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Old 01-16-2013, 09:20 PM   #11
TriggerFingers
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Aug 2011
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I just made a 2.5 gallon quasi-AB clone in which I dry hopped with an ounce of FF- can't wait for it to carb....the smell is unreal!



 
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Old 01-16-2013, 11:11 PM   #12
HungerJack
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Dec 2012
Reading, PA
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What yeast are you using? If you're concerned that your beer will come out too sweet, similar to the one you speak of, use a yeast with high attenuation. Less residual sweetness left behind. Stuff like Wyeast 1056, White Labs WLP001 should do the job. Accentuate the hop character.



 
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Old 01-17-2013, 08:23 PM   #13
BreezyBrew
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I ended up using US-05. Beer actually attenuated too much... Down to 1.007. First beer to get sub 10s. I believe it was because I raised the temp slowly from 65 to 69.

Putting this beer on the gas this weekend.
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Old 01-17-2013, 09:02 PM   #14
HungerJack
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Nothing wrong with ending up with a stronger brew. The IPA I brewed in the end of December had an OG 1.064 and got down to 1.008. That was with WLP001. Took a taste sample when I bottled on Tuesday and it was delicious. Hopefully yours turns out great too.

 
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Old 01-17-2013, 09:21 PM   #15
sweetcell
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1.067 to 1.007 - 90% attenuation!!! that's kinda crazy for us-05. raising from 65 to 69 would have helped attenuation, but i don't think it would have that much of an effect. any chance that you ended up mashing lower than your projected 152*F?
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- Aging: brett'ed Belgian blond on raspberries, sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 01-18-2013, 12:27 PM   #16
BreezyBrew
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90% sounds awesome! But..... I forgot to update with actual original gravity. It came out to 1.052. At 1.007 it tastes good but a bit thin. Mashed at 153/152 for 60 min.
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Old 01-18-2013, 02:32 PM   #17
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1.052 --> 1.007 = 86.5% attenuation, still pretty damn impressive.


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What hops should I grow? Looking for cheap honey?
- Drinking: 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2
- Fermenting: NHCPA (BPA and APA made with ingredients from Baltimore)
- Aging: brett'ed Belgian blond on raspberries, sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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