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Old 10-16-2008, 10:03 PM   #601
EdWort
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Jul 2006
Bee Cave, Texas
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Quote:
Originally Posted by riored4v View Post
Think this would turn out alright if it were to by dry-hopped with a 1/2oz Centennial and a 1/2oz of Cascade on a 5gallon batch?

I've got a little leftovers and figured it might add a nice touch.
It can't hurt it. It would provide a more citrusy aroma.

 
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Old 10-17-2008, 01:59 PM   #602
cobolstinks
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Sep 2008
Rochester, MN
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Just kegged this last night and drew an early pint. Tastes great! Thanks Edwort, my gravity only went from 1.040 to 1.010 so it's a little lighter but is still very good and drinkable. Is there any way to make this more like a New Glarus Spotted Cow? Do they add flaked corn, because I think their brew is a little sweeter.

Thanks again!

 
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Old 10-19-2008, 12:57 PM   #603
dzlater
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Apr 2008
New Jersey
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After a week in the bottle I tried one last night. Turned out really well.
Very clear, with a medium yellow color. The mouth feel was really nice and full
which surprised me a little because with the pale color I was anticipating a beer with that much body. I added a half ounce of Goldings at flame out (just because) It was left in primary for 4 weeks and I used gelitan as clarifier.
My OG was 1.045 ( I didn't stir when I added sparge water).
For my second AG I am pleased with the results.

Thanks for recipe.

 
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Old 10-19-2008, 09:44 PM   #604
chriswilkes33
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Aug 2008
Leander, Tx
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Well I made this as my second all grain last Sunday. Today is the 7th day of fermentation (my first temp controlled one) and I drew a sample to check and see how it was going. It is right on 1.011, Im gonna wait a couple more days and check it again to be sure its stable. My question for you Ed, when you crash cool it, Ill do it in the primary since Im not kegging yet what temps to you shoot for to crash cool/clear it? And do you recommend waiting until I bottle to crash cool? Or crash cool for 10 days, bring back to ~70dF and then add priming sugar and bottle?

By the way, I drank the test sample and as a really green beer it is still the best I have made ever by a long shot. (havent tested the first AG yet either) But I was excited when I brewed this one, everything went so well. This I can promise will be regularly consumed in mein haus. SWMBO even agrees this will be a killer. Cant wait to see what it tastes like aged a few weeks and carbed.

 
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Old 10-19-2008, 11:02 PM   #605
EdWort
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I crash cool to about 35-38 then I keg.

How bout some bottlers chiming in. Do ya'll crash cool, then rack to bottling bucket for bottling, then storing the bottles at room temp for conditioning?

 
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Old 10-20-2008, 06:05 AM   #606
portlandbeergeek
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Jun 2008
Beaverton, OR
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as a bottler, I can say that I do not have the capability to crash cool. I fermented in the primary for one week, then racked to secondary for another before bottling. All this happened at cool room temp, and all beer was consumed within a month of brew day. Very tasty indeed!!
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Old 10-20-2008, 06:52 AM   #607
OregonNative
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Mar 2008
Louisville, KY
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Hi Ed,
I'm brewing this either later this week or next weekend. I have all the supplies, and I'm ready to go! It looks very tasty. I'll let you know how it turns out.
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bottled: German Oktoberfest
primary: Ed's Apfelwein
secondary: none
upcoming: O' Flannagain Stout, Ed's Haus Pale Ale,EvilTOJ's McMenamins Ruby Clone

 
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Old 10-20-2008, 05:05 PM   #608
pedipano
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Oct 2008
Brazil
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Hi Ed,
I'm jus waiting for Cascade Hops to come to try this one. It have great compliments.
Although I wanted to make this recipe identical, I just have acess to Crystal malt 40L.
Do you have any suggestions?

Cheers

[sorry for my english]

 
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Old 10-21-2008, 03:18 AM   #609
NikolausXX
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Jan 2008
Eagle NE
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My latest brew, and second Haus pale ale is on day 8 in the primary. Im going to name it Dirty pale ale. I name it that because I made a starter out of the yeast harvested from the first pale ale, and man, my 6.5 carboy looks like hell. I have yeast stuck to the sides, I have some floater whole hops in there, and some sinkers too. There is some wierd looking trub in there from the irish moss I put in. The fermentation was EXPLOSIVE though didnt blow off or anyting, lots of action. I added a 1/4 ounce more hops at each addition, and going to dryhop with .5-.75 ounce cascade leafs I got left.
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Primary- Jamils Pale ale with crystal
Kegged- Apfelwein (almost gone)
Ageing- Joam Mead

 
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Old 10-21-2008, 09:38 PM   #610
DaBo
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Oct 2008
Deltona, FL & Hessen, GER
Posts: 16

Thanks for the great Recipe!
I brewed this as my first AG on Friday (10/18) and had no problems at all.
I'm going to bottle it and don't know how long and at what temperature i should store the bottles?
At what °F do you keep your kegs?
I was planning on keeping it at least 3-4 Weeks in the bottles.

 
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