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Post a picture of your pint...


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#861 MyaCullen

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Posted 25 March 2017 - 04:00 PM

1450. I find it works great in these.

Amarillo and 1450, It's like you are a different person.



#862 HVB

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Posted 25 March 2017 - 04:24 PM

Amarillo and 1450, It's like you are a different person.


Amarillo was a go to for me till a bad harvest. 1450, yeah... You are 100% correct on that one. I have seen the light!

#863 LeftyMPfrmDE

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Posted 25 March 2017 - 11:35 PM

Mosaic and Amarillo are heavenly together.

ETA: what yeast this time?


M44 by manjack grove?

#864 positiveContact

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Posted 26 March 2017 - 12:14 PM

future pints.  lots of them!

 

dL80u7I.jpg



#865 HVB

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Posted 29 March 2017 - 04:43 AM

After this one not sure I will bother with whirlpool hops again. Added them instead right to the fermentor as I was chilling. Mosaic / Amarillo New England session ale.

17434841_10156164182754657_7611558570592

Same beer after 2 teaspoons of biofine.  No impact to flavor and aroma at all.

 

17632332_10156175130559657_2691324678291



#866 LeftyMPfrmDE

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Posted 31 March 2017 - 09:34 AM

Picture of the SMaSH of Briess Brewer's malt and Cluster, fermented with WLP833. She came out brilliantly clear- no clarity treatment; just time and cold temperature- 5 weeks at about 33 degrees. 20170331_115816_zpsvyotefok.jpg



#867 neddles

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Posted 31 March 2017 - 10:02 AM

Picture of the SMaSH of Briess Brewer's malt and Cluster, fermented with WLP833. She came out brilliantly clear- no clarity treatment; just time and cold temperature- 5 weeks at about 33 degrees. 20170331_115816_zpsvyotefok.jpg

That looks very nice. Tell me about Cluster. I know it's old school, but I've never used it.



#868 Poptop

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Posted 31 March 2017 - 12:43 PM

Beautiful beer. I could drink a cluster of those

#869 Big Nake

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Posted 31 March 2017 - 02:13 PM

Beautiful beer. I could drink a cluster of those

Me too.

I have used Cluster and I think the key is not to use too much and to use it closer to the beginning of the boil as opposed to the end. I think I used it in a Yuengling clone which (IIRC) featured Cluster and Cascade but as you can imagine, not a lot of either. Not sure how highly hopped this one is.

#870 LeftyMPfrmDE

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Posted 31 March 2017 - 04:46 PM

Cluster does have a very sharp profile- in my experience, if you use too much, it becomes very catty. But with just a tiny bit, its not a bad hop to use.



#871 Big Nake

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Posted 31 March 2017 - 04:48 PM

Cluster does have a very sharp profile- in my experience, if you use too much, it becomes very catty. But with just a tiny bit, its not a bad hop to use.

So how was your pale beer hopped and to what IBU level? I could see the Cluster being okay at lower levels and your word "catty" is exactly the term I have heard other people use. It's not a good "beer" word. :P

#872 LeftyMPfrmDE

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Posted 31 March 2017 - 04:52 PM

So how was your pale beer hopped and to what IBU level? I could see the Cluster being okay at lower levels and your word "catty" is exactly the term I have heard other people use. It's not a good "beer" word. :P

It's 30 IBU. Hops added at 60 and 20 minutes in a 90 minute boil. there's only about a 1.5-1.75 oz of hops in this beer; the AAU of the cluster i had was 7.3%


Edited by LeftyMPfrmDE, 31 March 2017 - 04:54 PM.


#873 Big Nake

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Posted 31 March 2017 - 05:21 PM

It's 30 IBU. Hops added at 60 and 20 minutes in a 90 minute boil. there's only about a 1.5-1.75 oz of hops in this beer; the AAU of the cluster i had was 7.3%

So no cats in the picture, right? :D

#874 LeftyMPfrmDE

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Posted 31 March 2017 - 06:22 PM

Those cats were boiled off in yhe either :)

#875 HVB

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Posted 03 April 2017 - 05:04 AM

My daughter wanted to make it look like there was a Goldfish in my IPL.  Thank  you Pepperidge Farms

17634592_10156187652929657_2036999000614



#876 CaptRon

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Posted 09 April 2017 - 08:52 PM

Hefeweizen about 4 days in the keg.

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#877 Bklmt2000

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Posted 10 April 2017 - 11:42 AM

My latest batch of hard cider:

 

DSC01427.jpg



#878 positiveContact

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Posted 10 April 2017 - 11:48 AM

My latest batch of hard cider:

 

DSC01427.jpg

 

nice!  what kind of apples?  yeast?  add sugar?



#879 Bklmt2000

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Posted 10 April 2017 - 11:56 AM

nice!  what kind of apples?  yeast?  add sugar?

 

Super simple: 5 1-gal containers of store-bought apple juice (the bottles with just juice and ascobic acid, no sulfites), and US-05.

 

I've added 1-2 lbs of cane sugar in past batches, but these days, I just stick with apple juice and yeast.

 

Takes about a month to ferment, and after the main ferment is over, the US-05 drops like a rock, believe it or not.

 

This batch was made on Black Friday, 2016, and it's pretty damn good.



#880 Bklmt2000

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Posted 15 April 2017 - 01:37 PM

Just put this one on tap 10 minutes ago, a traditional bock:

 

Tastes absolutely fantastic; at kegging time, i made a gelatin solution, added it to the keg, and racked the beer onto the gel.

 

This is the 2nd pull of the keg.

 

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