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Old 11-30-2012, 05:23 PM   #261
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Highly doubt any Magnum is used in the real beer. 100% American Pacific Northwest hops all the way. No Citra.

Kimmich may rely on 100% late additions. Or he may simply bitter with the first addition at 20 IBUs and let the late additions take care of the rest.
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Old 11-30-2012, 05:52 PM   #262
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The brewer said he uses hop extract in HT and magnum/warrior are just clean hops to use in avoiding the extract, not something anyone has said is in the real thing.
. Although I agree it makes no sense to use extract, because this beer is not that bitter, I see no real reason to say he uses extract to throw us off the trail.
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Old 12-02-2012, 04:56 PM   #263
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Thoughts on adding the extract to secondary instead of the boil?
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Old 12-02-2012, 09:27 PM   #264
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Quote:
Originally Posted by Skelator
Thoughts on adding the extract to secondary instead of the boil?
For what purpose?
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Old 12-02-2012, 09:34 PM   #265
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aroma/flavor. And because it hasn't been asked.
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Old 12-02-2012, 11:39 PM   #266
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Quote:
Originally Posted by Skelator
aroma/flavor. And because it hasn't been asked.
How do you suppose adding malt extract to a fully fermented beer would be beneficial to "aroma/flavor"?

What is the logic behind this question?
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Old 12-02-2012, 11:53 PM   #267
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Hop extract not malt.
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Old 12-02-2012, 11:54 PM   #268
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Someone needs to go back to page 1 and start over...
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Old 12-03-2012, 12:59 AM   #269
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Quote:
Originally Posted by g-star View Post
How do you suppose adding malt extract to a fully fermented beer would be beneficial to "aroma/flavor"?

What is the logic behind this question?
Hop extract.
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Old 12-03-2012, 11:58 AM   #270
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Quote:
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Hop extract.
Oh, my bad. Makes more sense.
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