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Old 03-24-2013, 11:26 PM   #241
Jackhole
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Feb 2011
, South Carolina
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So if I'm going to do this as extract, should I use the Cara-Pils or maltodextrin?

 
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Old 03-24-2013, 11:41 PM   #242
GMJager
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Feb 2013
Columbus, Ohio
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Brewed the recipe on page 16 (well a variation of it) a couple weeks ago (14 days in the primary currently)... looks good so far! Dryhopping beginning on Tuesday and going for a week.

 
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Old 03-25-2013, 03:23 PM   #243
MMJfan
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May 2012
Wooster, OH, Ohio
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Quote:
Originally Posted by GMJager View Post
Brewed the recipe on page 16 (well a variation of it) a couple weeks ago (14 days in the primary currently)... looks good so far! Dryhopping beginning on Tuesday and going for a week.
I think that is the same recipe that Crypto posted on page 2? This is the recipe I have been using as well. Just brewed my 2nd batch using this recipe yesterday!

I'm down to about a 12 pack of my first batch of this recipe and it has been fantastic!

 
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Old 03-25-2013, 04:28 PM   #244
cjalderman
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Feb 2013
Atlanta, GA
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Brewed a slight variation on the extract recipe posted and here it is fermenting happily at 72-73 degrees off yeast harvested from Bell's pale ale. Can't wait to try it!


 
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Old 03-26-2013, 12:33 AM   #245
Tiber_Brew
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Apr 2010
Upper Peninsula, Michigan
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Quote:
Originally Posted by cjalderman View Post
Brewed a slight variation on the extract recipe posted and here it is fermenting happily at 72-73 degrees off yeast harvested from Bell's pale ale. Can't wait to try it!

That's a bit on the warm side! Hope it turns out!

I say this because I've had my best results with this style fermenting around 65-67F. Some amount of ester production is OK, but a clean ferment is much preferred over that.

Just my $0.02
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Old 03-26-2013, 05:19 PM   #246
cjalderman
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Feb 2013
Atlanta, GA
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Yeah I usually right at or below 70F but I've read that to get the closest match to an Oberon flavor with Bell's yeast you should ferment it warm around 72F so it will give off esters that you want to match the flavor

 
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Old 04-08-2013, 09:54 PM   #247
Donzi79
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Jan 2012
Algonac, Mi
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Thinking about trying this recipe I found on another site, using yeast out of a fresh 6er of Oberon. Any thoughts about this?
http://www.brew365.com/beer_bells_oberon.php

 
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Old 04-09-2013, 12:46 PM   #248
Jhoss
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Jan 2012
Ortonville, MI
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I like the looks of it. But no reviews or discussion on that site that I can see. It sure looks to be nice and easy...which is better than the decoction manuever. I say you try it and me being somewhat local - I can judge it for you - I'll have one (12oz.) of the decocted version on hand as well.

Jim

 
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Old 04-09-2013, 04:20 PM   #249
MMJfan
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May 2012
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It would be interesting to hear the results from that recipe.

Personally, I've been happy with the results from making this beer using Crypto's decoction recipe so I really don't see a need to change anything...

 
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Old 04-09-2013, 05:49 PM   #250
Donzi79
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Jan 2012
Algonac, Mi
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Quote:
Originally Posted by Jhoss View Post
I like the looks of it. But no reviews or discussion on that site that I can see. It sure looks to be nice and easy...which is better than the decoction manuever. I say you try it and me being somewhat local - I can judge it for you - I'll have one (12oz.) of the decocted version on hand as well.

Jim
Cool man, I'll hit you up when it's done(and if its drinkable being my first AG batch and all). I work in Royal Oak, so I'm semi close.

 
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