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Old 08-18-2011, 07:00 PM   #121
scottland
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May 2010
Chandler, AZ
Posts: 2,116
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Quote:
Originally Posted by donjonson View Post
How do hips in the primary affect attenuation?
I'm thinking less contact area, but who knows if it actually has anything to do with it.

I do know that hop resins coat yeast. I don't know the affect that has on how the yeast attenuate.

 
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Old 08-31-2011, 04:57 AM   #122
scottland
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May 2010
Chandler, AZ
Posts: 2,116
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Well after 2 weeks in the secondary it's surprisingly drinkable, I'm actually shocked. Its brilliantly clear, and could pass for a nice high ABV barley wine right now. Even with 16oz of hops in the boil, there's hardly any hop aroma, and little bitterness. So it's time to start the 3 week long dry hop with 6oz of hops.

1oz Amarillo and 1oz Simcoe were added tonight. I'll repeat that dose in a week, repeat a third time in two weeks, then keg a week after that. I figure a month or so cold conditioning, and this bad boy is done!!

 
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Old 08-31-2011, 12:06 PM   #123
Zorin
HBT_LIFETIMESUPPORTER.png
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Jun 2011
Fort Walton Beach, Florida
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Sweet!!! Keep us posted.

 
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Old 08-31-2011, 07:53 PM   #124
stoneman22
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Feb 2011
San Antonio, TX
Posts: 4

I don't know if you posted this already but what type of water profile did you use? If you used RO, what additives were used? Thank you.

 
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Old 08-31-2011, 08:23 PM   #125
scottland
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May 2010
Chandler, AZ
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Quote:
Originally Posted by stoneman22 View Post
I don't know if you posted this already but what type of water profile did you use? If you used RO, what additives were used? Thank you.
RO. Added 4oz Acid Malt to the grain bill to adjust pH, then:

1tsp calcium chloride and 1tsp gypsum for every 5gal of water. I think I used almost exactly 10 gallons for that batch, so 2tsp calcium chloride and 2tsp gypsum.

I pretty much follow Ajdelange's water primer to the T for most of my beers.

 
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Old 09-06-2011, 11:51 AM   #126
mxracer652
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Jan 2011
Pittsburgh, PA
Posts: 65

Been following this write up a while now, it's nice to see how it turned out, congrats! I'm following your methods pretty much spot on, brewed mine on Sunday, thanks for sharing the info.

 
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Old 09-06-2011, 02:35 PM   #127
scottland
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May 2010
Chandler, AZ
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Liked 157 Times on 114 Posts


Quote:
Originally Posted by mxracer652 View Post
Been following this write up a while now, it's nice to see how it turned out, congrats! I'm following your methods pretty much spot on, brewed mine on Sunday, thanks for sharing the info.
Best of luck, let us know how it turns out!

 
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Old 09-07-2011, 11:24 PM   #128
scottland
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May 2010
Chandler, AZ
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World Wide Stout was on sale for $7/bottle, so I picked one up. My 120 has been dry hopping for 9 days now, so I pulled a sample to compare the two 18+% beers.

The 120 has dropped completely clear. SRM is right around 9. The sharp edges are starting to smooth out, it's tasting very good now that it has some hop aroma.

This my first time trying WWS; it's very good.
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Old 09-08-2011, 02:33 AM   #129
tdogg
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Feb 2011
minneapolis, MN
Posts: 397
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damn that looks tasty..... i need to try something like this.

 
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Old 09-08-2011, 05:03 PM   #130
scottland
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May 2010
Chandler, AZ
Posts: 2,116
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I followed diverpat's lead and made a chart detailing the OG , SG, and ABV over time. Kinda cool to look at how it fermented over time.
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