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Old 07-17-2012, 12:04 AM   #91
pwortiz
Strong Hand Brewing Co.
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Jul 2011
Towaco, NJ
Posts: 472
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Holy cow.....an entire pineapple? uh....well, that would explain it if that's what went in the boil. Recipe calls for 10oz and that's something near only a 4th of one of those suckers.

 
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Old 07-17-2012, 02:01 PM   #92
mnsveatch
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Jul 2012
Orange, CA
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It was small, probably doule the 10oz, by the time it was trimmed. i don't see how that would negate the flavor. it should have intensified?
Thanks, anyways.

 
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Old 07-17-2012, 02:51 PM   #93
pwortiz
Strong Hand Brewing Co.
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Jul 2011
Towaco, NJ
Posts: 472
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whoops, sorry, mnsveatch (how do you pronounce that btw?) I accidentally crossed your reply with Arrick's where he said he was surprised by how much pineapple flavor was present and wanted to have the oak balance that. My experience was similar to yours though. Initially, I didn't have a lot of the pineapple flavor either. After week 3 I definitely started to get it. Even those people that tried a sample with me at 2 weeks noted a significant difference. As it continues in the bottle, the flavors continue to meld nicely and I think you'll be pleasantly surprised

 
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Old 07-17-2012, 09:59 PM   #94
AirricK
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Feb 2012
Perris, CA
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I actually added a little bit less than 10oz. My cousin and I are thinking about holding a little charity event and selling some homebrew to people in the neighborhood. It wont be until the end of next month so now I am actually thinking about bottling this to let it sit for a month and maybe sell a few at the event. Whats it like after a few weeks int he bottle?

 
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Old 07-18-2012, 02:31 AM   #95
pwortiz
Strong Hand Brewing Co.
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Jul 2011
Towaco, NJ
Posts: 472
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Awesome. I really enjoy it and, as I mentioned in my previous post, my friends will even drink it warm Mine turned out smoother, mellower, tastier...just better as time moves on. We'll be going on vaca shortly to NC and will be bringing this for the beach. Awesome stuff says I! I'm very glad Jlaskey posted it!

 
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Old 07-18-2012, 12:30 PM   #96
j1laskey
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May 2010
Boston
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I agree....it will take a few weeks for the oak to mellow and balance.

If you want more cinnamon taste you could add another half or whole stick.

 
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Old 07-25-2012, 09:25 AM   #97
Backnine
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Jul 2012
Fairport, NY
Posts: 3

This brew looks great and excited to make it this weekend. Couple of questions:
- How much water do I use for the mash?
- At what point do I use the brown sugar? Didn't see it in the directions.
- have regular oak chips. Are these ok to use instead of the French?

Thanks.

 
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Old 07-25-2012, 12:17 PM   #98
j1laskey
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May 2010
Boston
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Quote:
Originally Posted by Backnine View Post
This brew looks great and excited to make it this weekend. Couple of questions:
- How much water do I use for the mash?
- At what point do I use the brown sugar? Didn't see it in the directions.
- have regular oak chips. Are these ok to use instead of the French?

Thanks.
I mash with 2 gallons of spring water.

I add the brown sugar when I add the DME (after the mash, but before the boil, flameout).

Sure, why not use the chips you have? Report back with your findings?

Hope this helped

 
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Old 07-30-2012, 07:54 PM   #99
Backnine
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Jul 2012
Fairport, NY
Posts: 3

Made this today but mistakenly put the entire pack of Galena (1 oz). Any thoughts on what this will do? Will it just be extra hoppy or bitter and undrinkable?

 
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Old 07-30-2012, 08:28 PM   #100
pwortiz
Strong Hand Brewing Co.
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Jul 2011
Towaco, NJ
Posts: 472
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Just more hop profile, says I. A single oz will give you a different flavor profile than half an oz of course, but I don't think you'll need to be worried about anything. With all the mistakes I made on my 2nd batch of this, you're gonna be fine RDWHAHB!!

 
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