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Old 09-06-2009, 03:55 PM   #1
ThreeTaps
 
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Aug 2009
Pacific Beach, CA
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Just posting some pics of my first long brew day. In all, I bottled my Blonde Ale, brewed a Pumpkin Spice Ale, as well as a Cherry Wheat Ale.

I was tired during the Cherry Wheat, so no pics there...but so far it's just a plain Wheat beer with LME, Malto-Dextrin and flavoring/aroma hops...so you'll have to just imagine how that looks

Transferring Blonde Ale from primary to bottling bucket, then bottling and capping (make fun of the kitchen all you want with its blue carpet and old cabinet handles...we do It's an old house and the owner wants to keep it that way. Good thing the kitchen is the only part of the house that looks like it's from 1988. It's right on the beach though, so we're not complaining):







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Justin H.
Brew Blog: Three Taps Brewing
Primary: Centennial Blonde Ale, Deception Cream Stout Secondary: Empty.
Bottle Conditioning / Drinking: Pumpkin Spice Ale, Cherry Wheat Ale, Bee Cave IPA, EdWort's Apfelwein.
R.I.P.: Bee Cave Haus Pale Ale, Oatmeal Stout, Pecan Scottish Ale, Nut Brown Ale, Blonde Ale.


RDWHAHB
Brewing Since August 17, 2009
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Quote:
Originally Posted by shortyjacobs
You definitely win my award for "Most Enthusiastic New Brewer".


 
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Old 09-06-2009, 03:55 PM   #2
ThreeTaps
 
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Aug 2009
Pacific Beach, CA
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And now my Pumpkin Spice Ale:






And lastly the guest bathroom, converted to my own requirements:


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Justin H.
Brew Blog: Three Taps Brewing
Primary: Centennial Blonde Ale, Deception Cream Stout Secondary: Empty.
Bottle Conditioning / Drinking: Pumpkin Spice Ale, Cherry Wheat Ale, Bee Cave IPA, EdWort's Apfelwein.
R.I.P.: Bee Cave Haus Pale Ale, Oatmeal Stout, Pecan Scottish Ale, Nut Brown Ale, Blonde Ale.


RDWHAHB
Brewing Since August 17, 2009
Have a BlackBerry? Download the HBT launcher here.
Quote:
Originally Posted by shortyjacobs
You definitely win my award for "Most Enthusiastic New Brewer".

 
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Old 09-06-2009, 04:22 PM   #3
shortyjacobs
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Aug 2009
Twin Cities, MN
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Nicely done I like the "fermentation chamber"

 
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Old 09-14-2010, 12:09 AM   #4
Peligro28
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Aug 2010
Omaha
Posts: 36

Is that brown sugar I see? I would think that would make cider off tastes. I may be wrong...

 
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Old 09-14-2010, 03:31 AM   #5
musick
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Jun 2010
Ca
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Quote:
Originally Posted by Peligro28 View Post
Is that brown sugar I see? I would think that would make cider off tastes. I may be wrong...
At that quantity (looks to be a cup...maybe two) and assuming a partial boil 5gal batch, no off flavors should come of it. Of course it depends on the initial amount of malt extract used.

Sugar is your friend, especially if it is in the form of more exotic sugars (like jaggery) and is used with a judicious hand.

 
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Old 09-14-2010, 03:33 AM   #6
musick
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Jun 2010
Ca
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P.S. - I too dig on the fermentation chamber. Wasted/unused space is just that.

 
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Old 09-14-2010, 03:42 PM   #7
l1ranger
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Jan 2010
Shenandoah Valley, VA
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excellent use of the spare bathtub! I'm getting ideas here.

and carpet in the kitchen? what were they thinking
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Josh

bottle - some odds and ends
Primary - Belgian Pale
Secondary - smoked ale, christmas ale
on deck - brrrrr-ley wine

 
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Old 09-14-2010, 04:15 PM   #8
Paddle_Head
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Sep 2009
Hudson Valley of NY
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Quote:
Originally Posted by ThreeTaps View Post
Check Revy's blog for some things to think about here.

1) Boost that bucket up on a upside down pot or something, it'll save your back
2) I don't see a dishwasher, but if you have one, open it up and do this on the counter above. cleanup will be as easy as shutting the dishwasher.

 
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Old 09-14-2010, 05:03 PM   #9
metaltim
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Jun 2009
Houston
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Quote:
Originally Posted by Paddle_Head View Post

1) Boost that bucket up on a upside down pot or something, it'll save your back
actually, on the contrary, I ditched the upside down pot idea and now just use a stool.. much easier on the back.

 
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