All Grain Dogfish Head 90 Min IPA Clone Brew (Part 3 of 3)

[Code3Brewing]

Nice Video bud, some things you may want to try if I may suggest is running tap water initially through the Chiller until you get down to about 80 degrees, then switching to recirculating Ice water to bring it down to Fermentation temp. This will save you alot of Ice. Also invest in a ball valve it has saved my back, but hey every brewer does it differently, what ever works for you

[rocknrollpriest]

Gotta post that recipe, it looks delicious!

[djdevelope32]

Who really cares how close it was to the original. You said it was good. Good enough for me. Where did you get the recipe?

[fionnbharro]

Very nice I'm still working extracts, myself -- but it's reassuring to see someone new to all-grain like yourself get things to work right.

Makes me want to try AG, soon!

[lwlampy]

Very good video, I have a magazine that has the recipe in it that I'm gonna give a shot at brewing this summer. The magazine has about 120 clone recipes in it, can't wait to try them out!

[charleswoffordsr]

Very Nice video, you did your research. Its nice to know that what you think you understand is what everyone else is understanding.

[drawdy10]

I'm a brew rookie too, nice vids.

[murphydogprod]

It turned out to be pretty good. Only a little was left after it was tapped at my party and others liked it. I wish I had a genuine 90 Min with me to compare it, which would have been a great idea. Why didn't I think of that ?!?! I would definitely brew that recipe again.

I've thought about videoing my next brew but the editing afterwards takes so much time.

Thanks for posting a comment.

[ruffdeezy]

how did it turn out?

you should do a taste test video

[tinman1940]

Nice video. You might want to stop by a local brewery, as they might hook you up with some of their yeast. Try to talk to the brew master, mention that your a home brewer and would like some advice. Don't forget to bring a sanitized growler of large glass bottle to get some yeast.

I did this at a local brewery by me and wow what a difference just 4 hours to a full Krausen, fully fermented in just 3 days. Into secondary for 10 days, than kegged.

Good luck and keep doing what you do.

[epscullin]

I use an oven-mitt and rock the wort-chiller up and down, usually reaching target temp within 7 minutes on average without any ice. Excellent production and presentation!

[CFHpantera]

Instead of lifting the whole thing at once and risking a major spill, you can just sanitize a pitcher and scoop up a little bit at a time until it is light and safe enough for you to lift and dump the wort all at once. Just a suggestion to make things easier. Good videos.