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Old 05-17-2013, 12:37 AM   #21
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Quote:
Originally Posted by Johnnyhitch1

A blonde with crystal 40?!?
Crystal malt sweetness tends to drown out fruity hops.
If you like that recipe now, rebrew it with crystal 10 and mash super low.
Dry crisp fruity IPAs never last more than 2-3 weeks at my place
Cheers!
Haha yes, crystal 40. It's slightly out of style on purpose

If I redo this it may just be Marris Otter with galaxy/citra


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Old 05-17-2013, 02:25 PM   #22
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I'm really enjoying 1272 right now for all my IPAs, pale ales, etc. Fruitiness is pretty mild fermented in the mid 60's, but still detectable.


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Old 05-17-2013, 04:58 PM   #23
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Old 05-17-2013, 06:10 PM   #24
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my votes
1272 - american ale II (gives some nice fruit)
1968 - london ESB - last time i used this, it was sexy
as per wyeasts website about 1968

A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74F (21-23 C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.
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