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Old 05-02-2011, 02:47 PM   #21
wyzazz
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Subbed...
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And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)

 
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Old 05-02-2011, 07:16 PM   #22
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Subscribed and looking forward to the outcome.

Regardless, I will continue to use liquid yeast because I'm stubborn and I enjoy making starters.
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Old 05-02-2011, 07:24 PM   #23
jmf143
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Even though I could have clicked the "Thread tools" button and then selected "Subscribe to this thread" I will take more time and use more characters to post

Subscribed
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Old 05-02-2011, 07:45 PM   #24
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Come on nige4958.

You are holding up the lunchline.

 
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Old 05-02-2011, 08:19 PM   #25
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Even though I could have clicked the "Thread tools" button and then selected "Subscribe to this thread" I will take more time and use more characters to post

Subscribed
Passively aggressively subscribed.
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Old 05-02-2011, 08:22 PM   #26
xeerohour
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Aggressively subscribing
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Old 05-02-2011, 08:25 PM   #27
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Subbed. Interested to hear the results.
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Old 05-02-2011, 10:05 PM   #28
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Quote:
Originally Posted by kniles38 View Post
Come on nige4958.

You are holding up the lunchline.
I was hoping he would get to it this weekend, but it doesn't look like it! I'm glad you folks are as interested as I am in Tom's experiment. It takes two things that I am really interested in, homebrewing and social media technology (and snail mail), and combines them into something that I consider to be a totally new social interaction that includes all of us, from Tom, to the reviewers, and to all of us as an audience and community.

Sorry if I got nerdy there. How people manage to use the interwebs blows my mind sometimes.
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Old 05-02-2011, 11:25 PM   #29
brewit2it
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Interesting?, definitely. Definitive?, hardly. Repeat the experiment another 99 times, 9 times exactly the same and 90 times changing the malts, hops, temps, length of primary and secondary fermentation, etc and you will start to be able to draw an educated conclusion on the differences.
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Old 05-03-2011, 01:01 AM   #30
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I'm all in
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