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Old 11-05-2012, 01:58 PM   #271
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#1: Traditional Mead (5gallons, the previous 10gallon batch is disappearing much faster than I expected!)

#2: Cerveza Rosa (my recipe: light saaz ale with rosa jamica added for color and flavor)



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Old 11-05-2012, 02:03 PM   #272
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Quote:
Originally Posted by Curtis2010 View Post
#1: Traditional Mead (5gallons, the previous 10gallon batch is disappearing much faster than I expected!)

#2: Cerveza Rosa (my recipe: light saaz ale with rosa jamica added for color and flavor)
What is the recipe for the traditional mead? I am thinking about making some.


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Old 11-05-2012, 03:16 PM   #273
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My dry mead is sitting happily in its smaller secondary carboy, with its little brother, a half-gallon bottle with an airlock.

The other carboy has 5.5 gallons of a PM version of Revvy's Vienna Lager wort sitting in it, chilling down to 45 degrees and waiting for the starter to finish crashing so I can decant and pitch. I'm not very happy with the 18-24 hour wait between the end of the boil and pitching, but I don't have much choice at this point.

It wasn't even down to pitching temperature by this morning, anyway, so even had I had time to pitch, I would have wanted to wait a bit longer anyway. Hopefully my sanitation was good. It's cold enough that between the careful sanitizing and it's being almost refrigerated anyway, I think I should be ok.

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Old 11-05-2012, 05:32 PM   #274
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2ish Gal JAOM
6 Gal Australian Pale Ale (Kit n Kilo)
1 Gal of somthin that might eventually resemble Mulberry Wine.

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Old 11-05-2012, 07:03 PM   #275
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1 fermenter of willamette smash
1 fermenter of bells amber ale

1 keg of nut brown ale
1 keg of centennial blond

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Old 11-05-2012, 07:06 PM   #276
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5 gallons Snow White Wit Belgian

5 gallons Raspberry Wheat

5 gallons Old Castle Nut Brown

5 gallons Flat Tire

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Old 11-05-2012, 07:20 PM   #277
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6 gallons Chimay Blue

6 Gallons IPA

5 Gallons Sierra Nevada Pale Ale

5 Gallons Belgian Wit

18 Gallons Apple Wine

5 Gallons Blueberry Wine

5 Gallons Skeeter Blood Wine

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Old 11-05-2012, 07:50 PM   #278
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Primary: Traditional Mead
Secondary: White House Honey Porter

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Old 11-05-2012, 09:38 PM   #279
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5 Gallons Traditional Apfelwein
5 Gallons Bavarian Hefeweizen
5 Gallons Ginger Beer

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Old 11-05-2012, 09:46 PM   #280
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I bottled the Saison Noel and Belgain Stout.

I've brewed 2 more batches of Saison with Nelson/Citra & ECY-03 since, one with rye and the other wheat.

Abbey Brown ale with pils, cararuby, aromatic, special B, homemade syrup, and wlp530 is bubbling away nicely at 66-68 as I type.



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