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Old 01-04-2010, 04:56 AM   #961
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I'll tell ya Ed Wort's Bravarian Heff is fermenting like mad crazy. Just brewed it on Saturday and it has been all but blowing the top off my fermenter since less than 4 hours from pitching it. Talk about a bent lid!

Pretty good considering I had only done a 6 hour starter. I had almost forgot to do one altogether but I figured better to do anything rather than none at all.

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Old 01-04-2010, 06:14 AM   #962
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z987k had this Belgian Wit:

http://www.homebrewtalk.com/f71/kill...ian-wit-73278/

I used the WLP 400 (only one vial for ten gallons and did a 3 hour starter only). It took over twenty four hours to start going, but it has been steady for four days now. The krausen was comming up, so I gave it a little swirl to knock it down...Sheez I am sure glad I didn't go to bed without checking it. Both fermentaition locks had pressure (about to launch). I got the blow off hooked up (didn't think I needed them before, since I underpitched). It is gurgling like crazy now. I am very sanitary, but am slightly worried about the slow start. Next time a 48 hour minimum starter.

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Old 01-08-2010, 07:07 AM   #963
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TGI Brewday, well, almost.

Will be making the session amber in my sig. Based on snoqualmie PGA. Breaking into this year's citra hops for it. Mmm beer.

If it turns out I'll be posting the recipe. Been fiddling with the numbers all last week.

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Old 01-08-2010, 07:30 AM   #964
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I'm going to brew a porter, maybe with some water adjustments for the first time.

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Old 01-08-2010, 11:47 AM   #965
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There is a small chance we get SNOW here in central Florida tomorrow! WAT! This has been the coldest week I can remember here. But I've got the yeast (Wyeast 1388 European Ale) on the stirplate so I'm brewing a Northern German Alt tomorrow. Chilling should be done in record time (for me)!

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Old 01-08-2010, 12:44 PM   #966
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Quote:
Originally Posted by SpanishCastleAle View Post
There is a small chance we get SNOW here in central Florida tomorrow! WAT! This has been the coldest week I can remember here. But I've got the yeast (Wyeast 1388 European Ale) on the stirplate so I'm brewing a Northern German Alt tomorrow. Chilling should be done in record time (for me)!
Watch out for the falling iguanas.
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Old 01-08-2010, 01:12 PM   #967
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Gonna do the barleywine / partigyle APA. I plan to lightly oak both of them. Im a little nervous because I have a few batches on my propane tank and when I went to exchange my spare yesterday, I couldn't find anywhere that had any in stock. I think I can make it, but this is a double batch and might be pushing it.

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Old 01-08-2010, 01:22 PM   #968
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I'm brewing up a 10G batch of this monster:

http://www.homebrewtalk.com/f62/drin...t-word-154954/

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Old 01-08-2010, 01:23 PM   #969
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So last month I bought a bag of Gambrinus ESB (supposed to be like Marris Otter, I believe) and started by making a 1-gallon SMASH with Willammette and 0.25 lb of palm sugar put in for fun. I just tried it, and after only 10 days in the bottle I cannot believe how good this is. It's 7.2% ABV but you'd never know it -- smooth, lightly bittered, and just gorgeous and creamy. It's one of the very best beers I've made so far. (That said, I've only been brewing for a year).

So now I'm thinking I should try it with some Wyeast 1762 I've got hanging around -- do a 5 gallon batch, maybe add a bit of Crystal for colour. Or not. Anyhow, I'm looking forward to seeing how this does with the Belgian yeast.

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Old 01-08-2010, 03:00 PM   #970
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I will be participating in the GRABASS Brewgasm tomorrow brewing 9 gallons of a Belgian IPA to be split with fellow HBTer Barc. Then SWMBO wants to try her hand at brewing Sunday with my House IPA 2.0. That'll make a 20 gallon week for me!

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