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Old 05-09-2013, 09:24 AM   #41
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5 days in the fermenter, and its at 1.018, dont want too much more out of it, reduced the temperature a bit back to 20c. and had a good old taste... All i can say is WOW, I can't get the original in this country, so I'll haveto imagine, bur just wow already. bitte and hoppy with a big belgian yeast aroma currently. I'll rack to secondary after 9 days and dryhop at the same time. this will help clear it and keep the additional trub to a minimum. upping the amarillo dryhop by 1/4oz and keeping the cascade and willamette as is. fermented a bit high with 1214, as I don't have true temp control, but it seems to have worked. up aroun22-23 celsius mark. (early 70's) I also threw in some Salts to make it hoppier. I've been tinekring around with that stuff at the moment.


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Old 05-19-2013, 02:00 AM   #42
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5 days in the fermenter, and its at 1.018, dont want too much more out of it, reduced the temperature a bit back to 20c. and had a good old taste... All i can say is WOW, I can't get the original in this country, so I'll haveto imagine, bur just wow already. bitte and hoppy with a big belgian yeast aroma currently. I'll rack to secondary after 9 days and dryhop at the same time. this will help clear it and keep the additional trub to a minimum. upping the amarillo dryhop by 1/4oz and keeping the cascade and willamette as is. fermented a bit high with 1214, as I don't have true temp control, but it seems to have worked. up aroun22-23 celsius mark. (early 70's) I also threw in some Salts to make it hoppier. I've been tinekring around with that stuff at the moment.
Bottled finished at 1.016 perfect added more Amarillo to dry hop. Tastiest beer I've tasted


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Old 05-20-2013, 03:12 AM   #43
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Bottled finished at 1.016 perfect added more Amarillo to dry hop. Tastiest beer I've tasted
Glad you really liked it!
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Old 05-20-2013, 04:37 AM   #44
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Glad you really liked it!
The real test comes once its conditioned. My version is slightly lower alcohol
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Old 06-13-2013, 02:49 AM   #45
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3weeksd and tasted. Beautiful beer needs more time and my temps got a bit high but when I open the bottle I get a whiff of nana bread then once it's in the glass I get grapefruit galore. Tasty brew. Taste again in a week or two.
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Old 07-03-2013, 12:54 AM   #46
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Its at 5.5weeks old now.
Its in it's absolute prime!.
Big hop flavour, with a good solid smack of bana bread, it wont last long in its prime, so i better get drinking it. lol. It's awesome.

Amarillo Hops have disappeared now, so it'll have to be mosaic, and i'll remove the willamette, i dont think it adds enough to bother buying some specially.
it'll probably benefit from a hopstand as well, and actually using the 3522 instead of the 1214 i used.
Thanks to the poster, and well done. Since this was so impressive, I'm actually thinking about this. slightly different but hey:
http://www.homebrewtalk.com/f12/belg...ed-ipa-416907/

anyone have any thoughts?
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Old 02-04-2014, 06:36 AM   #47
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Rebrew on this.
No honey malt here. So switching to a combo of melanoidin and caramalt.
Then caramunich as well.
Moving the 5 min addition to 1 min and replacing the willamette with centennial.
Looking forward to it.
WLP530 this time too.



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Old 02-04-2014, 03:01 PM   #48
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Sounds good post back with results. Personally i think you'll prefer the 3724 strain.
Well, I just brewed this over the weekend. I ended up just doing a full batch using the 3724.

I see in one of your posts above that you were going to eliminate the Willamette from the dry hop. Are you replacing it with anything or just upping the Amarillo and Cascade to the dry hop?
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Old 02-05-2014, 12:24 AM   #49
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Well, I just brewed this over the weekend. I ended up just doing a full batch using the 3724.



I see in one of your posts above that you were going to eliminate the Willamette from the dry hop. Are you replacing it with anything or just upping the Amarillo and Cascade to the dry hop?

The remaining 1/2 oz of centennial I have will go into the dry hop in its place. It a substitute but a nice addition none the less.


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Old 02-05-2014, 04:42 PM   #50
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The remaining 1/2 oz of centennial I have will go into the dry hop in its place. It a substitute but a nice addition none the less.


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Sounds good. I don't have any Willamette on hand so I was just thinking of upping the Cascade in the dry hop, but replacing it with Centennial sounds like a good option...


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