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Old 08-21-2012, 08:00 PM   #101
LoloMT7
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Jan 2012
Missoula, Montana
Posts: 1,914
Liked 1268 Times on 679 Posts


The aroma for the last few minutes of the boil was amazing.. i can't wait to try this !

 
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Old 08-26-2012, 06:27 PM   #102
Boardshortbrews
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Jun 2012
Posts: 6

Just brewed this lastnight! Smells amazing, can't wait to try it in a few weeks.
On a side not we reversed the hop order On accident, but we are thinking it should be fine.

 
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Old 09-09-2012, 06:33 PM   #103
cublue
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Jun 2012
Denver, Colorado
Posts: 103
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Hey has anyone tried adding a bit of pepper to this?

 
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Old 09-28-2012, 04:49 PM   #104
BeatnikTom
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Apr 2009
Portland, Oregon
Posts: 39
Liked 13 Times on 8 Posts


Hi folks,

I just want to thank BlindLemonLars for this recipe. I have brewed this recipe 11 times! I've fiddled with it a few times, experimenting with one thing or another and keep coming back around to the original recipe which is just perfect. The only thing I recommend changing is to Kolsch yeast.

Zest: This should be obvious, but only use organic lemons. I've had the best luck using one average size lemon and freshly grating just the *very* outside of the thing...just the yellow part.

I like making it with Kolsch yeast and fermenting at about 58 degrees. On one batch, I put it in a secondary at about 52 degrees for a couple months and it was amazing that way.

If you are wondering at all if you should brew this recipe, the answer is YES. And don't change a thing (except the yeast)!

 
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Old 11-13-2012, 11:11 PM   #105
LoloMT7
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Jan 2012
Missoula, Montana
Posts: 1,914
Liked 1268 Times on 679 Posts


Quote:
Originally Posted by BeatnikTom View Post
Hi folks,

I just want to thank BlindLemonLars for this recipe. I have brewed this recipe 11 times! I've fiddled with it a few times, experimenting with one thing or another and keep coming back around to the original recipe which is just perfect. The only thing I recommend changing is to Kolsch yeast.

Zest: This should be obvious, but only use organic lemons. I've had the best luck using one average size lemon and freshly grating just the *very* outside of the thing...just the yellow part.

I like making it with Kolsch yeast and fermenting at about 58 degrees. On one batch, I put it in a secondary at about 52 degrees for a couple months and it was amazing that way.

If you are wondering at all if you should brew this recipe, the answer is YES. And don't change a thing (except the yeast)!
Sounds like a good idea... then again i use kolsch yeast 2565 on everything

I think the batch my buddy and i did turned out pretty good.. crystal clear and the lemon flavor stuck with the beer until the end. Next time i'll probably use kolsch yeast too.

BeatnikTom Likes This 
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Old 03-01-2013, 05:50 PM   #106
fastasaturtle
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Nov 2011
Mechanicsville, MD
Posts: 18
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I brewed this the other day and am very excited to try it. I did make a couple of changes to it which were as follows:
-increased base malt to 7lbs of 2 row.
-used 1/2oz. of Amarillo and 1oz. of Centennial
-S04 Yeast (thought I had a pack of US-05...)
-added 2g of Paradise seed
I'll report back with my results in a bit. The smell coming out of the airlock is just incredible...
Thanks very much for posting the recipe BlindLemonLars!

 
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Old 04-02-2013, 04:16 AM   #107
Spinrathen
 
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Jan 2013
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subscribed.
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Thank you Jerry!

 
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Old 04-02-2013, 08:20 PM   #108
bolus14
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Dec 2012
Posts: 806
Liked 51 Times on 45 Posts


Just put a Lemon Coriander Weiss in the primary this past Sunday, now this looks good. The Kolsch yeast sounds like it would work, although it's tough for me to get my temp down that low right now.

I'm wondering how this would be with Saison or Witbier yeast, I'm leaning more towards Saison. Might have o start looking into ingredients to make this in a few weeks.

 
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Old 04-08-2013, 05:13 AM   #109
davek
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Feb 2013
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Old 04-08-2013, 02:29 PM   #110
big1show
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Jan 2013
Madison, Wisconsin
Posts: 19
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I was looking for a light summer beer, something like a Summer Shandy. I am going to try this one, thanks for the recipe. I will let you know how this works out!

 
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