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Old 07-09-2011, 01:43 PM   #91
IPAMeister
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May 2011
Sarasota, Florida
Posts: 6

Brewed Outer-limits last Sunday. OG 1.070. Going to transfer to secondary today and begin dry hopping. Looks great. The fermentation was wicked, possibly a little warm at 70-72 degrees. Looks like a nice brew.



 
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Old 07-09-2011, 08:35 PM   #92
IPAMeister
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May 2011
Sarasota, Florida
Posts: 6

I moved the beer to the secondary and dry hopped aver 7 days in the primary. Should I continue to keep it at 70-72 degrees or should I drop the temperature towards mid or low 60's for the next week or so while it dry hops?
Thanks,



 
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Old 07-16-2011, 02:39 AM   #93
rgrrbt
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Sep 2010
, Oklahoma
Posts: 14

Brewed this back at the end of May. I mashed a bit lower at 152F and exchanged the Nugget for more Centennial and replaced the Glacier with Citra. Tasted a sample at 30 days and was disappointed with the fact that the aroma was dominated by alcohol. Left it in the kegerator on gas for another three weeks, and just poured the first full pint tonight. At seven weeks, this beer is a great example of an American IPA. It pours a copper-brown with a two to three-finger head. Lacing on the glass is amazing all the way down. The aroma is full of tropical fruit - apricot; none of the alcohol burn remains in the aroma or flavor. The front of the taste is grapefruit-like, with the middle again hinting of apricots. The end is a nice bitter, leaving me ready for the next taste.

This one is a keeper. Thanks for the recipe BierMuncher.

 
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Old 07-19-2011, 03:27 AM   #94
Brew_4iT
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Apr 2011
Manchester, NH
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nice lathing on that glass!!
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Old 07-22-2011, 03:50 PM   #95
PJM
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Jun 2010
Wheeling, WV
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Thinking of doing this soon. I have Wyeast 1056 on hand. Do you think it would go well with this beer?

 
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Old 07-23-2011, 12:33 AM   #96
burninmules
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Apr 2011
Joliet, Illinois
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1056 will work fine. Think about doing a starter. This is a malty brew.

 
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Old 07-24-2011, 02:26 AM   #97
PJM
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Jun 2010
Wheeling, WV
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Thanks burninmules. I'll likely pour onto a yeast cake.

 
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Old 08-23-2011, 10:29 PM   #98
Beernewb
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Aug 2008
Posts: 225


BM..any advice on what profile I would wind up with if I pitched this on a sterling gold cake of S-05? seems with all the attentuation issues, I would need to pitch 2 paks of 04, just wondering if I could save a few bucks and not wind up witha noticable difference.
thx

 
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Old 11-07-2011, 04:11 PM   #99
brewsme
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Jul 2011
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BierMuncher,

Great recipe and thank you for posting! I followed the instructions exactly and dry hopped for 7 days then kegged. Mine came out looking like a cup straight from the Mississippi and I ended up running it through a plate filter to clarify. What did you do to get yours to come out so clear?

Before (right) After (left)

Thanks!
Shaun
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Old 11-08-2011, 05:21 PM   #100
BierMuncher
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Quote:
Originally Posted by brewsme View Post
BierMuncher,

Great recipe and thank you for posting! ...What did you do to get yours to come out so clear?

Thanks!
Shaun
  • Gelatin in the secondary after dry hopping for about 3-4 days.
  • Cold crashing in the keg for about 2-3 weeks.
  • Make sure the diptubes in your kegs are not resting on the bottom surface of your keg. I usually bend mine a bit sharper to get them up from the bottom a bit, or cut the tubes that are straight.



 
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