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Old 07-14-2013, 03:14 PM   #21
MichaelsBrewing
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Dec 2010
Circleville, Ohio
Posts: 364
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Quote:
Originally Posted by Baileisdad

Oh yeah. Going to use Marion berry instead of black.
Solid, I would actually like to brew a 5 gal batch then split it up into 5 individual gallons and use black, rasp, marion, black currants, and elder. Then see how each berry affects the taste.


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Old 07-14-2013, 08:57 PM   #22
Baileisdad
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May 2012
Eugene, Or.
Posts: 59
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Quote:
Originally Posted by MichaelsBrewing

Solid, I would actually like to brew a 5 gal batch then split it up into 5 individual gallons and use black, rasp, marion, black currants, and elder. Then see how each berry affects the taste.
Yeah that's a good idea. Maybe next time I will try something like that.



 
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Old 05-22-2014, 10:51 PM   #23
Parkbrew
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Oct 2013
Posts: 3

Forgive the rookie questions, but how long did you have it in the primary & secondary?


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Old 07-09-2014, 11:25 AM   #24
MichaelsBrewing
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Dec 2010
Circleville, Ohio
Posts: 364
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Sorry that I just saw this message. Keep in primary until fermentation ends by way of hygrometer. Secondary about two weeks. Hope this helps.

Cheers!


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