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Old 04-02-2013, 12:13 AM   #11
ThomperYT
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Jan 2012
San Diego, CA
Posts: 12
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12 Thumbs up for this brew .... literally.
Family called a few months ago and said they were coming in town for Spring Break. I had a 5 gal keg of this ready when they got here. 7 family members and my wife and I polished off the entire keg in 1 night.
I bought a 6er of Red Chair to do a taste test and this brew won 7-2.

Key points -
21 day ferm was spot on. I did 21 days in primary and 7 days in the keg at 38f while doing a slow force carb. Any earlier and I don't think it would have been ready.
My ferm was 65f and turned out great. So I bet if you're between 62-65 it won't make a huge difference. (Used a chest freezer ferm chamber with Johnson temp controls)

Other than that I didn't change a thing and this is now in our rotation brew book. Excellent work and thanks a bunch!!



 
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Old 04-02-2013, 01:17 AM   #12
AZ_IPA
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Thanks for the feedback!

Glad everyone enjoyed it.



 
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Old 04-09-2013, 10:25 PM   #13
iamperplexed
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Oct 2012
Portland, Oregon
Posts: 159
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I just racked my 3 gallon BIAB over to secondary after 2 weeks and the sample is delicious. I don't rack to secondary often but wanted to reduce headspace and get it over to a more airtight container for the next 10 days while out of town.

I'm pretty excited about this one. Color is very close. Doesn't seem to have quite the bitterness or the citrus(?) as Red Chair but I think the dry hopping will definitely add to the character. Can't wait!

Edit: Pic was from brew day.
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Old 04-23-2013, 05:00 AM   #14
theCougfan97
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Feb 2013
Seattle, WA
Posts: 197


I just opened end my first bottles of this beer and its great! It's was my 3rd homebrew and I came up short on the OG. As a result I boiled about 30 extra min. In the end it's a bit sweet smelling and tasting, an everyone loves it.
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Old 04-23-2013, 03:15 PM   #15
DustyBrew
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Apr 2013
Portland, Oregon
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I have all the ingredients ready and can't wait to brew my Red Chair.....Any pointers?
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Old 04-24-2013, 03:55 PM   #16
ThomperYT
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Jan 2012
San Diego, CA
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Quote:
Originally Posted by DustyBrew View Post
I have all the ingredients ready and can't wait to brew my Red Chair.....Any pointers?
I'd say follow the OP instructions and adjust subsequent brews to your liking. It's a very solid very popular brew around my house and depending on how you like it, easy to adjust hop flavor and aroma in future batches.

Try and hit mash in and ferm temps, do a 21 day primary, and you'll end up with a smooth NWPA copper colored brew around the 6% mark give or take your system's efficiency and temp variation.

(Maybe it goes without saying, but I almost always use a yeast starter as I have a stir plate, so I'm sure that helps too if you have one).

Have fun brewing up this awesome NWPA

 
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Old 04-24-2013, 04:06 PM   #17
iamperplexed
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Oct 2012
Portland, Oregon
Posts: 159
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Quote:
Originally Posted by DustyBrew View Post
I have all the ingredients ready and can't wait to brew my Red Chair.....Any pointers?
This was my second attempt at all grain, first BIAB and first brew in my new kettle so I don't really have any pointers other than go for it. I just took my last sample, dry hopped a few days ago and I'm ready to bottle. The sample is delicious. My attempt seems to be a little off from the original but still a very good beer so far.

Can't wait to take a few of these out to Cape Lookout for birthday camping trip.

Enjoy!

 
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Old 05-04-2013, 02:33 AM   #18
Broham1
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Oct 2011
Vancouver, WA
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Picked up the ingredients for Big Brew tomorrow. Followed the recipe except using 1187 since I had a voucher for a free Wy'East packet.

Very excited!

So should I mash at 152 or higher?

 
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Old 05-04-2013, 04:30 AM   #19
DustyBrew
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Apr 2013
Portland, Oregon
Posts: 94
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I was thinking of using Pacman wyeast 1764. Nice mild fruit and neutral strain. I have mashed and ready to use. What do fellow brewers think?
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Old 05-04-2013, 04:34 AM   #20
techbrewie
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Nov 2012
Fargo, ND
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red chair is definitely in my top 5 microbrews. gonna try this in a few months.


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