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Old 04-04-2013, 04:59 AM   #171
mirogster
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May 2011
New York, New York
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Good job on that harvesting!! Fruity 'sensation' can indeed come from the yeast, if fermented at lower temp range for that strain. Therefore, what was your primary ferm temp?

 
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Old 04-04-2013, 12:31 PM   #172
rocketspank
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Nov 2012
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Quote:
Originally Posted by mirogster View Post
Good job on that harvesting!! Fruity 'sensation' can indeed come from the yeast, if fermented at lower temp range for that strain. Therefore, what was your primary ferm temp?
The temp on my fermometer kept around 66-68. The Wyeast website says 60-66 will create mild citrus notes so I would venture to guess that may be it. It's not bad by any means just not what I was expecting.
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Old 04-05-2013, 03:17 PM   #173
Helly
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Brewing my version of this today. Pretty excited, got a good boil going right now.

 
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Old 04-06-2013, 02:46 AM   #174
smashed4
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Dec 2004
Montréal, QC
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What is up with the white on white text of the original post?
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Old 04-07-2013, 01:28 PM   #175
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I wasn't seeing activity from the blowoff tube so I cracked the top for a sec. Fermentation appears healthy and holy cow this smells great.

 
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Old 04-13-2013, 05:46 PM   #176
Olive Drab
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Dec 2007
, Virginia/Various 3rd world shitholes
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I'm going to brew an extract version on Monday using a 1056 yeast cake.

Recipe Specifications
--------------------------
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.05 gal
Estimated OG: 1.045 SG
Estimated Color: 5.8 SRM
Estimated IBU: 36.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 70 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 1 7.7 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 7.7 %
5 lbs 8.0 oz Extra Light Dry Extract (3.0 SRM) Dry Extract 3 84.6 %
1.00 oz Perle [8.00 %] - Boil 70.0 min Hop 4 27.6 IBUs
1.00 oz Cascade [5.50 %] - Boil 10.0 min Hop 5 6.7 IBUs
0.50 oz Cascade [5.50 %] - Boil 5.0 min Hop 6 1.8 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 7 -

 
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Old 04-17-2013, 05:14 PM   #177
rocketspank
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Nov 2012
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Quote:
Originally Posted by mirogster View Post
Good job on that harvesting!! Fruity 'sensation' can indeed come from the yeast, if fermented at lower temp range for that strain. Therefore, what was your primary ferm temp?
After another week or so of bottle conditioning, the "fruity" flavor has definitely tapered off and this brew tastes wonderful. Patience was the key for that.
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Old 05-12-2013, 05:12 PM   #178
Helly
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Quote:
Originally Posted by Helly
I wasn't seeing activity from the blowoff tube so I cracked the top for a sec. Fermentation appears healthy and holy cow this smells great.
I just kegged this a few days ago. The sample smelled and tasted great. It's conditioning now. I think it's going to be a great spring/summer pale ale.

 
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Old 05-29-2013, 08:19 PM   #179
dhuggett
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Mar 2013
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This looks very similar to one of my standby recipes. I also use Perle/Cascade and a similar hop schedule, although I do like to dry hop with cascade. Looks delicious!

 
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Old 05-31-2013, 11:56 AM   #180
Helly
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Quote:
Originally Posted by Helly

I just kegged this a few days ago. The sample smelled and tasted great. It's conditioning now. I think it's going to be a great spring/summer pale ale.
Really enjoying this one. It's a great summer beer.

 
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