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Old 09-18-2011, 08:16 AM   #5501
Beezy
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Mar 2011
Pittsburgh, PA
Posts: 1,390
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I am chilling. My first IPA.



 
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Old 09-18-2011, 01:17 PM   #5502
keg2881
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Oct 2010
Clarksville, TN
Posts: 257
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Well I didn't get to do the double headed like I was planning. Troubles with my temp controller yesterday. Turns out I got the wrong Ebay controller. Heating strike water for 10 gallons of founders breakfast stout right now.


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When its warm it taste's real crappy, but cold beer will make me happy. When I throw up on the floor, I can go and drink some more. They say beer will make me dumb, it are go good with pizza.

 
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Old 09-18-2011, 03:04 PM   #5503
keg2881
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Oct 2010
Clarksville, TN
Posts: 257
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And we're now sparging
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When its warm it taste's real crappy, but cold beer will make me happy. When I throw up on the floor, I can go and drink some more. They say beer will make me dumb, it are go good with pizza.

 
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Old 09-18-2011, 04:15 PM   #5504
stubbornman
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Mar 2010
Chattanooga, TN
Posts: 551
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Nice day for a Wild IPA
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"The problem is not that there are problems. The problem is expecting otherwise and thinking that having problems is a problem."

 
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Old 09-18-2011, 05:08 PM   #5505
Strangelove
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Aug 2011
Washington, PA
Posts: 203
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Yeast is warming up in the bullpen and I'm filtering water for MW's Noble Trappist Ale to brew this afternoon. In the meantime I'm bottling Holiday Ale for Christmas consumption.
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Primary 1:
Primary 2: American Barleywine
Primary 3: SMaSH Tripel
Primary 4: Extra Hard Lemonade
On Deck:
SECONDARY:
Bottle Conditioning: MW Belgian Honey, Edwort's Apfelwein, MW Bourbon Barrel Old Ale, Joe's Ancient Orange Mead, BM's Hooked on Bitters, Beecave Haus Pale Ale
Drinking: Yooper's Stone Ruination Clone, BM's SWMBO Slayer Belgian Blonde, BM's Kona Fire Rock Clone,

 
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Old 09-18-2011, 10:52 PM   #5506
abrdnck
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Aug 2010
Calgary, Alberta
Posts: 86
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Brewed up BierMuncher's Black Pearl Porter this morning. I'm toying with the idea of adding coffee after primary fermentation is complete, but I have some time to worry about that.

 
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Old 09-18-2011, 10:56 PM   #5507
Qhrumphf
Stay Rude, Stay Rebel, Stay SHARP
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Apr 2011
Arlington (DC), VA
Posts: 13,321
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Got started a lot later today than I wanted to. Just finished bottling up my CDA, heating strike water for a Kolsch. Looks like the Brett Tripel will have to wait until tomorrow after work...
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Next: Milk Stout, English Nut Brown
Primary: House ESB, House Best Bitter
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Bottled: Kitchen Sink Tripel-ish-thing
Casked:
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde

 
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Old 09-18-2011, 11:02 PM   #5508
itsjared
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May 2011
Dallas, Texas
Posts: 10

Just kegged my Tatt Fire. A fat tire clone. Partial mash. 1.052 OG and 1.016 FG.

Can so
Rome tell me How to calculate alcohol % from that?
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Planning: Czech Pils
Fermenting: fat Tyre Clone
Kegged: Black IPA

 
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Old 09-18-2011, 11:21 PM   #5509
burninmules
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Apr 2011
Joliet, Illinois
Posts: 192
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Quote:
Originally Posted by itsjared
Just kegged my Tatt Fire. A fat tire clone. Partial mash. 1.052 OG and 1.016 FG.

Can so
Rome tell me How to calculate alcohol % from that?
(OG - FG)*131 = abv
(52 - 16)*131
36*131 = 4716
abv = 4.7%

 
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Old 09-18-2011, 11:55 PM   #5510
zman
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Apr 2008
Denver.
Posts: 2,650
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brewing a German lager


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