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Old 03-24-2011, 03:26 AM   #71
two_hearted
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Apr 2010
Cincinnati, Ohio
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This, sir, is one fantastic beer. Absolutely delicious.

 
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Old 03-25-2011, 10:34 PM   #72
BierMuncher
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Jan 2007
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Quote:
Originally Posted by maxam View Post
This, sir, is one fantastic beer. Absolutely delicious.
Thanks...glad to hear it.

 
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Old 04-06-2011, 09:28 PM   #73
Snafu
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Apr 2009
Richmond, VA
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BM, just a couple of quick verifications. If I wanted to go with white labs, would you suggest the dry English ale (WLP007) or English ale (WLP002)?

Suggested mash of 154/60 mins?

No mash out?

I fly sparge at 168.

Sound about right?
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Old 04-08-2011, 08:58 PM   #74
BierMuncher
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Quote:
Originally Posted by Snafu View Post
BM, just a couple of quick verifications. If I wanted to go with white labs, would you suggest the dry English ale (WLP007) or English ale (WLP002)?

Suggested mash of 154/60 mins?

No mash out?

I fly sparge at 168.

Sound about right?
Sounds good. I like dry yeast 'cuz I'm simple folk.

 
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Old 04-11-2011, 08:11 PM   #75
Snafu
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Apr 2009
Richmond, VA
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I'm sure its my imagination, but it always seems the liquid yeast just produces more yeast. When I wash my yeast for re-use, there is always more (yeast cake) in the ones where I used white labs. I know the dry yeast now-a-days is just as good.

On a side note, the brew day turned out ok, the OG came in at 1.076, the chamber is set at 68 and doing its thing. I'll keep ya posted.
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Old 05-18-2011, 12:37 AM   #76
B33r_Me
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Apr 2011
Lake Forest, CA
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Mr. BM,

Could you help a n00b out with an extract or PM recipe?

Thanks man!!

 
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Old 05-23-2011, 01:24 PM   #77
ao125
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Oct 2010
Alexandria, VA
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I may have to try this at some point.
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Kegged (1/3): Single-Hop NZ Rakau Oatmeal IPA
Kegged (2/3): Smoked Peruvian Pepper Cider
Kegged (3/3): (empty)

 
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Old 06-01-2011, 06:56 PM   #78
Snafu
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Apr 2009
Richmond, VA
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UPDATE: Just cracked off a couple of pints this past memorial day weekend. I pulled off a "tasters glass" first to remove any leftover hops that made it into the keg. Although still a little hazey, it tastes awesome. Malty up front with a hoppy finish. Can't say enough good things here BM, PROST! Next time, I'll be sure to crash cool. Although, I'll bet it clears up in another week or so.

FG came in at 1.021, 7.28% abv.
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Old 06-10-2011, 01:35 AM   #79
burninmules
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Apr 2011
Joliet, Illinois
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I am thinking about brewing this on Sunday. I have some notty or wyeast1056 on hand. What would one of these do for this beer? Or should I just pick up a packet of safale-04 when I get the other ingredients?

 
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Old 06-10-2011, 01:37 PM   #80
BierMuncher
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Originally Posted by burninmules View Post
I am thinking about brewing this on Sunday. I have some notty or wyeast1056 on hand. What would one of these do for this beer? Or should I just pick up a packet of safale-04 when I get the other ingredients?
If you have any kind of attenuation issues, I'd go with the 1056 or the Notty. The '04 will give you a bit maltier profile, but as some brewers have mentioned, this malt-rich recipe has presented some challenges when it comes to getting full attenuation. The '04 on top of lower attenuation may leave you with a bit to "sweet" of a profile.

 
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