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Old 01-21-2012, 05:14 PM   #6631
ChemLab
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I am going to start working on my St. Patty's day lie-up this weekend! First up is a nice black stout, followed by a Smithwicks clone. I may try a Boddington's Clone as well, just depends on my free time.



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Old 01-21-2012, 05:21 PM   #6632
elproducto
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My first Flanders Red. Experimenting with a stovetop concentrated boil of 3.5 gallons (all-grain), and adding 1.5 gallons of water in the fermenter.



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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 01-21-2012, 05:39 PM   #6633
tdogg
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honey nut brown tomorrow! and a cream ale if time allows.

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Old 01-21-2012, 05:40 PM   #6634
Brulosopher
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My award winning Koelsch on Sunday

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Old 01-21-2012, 05:41 PM   #6635
beninan
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Me.





Arrogant Bastard Clone

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Old 01-21-2012, 05:42 PM   #6636
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I just brewed my Munich Helles recipe..I love this beer. It sucks I need to wait two months to drink it.. It's cool though, I just tapped a fresh keg Wednesday...

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Old 01-21-2012, 05:43 PM   #6637
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Northern Brewer's The Innkeeper w/ 1469! Starter's already in the fridge for tomorrow evening decanting. I haven't had a British bitter on tap for a loooong time, so I'm excited! Going to rinse the yeast and repitch into an Irish Red to be ready for St. Patty's day.

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Old 01-21-2012, 06:32 PM   #6638
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Mashing in a straight up wheat beer at the moment.

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Old 01-21-2012, 09:49 PM   #6639
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Just wrapping up a new recipe. 6 gallons of rye pale. Magnum for bittering, and cascade, centennial for flavor.

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Old 01-22-2012, 12:29 AM   #6640
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Thank you for the advice. I plan on waiting two weeks or until fermentation signs are not seen. Then bringing the temp up to 65 for 3 days, rack to second fermenter. Then temp to 5 degrees down each day to 40 degrees for two weeks. And finally a week in the keg to caronate



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