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Old 08-19-2011, 12:56 PM   #5221
Big10Seaner
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10 gallons of Imperial pumpkin for me today

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[B]The End of the Line Brewing
Primary: Saison
Secondary: Nada
On tap: Farm Pond IPA, Airstream Ale, Barn Door Dubbel, Saison, Oktoberfest ale
Bottled: Blackberry mead, RIS

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Old 08-19-2011, 01:08 PM   #5222
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My last 2 batches have turned out cidery, I'm a little concerned I have an infection in the brewery so I'm going to be playing Bleach Carpet Bomb the brewery this weekend..

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Fall Line Brewing Company

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Fermenter 1 - Spring Saison
Fermenter 2 -

Keg 1 - BCS Best Bitter
Keg 2 - McDole's APA
Keg 3 - BCS Robust Smoked Porter
Keg 4 - CYBI Obsidian Stout

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Old 08-19-2011, 02:07 PM   #5223
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I'm doing a batch of apfelwine with wlp300 tonight.

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Old 08-19-2011, 02:52 PM   #5224
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hopefully i can find the time this weekend to go get ingredients to brew up an oktoberfest.

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Old 08-19-2011, 03:49 PM   #5225
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I'm putting together a light, crisp American ale. Something clean and with bite, but not too strong.

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Old 08-19-2011, 03:50 PM   #5226
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I have not brewed in almost 3 months now and the supply is getting low. Plan a huge brew day to load up the pipeline in time for football season. Plan a quick turn around wheat (10 gal) that will be keg carbed by Sep 3 college football. A 10 gal Pale Ale and 5 gal IIPA. My first attempt at a 25 gal brewday!

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Old 08-19-2011, 08:12 PM   #5227
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I just mashed in for 10 gal. of Centennial Blonde. Hopefully I can double brew today for 20 gallons.

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Old 08-19-2011, 08:54 PM   #5228
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20 gallons this weekend. It's all Belgian. We're doing a 15 gallon batch of a La Fin du Monde clone and 5 gallons of a Delerium Tremens.

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Old 08-19-2011, 09:09 PM   #5229
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It's time to use up leftover grain & hops. We're doing 5 gallons of a "German IPA" and 5 of an end-of-summer Saison.

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Old 08-19-2011, 09:17 PM   #5230
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Making another French saison this weekend. Using yeast harvested from the one I have carbing up right now. Wyeast 3711 might be my new best friend! The one I made went from 1.044 to 1.002 and held there so I tossed it in the keg. The aroma is just amazing.

The one I make this weekend will be a bit bigger of a beer with maybe some random ingredient that interest me from my ever growing specialty grain collection.

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