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Old 12-03-2011, 11:30 PM   #6261
matthewgardner
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Currently making a red ale with 4oz of Falconer's Flight!



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Old 12-03-2011, 11:47 PM   #6262
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Half-Hearted... my abstract rendition of a Bell's Two Hearted clone.
Did not have 20L so i substituted 4 oz of 15L and 4 oz 40L.
No Centennials, but plenty of Cascades, so there's that.
And no Bell's yeast, so i used some of my harvested Munton's Premium Gold.

Pleased with the final 5.5 gallons of 1.064.



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Old 12-04-2011, 03:02 PM   #6263
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Just doughed in for a Granny Smith Wit for the wife. Crystal clear skies and 72* outside can't ask for a better day to brew!

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Old 12-04-2011, 03:55 PM   #6264
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30min into the mash for a brown ale

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Old 12-04-2011, 05:25 PM   #6265
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mashing BM's Centennial Blonde right now, but im swapping the hops out for Motueka. cant wait for this one!

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Old 12-04-2011, 05:38 PM   #6266
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Just finished a Defalco's extract recipe, St. Almost Christmas Ale.

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Old 12-04-2011, 05:44 PM   #6267
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about 45 minutes into my mash. Brewing brown porter

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Old 12-04-2011, 07:52 PM   #6268
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Brewing a Flanders Red for the third time today. Hopefully I'll get it right, third time is the charm!

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Old 12-04-2011, 10:08 PM   #6269
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Nothing this weekend, but next weekend I'll be bottling up my ESB and my Brown Ale, and if I'm lucky I'll have time to brew up the Wit I wasn't able to get to the week of Thanksgiving.

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Old 12-04-2011, 11:06 PM   #6270
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Just finished up brewing my kolsch. Decided to try the No-Sparge method discussed in a recent BYO mag. Everything went great, though I anticipated 55% eff and got 65%. It worked out though, as I had less boil-off than usual and ended with 6g vs my usual 5.5g, so my OG was only 1 point off. It was the first time I actually brewed IN my garage, instead of outside, so that must have affected the boil off rate. I could have boiled it down further, but figured since I was near my OG at 6g may as well stick with it. One thing I learned: I won't be able to do anything larger than a 1.050 beer in my 10g Igloo cooler with this method. It was literally filled to the rim with all the grains/water added.



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