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Old 01-30-2009, 06:41 PM   #11
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which would you prefer?



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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 01-30-2009, 07:34 PM   #12
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I think I'll try the 1.25 gallon mash and sparge until I get my boil volume. I'll see what Bob has for Yeast, worst case scenario I can use the SO4.



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Old 01-30-2009, 07:36 PM   #13
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I think I'll try the 1.25 gallon mash and sparge until I get my boil volume. I'll see what Bob has for Yeast, worst case scenario I can use the SO4.
worst case, like I said, I would be happy to make you a starter from some of my harvested english strains. just let me know!
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 01-30-2009, 07:38 PM   #14
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I think I'll try the 1.25 gallon mash and sparge until I get my boil volume. I'll see what Bob has for Yeast, worst case scenario I can use the SO4.

US-04 will be perfectly acceptable; I've done previous batches of my mild using that yeast. Flocs great, nice esters.
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Old 01-30-2009, 07:43 PM   #15
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worst case, like I said, I would be happy to make you a starter from some of my harvested english strains. just let me know!
That depends on whether we are trying to see the effects that different yeasts will have on this recipe. I have no problem allowing someone else make a starter for me.
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Old 01-30-2009, 07:44 PM   #16
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US-04 will be perfectly acceptable; I've done previous batches of my mild using that yeast. Flocs great, nice esters.

Flyangler, you have any idea where you'd stay if you make the roadtrip?
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Old 01-30-2009, 07:46 PM   #17
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Flyangler, you have any idea where you'd stay if you make the roadtrip?

Hellifino.
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Old 01-30-2009, 07:49 PM   #18
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Hellifino.
I'd love to offer you a place to stay, but we have a smallish house and you could be a crazy ax-murderer.

There is a decent hotel around the corner, though. A Holiday Inn Express or a Ramada Inn next to Hooters.
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Old 01-30-2009, 07:51 PM   #19
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I'd love to offer you a place to stay, but we have a smallish house and you could be a crazy ax-murderer.

There is a decent hotel around the corner, though. A Holiday Inn Express or a Ramada Inn next to Hooters.
Appreciate it! Still hammering out the details so nothing is set in stone.
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Old 01-31-2009, 01:23 PM   #20
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That depends on whether we are trying to see the effects that different yeasts will have on this recipe. I have no problem allowing someone else make a starter for me.
I'll make one up for ya then...my Yorkshire shows up on Wednesday. I'll try one for you with the wlp002. And since I know ya, I'll only charge $29.95 for it


__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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