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Old 02-23-2010, 04:12 AM   #121
XXguy
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Dec 2008
Southeastern PA
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If you haven't brewed it before, I'd suggest trying it to recipe first, then try jacking it around with some other tweaks if you want.

This is one of my favorite brews - I'm on my third batch of it now, and I have NO desire to tweak the recipe. It's really good as is.

 
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Old 05-04-2010, 03:18 AM   #122
Brandx40
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Aug 2008
Portland, Oregon
Posts: 59
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I brewed this a little over a week ago and so far it tastes really good! Thanks for the recipe. I brewed your pale ale last summer and it came out horribly...Maybe b/c I have no air conditioning in my house and I brewed it in July during record heat. I think the temp got to around 80 F +/-. Tasted like a rubber band. I've since built a cooling system (son of fermentation chiller) and my beers have been turning out really good so I figured I'd try another one of your recipes. I knew that all these people liked your recipes for a reason! Its gonna be even better after dry hopping!

 
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Old 05-26-2010, 01:39 AM   #123
johnnyc
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Jan 2009
North Atlanta, GA
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I'm doing an all cascade version of this except I have crystal 80 on hand but not any 60. Should I change the mash temp to compensate?

I was thinking about mashing around 151 and bumping the ibu's about 10 points.

EDIT:Think I should reduce the amount of crystal in general? I'm inclined to just go w/ my gut and mash a little lower, never hurts to bump the IBUs either
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Kegged: Hoppy Amber, ESB, Weizenbock, Breakfast Stout, IPA

Fermenting: Yooper's Oktoberfest


 
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Old 05-26-2010, 05:31 AM   #124
Brandx40
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Aug 2008
Portland, Oregon
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Quote:
Originally Posted by johnnyc View Post
I'm doing an all cascade version of this except I have crystal 80 on hand but not any 60. Should I change the mash temp to compensate?

I was thinking about mashing around 151 and bumping the ibu's about 10 points.


I would not be afraid to increase the IBUs a bit. Good beer but I could be a little more bitter.

 
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Old 06-13-2010, 08:53 PM   #125
shelly_belly
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Jul 2009
Rabbittown, Bama
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I made this a month ago (05/17) and only added the dry hops 3 days ago. Sealed the keg with 40#'s of co2 in the keezer at 29F. Had to have a taste today. I'm not big on IPA's (yet) but this is absolutely delicious. I can't wait to try EdWort's Kolsch I have which is ready to keg and tomorrow I'm brewing EdWort's Oktoberfest Ale to throw on the Kolsch yeast cake. Once again, thank you EdWort for another great recipe!

Oh yeah, thanks to the Brewmasters Warehouse crush, I ended up with an OG of 1.073 making this one about 7% ABV!
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Old 06-17-2010, 08:52 PM   #126
EdWort
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Jul 2006
Bee Cave, Texas
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Looking mighty tasty there shelly belly!

 
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Old 07-20-2010, 05:26 PM   #127
seanybubbles
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Sep 2008
Pointe st. Charles, QC, Quebec
Posts: 246
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Just tasted my first bottle and I have to say this is the best brew I've ever made. The brew is not overly sweet and has a nice balance. Edwort your recipes always seem so simple but turn out so good!

 
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Old 08-01-2010, 08:17 PM   #128
HomerBrew
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Dec 2009
Austin,
Posts: 6

Just Brewed this in mini-mash form. Sounds delicious when you read it. Smells delicious when you brew it. And I know it will taste delicious when i drink it. Props!

 
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Old 08-11-2010, 05:44 PM   #129
bob_boblaw
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Sep 2009
NJ
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Can this be ready in 4 weeks? Or no way? Kegged..........

 
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Old 08-12-2010, 12:17 AM   #130
EdWort
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Bee Cave, Texas
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Quote:
Originally Posted by bob_boblaw View Post
Can this be ready in 4 weeks? Or no way? Kegged..........
Not really. These days I ferment 10 days to two weeks. Dry hop another 10 days, then on gas for 1 week to carb and it keeps getting better till about 8 weeks.

Yep, it's about 8 weeks before I drink a batch of a beer these days and the patience is worth it.

You could rush things into 4 weeks, but you would have green beer IMHO.

 
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