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Old 05-07-2009, 08:35 PM   #41
smarek82
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Apr 2009
Hazleton, PA
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Fantastic explanation and thanks for the guidance on yeast washing.

Sounds like a craaaazy brew and when i get better at AG, I'm trying it as my first high gravity.

thanks

 
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Old 05-11-2009, 06:20 PM   #42

I was just reminiscing about Pliny the Elder recently as I had the good fortune to receive one during the Xmas swap. What a spectacular 'special occasion' beer.

Picking through the hop freezer and seeing the bounty, I've got the serious itch to brew this one up.

Might need to consult you on a couple of hop substitutions.

 
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Old 05-11-2009, 06:34 PM   #43
BierMuncher
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Quote:
Originally Posted by flyangler18 View Post
Picking through the hop freezer and seeing the bounty, I've got the serious itch to brew this one up.

Might need to consult you on a couple of hop substitutions.
Go for it....

 
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Old 05-11-2009, 06:46 PM   #44

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Originally Posted by BierMuncher View Post
Go for it....
Like I need convincing.

 
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Old 05-28-2009, 06:35 PM   #45
Trubadour
 
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I just pulled the trigger and ordered the ingredients for this from BW. Question, I have an IPA sitting on a Wyeast 1272 cake that I was originally planning on pitching this to. What are your thoughts on that? Based on the flavor profile, would you just recommend using the US-05?
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Old 05-28-2009, 11:01 PM   #46
BierMuncher
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Quote:
Originally Posted by Trubadour View Post
I just pulled the trigger and ordered the ingredients for this from BW. Question, I have an IPA sitting on a Wyeast 1272 cake that I was originally planning on pitching this to. What are your thoughts on that? Based on the flavor profile, would you just recommend using the US-05?
If you use it, make sure to ferment on the cooler side for the crisp citrus profile. Warm fermenting will give more fruitiness.

Depends on what you're after.

With a relatively pricey recipe like this, I'd be tempted to stick with a clean yeast so you don't overpower that bounty of hops in there...but it's a personal preference.

 
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Old 05-28-2009, 11:26 PM   #47
Champurrado
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Oct 2008
NYC, NY
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This looks like a great IPA. I've taken a little time off since my last brew so I'm fresh out of yeast slurry. If I begin with a fresh starter, what yeast would you recommend as a "clean yeast" for a batch?

Thanks.

 
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Old 05-29-2009, 01:58 AM   #48
Yeastie
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Apr 2009
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This is my next brew but wqhat does (FWH) mean as in:

1.00 oz Columbus (Tomahawk) [12.20%] (FWH)

For Whole Hour?

 
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Old 05-29-2009, 02:38 AM   #49
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Quote:
Originally Posted by Yeastie View Post
This is my next brew but wqhat does (FWH) mean as in:

1.00 oz Columbus (Tomahawk) [12.20%] (FWH)

For Whole Hour?
Here ya go....

http://www.homebrewtalk.com/f36/firs...er-sort-50941/

 
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Old 05-29-2009, 02:48 AM   #50
Trubadour
 
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Quote:
Originally Posted by BierMuncher View Post
If you use it, make sure to ferment on the cooler side for the crisp citrus profile. Warm fermenting will give more fruitiness.

Depends on what you're after.

With a relatively pricey recipe like this, I'd be tempted to stick with a clean yeast so you don't overpower that bounty of hops in there...but it's a personal preference.

I want the hops. I have about a jar and a half of US-05 slurry from your Centennial Blonde recipe, dated 5/2/09, or 3 packets of powder. When slurry is almost a month old, should I make a starter for it? I've never waited that long to use it.

Edit: I have a ferment fridge - 68*?
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