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Old 06-06-2007, 12:51 AM   #11
Yuri_Rage
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Here's a comparison pic. A poured bottle of DFH 60 is on the right, and mine's on the left - still just a touch cloudy, but it's begun clearing nicely since being chilled over a week ago. Dare I say that, tasted side by side, the DFH actually tastes malty?! The first time I had DFH 60, I swore it was pure hop syrup. I have a completely different perspective now. I think I've outdone a commercial brewery at their own game!!!

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Old 06-08-2007, 09:13 PM   #13
BierMuncher
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It's a beautiful thing. I've yet to brew an IPA but I'm on the cusp. Thanks to both of you for the recipe(s).

Yuri, do you think the 002 yeast gave you a bit maltier profile (being a lower attenuating yeast)?

 
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Old 06-08-2007, 10:23 PM   #14
Yuri_Rage
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Quote:
Originally Posted by BierMuncher
Yuri, do you think the 002 yeast gave you a bit maltier profile (being a lower attenuating yeast)?
Not at all. It attenuated REALLY WELL! It's doubtful, but perhaps the PacMan wasn't completely dead after all.

I wouldn't hesitate at all to use WLP002 in most beers that require a clean flavor profile from the yeast. I've had great success with it.
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Old 07-02-2007, 05:25 PM   #15
Reidman
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Quote:
Originally Posted by Yuri_Rage
Here's a comparison pic. A poured bottle of DFH 60 is on the right, and mine's on the left - still just a touch cloudy, but it's begun clearing nicely since being chilled over a week ago. Dare I say that, tasted side by side, the DFH actually tastes malty?! The first time I had DFH 60, I swore it was pure hop syrup. I have a completely different perspective now. I think I've outdone a commercial brewery at their own game!!!

Wow, amazing. The only difference I detect is the clarity.

Great job both of you for refining this for the rest of us!

I will have to try this one in the near future.
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Old 07-02-2007, 05:40 PM   #16
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Quote:
Originally Posted by Yuri_Rage
Check out my continuous hopping technique:



Dogfish Head ain't got nothin' on me!
Yuri, I'm disappointed...where's the real-time IBU monitor controlling the automated hop conveyor

Beer sounds awesome. Yet another one I have to put on the never-ending list of things to brew...
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Old 07-20-2007, 09:36 PM   #17
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I am making this beer this weekend, using 3oz biscuit and 30oz crystal 40L instead of the 6oz amber.

So, mash at 153F with 1.25 quarts/lb? What have others been succesful with?

Thanks!

Yooper Chick--this is two in a row for me copying your recipes, FatTire now this

 
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Old 07-20-2007, 10:21 PM   #18
Yooper
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Ha- I'm going to start charging you a copyright fee! No, you're changing them and making them your own which is really cool.

I mashed at 154 the first time, I think, and it attenuated way too well (using pacman yeast). I usually mash at 1.25 quarts/pound. The second time, I missed my target temp and mashed at 152. Usually nottingham yeast, it got down to 1.006! This beer probably tastes best with a higher fg, so next time I'll try a less attenuative yeast and mash higher. I'd think a fg of 1.012-1.016 would be best.

Let us know how this works out!
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Old 08-09-2007, 08:26 PM   #19
sacks13
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Dying to try to make this beer

 
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Old 08-26-2007, 01:53 AM   #20
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Finally got around to making this beer last week. Took a sample today so I thought I would report. OG was 1.069 and I am currently at 1.017. That might go down a few more points, I used WLP001 and that (75%) is right in the middle of its range. I did a single infusion at 153F, I think that was just right, thanks.

Tastes good, I can't wait to get this bottled. The color unfortunately is way to light. I should have added a darker crystal, oh well. I will post back in a couple weeks when it is bottled.

 
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