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Old 01-11-2013, 12:59 AM   #601
whitehause
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Oct 2011
Fleetwood, Pa
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Quote:
Originally Posted by theveganbrewer View Post
Tell him to ask lots of questions and figure out if they use Amarillo and what temp they ferment at.

I ask about the Amarillo because I have tapped my clone attempt and it's not quite there. It's very tropical, with mango notes, but it's lacking a sweetness I normally attribute to Amarillo. I took a sample off the tap and bottled it with my bowie bottler. In the bottle was the equivalent of 0.5 ounces of hops per 5 gallons of Amarillo. I dry hopped for 24 hours and it's what I consider very close to the original.

I will brew this again this weekend, and am going to increase simcoe, decrease columbus, remove nugget, and add amarillo.
Great info! Thanks Vegan
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Primary 2- Paleface Scalper
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Bottled- Skeptical Dog winter Lager, Hell's Belgian, Old Dutch Hiefer Hefe,Aphlewein, Chocolate Thunder porter, Jacked up lantern

 
Old 01-11-2013, 01:11 AM   #602
TNGabe
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Aug 2012
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Quote:
Originally Posted by theveganbrewer

Was that in addition to hopshot or bittering at 60 minutes?
All on its own. Definitely get some bittering. The hop resin has bonded with the wheat in my recipe so it has green protein chunks. (Not a heady attempt.)
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Old 01-11-2013, 03:14 AM   #603
gcdowd
 
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Jun 2011
Baldwinsville, NY
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Quote:
Originally Posted by theveganbrewer View Post

Tell him to ask lots of questions and figure out if they use Amarillo and what temp they ferment at.

I ask about the Amarillo because I have tapped my clone attempt and it's not quite there. It's very tropical, with mango notes, but it's lacking a sweetness I normally attribute to Amarillo. I took a sample off the tap and bottled it with my bowie bottler. In the bottle was the equivalent of 0.5 ounces of hops per 5 gallons of Amarillo. I dry hopped for 24 hours and it's what I consider very close to the original.

I will brew this again this weekend, and am going to increase simcoe, decrease columbus, remove nugget, and add amarillo.
Ah man, I totally would have but he isn't there anymore.
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Old 01-11-2013, 11:45 AM   #604
Coff
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Aug 2010
Philadelphia, PA
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Quote:
Originally Posted by TNGabe
So how much is too much? I put 14 oz in a 6 gallon batch, split between 5 minutes and 170.
I put about that much into a 4 gallon batch so no I don't think it's too much. Including the 60 min addition.
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Old 01-11-2013, 02:26 PM   #605
dbennett78
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Apr 2009
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Just harvested the bottom of 2 cans last night and my starter is in the works now. I saw a "dusting" of what appeared to be yeast on the bottom this morning. How long should I let this 1st step go before I decant and do the second step up?

 
Old 01-11-2013, 07:23 PM   #606
theveganbrewer
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Sep 2011
Beaverton, OR
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Quote:
Originally Posted by dbennett78 View Post
Just harvested the bottom of 2 cans last night and my starter is in the works now. I saw a "dusting" of what appeared to be yeast on the bottom this morning. How long should I let this 1st step go before I decant and do the second step up?
2 days or so, make sure it all drops before decanting.
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Old 01-12-2013, 01:06 AM   #607
VTFriar
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Jan 2013
Waterbury, VT
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I live less than 2 miles to the Alchemist brewery....Happened to find a 6 week old HT hiding in the fridge, next to a can that was a week old. The week old can was picked up when it literally was coming off the canning line...Usually, you want HT to settle out for 3 to 5 days.

Glass on left is the 6 week old HT....Right, 1 week old HT.....
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Old 01-12-2013, 01:31 AM   #608
NuclearRich
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Mar 2010
Hamden, CT
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Different glassware totally changes the light interaction. Pretty hard to use that pic as any kind of reference
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Old 01-12-2013, 02:29 AM   #609
VTFriar
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Jan 2013
Waterbury, VT
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Umm..Ok...I've got a degree in Chemistry, but...Whatever.

The light refraction here is negligible...6 week old HT was much more of a clearer, copper...Carbonation was more evident, due to the clarity.

Both cans (1 week, 6 week) were poured simultaneously....6 week was more copper - not more 'orangy'....6 week did not have the hops/particles etc. that the 1 week had...Head was subdued on the 6 week...Aroma was subdued but still very strong and very clearly HT...Just, subdued.

YMMV

 
Old 01-12-2013, 02:31 AM   #610
VTFriar
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Jan 2013
Waterbury, VT
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Oh - and I was using the wine glass to capture sediment for starting up a yeast culture of HT...

 
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