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Old 01-18-2012, 12:55 AM   #131
Frankiesurf
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Dec 2011
Medford, NY
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I sniffed the airlock of the Cream Stout that started bubbling yesterday.

I pulled one of the Ambers I just bottled on Friday (my first batch) out of the box and considered opening it. Decided against it even though the pull of the force is strong.

I gave two craft brewers some business. Ithaca Beer Co. Caskazilla and Otter Creek Stovepipe Porter. I am appreciateing their contributions to the Beer Universe.

 
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Old 01-18-2012, 01:44 AM   #132
completenewbie
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Jul 2011
los angeles, ca
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Bottled an extract wheat, and did my final preperations for my first all grain batch later this week. I also finally stooped stressing about not being able to get my beers under a fg of 0.020 (12 extract brews, one went under 0.020, what the **** - different beer types, yeasts, ferment temps, added extract at different times of the boil, etc). Of course, if this all grain doesn't get to a decent fg I'm going to be more than pissed.

 
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Old 01-18-2012, 01:51 AM   #133
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Jul 2009
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Currently attempting to kick the keg of apfelwein so I can put my IPA on tap. This brewing stuff is hard work I tell ya.

 
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Old 01-18-2012, 02:06 AM   #134
weirdboy
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Yesterday I added gelatiin to my wee heavy, and finished the last pint or so that was in the keg of my blonde ale to make room for today's work.

Today I cleaned 6 kegs using my sump pump CIP system and transferred my IIIPA into one that I had sanitized, replaced all the o-rings on and lubed up. Then I stuck it in the kegerator to cold crash, and will be adding some gelatin to that one tomorrow.

My milk stout is still bubbling away contentedly.

 
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Old 01-18-2012, 03:34 AM   #135
Grumpybumpy
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Jul 2011
, Wa
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Played music to my fermenting brown ale

 
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Old 01-18-2012, 01:22 PM   #136
unionrdr
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I'll be making a clean bucket of PBW to soak some newly empltied bottles. Waiting for our brewing ingedients to come in for this weekend.
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Old 01-18-2012, 06:22 PM   #137
completenewbie
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Jul 2011
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Off the beaten track a little today, my ginger beer plant arrived, so I got that all set up and bubbling away, fingers crossed nothing explodes. Its an insane way to brew - get fermentation started, bottle as fermentation starts really kicking in, let it ferment in the bottles and quickly throw them in the fridge before they explode.

 
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Old 01-19-2012, 02:22 AM   #138
Dan
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Today I watched my starter grow. Did my first yeast washing a few days ago and used it to make a starter. Been sitting on the stir plate for about 30 hours now. This morning when I left for work the mixture was very cloudy and I couldn't even see any swirling going on. Tonight, the top layer of liquid is clearing and the bottom of the 2000ml flask is exploding with new yeast. It's awesome!

 
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Old 01-19-2012, 05:49 AM   #139
OlatheSurferDude
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Nov 2011
Olathe, KS
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Showed my SWMBO's ex mother in law the brew closet showing her the carboy working away. She has decided to join me for the next brew session.
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Bottled - Wheat (not the best), Cream Ale (Drinking), Irish Stout (Conditioning)

2011 Brewed Total - 22.5 Gal
2012 Brewed Total - 12.5 Gal
2012 Goal - 60 Gal

 
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Old 01-19-2012, 06:00 AM   #140
Rivenin
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Dec 2010
McMinnville, Oregon
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Took some trub out of the fermenter... smelled like bread. So I let it sit... after 15 minutes my last beer was a punch of cinnamon. Slight sweet and wonderful.... thank you yeast!
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Kegged Berlinerweisse - Centennial blonde with Huell Mellon hops - same blonde but dry hopped with ella
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