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Old 04-19-2013, 08:06 PM   #11121
Hawaiibboy
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Jan 2012
Honolulu, Hawaii
Posts: 275
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Quote:
Originally Posted by unionrdr
Brewing a PM NZ IPA today. Got about half way through runing the grains through a small food processor (no grain crusher yet) & it started overheating,since I didn't order the grain pre-crushed this time. gunna get a crusher when the federal refund comes in. Need a better crush that's also faster than this thing.
Sounds tasty! Perhaps a post in the recipe section on this one?

Gonna do the same when the fed gives me my money back, stir plate and grain mill.

 
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Old 04-19-2013, 10:32 PM   #11122
Echoloc8
Acolyte of Fermentalism
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Feb 2012
Alabaster, Alabama
Posts: 363
Liked 35 Times on 29 Posts


Doing an original recipe (honey Kolsch) for its first trial, and my first-ever Kolsch.

The big question about this brew isn't really the brew-day itself, but clearing my pipeline sufficiently that I'll have a free keg for lagering when the beer's ready in a week or two.

I need more kegs, or a fermentation fridge big enough for a bucket.

-Rich
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Primary: 2013 EdWort's Apfelwein | 2012 JAOM 3-gal | 2013 JAOM 5-gal
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Bottled: 2014 Peach Sauvignon Blanc | Rich's Legal Wit | 2013 Fireside Barleywine | 2007 Oaked orange blossom mead | 2013 Kit Cabernet | 2012 Kit Raspberry Merlot
Kegged: Sierra Nevada Celebration clone | 2014 Peach Sauvignon Blanc, sparkling
On Deck: Black Cherry Ancho Chile Mead | Leffe Blond clone

 
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Old 04-19-2013, 11:34 PM   #11123
funkadelicturkey
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Feb 2009
beer
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Brewing a Vienna/Cascade SMaSH. I wish I hadn't consumed every last drop of my Vienna/Warrior SMaSH. I guess I will have to use taste bud memory for comparison.

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Old 04-19-2013, 11:50 PM   #11124
theciderkid
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Nov 2012
Posts: 62
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I will be brewing a 1 gallon test batch of a pumpkin ale, already gearing up for fall

 
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Old 04-20-2013, 06:20 AM   #11125
timmy7649
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Nov 2010
lafayette, or
Posts: 157
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Brewing 10 gallons of vanilla porter.

 
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Old 04-20-2013, 11:12 AM   #11126
Hammy71
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Sep 2008
, Maryland, The Tax Me State
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Getting ready to get out the equipment for 10 gallons of a Sam's Summer clone. mmmmm

 
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Old 04-20-2013, 11:15 AM   #11127
Darwin18
 
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Nov 2008
Garner, NC
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I'll be brewing a zombie dust-ish pale ale this morning, once I'm done with my surveying lab.
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Old 04-20-2013, 11:32 AM   #11128
Brood
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Dec 2012
Albany, New York
Posts: 19
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Doing a scaled down (1 gal) slightly tweaked version of Mr. Papazians Colonel Coffin Barley Wine Ale. Gonna use Chinook to bitter, Citra for flavor, and Cascade for Aroma.
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Old 04-20-2013, 12:37 PM   #11129
NathPowe
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Nov 2012
, NC
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Mashing a Kolsch right now - going to start the vourlauf in about 15min. Smells awesome. I do love a nice spring morning brew sesh.

 
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Old 04-20-2013, 12:39 PM   #11130
Gixxer
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Mar 2012
Columbia, SC
Posts: 967
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Mashing a wee heavy right now...
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Drinking Fat Tire Clone
Carbing/Aging Westy 12(new world), Chocolate stout V2, Pumpkin Ale V2.5 (1st batch 2014)
In the bucket Pumpkin Ale V2.5 (2nd batch 2014), Kinda Double Bastard
On Deck The Kaiser, Blue Moon, oatmeal porter

 
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