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Old 11-27-2012, 07:56 PM   #11
Hethen57
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Feb 2010
North Idaho
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Thanks for the assistance Jukas! Hopping seems a little light compared to what I usually brew, but with Simcoe in short supply...that's a good thing. I definately have enough to brew this one. I'm usually at 6-10oz per batch (mostly late & dry), but that why I was drinking Pliny, while everyone else at my table was drinking this stuff and it was really drinkable.

 
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Old 11-27-2012, 08:23 PM   #12
Jukas
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Dec 2011
Santa Rosa, CA
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Quote:
Originally Posted by Hethen57 View Post
Thanks for the assistance Jukas! Hopping seems a little light compared to what I usually brew, but with Simcoe in short supply...that's a good thing. I definately have enough to brew this one. I'm usually at 6-10oz per batch (mostly late & dry), but that why I was drinking Pliny, while everyone else at my table was drinking this stuff and it was really drinkable.
Real R2H56 comes in right about 40 IBU, though I've made it up to 44 IBU. While I cannot match the subtleties RR achieves by using simcoe from three different farms, this is really one of my favorite beers.

FHB still has 2012 simcoe lbs in stock for 20 bucks each. I've already ordered 3lb this year and am tempted to snag another lb or two.

http://www.farmhousebrewingsupply.co...?idproduct=534

 
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Old 11-27-2012, 08:48 PM   #13
Hethen57
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Feb 2010
North Idaho
Posts: 132
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Cool....just bought my pound! I only had 4 oz's left and most of my favorite brews use Simcoe.

 
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Old 11-28-2012, 08:02 PM   #14
Hethen57
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Feb 2010
North Idaho
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Jukas:
I was interested in your notes to this recipe where you said you keg after primary fermentation is complete and dry hop in the keg. So as I understand it, you basically secondary and condition in the keg under pressure and chilled to 40 degrees? Is that correct? Do you pull the dry hops out at some point, or just leave in there while you are serving? I was under the impression that beer needed a few more weeks after primary fermentation was complete to be "finished" and ready to chill and keg, but I would like to try your method if I am understanding it correctly. Thanks.
-Mike

 
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Old 11-29-2012, 04:08 AM   #15
rumham
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Sep 2011
Posts: 18

Been MIA for a while, but I did brew this recipe and I thought it turned out awesome. It did not replicate the real deal (most likely due to hop sourcing as well as general skill as a brewer), but it was my best to date for sure. Tons of great hop flavor and aroma with loads of citrus. As for the acid malt previously mentioned, I included that as per my communication with Vinnie.

 
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