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Old 03-01-2011, 05:47 PM   #21
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Originally Posted by RM-MN View Post
You are deluding yourself. Your beer isn't great. It might be better than any you had previously but save some for a month or even two and then sample.
No, I've made this beer 3 times. It peaks around 1-2 weeks in the bottle and then the hop flavor and aroma starts disappearing and it is all down hill from there.

 
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Old 03-01-2011, 05:49 PM   #22
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Anybody know where I can get some patients?
Have you tried advertising?

 
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Old 03-01-2011, 06:52 PM   #23
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In the immortal words of Yota, slightly revised: "Now, Young Brewer, you must patience learn."

And THAT is the hardest part of brewing! But, I've got enough homebrew around here to help with my lack of patience. I think we're all guilty of having a lack of that stuff!

glenn514

 
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Old 03-01-2011, 06:54 PM   #24
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Originally Posted by glenn514 View Post
In the immortal words of Yota, slightly revised: "Now, Young Brewer, you must patience learn."

And THAT is the hardest part of brewing! But, I've got enough homebrew around here to help with my lack of patience. I think we're all guilty of having a lack of that stuff!

glenn514
I think it would be: "Patience, you must learn!"

 
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Old 03-01-2011, 07:02 PM   #25
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Quote:
Originally Posted by LostBavarianMan View Post
Anybody know where I can get some patients?
I suggest going to the clinic and try stealing them from another Dr.


But if you're looking for patience, get another batch going asap. Overlapping them and building a pipeline is how you deal with the time it takes. Or just brew for a couple years and the specialness of it all goes away combined with you knowing you're doing you beer a disservice by drinking it early.
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Old 03-01-2011, 07:08 PM   #26
Cape Brewing
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LOL... you guys should get into lambics! Try waiting upwards of three years.

I gotta turbid mash lambic in a barrel in my basement a few of us brewed up that's been down there about 9 months now and it has another 2+ years to go.

We'll do another one this summer and each following summer so we can blend them for guezes.
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I'm pretty much a douche in real life, too.

 
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Old 03-01-2011, 07:37 PM   #27
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Originally Posted by Cape Brewing View Post
LOL... you guys should get into lambics! Try waiting upwards of three years.

I gotta turbid mash lambic in a barrel in my basement a few of us brewed up that's been down there about 9 months now and it has another 2+ years to go.

We'll do another one this summer and each following summer so we can blend them for guezes.
I'm going to do a barleywine sometime in the next few weeks and I plan on aging most of it for over 9 months, but I am quite certain that some of the bottles will not make it past 3 weeks.

 
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Old 03-01-2011, 07:37 PM   #28
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Have you tried advertising?

I am at work sorry for the spelling my boss walked in on me in mid post.

 
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Old 03-01-2011, 07:46 PM   #29
Cape Brewing
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Originally Posted by LVBen View Post
I'm going to do a barleywine sometime in the next few weeks and I plan on aging most of it for over 9 months, but I am quite certain that some of the bottles will not make it past 3 weeks.

... I'll bet you one bottle doesn't make it past three weeks... cause after you try a 3 week old barleywine, you won't want another one until they're ready.

You can drink some beers green... others, you can't. A Barleywine is one you can't. It'll be horrible.
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Why the eff not... everyone else is starting a nano!!! I wanna!!! www.bogironbrewing.com

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Old 03-01-2011, 10:42 PM   #30
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Originally Posted by Cape Brewing View Post
... I'll bet you one bottle doesn't make it past three weeks... cause after you try a 3 week old barleywine, you won't want another one until they're ready.

You can drink some beers green... others, you can't. A Barleywine is one you can't. It'll be horrible.
Do you know that from personal experience? I'd very much like to hear about it!

 
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