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Old 12-09-2012, 10:42 PM   #141
sapper-nc
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I brewed this yesterday, it was my 2nd time brewing all-grain and the 2nd time on my 3 keggle system. I was off somewhere in my calculations and i was short on wort going into the boil kettle so i sparged another couple gallons but was also having a hell of a time with stuck sparge. Still came up short of the 11 gallons i was supposed to get and my gravity is 1.062 .. tastes very sweet and is d a r K!


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Old 12-28-2012, 04:31 AM   #142
sapper-nc
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I brewed this recipe on December 8th and i kegged it on the 25th ... wholly nerfherders!!! I will brew this again, only 2 days of force carbing at 25 psi and this is one of the best beers i have made, .. but i may be drunk!! (ask me tomorrow)

Mark


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Old 01-04-2013, 04:16 AM   #143
Mojzis
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Man this beer turned out good. Bought the supplies to get another batch going.



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Old 01-18-2013, 01:57 PM   #144
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Pardon this question as I have not read the entire thread, but what temp is best to ferment at? WLP007 calls for 65-70, I was thinking 64-66. Should I go higher?
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Old 05-27-2014, 03:44 PM   #145
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I know this is an OLD thread (last reply over a year ago) but I thought I'd just mention I sent an email to Great Lakes explaining that I'm a home brewer and their product isn't available in Georgia where I live, and would they be kind enough to send me the recipe for 5 gallons? If they send it, I'll let you know.

Update: Sadly, they would not reveal anymore information than what they have printed online. Not even what yeast they use... *sigh*

Reason: Update based on email from brewery

 
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Old 05-31-2014, 05:36 PM   #146
Mojzis
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If you haven't had it you're missing out. This and their rye IPA are two of my favorites.

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Old 10-12-2014, 03:28 PM   #147
BullF-16
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Gonna brew this today. I have recently started back to brewing after a couple year hiatus.

this was always one of my favorites btw.

Problem is, i was unable to get WLP007. I made a 2L starter of WLP002. I am worried about it being too sweet since the 002 doesnt attenuate like the 007. My plan for this was to pitch the starter, let it ferment out a few days then add in a half packet of Nottingham to finish it off.

Will this work or just stick with the 002.

 
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Old 10-12-2014, 07:59 PM   #148
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Stick with the 002. Just my opinion

 
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Old 10-13-2014, 03:22 AM   #149
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002 doesnt under attenuate if you pitch enough healthy yeast.


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Old 03-14-2015, 09:11 PM   #150
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Looks like I'm late to this party but I just bottled this one today. It tasted pretty good flat. Can't wait to see how a few weeks treats it. I used MO as the base and substituted fuggles for the Willamette. Had a few of the real Edmunds in Chicago but can't get them here. Thanks for the recipe!



 
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