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Old 10-12-2012, 02:03 PM   #41
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Stage 1 (60 Degrees)



Stage 2 (65 Degrees)

These two rooms keep at different temps. Total of 6 fermenting liquids:

1. Homemade, fresh pressed local cider w/ spices
2. Raspberry Hefeweizen
3. All Citra IMperial IPA
4. Honey Porter with Orange Zest
5. Strawberry / Rhubarb Berliner Weisse
6. Blue Bottle Coffee Stout
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Old 10-12-2012, 02:09 PM   #42
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lol, I love this thread for some reason. My current contribution is weak though

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Old 10-13-2012, 11:38 AM   #43
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Single fermenter with Blonde Ale at 8hr mark. Next investment will be in the way of fermentation temp control.

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Old 10-15-2012, 02:16 AM   #44
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Left to right, SNPA extract clone (first brew ever). Burgundy/ Newtown Pippin/ Paula Red cider. Both hanging out in my ghetto temp stabilizer. In the bucket is a fresh batch of American 'continually hopped' IPA (second brew, partial mash). Been doing the cider thing for a while now, only just learned how much easier brewing is by comparison.

This room of the apartment is a combination of fermentation room and SWIMBO's office . . . she's pretty supportive of most fermentation projects

img_20121014_215400.jpg  
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Old 10-15-2012, 03:28 PM   #45
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Quote:
Originally Posted by LeBreton View Post
This room of the apartment is a combination of fermentation room and SWIMBO's office . . . she's pretty supportive of most fermentation projects
Let us know what she thinks after you ferment a kolsch in there
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Old 10-16-2012, 04:21 AM   #46
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Adamjackson nice fermentation room and cellering shelf's as well like it

Is that Uncle Jacob's Stout or the Rumpkin from Avery. Can't wait to drink either of mine. Had a Burten Batten tonight and both FireStone Walkers are great cant make out the rest.

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Old 10-16-2012, 08:29 AM   #47
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Quote:
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Adamjackson nice fermentation room and cellering shelf's as well like it

Is that Uncle Jacob's Stout or the Rumpkin from Avery. Can't wait to drink either of mine. Had a Burten Batten tonight and both FireStone Walkers are great cant make out the rest.

Uncle Jacob's. Loved the first bottle a buddy and I split so I asked a regular trading partner to send me another. The sticker price on it was a shock but it is well worth it.

The more homebrewing I do, the less IPAs, Saisons and wheat beers I get. Most of the stuff I get now are bigger stouts and wild ales. So it's shifting to just having those two styles and then just brewing other stuff at home the more common stuff.
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Old 10-16-2012, 09:33 AM   #48
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Quote:
Originally Posted by Jaysus

Let us know what she thinks after you ferment a kolsch in there
Why? Is Kölsch fermentation smellier than other beers?
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Old 10-17-2012, 04:06 AM   #49
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Quote:
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Let us know what she thinks after you ferment a kolsch in there
Not terribly happy I would guess . . . she's an IPA girl
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Old 10-30-2012, 02:55 AM   #50
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Well here's mine...


image-2790816856.jpg



Currently have 10 gallons of vanilla caramel cream ale finishing up!!

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