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Old 10-07-2012, 02:28 PM   #9251
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Brewed Christmas Stout last night/ this morning. Smelled like latte.


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Old 10-07-2012, 02:38 PM   #9252
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Doing a 10gal batch of my signature pale. I'm gonna use a WLP001 in one fermenter and WLP051 (the yeast I normally use in this recipe) in the other fermenter.


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Old 10-07-2012, 02:41 PM   #9253
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I'll be starting my yearly batch of Barleywine shorlty! Just waiting for the rain to pass and setting up now. I think I'll knock down a bomber of Schlafly Bourbon Barrel Imperial Stout or two.
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Old 10-07-2012, 02:56 PM   #9254
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Brewing my winter warmer, based on an old ale. I'm making it quite a bit bigger this year (OG 1.090) than in the previous years and plan to cellar around 3/4 of the batch to conduct vertical tastings in the future.
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Old 10-07-2012, 03:20 PM   #9255
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I doing my 2nd try at a fat tire clone. Last time great taste but a little weak. Maybe a little less water this time.
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Old 10-07-2012, 04:36 PM   #9256
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I'm brewing my world famous Little Jack Horner Helles....My monthly attempt to make an Augustiner helles clone. I was in Munich two weeks ago and drank this amazing beer all week. I'm getting close.. Well, maybe not close, but I'm getting there...God, I love that beer.
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Old 10-07-2012, 06:43 PM   #9257
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Pitched two sachet of S-04 in roughly 19L of 1.085 wort at 64F. The two hour long boil was interesting, I could see the wort getting this rich dark bronze color the longer the boil was going.

Makes for a change from the 1.040 bitters and milds I'm always brewing.
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Old 10-07-2012, 11:27 PM   #9258
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After rain two wrekends in a row im finally getting to brew my Blood Orange ginger IPA that I'm gonna age on Spanish cedar. Then taking second runnings and going to make a sour that I'm going to split in two. Half will secondary on rhubarb and the other half on mangoes.
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Old 10-07-2012, 11:36 PM   #9259
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Finally brewing that Arrogant Bastard clone.
First washed yeast attempt too. We'll see how it goes very soon now.
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Old 10-07-2012, 11:38 PM   #9260
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Just finished a SN Torpedo Ale type clone. Into the fermenter 6g/1.081/90 IBUs.

Hopefully it will be ready to drink (kegged) by Thanksgiving.


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