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Old 04-02-2012, 02:28 PM   #11
TyTanium
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Nov 2011
Posts: 3,952
Liked 554 Times on 390 Posts


Yum! Looks great. A lot of people dry hop this style too for some extra hop flavor & aroma. You mentioned you're not a huge hop fan, so your as-is recipe will be awesome too.

What yeast?

 
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Old 04-02-2012, 02:45 PM   #12
Eckythump
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Feb 2012
Saskatoon, Saskatchewan
Posts: 86

Quote:
Originally Posted by TyTanium View Post
Yum! Looks great. A lot of people dry hop this style too for some extra hop flavor & aroma. You mentioned you're not a huge hop fan, so your as-is recipe will be awesome too.

What yeast?
This is Nottingham.

Checked it this morning and there is some crazy activity in there. The whole thing is rolling, almost like a boil. About an inch of krausen. Airlock is bubbling 2 times a second.

Seems like all this rolling pulled up a lot of that trub. It shrank to about half its size. Maybe that was actually some yeast growing

 
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Old 04-09-2012, 05:14 PM   #13
Eckythump
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Feb 2012
Saskatoon, Saskatchewan
Posts: 86

Quote:
Originally Posted by TyTanium
Pale Wheat
2# Wheat
4# Pale Malt
.25# Crystal

Amber / IPA depending on hops available
2# Munich
6# Pale
.5# Crystal
Made the amber yesterday. Pitched in 2 slurries from 2 mini-batches (where I was playing with hops). Got a nice baby-puke krausen on top. Yummy..
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