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Yup, its an **attempted** Dog Fish Head 90Minute clone.
It was continually hopped for 90Minutes. <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

I will bring a printout of the Beersmith recipe to the meet.
The hopping schedule alone, takes up a page....

&amp;quot;Shiny&amp;quot;:3ridc3vt wrote: Yup, its an **attempted** Dog Fish Head 90Minute clone.[/quote:3ridc3vt]Love that beer, looking forward to try your version.

Might I suggest we have a specific order for tasting each beer. i.e. hoppier beers to the end of the list.

&amp;quot;irish_goat&amp;quot;:182haj2l wrote: Might I suggest we have a specific order for tasting each beer. i.e. hoppier beers to the end of the list.[/quote:182haj2l]
You need to get in early and sit beside TBN,he is always exhausted trying to keep everybody in line <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->,have you noticed how he adjusted the list for DcBrewing,sargeant major like. I keep telling him,he is a soldier of Beoir.

&amp;quot;Jacob&amp;quot;:1vx83dge wrote:

&amp;quot;Shiny&amp;quot;:1vx83dge wrote: Yup, its an **attempted** Dog Fish Head 90Minute clone.[/quote:1vx83dge]Love that beer, looking forward to try your version.[/quote:1vx83dge]

Here[/url:1vx83dge] is the recipe for anyone that's interested.Its based on the one from the Home Brew Talk forums with a few adjustments. I had one earlier in the week and it tasted a bit 'grainy' to me.

I have now become paranoid that my PH and temperature are off in my mash. So got a cheap PH meter and decent thermometer this morning. No more of this waiting 30seconds for a stable reading. If you have any questions ask me there so that I don't drag the thread off topic... <!-- s:P --><img src="{SMILIES_PATH}/icon_razz.gif" alt="" title="Razz" /><!-- s:P -->

I've just noticed the wheat beer I'm planning on bringing along has a definite off flavour. I want to bring it along anyway so people can help identify it for me. It's kind of sharp, and I might have described it as 'solvent-like' only I don't think it can be the solvent off flavour you read about supposedly due to oxidation and a high fermentation temperature, because the beer was fermented at a pretty constant 18C. It reached about 23C for about two hours because I switched on the brew belt once during fermentation when it had dropped to 16C, but I discovered it quickly and switched the heat off. And there were no issues at bottling that would make this brew any more oxidised than my brews usually are (which don't taste tainted). I used WLP380 Hefeweizen yeast.