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Old 06-11-2013, 03:23 AM   #401
wookiemofo
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Feb 2010
Minneapolis, Minnesota
Posts: 341
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How late can you add it? I did a 2000ml starter and the fermentation is bonkers after only 24 hours! I assume I just figure out how many points I wanna add and add the appropriate amount of DME boiled in a small amount of liquid.

 
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Old 06-17-2013, 03:41 PM   #402
Clifton
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Jun 2007
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Sorry for the late response. I've been without Internet for a while. I'd say as long as it is sanitary you can add it any time prior to secondary.

 
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Old 06-21-2013, 11:16 PM   #403
dale1038
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Sep 2008
Louisville, KY
Posts: 428
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Haven't made this beer in a few years. A tasty treat as always.

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Old 07-21-2013, 04:28 PM   #404
DirtyOldDuck
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Jan 2012
Portland, Oregon
Posts: 552
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I made this beer in the middle of April, kegged it, drank it and enjoyed it. When I kegged it I had about a gallon left over so I primed it, bottled it and stuck it on a shelf and forgot about it. Last week I came across it as I was rearranging my brew room so I threw a couple of bottles in the fridge. I know it goes against conventional wisdom, but this IPA tastes even better after three months than it did fresh in the keg. As much as I don't like to bottle, I may have to make this one again and bottle the whole batch.

 
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Old 07-21-2013, 05:53 PM   #405
Denny
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Jun 2005
Eugene, OR
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It's all up to your personal tastes. I like it a lot fresher, but whatever you like is the right thing to do!
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Old 07-21-2013, 10:16 PM   #406
DirtyOldDuck
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Jan 2012
Portland, Oregon
Posts: 552
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Quote:
Originally Posted by Denny View Post
It's all up to your personal tastes. I like it a lot fresher, but whatever you like is the right thing to do!
I liked it fine fresh; the keg didn't last long. There was just something "different" about the bottled version. Maybe the rye just stood out some more because the hops had faded a bit, I don't know. I usually like really fresh IPAs. I have another bottle in the fridge and a few bombers in the brew room. I probably need to do some more "research."

 
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Old 08-11-2013, 03:01 AM   #407
Spames
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Apr 2008
Posts: 53


Just dumped 10.5 gallons into the fermenter. My wife asked me if she would like it, and I said "of course you will" -- poor girl...

Thanks for the recipe.

 
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Old 08-11-2013, 03:50 PM   #408
Denny
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Jun 2005
Eugene, OR
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I can't tell you how many times I've heard "My wife doesn't like hoppy beers, but she loves the Rye IPA!". Good luck!
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Old 08-14-2013, 02:22 AM   #409
nstowe81
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Mar 2013
Posts: 51
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Brewed this yesterday! Many firsts in this batch. 1. First recipe from a post. 2. First use of hop bags for all additions. 3. First and last time I will not use a strainer when transferring to fermenter. (Hop bags helped but I still need to filter). 4. First time buying and crushing my own grains without a kit. 5. First time using an 8.5 gallon kettle. Pretty excited to taste the final product. Should turn out fine, but many lessons learned.

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Old 09-07-2013, 06:28 PM   #410
13ONK
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Aug 2013
Sacramento, CA
Posts: 38
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Add me to the list of brewers brewing this up. First time brewing with rye, cant wait to see how it comes out. I was originally going to clone Sierra Nevadas ruthless rye, but stumbled on this recipie and saw all the rave reviews. Got my starter spinning away right now. Malts smelled great on the way home so I'm excited.

I did have a question about the water profile. Any suggestions other then just a heaping teaspoon of gypsum? I'm building it up from all R.O. Water.

 
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