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Old 02-24-2012, 02:41 PM   #11
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WLP400 is only used for their witbier, the yeast used for brainless (and peaches, cherries, and smoked and oaked) is WLP550, fermented at 72/73, with a rise to 75 at 60% attenuation.

as for the hops they use premiant @60min, tettnang @30min, and saaz @5min, but for the fruit version it probably doesnt matter, that beer doesnt have a ton of hop character
Great info!


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Old 02-24-2012, 03:55 PM   #12
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I love Epic! They are the best of the Utah Beers, in my view. Great guys who own it as well, they are doing a lot to change Utahs antiquated BS liquor laws. If you have not tried them yet, give them a go, you won't be disappointed.


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Old 03-02-2012, 06:22 PM   #13
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"at 60% attenuation" do you mean once the gravity has come 60% of the way to FG? or am I getting this wrong? could you clarify for me?
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Old 10-26-2012, 01:19 AM   #14
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Just opened the first bottle after aging on 8 pounds of peaches and it likely the best beer that I have yet to brew
I could not be more happy with my homebrewing right now.
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Old 10-26-2012, 01:42 AM   #15
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Just opened the first bottle after aging on 8 pounds of peaches and it likely the best beer that I have yet to brew
I could not be more happy with my homebrewing right now.
So what did you go with as your recipe?
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Old 10-26-2012, 03:57 AM   #16
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I love Epic! They are the best of the Utah Beers, in my view. Great guys who own it as well, they are doing a lot to change Utahs antiquated BS liquor laws. If you have not tried them yet, give them a go, you won't be disappointed.
Uinta (Crooked line) is miles better imo. Epic's belgians that I've had have a subtle but noticeable mint flavor that I find quite offputting, and the rest of the lineup all that exciting. Brainless on Peaches and Fermentation Without Representation are good, and the Rye was decent, but for a brewery named Epic I expect more.
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Old 10-26-2012, 08:07 PM   #17
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So what did you go with as your recipe?
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13 # Belgian Pilsner Malt
.5 # White Wheat
.5 # Carapills
.5 # Flaked Oats
1 # Clear Candi Sugar

90 min boil
.25 oz Styrian Goldings for 60 min

WLP550
Aged for a month in primary, then was racked onto eight pounds of pitted, blanched and pealed Peaches and sat for two months. It was then racked to a third fermentor and fresh yeast was pitched. bottled three days later. sat at room temp for a month.
Could use more time in the bottle. But its delicious!


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