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Old 07-25-2013, 03:10 AM   #431
BeachBeerBoobs
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May 2011
Socal, CA
Posts: 53
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Ended up buying TF amber from Rebel Brewer. Will ditch the 2row/C75 mix and buy more 2 row. Oh well, $24 lesson.

 
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Old 07-25-2013, 05:30 AM   #432
jammin
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Jun 2011
Meridian, ID
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$24 is a cheap lesson in homebrewing haha

 
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Old 07-29-2013, 06:30 AM   #433
m1ke
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May 2011
redmond, wa
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This is a fantastic recipe, thanks for sharing it!

My only changes were with fermentation time and dry hop schedule (added them all at once during kegging).
Primary: 4 weeks @ 64 degrees
Keg/Secondary/Cold conditioning: 3 weeks @ 42 degrees


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Old 07-29-2013, 11:34 PM   #434
springtime
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Jul 2012
Boca Raton, Florida
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Maybe someone has the answer. But the two times I have tried making this I could not get that malty sweet flavor dfh 90 has. I have been doing it as an extract w steeping specialty grains possibly that's why. Any suggestions or anyone else have this issue. Comes out as a good IIPA but doesn't quite have that dfh 90 distinct taste.

Cheers!!!

 
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Old 07-30-2013, 02:13 PM   #435
Bill33525
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Aug 2010
Dade City, Fl
Posts: 91
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You are not alone in your observations about the taste of this beer 'in bottles". The product is not exactly the same from batch to batch and changes as it ages. It's good to check the bottled date and stay with fresh product. I've had draft at the Restaurant in Rehoboth and it's a bit drier than the bottled product. According to information on the internet this beer is said to be bottled conditioned. If that's true, the sugar used in the conditioning could account for the sweet taste. They own a Maple Syrup farm in New England and use it in the 75 minute product. Maybe they use some amount of Maple Syrup in the bottle conditioning step??
Have brewed this several times but have moved onto other recipes.

 
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Old 07-30-2013, 09:52 PM   #436
Brian4x4
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Mar 2012
Clinton, MA
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Wow I have always loved this recipe and it has always had the sweet rich malty flavor (and high abv%) as well. I have put this recipe side by side with the DFH 90 min and people liked mine better. Not sure if it is because I am brewing all grain or what but maybe some. This recipe is spot on!

 
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Old 07-31-2013, 12:56 PM   #437
Brian4x4
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Mar 2012
Clinton, MA
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But I agree. Sorry missed the point you where making. The real dfh 90 I never biy unless its fresh now. Any beer for that matter. It stinks that places sell beers that are so old...

 
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Old 07-31-2013, 02:29 PM   #438
springtime
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Jul 2012
Boca Raton, Florida
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Thanks for response. Bill33525 you could be right on with the maple syrup. It just has suck a distinct tast that is hard to recreate. I have had the 75 and like it as well. The Burton Baton might even be better in my opinion. But all three have that distinct sweetness to them. I also keg t
My beers no bottle conditioning. If I were to add maple syrup would it be at the end of the boil?

 
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Old 08-15-2013, 04:11 AM   #439
BeachBeerBoobs
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May 2011
Socal, CA
Posts: 53
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So I just tossed two vials of WLP007 into a 2L starter. Both vials smelled and tasted a bit sour and champagne-like. Hard for me to believe BOTH vials could have turned. Best by dates were Nov 1.

 
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Old 08-18-2013, 04:49 PM   #440
OCHawgy
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Mar 2013
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Hello everyone. So i decided to brew this 90 minute clone for my dad whom is coming down for labor day. I tapped the keg last night, after two weeks since being kegged, to see how it was coming along. The color looks great but still a little cloudy. The hop aroma smelled enticing as I had hoped. When I took a sip, it was sweet--which puzzled me. I got a hint of bitterness, but there was definitely a strong sweetness to it that I was no expecting. I'm thinking (hoping rather) that it is still too green. Here is the information on the brewing/fermentation process:

I mashed 16lb of 2-row and 2lb of TF&Sons at 150* for 90 minutes, with initial temperature after mash-in probably settling at 152*. Ratio was about 1.5qt/lb. I did the 90 minute boil adding the mixed hops at 10 minute intervals. I threw in some irish moss at the end of the boil and chilled the wort to about 78*. I pitched in two packets of S-04 to hydrate for 30-40 minutes before aerating and sealing up the fermenter. OG was 1.088 (I got about 71% efficiency on the mash).

So fermentation kicked off like a rocket booster which kept temperatures fairly high on the fermenter for the first 24 hours. I kept an eye on it and it started at 74-76* (yikes). I was able to cool it down to the mid 60s using a swamp cooler, keeping it between 66 and 68 for the remainder of the fermentation. It was in the primary for two weeks; SG when I racked to secondary to dry hop was 1.016 (which turned out to be the FG). I left it in the secondary for 10 days or so before kegging. ABV est. 9.3%, IBU 83, SRM 10*L.

I sanitize, sanitize and sanitize; additionally, I ferment in a dark room so no sunlight comes in. I am thinking the beer is either two green yet (9.3% and two weeks probably isn't anywhere near enough) or maybe the high temperature for the first 24 hours of the fermentation has something to do with it. Suggestions on what's causing the sweetness? haha. I know it needs more time to condition because of how big it is, but I am paranoid that I jacked up somewhere during the brew->keg process resulting in the flavor. This is my first AG IPA...
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Primaries/Secondaries: None
Kegged/Bottled: Pumpkin Milk Stout, Winter Warmer Ale, Warsteiner Premium Verum Clone, House Hefeweizen, Munich Dunkel
On Deck: TBD (Lager) or IPA
It's a brewing life for me.

 
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