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Old 01-02-2013, 01:31 AM   #71
Chinese
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Nov 2012
Posts: 35
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Dynachrome- let me know about that Two Hearted clone. Seriously, if I could get something close to that I might cry.



 
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Old 01-02-2013, 01:33 AM   #72

Glad the properly bottled beer was well carbed and clear...and glad falling shelves and beer zombies didn't get you (as well as the unmentioned beer gnomes and beer bears)...though that would have been a better story


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Old 01-02-2013, 01:39 AM   #73
BobbiLynn
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Nov 2012
Posts: 2,951
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Quote:
Originally Posted by Billy-Klubb View Post
you get that armpit hair glued on your face yet?!?
Yes, yes, I did.. but next time I will use a more flexible type of glue...

 
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Old 01-02-2013, 01:44 AM   #74
Dynachrome
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Oct 2008
Americas Hinterland, Wisconsin
Posts: 2,054
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Quote:
Originally Posted by Chinese View Post
Dynachrome- let me know about that Two Hearted clone. Seriously, if I could get something close to that I might cry.
Here is the one I took and modified as posted originally by eschatz:
http://www.homebrewtalk.com/f12/s05-...d-clone-82699/

Here is the two ways I have made it: They are different, but really drinkable:
http://www.homebrewtalk.com/f39/scalded-dog-ipa-268162/

Have you had "Two Hearted"?
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Old 01-02-2013, 02:01 AM   #75
Chinese
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Nov 2012
Posts: 35
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Although technically not a session beer, Two Hearted is my session beer. When you drink as many doubles and imperials as I do, it is hard to go much lighter than a Two Hearted. Robust flavor with a crisp lightness(relative) that allows for drinking 3-5 with little problem. Thanks for the recipes. They will be my next.

 
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Old 01-02-2013, 02:47 AM   #76
mammothkraken
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Nov 2012
Paradise City, Cascadia
Posts: 74
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Aside from the other things mentioned in this thread I would prime by weight not volume. Like 1 ounce per gallon vs 2/3 cup. My 2 cents...

 
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Old 01-03-2013, 01:56 PM   #77
cluckk
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Apr 2005
San Antonio, TX
Posts: 1,599
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Chinese, be warned. If you bring your friends into the fold they'll drink all your beer. It's far better to let them keep swilling their Clydesdale wizz.
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Old 01-03-2013, 02:16 PM   #78
Darwin18
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Nov 2008
Garner, NC
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The biggest and best improvements in the quality of my beer came about with liquid yeast starters and temperature control during fermentation. If you're serious about brewing then temperature control is something that you should really look into if you are not already doing so.

 
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Old 01-03-2013, 02:27 PM   #79
snaps10
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Nov 2011
Visalia, CA
Posts: 740
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Quote:
Originally Posted by Chinese
Snaps, I would love to share this with you. I am in a very rural setting and I am either surrounded by Bud Light drinkers or the infrequent hipster that drinks the occasional Heffe, or lighter Ale. No, my friend, I have few friends who are ready for tasty beers. I'm the weirdo in my circle. They put-up with me as much as I put-up with them. Guys give me a good, hoppy, session Ale recipe. I need to build a bridge for my fellas.
I've never been known to not accept shared beers. Sounds like we've got pretty similar surroundings.
If you ever want to do a bottle swap, I'm a huge fan of them. I love doing bottle swaps with recipes.

 
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Old 01-03-2013, 06:17 PM   #80
Minky
HBT_LIFETIMESUPPORTER.png
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Mar 2009
Ashland, Ohio
Posts: 371
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Quote:
Originally Posted by Chinese View Post

I brewed on 10/21. The recipe called for 5 oz of Magnum, Saaz, and Cascade hops, but I added an additional oz of Argentine Cascade(early and mid) and an additional oz of Centennial (late).
Sounds like you did OK with the Houblon, but be careful with the early hop additions. Even if you love hops, you can easily get way too bitter with an excess of bittering hops (especially a high-AA hop like Magnum). I learned that the hard way trying to make hoppy beers. Go crazy on your later additions and you'll be OK.



 
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