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Old 12-28-2012, 07:58 AM   #221
wobblymadman
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Oct 2012
Posts: 12


Quote:
Originally Posted by redspy View Post
Well I feel foolish. I have been reading through this thread again and stumbled upon a post in it mentioning that the app for ios cuts off the top of the recipe. I of course am using said app. Man I wish I had realized that before. Thanks everyone for the help!

New question though. Anyone object to dry hopping for a week in the primary? I really don't want to keg hops.
I dry hopped this recipe for four days in primary and the result was just how I like it. Nice hoppy aromas and flavour. My method was hanging them into the fermenter in a nylon strainer bag weighted with marbles. All sterilized of course.

 
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Old 01-03-2013, 07:43 PM   #222
meseta
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Dec 2012
Posts: 2

Two more 'newbies' questions

1. If I use US-05 yeast, do I need to use 1 pack or 2 packs? (2 vials of California in the recipe, this is why I wonder)
2. When you bottle beer after 3 weeks (1 week on primary, 2 weeks on secondary), do you add sugar/glucose/sth else to the bottle to start re-fermentation?

 
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Old 01-04-2013, 05:42 AM   #223
HopLife
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Oct 2011
Eugene, OR
Posts: 283
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Quote:
Originally Posted by meseta View Post
Two more 'newbies' questions

1. If I use US-05 yeast, do I need to use 1 pack or 2 packs? (2 vials of California in the recipe, this is why I wonder)
2. When you bottle beer after 3 weeks (1 week on primary, 2 weeks on secondary), do you add sugar/glucose/sth else to the bottle to start re-fermentation?
I would re-hydrate the yeast and make a small starter for best results.. 2cents or pitch a good healthy dose of 1056/1272.

I would only use the typical priming sugar with a 3 week turnaround. There is enough suspended yeast to take care of carb. But don't expect bottle condition beer to be good until around 3 weeks in bottles.
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meh.

 
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Old 01-04-2013, 09:10 PM   #224
dale1038
 
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Sep 2008
Louisville, KY
Posts: 428
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Quote:
Originally Posted by HopLife

I would re-hydrate the yeast and make a small starter for best results.. 2cents or pitch a good healthy dose of 1056/1272.

I would only use the typical priming sugar with a 3 week turnaround. There is enough suspended yeast to take care of carb. But don't expect bottle condition beer to be good until around 3 weeks in bottles.
No real need to rehydrate dried yeast, but if you do, definitely don't make a starter with it. Just pitch 1 packet. And yes, you need to add sugar before you bottle.

 
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Old 01-06-2013, 11:15 AM   #225
EineProsit
 
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Nov 2011
Taylorsville, NC, NC
Posts: 243
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Brewed this one already. Awesome. This may end up being my favorite. I gotta feeling it's going to be a staple at my house.

Thanks for sharing enohcs.

 
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Old 01-09-2013, 04:02 AM   #226
redspy
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Feb 2012
norton, ma
Posts: 29


So I tapped the keg a couple days early just cause I couldn't wait any longer. Came out amazing even with my mistakes. It could still use another week I think to age a bit. But I am so happy with the results. Look forward to brewing it again very soon. By far my favorite beer I've brewed thus far. I'm with the previous poster in saying this will be a staple around my house. Thanks again to the OP.

 
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Old 01-10-2013, 12:30 AM   #227
redspy
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Feb 2012
norton, ma
Posts: 29


Amazing
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Old 01-13-2013, 10:34 PM   #228
VSGLS1
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Jun 2008
Palm Bay, FL
Posts: 45
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Trying it after being bottled for 2 weeks. Very good ipa. This will be in my rotation. Thanks for sharing.

 
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Old 01-16-2013, 03:36 AM   #229
wobblymadman
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Oct 2012
Posts: 12


Interesting the colour variation in those two pics. Mine was closer to redspy's.

 
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Old 01-16-2013, 06:28 AM   #230
deuce40
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Apr 2012
Orlando, Florida
Posts: 205
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Yeah mine was too. You sure that was the right beer. Lol

 
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