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Old 03-29-2008, 12:26 AM   #11
Dr_Deathweed's Avatar
Jul 2007
Bryan, Texas
Posts: 2,381
Liked 46 Times on 40 Posts

Yes you can age in a keg. I say you have yourself a nice hoppy beer.

"Never ascribe to malice that which can be adequately explained by incompetence." - Napoleon Bonaparte
“An intelligent man is sometimes forced to be drunk to spend time with his fools.” - Ernest Hemingway

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Old 03-29-2008, 03:44 AM   #12
FlyingHorse's Avatar
Mar 2007
Evanston IL
Posts: 1,856
Liked 13 Times on 11 Posts

Originally Posted by Merz
2 oz. chinook 12.5% - 60 min
2 oz. Hallertau 4.1% - 30 min
2 oz. N Brewer 3.9% - 15 min
Might want to post your full recipe for some feedback. That's an unusual hop schedule. Nothing wrong with unusual, but if you're going for a certain hop profile, there are a lot of experienced brewers here who can help.
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Old 03-29-2008, 09:33 AM   #13
Mar 2008
Coos Bay, Oregon
Posts: 23

I think it was:

6 lbs. light dme
1 lb. 80l crystal
1 lb. 20l crystal
hops above.

Sort of a strange recipe i think. Very limited selection at my LHBS. I didnt originally plan to use all those hops, but I had them in the fridge, and thought they might make up for the lack of other ingredients. Plus i like really hoppy beer.

I think next time I will order all my ingredients online and stick to a specific recipe, instead of creating my own based on what ingredients are locally available.

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Old 03-29-2008, 10:15 AM   #14
EvilTOJ's Avatar
Dec 2005
Portland, OR, Oregon
Posts: 6,401
Liked 50 Times on 35 Posts

Nothing wrong with making a frankenbrew out of whatever you have available. And welcome to the forum!
There is a very fine line between "hobby" and "mental illness."

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Old 03-31-2008, 02:43 AM   #15
Nov 2005
Newport News, VA
Posts: 662
Liked 3 Times on 2 Posts

Stone Ruination is one of the hoppiest beers I have ever had and I have a had a lot of hoppy beers and according to the bottle it is 100+ IBU's
Primary - Empty
Secondary - Empty
Bottle Conditioning - None
Drinking - Peanut Butter Oatmeal Stout, Barleywine, Saison, APA, Strawberry mead
In the Works - Summer Rye for my wedding, May 15, 2010

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Old 04-19-2008, 07:40 PM   #16
Mar 2008
Coos Bay, Oregon
Posts: 23

The beer was in the primary for 4 weeks while i was trying to find a regulator. I kegged it yesterday and force carbed it and tasted it this morning. Its tasty. much better than i could have hoped for. Its a little strong, i think because i didnt use enough water. I ended up with a little over 4 gallons in the keg. I need to mark my carboy at 5 gallons so i dont have to guess anymore.

Overall i think this is the best batch i have made. Im going to start a similar batch today, using the correct amount of water, and slightly less hops(2 oz chinook, 2 oz sterling). I am also going to use a secondary fermenter this time and maybe dry hop. something like this:

6 lbs. light dme
1 lb. caramel 60l
2 oz. chinook 14%
2 oz. sterling 5.9%
1 oz. N. brewer 7.1 pellets dry hop

Anything else i should add? Irish moss? More extract?

I think i'll try to make some apfelwein also.


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Old 04-19-2008, 08:59 PM   #17
Burrowing Owl Brewery
niquejim's Avatar
Jul 2007
Cape Coral Florida
Posts: 2,376
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I always think of what I want to end up with before I start, then work backwards.

If you dont won't to get brew software yet try this site

Welcome and enjoy

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