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Old 11-02-2009, 01:34 AM   #571
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I did a honey amber on friday, and pitched it on a Nottingham yeast cake. On sat. I did 5 of Nierra Sevada pale ale.

I have 5 in a secondary, and 2 primarys full. Life is good.


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Old 11-02-2009, 03:23 PM   #572
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Christmas Ale.

it feels good to be at max fermentation capacity!


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Old 11-02-2009, 03:26 PM   #573
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I'm torn between a Roggenbier and this Rye IPA . I'm thinking the IPA is going to win.
The Roggenbier won.
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Old 11-02-2009, 04:04 PM   #574
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Christmas Ale.

it feels good to be at max fermentation capacity!
+1... I just hit mine as well! Two five gallon batches of cider and a nut brown
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Old 11-02-2009, 04:07 PM   #575
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Twenty five minutes into the mash on Orfy's Hobgoblin and already have the grain measured, milled and ready for a standard 70/20/10 Dry stout.

First brewday since March 8th '09! Gotta take a break in the middle to run my dad to physical therapy and radiation, but at least I'm mashing again...
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Old 11-02-2009, 04:10 PM   #576
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Twenty five minutes into the mash on Orfy's Hobgoblin and already have the grain measured, milled and ready for a standard 70/20/10 Dry stout.

First brewday since March 8th '09! Gotta take a break in the middle to run my dad to physical therapy and radiation, but at least I'm mashing again...
Sweet! Good way to get back in the saddle, Matt.
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Old 11-02-2009, 04:21 PM   #577
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Thanks Jason.

Spent a few hours cleaning everything this morning and finding bits and pieces that were missing. Killed off the last of my flaked barley as well. Time to put an order in...

*chuckle*
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Old 11-02-2009, 04:22 PM   #578
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brewed a second attempt at what will hopefully be my house porter
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Old 11-02-2009, 08:39 PM   #579
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"Farleywine"-a tribute to Chris Farley...RIP.

18lbs American pale 2 row
2.5lbs 120L

2.5oz chinook @ 90 min 73ibu aa=11.4 wt 50%
1.75oz chinook@ 15 min 23.7ibu aa=11.4 wt 35%
.75oz chinook @ 5 min 4.1ibu aa=11.4 wt 15%
1oz Columbus @ 0 min 0 ibu aa=14.8

extras: 1.5lbs Liquid dark candi sugar @ 15min
american medium toast oak spirals soaked in bourbon in secondary

mash: 1.25qts/lb @ 150.0*F for 60 minutes (6.4gallons @ 161.5*F = strike water) grain at 78*F

Batch sparge 3.5gallons at 170*F

OG @ 100% = 1.136, brewhouse eff= 75% = 1.102.

hit it spot on!

ferment with Nottingham dry yeast and WLP051. Airlock started popping within 3 minutes of me putting it on, and today its doing 90 pops per minute! WOOOT!
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Old 11-02-2009, 08:44 PM   #580
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If my work network issues aren't resolved tomorrow, I'll be tackling the Rye IPA that lost against the Roggenbier.



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