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Old 09-25-2012, 08:37 PM   #11
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Heres to hoping for a picture of 'Spikehorn'.

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Old 09-25-2012, 08:58 PM   #12
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Heres to hoping for a picture of 'Spikehorn'.
No need for hope.

He won't fail the demon.

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Old 09-25-2012, 09:40 PM   #13
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* Subscribed--gotta know what "Spikehorn" looks like.

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Old 09-26-2012, 01:38 PM   #14
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Here she be! In all her pressure withstanding glory!

sussex-20120921-00119.jpg  
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Old 09-26-2012, 02:57 PM   #15
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Here she be! In all her pressure withstanding glory!
EPIC!!! awesome. You are redeemed.
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Old 09-26-2012, 03:30 PM   #16
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The spike makes it look like a blood (or juice?) thirsty apple monster.

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Old 09-26-2012, 06:59 PM   #17
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Glad I've been redeemed!

It does work quite well. Very pelased with the results. Also, the antlers add some toughness and works as a handy cheese cloth holder

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Old 09-27-2012, 12:53 AM   #18
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Well back to my original concern. Fermentation....

Its been almost 48 hours and nothing appears to be happening. But I'm not certain as to what I should be seeing at this stage. I do have a rim of very small bubbles in one carboy and the other is basically flat looking.

I'll will keep my hopes up. I used champagne yeast (is a 5 g packet enough for a 23l carboy>!?) Also, I have it stored in about a 10 degrees celsius room. I've read that this might cause some delays. I just hope it wasn't the delay in pitching the yeast!

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Old 09-27-2012, 01:09 AM   #19
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10C is really too cold. Champagne yeast might work at 15C, but I don't think it'll really get going well at 10 C. Can you add a space heater or something to the room to get it at 20C or higher?

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Old 09-27-2012, 01:22 AM   #20
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I guess I don't really have a choice do I? I'll turn the heat on in that room. I was trying to save a few bucks by not heating that room. Thanks again Yooper!

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Hats full! caps full!
Half bushel bags full!
And my pockets full too! Huzzah!”

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