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Old 08-28-2012, 01:28 AM   #2481
BuffaloBeer1
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Mar 2012
Buffalo, NY
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Has anyone used fresh hops for this? I grew some for the first time this year. I have about 30 oz of fresh cascade and about 12 oz of fresh chinook. What sort of hop schedule and amount would you use for the fresh hops? Would you use a pellet for the bittering hop and reserve the fresh hops for later?

 
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Old 08-28-2012, 02:48 AM   #2482
squeekybobo
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Dec 2011
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Count your fresh hops on a 7:1 ration if you're using wet hops. Dried out, probably 2:1.

 
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Old 08-28-2012, 02:50 AM   #2483
squeekybobo
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Dec 2011
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Quote:
Originally Posted by squeekybobo
Count your fresh hops on a 7:1 ration if you're using wet hops. Dried out, probably 2:1.
Oh... And use pellet hops for bittering, since you don't really know the AA of your fresh hops for sure.

 
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Old 08-30-2012, 01:43 AM   #2484
kappclark
 
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Sep 2006
Southern VT
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Enjoying some now, and will surely surprise son in law this weekend with this great, easy to brew beer...did this batch with 001, and I like the results
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Old 09-01-2012, 04:13 AM   #2485
MirImage
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Aug 2008
Pearland, TX
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Thought I would mention that this was very well received at a Fantasy Football draft party tonight. It was great talking to a lot of people about home brewing (I was the only home brewer and this was my 1st AG). Glad to have a little left for my next draft party Sunday. Cheers!
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Old 09-02-2012, 06:04 PM   #2486
kappclark
 
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Sep 2006
Southern VT
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Son in law was shocked !! OMG he kept saying..you should sell this !!

This beer consistently amazes people everytime ... it seems to have just enough but not too much of what makes a beer so satisfying, esp this time of year...
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Old 09-02-2012, 08:04 PM   #2487
DMartin
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Jun 2010
Hagerstown, Maryland
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Quote:
Originally Posted by HbgBill
Bump.... anyone?? I know these are probably basic to most of you.. but, I'm still learning.. So, a copy of my post a few up...

_____________
The salts in question are any of several common minerals added to brewing water to fine-tune it.

Pure H2O, such as RO water, will not make good beer. You need certain minerals in very small quantities for it to taste right. Different styles of beer are best with different styles of water. The water in Dublin, for example, has filtered naturally through whatever rock Ireland is made of and as a result is near perfect for Stouts, which led to the success of Guinness.

Altering the mineral makeup of your spring water, or creating your own brewing water from scratch starting with RO, is some seriously Advanced Chemistry, and not recommended for beginners. If you are interested in learning more, the Brew Science forum can get you started.

This thread is a great place to begin:
http://www.homebrewtalk.com/f128/bre...primer-198460/

 
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Old 09-02-2012, 08:41 PM   #2488
BrewHaas
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Jul 2011
Houston, TX
Posts: 73
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I've brewed this also with an OG of 1.055 and it was excellent. Last month I overshot for fun and hit 1.061 OG and 1.009 FG and that is too much. It's tasty enough but at almost 7% it is too strong Two beer limit is a good idea. Ed's original recipe is just about perfect. Thanks again Ed.

 
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Old 09-02-2012, 08:42 PM   #2489
BrewHaas
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Jul 2011
Houston, TX
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And BTW, I love strong beers. It's just not right for this style.

 
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Old 09-03-2012, 01:36 PM   #2490
Huskysibe
 
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Jul 2011
Burleson, Texas
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Took a Growler to a party this weekend and it didn't last at all! All of my BMC friends loved this one. Thanks Ed!
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