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Home Brew Forums > Home Brewing Beer > General Beer Discussion > What I did for beer today
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Old 08-21-2012, 08:58 PM   #1701
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Today I'm enjoying the rewards of my labor and love. Yesterday I made 2 WL500 Chimay starters for my two 10 gallon batches tomorrow from 6am-3pm. Going to be brewing up a Belgian Triple and a tweaked version of Raison D'être. During the mash I'll be kegging my •Head Belgian and Hopbacked Citra Pale Ale and a whole lot of cleaning in between.

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Old 08-21-2012, 09:10 PM   #1702
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Well, I went back to work for two weeks to give my beer a time to catch up with my consumption of it! LOL! But in the last few weeks I have: Set up my kegarator in my outdoor bar/screen porch. Bought about 120 lbs of grain and yeast, hops, etc. Brewed an AG cream Ale and an AG amber. Finished a keg of Southern English brown. Tasted my Bourbon Barrel vanilla stout...I left it on oak a little too long but it is good. Needs to mellow out some. Bought 60qt pot. Bought new thermometer. Can't wait til I get home in 14 days so I can keg my brews and hopefully brew a couple more.

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Old 08-22-2012, 01:19 AM   #1703
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Quote:
Originally Posted by sweed
Bought ingredients for an ipa I'm going to try for a test. But they were all out of citra, simcoe and amarillo hops. I guess everyone is. Does anyone know of a source? So I may have to get some more stuff and brew a test choc oat stout/ choc mint stout while I wait for those hops.
I also am making a hard cider. Only half gallon I found at my parents. Added some brown sugar and dropped in some champagne yeast. So we'll see what happens. After 10 mins it was already going.
So I found some simcoe, citra, and amarillo. Bought them, and will brew this weekend!
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Old 08-22-2012, 04:09 AM   #1704
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Sampled my Saison with Belgian yeast and my wheat/rye beer using Belgian ardennes yeast. The Saison is down to 1.008 and may be done. I mashed too high by accident at 154. The wheat-rye brew is at 1.016. I'm heading out of town tomorrow morning, hopefully I'll be able to bottle Sunday.

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Old 08-22-2012, 07:46 AM   #1705
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Quote:
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I mashed too high by accident at 154...
I usually shoot for 154, but end up at 152. 154 isn't too high.
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Old 08-22-2012, 12:50 PM   #1706
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Quote:
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I usually shoot for 154, but end up at 152. 154 isn't too high.
Not in general, but I was at a talk by the brewer from Stillwater Ales Project and he said he likes to mash around 144 in order to get his beer to finish at 1.001
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Old 08-22-2012, 05:17 PM   #1707
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Bought 11.5 lbs of malt and 4 oz of hops for my next brew. Also picked up a case of bottles, a bag of caps, some ball lock stuff for the counterpressure filler, a few brushes, some yeast. Helped the LHBS with some sales while my malt was milled.

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Old 08-22-2012, 09:08 PM   #1708
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Day 7 of my Blue Moon Clone fermentation. Still bubbling along nicely, SG of 1.037 from a OG of 1.063. Still a ways to go. Nice Krausen head:

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Old 08-23-2012, 07:26 AM   #1709
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I'd leave the lid on that. Too much risk of infection. At least with a carboy you only have the small opening, and you don't need to open it to see the krausen either, just to take samples. Once I got a second carboy I never used a bucket again.

Oh, and I didn't really do anything for beer today, just checked the clarity of my saison sitting at the entrance to the kitchen. You can't walk by without seeing it.

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Old 08-24-2012, 06:07 AM   #1710
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Made a starter of my washed SF lager yeast and bought some grains from the lhbs so I can brew a CA common this weekend.

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