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Old 09-18-2012, 10:25 PM   #1
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Default Newbie in Newnan

Just wondering if there is anybody else that brews in Newnan? I'm new to this slightly addictive hobby (I've only brewed 4 extract batches since August), and was wondering if anybody else out this way brewed, or if there would be any clubs in Newnan that would be beneficial to a noob. Thanks!

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Old 09-25-2012, 09:55 PM   #2
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I'm in Sharpsburg, there are a few of us on here. Never met any of them.

I go to Just Brew It in Riverdale/Fayetteville.

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Old 10-09-2012, 02:41 AM   #3
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I'm in Newnan.. I shop at Just Brew It.

I do a bit of brewing, couple times a month usually.

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Old 10-09-2012, 12:04 PM   #4
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Hey, FATCITY, glad to hear there is another brewer in Newnan, lol! I generally tend to brew a couple of times a month, myself. I have done all my shopping at Just Brew It!, and have gained some good tips from talking to the owner, Doug. I have brewed the recipes that are exclusive to them. I started with the "American Blondie" and I am getting the "Chocolate Imperial Porter" sent to the the house this week to brew this weekend. Are you extract, partial mash, all grain?

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Old 10-09-2012, 02:38 PM   #5
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Doug has some great recipes for sure. They are fun to take and change up too!

I'm all grain but recently switched into it. It's a lot more fun and I find it to taste better too.

The imperial porter is a good recipe. His ipas are good bases too for different hop profiles to learn with.

Where in newnan? I'm in sg.

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Old 10-09-2012, 06:25 PM   #6
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I have yet to tweak any of Doug's recipes, but definitely want to. I just don;t know where to start. I ordered a cherry porter that he has, rather than the imperial porter. As I only have (1) Primary and (1) Secondary carboy, I couldn't let my secondary get tied up for that long! However, I am going to get more carboys in a month or so, and that will solve that problem!

I want to switch to all grain, but am going to get a few more partial batches under my belt. I have heard it makes a better brew, and can't wait to get into the process.

I am in the Roscoe area, but we are thinking of moving to the Woodstream/SG area in the Spring....

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Old 10-11-2012, 12:33 PM   #7
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When I was doing extract/steeping grains with his recipes, I simply started upping the DME, and some of the crystal to balance out the more hops, and more alcohol that were produced. Then I took them, and started single hopping the pales and IPA's with 1 hope the whole time. Lets you get an idea of the profile of certain hops without them being lost in there with other hops and grains.

In the near future, if you want to see what AG is about, you are more than welcome to come brew with me one day. I have a pretty simple( cheap ) set up that has knocked out some great beer so far.

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Old 10-12-2012, 11:55 AM   #8
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Thanks for the advice! I will definitely have to try the DME, crystal, and single hop additions when I brew some of the recipes a second time. When you say to "Hop the whole time" do you mean you add it to the full boil time as shown on the recipe?

Thanks for the invitation to brew! I would definitely like to see what the AG process is all about, and see the equipment you have. I'll be in ATL the next couple of weekends, but will be free after that. If you want, send me a PM and we can work something out.

Thanks again....

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Old 10-12-2012, 04:16 PM   #9
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Yeah, I would take the simple IPA recipe, and then instead of using... Magnum, Simcoe and centennial, I would simple sub it all out, and use Amarillo the whole time to the same IBU's listed, and at the same time additions.. Then I could get the profile and taste of a certain hop to know what to look for in the future when I'm putting recipes together.

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Old 10-13-2012, 01:58 AM   #10
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Ahhh, cool deal. I'll have to do that next time, and thanks for the help. I'm brewing his Autmn Cherries Stout tomorrow, and cracking open my first Fairytale Ale tomorrow as well. Unfortunately, I joined the Taco Mac Passport (Brewniversity, aka money pit) club several years ago and have found it hard to stick to one style, so I am brewing as many different styles to see the grains/malts used. However, I was going to brew the IPA again soon, and I'll use your advice.

I just recently started using spring water in my batches instead of city water, and I'm curious to see the difference, if any, it makes.

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