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Old 06-22-2012, 04:01 PM   #121
sivdrinks
 
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Apr 2011
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Quote:
Originally Posted by sparky701

Nope wlp001
Ahh. My attenuation is better with that also, probably use it next time. What did you mash at?

 
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Old 06-22-2012, 04:09 PM   #122
sparky701
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Apr 2012
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Quote:
Originally Posted by sivdrinks

Ahh. My attenuation is better with that also, probably use it next time.
It's worked well for me both times. Would like to try s04 to see what taste difference would be but this stuff never hangs in keg long enough.

 
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Old 06-26-2012, 06:08 PM   #123
marms
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Jul 2009
Michigan
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so im sitting at around 1.022 after 10 days. i used wyeast 1968 and fermented in the upper 60s. my OG was around 1.066, maybe a little higher. i did the all grain version, and i tried stirring up the yeast cake to bring it back into suspension, but the gravity didnt change. Is this due to the fact that 1968 ends a little higher? it smells great right now

 
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Old 06-26-2012, 06:12 PM   #124
sivdrinks
 
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Quote:
Originally Posted by marms
so im sitting at around 1.022 after 10 days. i used wyeast 1968 and fermented in the upper 60s. my OG was around 1.066, maybe a little higher. i did the all grain version, and i tried stirring up the yeast cake to bring it back into suspension, but the gravity didnt change. Is this due to the fact that 1968 ends a little higher? it smells great right now
I used S04 and finished at 1.021. Seems the English strains finish higher. Kegging mine tonight, won't taste until Friday but will post my results.

 
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Old 06-28-2012, 02:10 AM   #125
sivdrinks
 
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So I'm drinking this at 3 weeks, 2 primary and 1 dry hop. It's very good, the aroma is unique but it's tasting a bit like the Simcoe/Amarillo combo, not a bad thing. It's only 5.6 abv because I finished at 1.021 but that makes it more drinkable, plus it has nice body. Personally I'll mash around 152 next time, see if I can finish a couple points lower.

 
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Old 07-01-2012, 12:55 AM   #126
SLCRebellion
 
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I used the San Diego Super Yeast with this one, and finished at .016, with a mash temp of 152. Great Beer.
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Old 07-01-2012, 02:49 AM   #127
benzy4010
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Oct 2011
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What's the current recipe for a five gallon batch?

 
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Old 07-05-2012, 12:05 AM   #128
beercheer4me
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Mar 2010
Sandcut, In
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Brewed reciept above first post, citra pellet boil, going to use leaf for dry hopping, ,mash at 152 for 75 mins, , gotta love the smelll of the citra Hops ,,,
I will report back later , used so4 for one 5.5 and 1968 for other carboy been in logger box for 3 days and temps are at 65 to 68 swing , I have brew countless bells two hearted , and Gumball head clones one thing I found is that brewing them at 152 leaves a more dryer and hop pronounce beers whick I like them to be ,,,this is the first zombie dust clone and every thing went very good on brew day , I brew back to back batches , other beer was a Gumball head ,, gotta love the 3 Floyd's beers thou.
Dreadnought,misspelled is my next clone
I have palisade hops I want to sell cheap 3 plus pounds , I haven't got a need for this one , does anyone know where this hops is used , I brewed a two hearded and used strictly palisade and didn't care for it , was bad but not choice compared to cenntail hops
Thanks

 
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Old 07-05-2012, 02:01 AM   #129
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Quote:
Originally Posted by benzy4010
What's the current recipe for a five gallon batch?
Post #1

 
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Old 07-06-2012, 11:21 PM   #130
Jimmyjoe
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Dec 2011
acworth, GA
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I know this is made with all citra hops. But I was wondering how this recipe would turn out using nothing but Amarillo hops. The reason I ask is I have enough Amarillo on hand and was looking to use it. How do you think this will work. I know it will not be Zombie Dust

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