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Old 01-13-2013, 06:29 PM   #2561
Mojzis
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Jan 2012
Rochester, NY
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Yeah I pretty much just use 05 and it needs a little extra time to settle but it is quite a clean yeast. Much more so than Notty I think.

The starter factor probably helps get you good results.

 
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Old 01-13-2013, 09:33 PM   #2562
Colrain
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Jan 2013
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Been reading HBT for the last 3 months and first post. This was the 1st 5 gal All Grain batch I've made (moved up from partials). Still looks a bit cloudy in the keg but it still needs some time I'm guessing. Flavors are nice and clean I gotta say.

Thanks BM!

 
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Old 01-13-2013, 09:40 PM   #2563
HBrew71
 
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Oct 2011
Sugar Land
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Quote:
Originally Posted by Colrain View Post
Been reading HBT for the last 3 months and first post. This was the 1st 5 gal All Grain batch I've made (moved up from partials). Still looks a bit cloudy in the keg but it still needs some time I'm guessing. Flavors are nice and clean I gotta say.

Thanks BM!
Welcome to the forum!

If I were you, I would brew the next batch of this beer soon (right now). This one goes fast.

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Old 01-17-2013, 05:43 PM   #2564
nickmv
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Mar 2010
Memphis
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Originally Posted by HBrew71 View Post
You definitely need 2-3+ weeks with US05 for this beer to be awesome. I have used Wyeast 1056, and it was ready within 3 weeks. In my experience liquid yeast always gets the beer ready to serve little faster.
Man I hope you're right.

I tasted mine 5 days in and it was pretty dang bland, and def had plenty of yeast flavor left. Then again, that was FIVE days so there was tons of yeast still in suspension.

I'm really hoping that a nice cold crash sometime next week, followed by kegging/carbing and another wk to age will do the trick. That'd be 2wks aged, 2-3 days cold crashed, then maybe a week or so of conditioning.
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Old 01-17-2013, 05:52 PM   #2565
chuckernorris
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Oct 2012
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Quote:
Originally Posted by BierMuncher
Yepper...

Decided to go to the trouble of freezing the bottles this time around when bottling and made a huge difference.

Next time you're in town...I'll give the beer I serve you the same consideration...
Why would you freeze bottles before bottling? Never heard of this before...

 
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Old 01-17-2013, 06:37 PM   #2566
allenH
 
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Apr 2012
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Originally Posted by chuckernorris

Why would you freeze bottles before bottling? Never heard of this before...
He was referring to freezing bottles before you fill them with a BMBF (BierMuncher bottle filler). It's a counter pressure bottle filler (think homemade Blichmann Beer Gun) for filling bottles from a keg. Warm bottle + cold beer =foamy mess.

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Old 01-18-2013, 01:23 AM   #2567
Naturallight16oz
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I've brewed the original, seemed to me that it could have used more aroma. anyone try the last 2 hop additions doubled?

 
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Old 01-18-2013, 02:32 AM   #2568
Mojzis
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Jan 2012
Rochester, NY
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Quote:
Originally Posted by Naturallight16oz View Post
I've brewed the original, seemed to me that it could have used more aroma. anyone try the last 2 hop additions doubled?
Well it is a blonde...not a pale. I'm sure you can turn it into a pale by upping the late hops and maybe slightly more bitter. Or you can brew a pale with similar hop variety and un complex grain bill.

BM's sierra nevada and kona fire rock are solid recipes.

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Old 01-19-2013, 03:02 PM   #2569
Arkador
 
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i used nottingham, kegged after 7 days, and consumed on the 10th day. it was amazing. a new favorite

 
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Old 01-19-2013, 03:27 PM   #2570
Kyled93
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Mar 2011
Fort Lauderdale, Florida
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Originally Posted by Arkador View Post
i used nottingham, kegged after 7 days, and consumed on the 10th day. it was amazing. a new favorite
If you were to compare it to a commercial brew. What would be the closest? I have to brew a for a wedding in March and they requested a blonde..

 
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