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Old 04-22-2012, 02:07 PM   #61
skeezerpleezer
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Apr 2010
Roswell, GA
Posts: 2,574
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Quote:
Originally Posted by tizioloda View Post
Hi Skeezer, first of all thanks for the post and compliments on the results. Regarding the choice of yeast I wanted to ask you what do you think of the Wyeast London 1318 ale III. It should be similar to the S04: fruity, gentle, well-balanced and with a hint not as sweet as 1968, that produces distinctly malty beers with higher FG.
I would also ask how do you behave with carbonation: CO2 volumes and types of sugar used.
I care to have your own opinion before brewing 6 gal of this nectar
I have never used 1318, but by the sounds of it, it would work well.

For the carb, I usually keg, so carb to around 2.5, then push with around 13psi on the regulator. If bottling, I use this calculator to determine how much priming sugar (I use corn sugar for priming): http://hbd.org/cgi-bin/recipator/rec...rbonation.html

 
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Old 04-22-2012, 02:11 PM   #62
sparky701
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Apr 2012
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Just got this in secondary with dry hops. Oh WOW does this taste good. Yeast did great job 1.008. This is going to be difficult to wait for.

 
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Old 04-24-2012, 05:09 PM   #63
tizioloda
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Apr 2012
bergamo, italy
Posts: 2

Thanks for the advices. Since in Italy find citra hops is almost impossible, I tried on ebay looking for a seller available to do International Shipping. Having found it, there’s nothing left but order a good deal and start brewing. I will try to use the 1318 and you'll know the results, even if without having the original beer is difficult to make accurate comparisons…

 
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Old 05-09-2012, 07:26 PM   #64
paraordnance
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Sep 2010
Red Deer, Alberta
Posts: 864
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I didn't had crystal 60, only 40 on hand. So I added 4 oz of amber malt to compensate and now kicking myself for doing that since it came out little darker than it should. Wort also smelled little toasty. Did i ruin the batch? What should I expect?

 
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Old 05-09-2012, 09:53 PM   #65
skeezerpleezer
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Apr 2010
Roswell, GA
Posts: 2,574
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Quote:
Originally Posted by paraordnance
I didn't had crystal 60, only 40 on hand. So I added 4 oz of amber malt to compensate and now kicking myself for doing that since it came out little darker than it should. Wort also smelled little toasty. Did i ruin the batch? What should I expect?
You should maybe expect a darker version , but damn fine beer. You didn't add enough to change it much. Its a hop forward beer, 4oz of amber wont affect it.

 
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Old 05-09-2012, 10:02 PM   #66
sparky701
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Apr 2012
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Just poured a glass of this out of keg and all I can say is wow what a damn good beer! I'll be doing this again ag version now that I got my self sent up for it. Anyone one try this with MO? Never used it just wondered what the difference would be.

 
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Old 05-09-2012, 11:03 PM   #67
skeezerpleezer
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Apr 2010
Roswell, GA
Posts: 2,574
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Quote:
Originally Posted by sparky701
Just poured a glass of this out of keg and all I can say is wow what a damn good beer! I'll be doing this again ag version now that I got my self sent up for it. Anyone one try this with MO? Never used it just wondered what the difference would be.
Sparky, you got my attention! I just bought a bag of Maris Otter ($40, gotta love group buys!) I have a big stout to do this weekend, but will try to do a new ZD with MO. I haven't used it before, so I ask anyone that has to chime in. Should it be all MO for base malt, or 50:50 MO/2row?

 
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Old 05-10-2012, 01:35 AM   #68
sparky701
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Apr 2012
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Good deal 40 for 50lbs! Alright I'm new to brewing beer so what the difference between the two? I've haven't brewed with MO yet. Is it just for stouts and porters?

 
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Old 05-11-2012, 01:09 AM   #69
pickles
 
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Feb 2008
Columbus
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I don't have any Munich. What are everyone's thoughts on subbing Victory?
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Gaptooth Brewhouse

 
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Old 05-11-2012, 08:01 PM   #70
drawdy10
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Apr 2011
brookings, sd
Posts: 366
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If you are going for a clone then get the grains it calls for, you will possibly regret it if just that one grain threw it off. The main focus for this err is getting the best citra hops you can.

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