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Old 11-10-2010, 03:46 PM   #11
nostalgia
 
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Feb 2008
Port Murray, NJ
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Also, regarding stepping up the starter, I used the chart here from Jamil's book in coordination with Mr. Malty.

-Joe
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Old 11-10-2010, 03:48 PM   #12
Tiber_Brew
It's about the beer.
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Apr 2010
Upper Peninsula, Michigan
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Quote:
Originally Posted by nostalgia View Post
It mocks me every time I walk by it. Since I went with bottom drains, I have to build a custom brewstand for it. Just gotta get a round-toit.

-Joe
You mean you get to build a stand for it?
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On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common

 
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Old 07-19-2012, 06:42 AM   #13
brucemoe37
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Apr 2012
Rajkot, Gujarat
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Great! So you are experimenting some good things at your kitchen. Nice science lab.
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Old 07-19-2012, 01:10 PM   #14
Misplaced_Canuck
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NE Columbia SC - Formerly, Montreal Canada
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I was counting/cleaning up my yeast bank:



MC
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Quote:
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Carbonic bite? Is that like the bubonic plague?
Quote:
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Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.

 
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