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Old 04-15-2013, 11:26 AM   #861
brew2enjoy
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Oct 2010
Delaware
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Brew day went very smooth but I ended up only hitting 1.050 OG, and it's my own fault. I ordered my ingredients from Morebeer and upon receiving them I noticed that their crush job was horrible. There were a large percentage of grains still intact and not even cracked. I decided to move forward with the brew day anyway and sure enough, efficiency was in the low 50's. Pretty ticked off but I guess it will just have to be a 2-hearted pale ale this time. I am pretty disappointed with Morebeer and surprised as well since I have heard mostly good things about them.
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Old 04-15-2013, 01:40 PM   #862
Jhoss
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Jan 2012
Ortonville, MI
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Just for re-assurance for you guys....I have it via a great authority that 1272 is the yeast Bells uses - and I've done both, cultured Bells yeast and 1272...exactly the same - attenuate the same (down to 1011 or so)..So good on ya and relax.

Morebeer - nothing but good things to say about them. You may want to lob in a call and test their "customer satifaction" action - I'll bet (never tested) they will bend over backwards to make it right. - They were just hung over whilst grinding your grist

 
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Old 04-15-2013, 02:12 PM   #863
brew2enjoy
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Oct 2010
Delaware
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Quote:
Originally Posted by Jhoss View Post
Just for re-assurance for you guys....I have it via a great authority that 1272 is the yeast Bells uses - and I've done both, cultured Bells yeast and 1272...exactly the same - attenuate the same (down to 1011 or so)..So good on ya and relax.

Morebeer - nothing but good things to say about them. You may want to lob in a call and test their "customer satifaction" action - I'll bet (never tested) they will bend over backwards to make it right. - They were just hung over whilst grinding your grist
Thanks for the advice. Maybe I'll give them a call and see what they say.
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Old 04-15-2013, 03:01 PM   #864
jaydog2314
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Dec 2012
Lockport, IL
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Great to hear 1272 works out this is going to be one of my next 2 brews for sure! Definitely one of the easier IPAs to clone.
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Old 04-30-2013, 02:27 AM   #865
two_hearted
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Apr 2010
Cincinnati, Ohio
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Quote:
Originally Posted by two_hearted View Post
I want to brew this as an APA. The way I see it, I could lower all of the percentages to bring it into pa territory or just lower the amount of base malt. I would also just lower the bittering addition. Any tips? I am leaning towards just lowering the 2-row to 8#. Thoughts?
Did this, turned out awesome!

 
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Old 05-01-2013, 01:18 AM   #866
scsjohn
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Jul 2011
Chicago, IL
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Perhaps this has been addressed, but what temp should the beer be fermented at--assuming one uses the 1272?

I've read a few places that you want low 60s for cleaner taste, while 69-72 yields hoppier and fruitier flavors.

Just added the yeast last night and my temps now are around 70. Just wondering if I should put it in the basement where temps are now about 62-64.

 
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Old 05-03-2013, 06:04 AM   #867
milsman2
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Aug 2012
Houston, TX
Posts: 34

Just brewed a partial mash version with 2 lbs. Vienna, .5 lb. CaraPils, .5 lb. C20 and 5 lb. DME same hop schedule.

OG was perfect 1.060! Pitched rehydrated S-04 and fermenting at about 66F. We'll see how this goes. Thanks for the recipe.

 
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Old 05-03-2013, 11:16 PM   #868
tonymark
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Dec 2012
Atlanta, Ga
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According to Bell's the O.G. should be 1.065.

 
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Old 05-05-2013, 03:08 AM   #869
jaydog2314
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Dec 2012
Lockport, IL
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Just pitched the yeast(1272) on this clone and OG was 1.063..I'll take that! I can't wait for this to ferment out and see how close it tastes to the original!
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Old 05-18-2013, 04:33 AM   #870
naga77777
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Jun 2012
Oxford, NC
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Just tapped this one after 4 days on gas.

Followed the OP exactly, except the yeast and timeline. Primary at 18 degrees Celsius on STC-1000 for 11 days, then tossed in the dry hops (all hops were pellet). Dry hopped for a week, then kegged. Kegged 5/13/13, tapped it today (4 days later) and its freaking amazing

Not as much of an aroma as I'm used to for an IPA, but the taste is beautiful. This is my first all-grain IPA, and I'm glad it was

Yeast used was harvested Nottingham trub from a prior batch. Notes in the brew log said 1/2 pint of slurry from a centennial blonde batch.

Love it! Maybe would dry hop with a full ounce or so next time, but may not. Its good enough as is.
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