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Old 12-05-2009, 06:44 PM   #761
radamadar
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Nov 2009
Valencia, CA
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Got a ground-up recipe for American Brown Ale boiling away right now. Pretty conventional... 2nd AG brown ale, so I'm gonna call it Brown No. 2 to deter the inattentive.



 
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Old 12-05-2009, 06:51 PM   #762
Ashz
 
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Nov 2007
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Just got done brewing a Belgian Pale Ale, based on Saccharomyces' recipe. I hope to enter this in a local belgian contest. I am going to put it in the Barrel I got thanks to him and infidel as well for some aging.

I am also thinking I will do 10 gallons of blond tomorrow.


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Old 12-05-2009, 07:19 PM   #763
Whut
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Mar 2009
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Just mashed in for what should be 10 gallons of blacklab's Cascades / Orange Pale Ale at 156º.
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Old 12-05-2009, 08:20 PM   #764
EO74
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Sep 2009
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I just finished yooperbrew/jamil common OG 1.054 .I pitced my starter right out of the fridge not thinking, doe.Should be alright I hope?????

 
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Old 12-05-2009, 08:48 PM   #765
PseudoChef
 
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5 gallons of Old Ale in the fermenter, should be pouring next year sometime!

Now, to fill the Maker's barrel with Wee Heavy tomorrow!

 
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Old 12-05-2009, 08:54 PM   #766
tkone
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Jan 2009
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just put a five gallon batch of porter to ferment, got the grains for my ipa mashing right now while i heat the sparge water.

first time i've done two in one day -- must admit i'm pretty tired. a lot of lifting since i'm doing this stove top

 
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Old 12-05-2009, 10:17 PM   #767
Saint Aardvark
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Apr 2008
New Westminster, BC
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I'm doing a 1 gallon batch of stout (well, stout-esque, anyhow...) -- the wort is boiling as I type this.

This was my first time trying out my new used Corona mill (Value Village ftw!) and I thought I'd start small. Plus, short boil/cool-down time means I can do a lot of this in my kitchen while helping to keep an eye on my kids, rather than staying up 'til 11pm doing a full batch. (That's hard when the kids are up at 6am...)

If I've got my volume estimated right, I got about 75% efficiency, which is pretty darn good for the first time with the Corona mill. As for the recipe...well, I was actually aiming for a soured stout, but I don't think I've hit it. The sour mash didn't smell so sour to me, and the wort looks closer to a medium-dark brown rather than black. But hey! Beer!
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Old 12-05-2009, 10:24 PM   #768
RandalG
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I wish. Both my carboys are full. I guess it's not a bad position to be in. Or I can just go get another carboy.

 
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Old 12-05-2009, 10:51 PM   #769
waldoar15
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Oct 2009
Ohio
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I brewed Friday.

Getting cold here. I had to carry the boil kettle inside to run the chiller since my garden hose was frozen.

 
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Old 12-05-2009, 10:53 PM   #770
gallagherman
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Oct 2007
Boston, MA
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Heating up my sparge water and about to tap the first runnings on Edwort's Bavarian Hefeweizen! Prost!


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