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Old 01-12-2011, 01:30 AM   #21
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I tend to either like sessionable offerings (4% and less) or big, ridiculous beers like barleywines and RIS as a treat.
i like session beers as well, but i tend to live at 1.050.

that being said, the last two beers I made have been 1.040 and 1.037...the beer before that was a RIS....

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I converted the all-grain tafelbier recipe into an extract version and made it on my stove top a while back.
have you had goose island's pepe nero?


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Old 01-12-2011, 01:32 AM   #22
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I find when I strick around 1.040 I get my best brews.



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Old 01-12-2011, 04:08 AM   #23
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I'm really happy for you, and Imma let you finish...

but Orfy has one of the best mild recipes of all time!! of all time!!!!
I've seen that one floating around. Hmm, might need to give it a try.

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have you had goose island's pepe nero?
Nope, I've had the Matilda and Sofie, both available at BevMo. How is it?
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Old 01-12-2011, 04:17 AM   #24
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i brewed a 1.062 stout, and did a second runnings for fun. it turned out 1.030. i was tempted to throw it out, as i like bigger brews, but i didn't. i called it a light dry irish stout, and served it at a party, and the keg was gone as soon as i told them what it was

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Old 01-12-2011, 04:54 AM   #25
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i brewed a 1.062 stout, and did a second runnings for fun. it turned out 1.030. i was tempted to throw it out, as i like bigger brews, but i didn't. i called it a light dry irish stout, and served it at a party, and the keg was gone as soon as i told them what it was
nice easy drinker! gotta love em. did a lemon balm cream ale w/ lemon balm from the garden last summer. Argentina Cascades (big lemon flavor/aroma) about a 1lb of flaked corn.... 1035 og 1001 fg WOW party beer and a half! 4 guys fishing, and camp cooking killed a 5 gal corny! Damn! that was a weekend! cooked a bunch of fish used some beer in a sauce! fun as hell. was still able to catch some shark at sunrise!... breakfast beers in a growler for the pros on the beach! gotta love fishin & home brew!
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Old 01-12-2011, 02:04 PM   #26
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i like session beers as well, but i tend to live at 1.050.

that being said, the last two beers I made have been 1.040 and 1.037...the beer before that was a RIS....



have you had goose island's pepe nero?
Since I live in Quebec, offerings from US breweries are REALLY limited. We get a lot of (crappy) imports from Europe, but not much from our neighbours to the south.

1.050 is not very sessionable to me since I bottle in bombers, so I essentially have to drink almost two beers everytime I crack one. Not very practical, unless I know I won't have to drive for the whole evening. Plus, this is an experiment and a way to create a cake for my small batch of barleywine more than anything else, wich explains why I'm not sticking to an established recipe (Orfy's), altough mine took its inspiration from Jamil's Dark Mild.
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Old 01-12-2011, 02:40 PM   #27
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Nope, I've had the Matilda and Sofie, both available at BevMo. How is it?
it's certainly not a session beer at 6%. uses saison yeast but brewed with some roast malt and black peppercorns.

i haven't had it yet, but I'd really like to.. i'm going to the brewpub at the end of the month, maybe they'll have it there.
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Old 01-12-2011, 02:58 PM   #28
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Here is my English style Tafelbier. I drink this instead of soda.

Upright Ale

OG 1.020
FG 1.005
ABV ~2%
IBU 11.7

2# Maris Otter
1# Victory
1# Crystal 90L
1/2oz Fuggle @ 60m
1/4oz Fuggle @ 10m
1/4 oz Fuggle @ 5m
1 Packet S-04

I recommend that you mash on the high side to encourage body.

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Old 01-12-2011, 11:03 PM   #29
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How high ? I was planning on 160F.

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Old 01-12-2011, 11:47 PM   #30
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I just did this too. I BIAB/stovetop/no sparge 2 LBs of 2 row. I was planning on just using it as a starter but when I took the gravity and realized how well I did(2.5 gallons of 1.025)I just hopped it and boiled for 60 mins. I wasn't prepared with the proper grain bill but the turnaround on this (grain to glass) should be only 10-14 days and I have 2.5 gallons. I figure at a minimum I'll have a nice starting point to tweak and I'll still get my yeast cake for the barleywine. I'll update some tasting notes in about a week.



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