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Old 12-15-2013, 10:51 PM   #281
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Well, two for the separate dry hop additions, but yeah.
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Old 12-16-2013, 08:20 PM   #282
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Well, two for the separate dry hop additions, but yeah.
So nothing can live in 9% abv beer then or what? I don't want to take any chances.
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Old 12-17-2013, 02:05 AM   #283
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I am just saying you are probably ok using hop bags without sanitizing them. I don't have a fool proof guarantee, just my results.
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Old 12-17-2013, 03:16 AM   #284
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Quote:
Originally Posted by Tcl1999
I am just saying you are probably ok using hop bags without sanitizing them.
This is what I do, I keg, so I purge the air out and fill it with co2 so nothing is going to live in that environment.
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Old 12-20-2013, 09:55 PM   #285
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How are you guys getting PTE to compare this to. I only 250 miles from Russion River Brewing and still have to drive up there to buy a case ($120 per case of 17.25oz bottles). I dont mind though as its very close to Lagunitas...

For those that think their version came out dry, be sure to get the original for comparison, it's prettty friggin dry too! Overrated if you ask me.

Ballast Point Big Eye is my favorite. Closely followed by Sculpin, Stone IPA and Lagunitas... Sorry off topic...
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Old 12-20-2013, 11:03 PM   #286
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How are you guys getting PTE to compare this to. I only 250 miles from Russion River Brewing and still have to drive up there to buy a case ($120 per case of 17.25oz bottles). I dont mind though as its very close to Lagunitas...

For those that think their version came out dry, be sure to get the original for comparison, it's prettty friggin dry too! Overrated if you ask me.

Ballast Point Big Eye is my favorite. Closely followed by Sculpin, Stone IPA and Lagunitas... Sorry off topic...
Whole foods and total wine have it almost every Tuesday.

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Old 12-24-2013, 06:31 AM   #287
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Don't worry about sanitation with dry hopping. In fact I am not too worried about sanitation period. I have brewed probably 50 batches of homebrew with moderate sanitation measures (bleaching things within reason, cleaning bottles in a dishwasher, etc) and I've never had a infection. Ive dumped hops, fruits, chocolate into the secondary without any infections. Don't worry and have a homebrew.
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Old 12-27-2013, 08:04 PM   #288
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Brewing this now. It seems like I always forget to plug something into beersmith, this time I forgot to adjust my grain temp (it was in the garage all night and got cold), so I missed my mash temp by a little bit, ended up around 147. Not too worried about it, I have had attenuation issues lately anyway so maybe this will help.
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Old 01-06-2014, 09:56 PM   #289
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Transferred this to a keg and dry hopped yesterday. Gravity finished around 1.010. I am a little surprised that the aroma and flavor is not as hoppy as I thought it would be. I have read others say the same thing. I wonder if the crazy bitterness this beer has somehow masks some of the late addition hop flavor. Hopefully the dry hops will bring this beer to life! I did everything right as far as I know. 2L starter, used pure O2 before pitching, hit all my water numbers, fermented at 64.....we shall see.
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Old 01-31-2014, 05:09 PM   #290
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Transferred this to a keg and dry hopped yesterday. Gravity finished around 1.010. I am a little surprised that the aroma and flavor is not as hoppy as I thought it would be. I have read others say the same thing. I wonder if the crazy bitterness this beer has somehow masks some of the late addition hop flavor. Hopefully the dry hops will bring this beer to life! I did everything right as far as I know. 2L starter, used pure O2 before pitching, hit all my water numbers, fermented at 64.....we shall see.
So just to post a little update. This beer has been kegged for close to a month now. It has this strange harshness that can be felt on the back of the tongue and throat when you drink it. I've never had an off flavor like this before, but from what I've read it sounds like astringency. I treat my water using the EZ water calc so I don't think water is the issue. I've been getting my grain crushed pretty fine lately with my new false bottom. I am starting to wonder if the crush is too fine causing too much husk material to get into the boil.

kinda stumped at this point but I am going to ride it out for a while and see if it fades. I'd like to try to brew this again though. Does anyone know if substituting Chinook for the Columbus would make a drastic difference? I know won't be exactly the same but I have a pound of Chinook I need to use
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