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I treated it like a weisbeir. I think it wound up being ~.25 lbs of sugar. I can look it up in my log when I get home.

Update: This is good stuff. Verdict rendered by all who have tried it so far. It's about 6 weeks in the bottle and it still has some alchohol heat and is a bit tart, but still very drinkable. I'd love to see what it's like in another 3 months or so, but I'm not sure I have the willpower...

Of course it comes to your house...WHEN YOU ORDER IT! :D I just bottled the other day. Warm and uncarbed it tasted good but a bit tart. I'll give another update when it's cold and carbed. :tank:

I do most of my beers all-grain but I was just going off of what others on this thread have said about it not really being worth the trouble. I supposed depending on how good it turns out I could justify doing a 3 gal mash for 15 gals of finished product. :cross:

Long time lurker, first time poster here. So I threw a batch of this together last night. Followed the recipe pretty closely except I used 1.5 lbs light DME and .5 lbs amber DME. I also used .5 oz of the "magic hop dust" from AHB.com (~7% AA) and the cheapest non-preservative juice I could...