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Old 01-28-2009, 04:31 PM   #41
mmb
FFS, really?
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Quote:
Originally Posted by brewt00l View Post
er...AHS already does, that's where it came from in the first place.
Quote:
Originally Posted by EdWort View Post
Yep. Same hop bill, plus a little heavier on the pale and more caramel malt for a darker and higher F.G.
Not exactly the same.

A derivative work but possibly sufficiently different to be unactionable.
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Old 01-28-2009, 04:35 PM   #42
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This reminds me of Vanilla Ice explaining the difference between his song intro and Under Pressure.... I suppose we'll just have to agree to disagree on this one.
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Old 01-28-2009, 08:36 PM   #43
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Every beer is different, even if you use the same ingredients. I modeled mine after the Stone clone for my tastes. If brewmasters warehouse wants to sell ingredients based on that recipe and group for easier ordering, who am I to say to do different. Loads of members have their own haus ale after tweaking my recipe. It's all good IMO if you are brewing beer that you drink.
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Old 02-05-2009, 08:11 PM   #44
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Ed, just wondering your feelings on doing the hop bill with Northern Brewer and Cascade, and what amoutns and times you would consider? Cheers!
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Old 02-09-2009, 06:23 PM   #45
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Just ordered a bunch of hops, and got enough to do this recipe. I am unsure on when i want to brew it. I may want it ready to drink by spring time.
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Old 02-09-2009, 07:21 PM   #46
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Just ordered a bunch of hops, and got enough to do this recipe. I am unsure on when i want to brew it. I may want it ready to drink by spring time.
You better get to brewing! This beer can age 6 weeks to 2 months easy.
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Old 02-09-2009, 07:43 PM   #47
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You better get to brewing! This beer can age 6 weeks to 2 months easy.
If it's drinkable by summer time, it wont bother me.

edit: It will also be my first try at dry hopping, so I am tossing around ideas on how exactly i want to do it. Maybe the mesh ball idea in the primary once the ferment starts to slow down.

Last edited by BeerPressure; 02-09-2009 at 07:54 PM.
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Old 02-13-2009, 01:52 AM   #48
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All I have to say is EdWort is the MAN!!!

I just got done carbing this one and am enjoying this one tonight!!! Mine only came out at 68 IBU's because of the AA's being a little lower in the hops. It was only my second all grain and I lost a little temp in the mash so my FG wound up at 1.008 which made the ABV 6.9%.....Which is AOK by me!! It's only three weeks old and tastes a little malty but is not thin at all even though the FG is a bit low!!! It's young but tastes very good. Sure it will even be better if I can leave it alone!!!!

Thanks again,
Shawn
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Old 02-19-2009, 11:45 PM   #49
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We get it, you hate BMC.
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My efficiency and hops brought this to 6.9% and 83 IBU. It took 15 weeks of aging to mellow the bitterness (partly due to an error in water treatment on my part) but it was worth it!

I'm not sure why this one doesn't want to clear at all for me but I can forgive it that. It isn't really as hazy as the picture makes it out to be, I can see my fingers through the glass but just barely.
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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Fermenting:.
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]
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Old 02-25-2009, 11:16 PM   #50
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I am just about to order this recipe and I have a Dry Hopping question.
Are you leaving it in the primary for 10 days, racking to a keg to Dry Hop at room temperature for 7-10 more days?
The temps here can go from 28 to 70 at night this time of year. Just curious whats the best temp range for Dry Hopping in the keg.

I gotta give Edwort a toast. I am drinking the Haus Pale Ale and got the Rye IPA in the primary. Brewing the IPA next for the Hat Trick.....

Cheers!
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