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Old 07-28-2012, 05:44 PM   #111
jbaysurfer
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Quote:
Originally Posted by scottieo2 View Post
Any chance the hop you are thinking of is Motueka? I've never used it but the Alchemist does have a collaboration beer called Walden that uses it and has a lot of Heady qualities in taste/aroma.
Very well could be. Unfortunately if I've ever had that hop, it was in the HT I drank last night, so I have nothing to compare it too. I do think the NZ hops have a disintive flavor though, and I thought I tasted that flavor in the HT.

Now I'm interested in finding other beers with Motueka though. Anything besides Walden that a west coast drinker might find commercially (that you know of)?
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Old 07-29-2012, 01:50 PM   #112
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Quote:
Originally Posted by jbaysurfer View Post
Very well could be. Unfortunately if I've ever had that hop, it was in the HT I drank last night, so I have nothing to compare it too. I do think the NZ hops have a disintive flavor though, and I thought I tasted that flavor in the HT.

Now I'm interested in finding other beers with Motueka though. Anything besides Walden that a west coast drinker might find commercially (that you know of)?
Not sure their distribution but it looks like Karl Strauss uses Motueka in their Pintail Pale Ale.

http://www.karlstrauss.com/PAGES/Bre...ilPaleAle.html

 
Old 07-29-2012, 03:13 PM   #113
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Quote:
Originally Posted by Airborneguy View Post
The fermenting temperatures used in commercial sized batches do not translate for our much smaller batches. They are fermenting under much high pressures and in much larger quantities. They also ferment out their batches much quicker than we tend to. I'm not a huge Jamil fan, but this is mentioned frequently on his podcasts and in his writings.
Okay cool, I was wondering if that might be the case. Makes perfect sense. I'm brewing this now, I'll probably ferment around 65/66. The starter, sitting in a 74 degree room, has a nice peachy aroma. I was initially thinking this might need to ferment a bit warmer, but I think a safe middle-ground temp is best for its first run.

 
Old 07-29-2012, 03:28 PM   #114
MrKentGoldings
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I've been working on a heady clone for a few months and I have had the best luck with a grain bill of pearl, golden promise, and Munich 20l. As far as the hops go that has been something that has been changing. I have been using simcoe for bittering, Citra, galaxy, centennial, and Amarillo for aroma. The flavors are all there however not nearly in the amounts that you find in heady. I have been debating on whether to add more to my aroma schedule or just dry hop the s&@! Out of it.

 
Old 07-29-2012, 03:32 PM   #115
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I'm thinking tons of dry hops, which is why they don't filter it and it looks like crap. Personally, looks mean nothing to me unless it manifests in the taste somehow.
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Old 07-29-2012, 05:13 PM   #116
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Quote:
Originally Posted by Airborneguy View Post
I'm thinking tons of dry hops, which is why they don't filter it and it looks like crap. Personally, looks mean nothing to me unless it manifests in the taste somehow.
Exactly. I don't get how Heady is "ugly" but a hefeweizen isn't.

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Old 07-29-2012, 08:32 PM   #117
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fact: they use hop extract. Not sure on how much, which variety, and timing of addition.

 
Old 07-30-2012, 01:33 AM   #118
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Quote:
Originally Posted by Skelator
fact: they use hop extract. Not sure on how much, which variety, and timing of addition.
How is that a fact if your "not sure"? I don't mean to be a dick but how does your statement make sense?

 
Old 07-30-2012, 01:55 AM   #119
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Well he did say 'not sure how much'.

That said, I'd like to know what the source is. If true, this could help narrow down a recipe.
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Old 07-30-2012, 02:12 AM   #120
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Quote:
Originally Posted by j1laskey View Post
How is that a fact if your "not sure"? I don't mean to be a dick but how does your statement make sense?
not to be a dick but how does it not make sense?
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