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  1. jabergess

    Chattanooga

    Bought a house in the Soddy area in December after living 7 years on the outskirts of Gainesville, GA. I have been a home brewer for 8 years now and am working on getting things worked out to start brewing consistently in my new home. Just got my water analyzed - holy bicarbonates batman! I...
  2. jabergess

    All my IPAs taste the same

    Just a followup on this conversation. My Citra IPA was the best ever! Very citrusy and not spicy. I still can't say what the secret is, but I did water additions and the only hops were Magnum for bittering and Citra for everything else. I also did a hopstand. My recipe was from an earlier...
  3. jabergess

    All my IPAs taste the same

    I haven't posted here in awhile. I did a Simcoe Pale Ale and it is much, much better. While not the citrus I am looking for I taste the Simcoe and not just spicy hops, it is way more complex - and the aroma is to die for. It has actually gotten better and better with time. (I have the dry...
  4. jabergess

    Allagash Curieux Clone

    I used 4 oz of corn sugar (dextrose) and it turned out perfectly carbonated. That's pretty much my standard bottling amount unless I am doing something unusual.
  5. jabergess

    Allagash Curieux Clone

    It'll be fine! Don't worry, have a homebrew! :D
  6. jabergess

    Allagash Curieux Clone

    I checked back over my notes to see what I got on my 2 times making this beer. My OG was lower than your OG (1.070) and my FG was lower than your FG on both beers (roughly 1.004). I suspect you may have mashed at a higher temp than I did and have some unfermentable sweetness in there. I think...
  7. jabergess

    Allagash Curieux Clone

    In my experience it is never a mistake to use a blow off tube but defaulting to an airlock can be a big messy mistake! Unless it is a mead, lager or I use my larger fermenter with plenty of head space I just throw a blow off tube on it and leave the airlock for secondary.
  8. jabergess

    Allagash Curieux Clone

    I left mine on wood/bourbon a month in secondary - but that was with the medium toast Hungarian oak/Beam. The second go around had a combination of Medium American oak and Hungarian Heavy toast. You may want to go a bit longer with a light oak than a month but I'm not sure you'll get the same...
  9. jabergess

    Allagash Curieux Clone

    Ahha! Yes, I probably would cut down on the oak if you aren't blending. The base Tripel is outstanding all on its own. Better yet, make a 10 gallon batch and blend some and split some. I think that's my next course of action for this beer.
  10. jabergess

    Allagash Curieux Clone

    Even though I split the last batch I made, I still used the same 3 oz of Hungarian oak cubes and bourbon in half the batch. I was afraid I would get a lot less oak character if I only used half the amount and had half not in the oak and blended them back together.
  11. jabergess

    Allagash Curieux Clone

    That's exactly what I did. 65 for 3 days. The yeast will be active at that temp, no worries. 75 will make it go crazy. I'm not sure why the ramp up is needed, maybe to not stress the yeast out? No idea, but it works and I'm sticking with it. My FG was 1.004. Definitely a dry beer.
  12. jabergess

    Allagash Curieux Clone

    I have a basement utility room that stays at 67 degrees. I placed the carboy in there for the first couple of days. The first time I made the beer I then moved the carboy to the upstairs bathroom which gets pretty warm (82 degrees at times) and let the beer sit up there until it stopped...
  13. jabergess

    Allagash Curieux Clone

    I just won first place today in the Suwanee Beer Fest Homebrew competition in Georgia for the wood category with this beer!
  14. jabergess

    Allagash Curieux Clone

    Room temperature for me. I don't really see a need to refrigerate it?
  15. jabergess

    All my IPAs taste the same

    You got it! Only my name is Julie so that would be ma'am, not sir! ;-) I think I've gone as far as 12 oz myself. Mostly out of desperation.
  16. jabergess

    Allagash Curieux Clone

    Entering mine in a homebrew competition. It was hard to pick a category. I've settled on Wood Aged but as a clone of Allagash which I hope accounts for the bourbon in it as well. I could also pick Belgian Specialty I believe. Any thoughts?
  17. jabergess

    All my IPAs taste the same

    Have you ever made an IPA with 16 ounces of hops? Just curious.
  18. jabergess

    All my IPAs taste the same

    Oh I'm behind on the posts. I was in Denver drinking my way through their very awesome microbrew/brewpub scene. My IPAs do improve with age but they never get citrusy. I think the spicy just tames down a little. I don't get bready or malty notes from the beers. I've purposefully made a more...
  19. jabergess

    All my IPAs taste the same

    I had to look up a hot scotchie. Now I see! I've had a few brewery mishaps, though all just from too much beer. Maybe that's what is missing in my IPAs!
  20. jabergess

    All my IPAs taste the same

    How does one accidentally add hops?
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