcett though. Yesterday I noticed that my bottle of dfh60 in the fridge that I have been saving for a few weeks to compare with the clone has snow on the bottom. I wonder if it might be worth using it for this recipe.

 
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Old 12-16-2012, 09:12 PM   #1769
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Racking into the secondary today!!

 
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Old 12-18-2012, 11:11 PM   #1770
bellmtbbq
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Quote:
Originally Posted by LAbrewer
Might make this version next with "amber" malt. I couldn't get thomas fawcett though. Yesterday I noticed that my bottle of dfh60 in the fridge that I have been saving for a few weeks to compare with the clone has snow on the bottom. I wonder if it might be worth using it for this recipe.
They filter yeast I think, just floaty particles in suspension


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