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Old 12-04-2011, 12:30 AM   #6261
matthewgardner
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Feb 2011
Brewer, Maine
Posts: 149


Currently making a red ale with 4oz of Falconer's Flight!


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Old 12-04-2011, 12:47 AM   #6262
wmatejka
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Sep 2011
Hudson, Illinois
Posts: 59

Half-Hearted... my abstract rendition of a Bell's Two Hearted clone.
Did not have 20L so i substituted 4 oz of 15L and 4 oz 40L.
No Centennials, but plenty of Cascades, so there's that.
And no Bell's yeast, so i used some of my harvested Munton's Premium Gold.

Pleased with the final 5.5 gallons of 1.064.



 
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Old 12-04-2011, 04:02 PM   #6263
Rob_B
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Jan 2011
Zephyrhills, FL
Posts: 394
Liked 27 Times on 26 Posts


Just doughed in for a Granny Smith Wit for the wife. Crystal clear skies and 72* outside can't ask for a better day to brew!

 
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Old 12-04-2011, 04:55 PM   #6264
maxpower76
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Dec 2010
Scotch Plains, NJ
Posts: 15
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30min into the mash for a brown ale

 
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Old 12-04-2011, 06:25 PM   #6265
tdogg
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Feb 2011
minneapolis, MN
Posts: 397
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mashing BM's Centennial Blonde right now, but im swapping the hops out for Motueka. cant wait for this one!

 
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Old 12-04-2011, 06:38 PM   #6266
JasontheCanuck
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Feb 2011
Danbury, Texas
Posts: 22

Just finished a Defalco's extract recipe, St. Almost Christmas Ale.

 
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Old 12-04-2011, 06:44 PM   #6267
cblack85
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Mar 2010
Charlotte, NC, South Carolina
Posts: 59
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about 45 minutes into my mash. Brewing brown porter
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Old 12-04-2011, 08:52 PM   #6268
yorkbrew
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Sep 2007
Bellingham, WA
Posts: 114


Brewing a Flanders Red for the third time today. Hopefully I'll get it right, third time is the charm!

 
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Old 12-04-2011, 11:08 PM   #6269
Qhrumphf
Stay Rude, Stay Rebel, Stay SHARP
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Apr 2011
Arlington (DC), VA
Posts: 13,326
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Nothing this weekend, but next weekend I'll be bottling up my ESB and my Brown Ale, and if I'm lucky I'll have time to brew up the Wit I wasn't able to get to the week of Thanksgiving.
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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 Bičre de Garde

 
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Old 12-05-2011, 12:06 AM   #6270
Sir-Brews-Alot
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Oct 2010
Madison, Wisconsin
Posts: 135
Liked 30 Times on 22 Posts


Just finished up brewing my kolsch. Decided to try the No-Sparge method discussed in a recent BYO mag. Everything went great, though I anticipated 55% eff and got 65%. It worked out though, as I had less boil-off than usual and ended with 6g vs my usual 5.5g, so my OG was only 1 point off. It was the first time I actually brewed IN my garage, instead of outside, so that must have affected the boil off rate. I could have boiled it down further, but figured since I was near my OG at 6g may as well stick with it. One thing I learned: I won't be able to do anything larger than a 1.050 beer in my 10g Igloo cooler with this method. It was literally filled to the rim with all the grains/water added.



 
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