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Old 04-26-2011, 04:02 AM   #81
ISUBrew79
 
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Quote:
Originally Posted by s_catz View Post
I just brewed a batch of this and I tasted a sample before I pitched the yeast and it was extremely bitter. Will this mellow out as the beer ages?

I did use the biab method and put the in tettnanger hops once I pulled the grain bag.
In my experience, the wort always tastes considerably more bitter before fermentation than the finished beer does. A fair amount of the bitter hop resins usually get spit out of the fermenter with the blow-off, or stick to the sides of the fermenter in that ugly greenish-brown krausen ring. Also, some of these bitter resins and hop acids actually adhere to the cell walls of yeast cells, so you lose some bitterness in that way as well.

Don't worry, IPA wort is supposed to taste bitter. It will mellow quite a bit once fermentation is complete.
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Old 04-27-2011, 04:04 PM   #82
DustBow
 
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1st keg gone, brewing it again this weekend
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Old 05-04-2011, 05:08 PM   #83
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Brewed again this past Sunday and came up with a question.
Could you replace the 1/2 pound of flaked barley with flaked rye and get even more rye flavor along with the body/lacing/head that the flaked barly provides?

Regarding flaked rye, most of the posts I found when searching deal with flavor/mashing/diastic power/etc compared to malted rye.
Do all flaked grains - oats, barley, wheat, rye - produce the same body & head results? Or does the flaked barley take it to another level compared to the others?
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Old 05-08-2011, 12:16 PM   #84
s_catz
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Apr 2009
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Hey guys

My gravity has been stuck at 1.026 for about 5 days. Is there anything I can do to get it to the proper FG.

 
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Old 05-23-2011, 01:32 PM   #85
cliftonj
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First brew I fired up after redeploying from Afghanistan last week. Looking forward to the end results. Haven't brewed this recipe before but Ed's recipes have all been winners so expecting good stuff.

 
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Old 06-13-2011, 06:30 AM   #86
DavidSteel
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Holy crap. I brewed this like 4 months ago as a reason to try something different and it sat in my carboy for 3 1/2 months. Finally gathered the effort to bottle and I'm trying it now. I am blown away. Wayyyyyyyy better than I had ever anticipated/expected. Probably the best IPA I've ever had. The "spice" to this beer is extremely smooth and this beer is actually delectable. I can't stop drinking it. Way to go, Ed! This brew is a major winner. I like it better than the other recipes you posted. Win stuff right here!
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Old 06-16-2011, 10:49 PM   #87
duffman2
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Got the ingredient to brew this next week. Have saaz and chinook in the freezer. And I scaled this down for my 72% brewhouse efficiency for a 1.064 OG. And I'm going with one pack of S-05

So, any extra tips or advice from those that have brewed this multiple times before? I am anxiously awaiting this brew, it looks fantastic

Cheers

 
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Old 06-17-2011, 01:39 AM   #88
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I've brewed it twice. Not sure what happened but this 2nd batch isn't as spicy or have as much of the Chinook flavor and bitterness coming thru. Still a great beer tho, I love what the flaked barley does.

My advice would be to either mill the rye twice or set for a tighter grind for the rye - it's so much smaller then barley grains. This is a great recipe tho - I use MO as the base, and I'm going to sub in Amarillo for the FWH next time.
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Old 06-18-2011, 07:29 PM   #89
duffman2
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Cool, milled all the grain twice and I'm ready to go Monday or Friday. Amarillo sounds good, I think I still have a pound in the freezer.

Looking forward to it for sure

 
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Old 06-21-2011, 05:18 AM   #90
DavidSteel
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Quote:
Originally Posted by duffman2 View Post
Cool, milled all the grain twice and I'm ready to go Monday or Friday. Amarillo sounds good, I think I still have a pound in the freezer.

Looking forward to it for sure
Amarillo in a spicy beer? Whut? lol. Look for a spicy hop and save the amarillo for a different pale ale or IPA :3
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