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Old 02-28-2011, 11:49 AM   #3531
matthewgardner
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Feb 2011
Brewer, Maine
Posts: 149


I got my stuff yesterday...going to work on a Arrogant Bastard Clone. Mmmm...chinook!

I will be bottling what I have in my secondary tomorrow and brewing the Arrogant on Thursday.


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Old 02-28-2011, 06:04 PM   #3532
QuaffableQuips
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Sep 2009
Fort Collins, CO
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Made 5 gallons of West Yorkshire bitter yesterday. Still loving that Wyeast 1469 that I've been propagating since November!


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Old 02-28-2011, 06:36 PM   #3533
msarro
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Jan 2011
Bethlehem, PA
Posts: 228
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This weekend I began brewing my spicy ginger pear wit. Its my first foray into two stage fermentations, and using fruit. So far everything went well, except that the color isn't quite where I had hoped it would be. One final concern is that the thing may turn into a spice bomb (didn't use a lot of any particular spice, however I'm worried that my using a bunch of spices will turn out badly). I guess I'll find out in a month when I transfer over to secondary with the fruit

 
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Old 02-28-2011, 09:29 PM   #3534
Crinkle
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Sep 2010
Waterloo, Iowa
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I brewed a bier de garde, but that wasn't enough for me, so on Thursday I put 2 pounds of the grain bill in a 2 gallon cooler with some 165 degree water and let it sit until Sunday when I brewed the actual beer. I about fell over when I opened the little cooler from the smell of beer bugs, smelled sour to me. We shall see what happens.

 
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Old 02-28-2011, 09:41 PM   #3535
starrfish
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Oct 2008
Florence, SC
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Quote:
Originally Posted by Crinkle View Post
I brewed a bier de garde, but that wasn't enough for me, so on Thursday I put 2 pounds of the grain bill in a 2 gallon cooler with some 165 degree water and let it sit until Sunday when I brewed the actual beer. I about fell over when I opened the little cooler from the smell of beer bugs, smelled sour to me. We shall see what happens.
Wouldn't mind following this post, but it will get lost here. Mind starting a thread on this possibly in the lambic wild section?

What was procedure? after souring? dumped "sour" mash into kettle, mashed rest of grain? added to wort to kettle, boiled all for 60 min.

recipe would be nice too.

Thanks!
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Old 02-28-2011, 10:06 PM   #3536
Crinkle
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Sep 2010
Waterloo, Iowa
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ok, I started a new thread in the lambic section.

 
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Old 02-28-2011, 11:28 PM   #3537
electric_beer
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Apr 2009
Los Angeles, CA, Los Angeles, CA
Posts: 453
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Going to brew 10 Gallons of Bohemian Pilsner either tonight or tomorrow!! I cannot wait!

 
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Old 03-02-2011, 09:00 PM   #3538
uncleben113
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Jan 2010
Chicago, IL
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I'm brewing AHS's Fat Tire clone on Sunday or Monday. This is my second go at this recipe but the first all grain version of it.

Just made the starter for it so I'm extremely anxious now. Making a starter is always just a tease. It's just enough brewing to get you wanting more. Maybe I'll start lightly hopping it to make it a little more interesting....

Reason: typo

 
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Old 03-02-2011, 11:19 PM   #3539
Idlehanz
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Mar 2010
Portland, Oregon
Posts: 112
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I'll be brewing a vanilla stout. Everyone seemed to really like it a few months ago, so I'm going to keg another up.

 
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Old 03-03-2011, 06:31 PM   #3540
QuaffableQuips
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5 gallons of good old-fashioned Hefeweizen coming up this weekend. Also going to keg my Kölsch that's been taking a cold nap for the past four weeks.


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