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Old 01-21-2012, 06:14 PM   #6631
Jan 2012
Posts: 11

I am going to start working on my St. Patty's day lie-up this weekend! First up is a nice black stout, followed by a Smithwicks clone. I may try a Boddington's Clone as well, just depends on my free time.

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Old 01-21-2012, 06:21 PM   #6632
Jul 2010
Posts: 1,117
Liked 20 Times on 17 Posts

My first Flanders Red. Experimenting with a stovetop concentrated boil of 3.5 gallons (all-grain), and adding 1.5 gallons of water in the fermenter.
Fall Line Brewing Company

Keg 1 - German Pils
Keg 2 - Falconer's Flight IPA
Keg 3 - Chocolate Porter

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Old 01-21-2012, 06:39 PM   #6633
Feb 2011
minneapolis, MN
Posts: 397
Liked 11 Times on 11 Posts

honey nut brown tomorrow! and a cream ale if time allows.

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Old 01-21-2012, 06:40 PM   #6634
Brulosopher's Avatar
Jun 2011
Fresno, CA
Posts: 2,929
Liked 357 Times on 261 Posts

My award winning Koelsch on Sunday
Brulosophy is a place to experiment with home brews. If you've had a crazy idea or wondered how something worked please visit us at!

List of exBEERiments

How To Easily Harvest Clean Yeast from Starters

Make Good Lager in Less Time!

Marshall "Brulosopher" Schott

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Old 01-21-2012, 06:41 PM   #6635
Mar 2010
Posts: 998
Liked 17 Times on 16 Posts


Arrogant Bastard Clone
"Stop giving me credit for those stupid quotes! For that last time it wasn't me! STFU NOOB!" <-- Benjamin Franklin

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Old 01-21-2012, 06:42 PM   #6636
Bulls Beers
Bulls Beers's Avatar
Sep 2007
, Boston Bomber#1 place of death...
Posts: 3,268
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I just brewed my Munich Helles recipe..I love this beer. It sucks I need to wait two months to drink it.. It's cool though, I just tapped a fresh keg Wednesday...
Spezialisiert auf Deutsch Lagerbier...

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Old 01-21-2012, 06:43 PM   #6637
barrooze's Avatar
Jan 2009
Pearland, TX
Posts: 2,438
Liked 124 Times on 102 Posts

Northern Brewer's The Innkeeper w/ 1469! Starter's already in the fridge for tomorrow evening decanting. I haven't had a British bitter on tap for a loooong time, so I'm excited! Going to rinse the yeast and repitch into an Irish Red to be ready for St. Patty's day.
Kegged: BOSON on Rhubarb, Dry-Hopped Sour Brown (ECY01), DIPA, Funky Belgian Table Beer, Breakfast Stout Primary: CYBI Obsidian Stout clone, Citra Dust APA, Hop Dust APA Souring: None On Deck: Oktoberfest-ish Lager On the Horizon: Epic Pale ale clone, Atrial Rubicite clone (ECY20) Updated: 2016/04/09
Untappd: barrooze

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Old 01-21-2012, 07:32 PM   #6638
nrock74's Avatar
Dec 2010
Leighton, Iowa
Posts: 147
Liked 4 Times on 4 Posts

Mashing in a straight up wheat beer at the moment.

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Old 01-21-2012, 10:49 PM   #6639
mux's Avatar
Sep 2011
Chicago, IL - Illinois
Posts: 1,875
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Just wrapping up a new recipe. 6 gallons of rye pale. Magnum for bittering, and cascade, centennial for flavor.

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Old 01-22-2012, 01:29 AM   #6640
Jan 2012
jacksonville, fl
Posts: 3

Thank you for the advice. I plan on waiting two weeks or until fermentation signs are not seen. Then bringing the temp up to 65 for 3 days, rack to second fermenter. Then temp to 5 degrees down each day to 40 degrees for two weeks. And finally a week in the keg to caronate

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