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Old 01-02-2014, 01:19 PM   #13421
sappnasty
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Jan 2014
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Brewing my first "Real" batch of beer on Saturday. Plan on cleaning everything tomorrow and having it all laid out for Saturday morning. Up until this point I have been using Mr. Beer and their kits, but I finally have a Williams Premium Brewing Home Brew Set-up and their Tripple Hop Ale kit (K35). I plan to do this as my first true batch and then will do my first "non kit" of German Hefeweizen next. Wish me luck!

-Sapp

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Old 01-02-2014, 01:36 PM   #13422
skemp45
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Mar 2013
Scottsdale, Arizona
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I have been working on a Gluten Free stout recipe for a couple weeks now and I feel I am at a spot with it now where I can brew it, So I am going to run a test batch of this. Lets hope it works out well
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Old 01-02-2014, 02:03 PM   #13423
Beersnob16
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Oct 2013
, Maine
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Quote:
Originally Posted by skemp45 View Post
I have been working on a Gluten Free stout recipe for a couple weeks now and I feel I am at a spot with it now where I can brew it, So I am going to run a test batch of this. Lets hope it works out well

Skemp45
Could you please let me know how the gf stout comes out?? I have a friend who loves stouts and just found out that she has celiacs disease so I've been looking for a gf stout to make for her. Thanks.
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Old 01-02-2014, 02:30 PM   #13424
kombat
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Oct 2009
Ottawa, Ontario, Canada
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Brewed a Simcoe SMaSH IPA yesterday, despite the -20 C conditions. When it's that cold, you have to adjust your planning a little. I couldn't use my garden hose (it was frozen solid), so I had to set up a second pump and ice water bath to run through my plate chiller. Ball valves got clogged with ice. The tubing I use for my chilling equipment was very rigid and uncooperative. My hands were frozen. Buckets froze to the floor of my garage. On the bright side, chilling took no time at all. From boiling down to 62 F (and still dropping so fast you could see the needle moving) in 10 minutes.

 
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Old 01-02-2014, 02:41 PM   #13425
evolcoms
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Oct 2012
Hemet, Ca
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Brewed up the Lefthand Milk Stout Clone. Og was at 1.070.


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Conditioning: Blue Moon Clone, Double O' Blossom Honey Hefeweizen
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Primary #1: Carmel Apple Cider 4 weeks on 01/16/13 Primary #2: Spiced Apple Cider 2 weeks on 01/17/13

 
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Old 01-02-2014, 03:04 PM   #13426
skemp45
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Mar 2013
Scottsdale, Arizona
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Quote:
Originally Posted by Beersnob16 View Post
Skemp45
Could you please let me know how the gf stout comes out?? I have a friend who loves stouts and just found out that she has celiacs disease so I've been looking for a gf stout to make for her. Thanks.
Of course I will, I will give you the recipe too when its done!!
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Old 01-02-2014, 07:36 PM   #13427
gone_fishing
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Jul 2013
Warminster, PA
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Just brewed up a basic Kolsch mini mash. Seemed to go well. Ended up with a temp adjusted OG of preboil of 1.016 with 3 1/2 gallons. OG goal was 1.044. I got 1.046. It was likely higher because I used a 750ml yeast starter. Best part was that I cooled the wort down to 66* in 22 minutes with nothing but an ice water bath.
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Old 01-03-2014, 04:36 PM   #13428
drives_a_bike
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May 2012
Aberdeen, SD
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Brewed this years rendition of my yearly changing black IPA. This year with warrior, au Stella, and au topaz. Can't wait for this!
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On Tap: Nada

 
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Old 01-03-2014, 04:37 PM   #13429
brewbama
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Sep 2013
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Roeselare Red. My first Sour.
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Old 01-03-2014, 04:40 PM   #13430
TXjayhawk
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Jan 2013
Posts: 71
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Making an American Wheat with Sorachi Ace as the flavor/aroma additions.

 
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