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Old 11-29-2011, 01:24 AM   #11
KevinM
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Sep 2010
Ann Arbor, Michigan
Posts: 1,171
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It's possible to have been infected during the addition of the dry hop, or the introduction of oxygen. Everything listed was the boil? What were the sanitary procedures?

It's kind of hard to tell based on different sours. One person's good sour is another person's bad sour to boot. (Like blue cheese I suppose). Do you see any odd film growing on the top of the beer?
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Primary: Sake
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Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
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Old 12-01-2011, 04:40 PM   #12
Satisfaction
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Oct 2011
Brunswick, ME
Posts: 391
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Just bottled this last night and had a half filled bottle left over. Of course I had to drink it uncarbed on the spot, the flavor was fantastic!

Thanks for sharing!

 
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Old 12-15-2011, 03:51 AM   #13
Satisfaction
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Oct 2011
Brunswick, ME
Posts: 391
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Just cracked the first two bottles tonight.. This recipe turned out fantastic, one of the better gluten free beers.

Highly recommend trying this one.

The only change I made was priming it with honey.

 
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Old 02-14-2012, 05:06 AM   #14
jimmystewart
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Oct 2010
planet earth
Posts: 87
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I recently brewed a 1 gallon batch that was inspired by MapleTree's recipe and it came out pretty good.

When I scale up to a full 5 gallon batch, I'm planning on keeping more faithful to the original recipe. One thing I was considering doing differently with the large batch would be to use S-33 instead of Nottingham.

Anyone have any opinions on this?

Thanks again for posting the recipe!


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Old 08-29-2012, 03:40 AM   #15
ChasidicCalvinist
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Feb 2012
Hookstown, PA
Posts: 350
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any updates on this from anyone who brewed it?
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Old 09-29-2012, 03:30 PM   #16
chaser2440
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Nov 2011
Clarksville, TN
Posts: 6
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I'm planning on doing a 2.5 gal batch this weekend only change I'm making is I'm going to try orange juice instead of lemon. I will update on how it turns out.

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Old 09-30-2012, 02:07 PM   #17
MapleTreeBrewCo
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Nov 2011
Cedar Rapids, IA
Posts: 24
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Hope it works out! We're actually planning to try this as a 2.5 gallon batch when we drink through the rest of the chocolate "porter". 5 gallons takes a while for the two of us to get through.

 
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Old 10-01-2012, 03:34 AM   #18
specialkaye
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Oct 2010
Just a bit south of Milwaukee, WI
Posts: 326
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I used to really enjoy the citrus notes of Shock Top. Think I'm going to have to try this.

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Old 11-14-2012, 12:47 AM   #19
chaser2440
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Nov 2011
Clarksville, TN
Posts: 6
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I finally got around to brewing this in a 2.5-gallon batch; I used orange/pineapple juice and honey for priming those are the only two deviations from the original recipe. I tried one after being in the bottle for one week and it was horrible. I mean bad I could not even finish my glass and had to pour the rest bottle out, so I waited another week and decided to try it again and what a surprise I was in for. This beer made a complete 180 in a week from horrible nasty beer to something I would make and drink again. The citrus notes and the touch of honey flavor is wonderful. It is a very crisp and clean beer with little to no sorghum tang to it. I do not drink GF beer at all, I brewed it for my mother who has a gluten allergy but I would consider brewing it for myself.

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Old 11-14-2012, 01:52 AM   #20
thanantos
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Apr 2011
, MICHIGAN
Posts: 283
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Wow, Good to hear Chaser. Big kudos for posting your results, thanks.

I may try this myself.

 
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