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Old 01-24-2013, 08:51 PM   #2901
andvari7
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Jan 2012
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I have to go in the order in which they happened this morning:
1. Bought a large spoon and a large whisk.
2. Bought a pound of 2-row, 3oz. of Citra, a pack of Safale S-05, a large nylon grain bag, Whirlfloc tablets, and put my name down for Vojvodina and Magnum rhizomes. I was the second person on the list.
3. Ate lunch, and then picked up some cheesecloth for a rice wine; I'll pick up the yeast this weekend.
4. Picked up an airlock and a #3 stopper.

What's next? I might brew on Saturday: I might do my wild rice wine. I will definitely do something to make adult beverages. I'll also be making a non-alcoholic potato salad. It has bacon and blue cheese in it, so it will taste great.



 
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Old 01-24-2013, 09:26 PM   #2902
mcbaumannerb
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Raced over to the LHBS during lunch and got a 3 gallon BB with stopper, some airlocks, hop bags and some DME. All so I can use the 2 gallons of 2nd runnings from the IIPA I made on Monday. I *really* hate to waste wort!


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Old 01-24-2013, 10:04 PM   #2903
Haputanlas
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Jan 2010
Austin, TX
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Bought some Gelatin for clarity (First time trying this)
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Kegged: Oaked English Mild, Modus Hoperandi
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Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
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Old 01-24-2013, 10:05 PM   #2904
mgortel
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May 2010
Stewartstown, PA
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Pitched my second litre of yeast starter wort into my initial mixture from yesterday.....in prep for saturday brew day....Irish Red
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Old 01-25-2013, 12:48 AM   #2905
DirtyOldDuck
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Jan 2012
Portland, Oregon
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Weighed and milled grains for a porter I am planning to brew tomorrow; weighed out hops for the porter as well. Beamed at my four full fermentors and enjoyed that warm, fuzzy feeling knowing that the pipeline will no longer be anemic. Tomorrow's batch should bring the total to 27 gallons since 1/7. Time to purchase another 50 lb sack of 2-row.

 
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Old 01-25-2013, 02:35 AM   #2906
odinsgift
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Mar 2012
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Picked up some barrels with brettanomyces from a winery my farming business is partnered with. Going to start playing with all brettanomyces fermentation.

 
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Old 01-25-2013, 02:37 AM   #2907
LoloMT7
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Jan 2012
Missoula, Montana
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Just racked my first saison to secondary and holy fvckin WOW the pepper, clove and funk is in full force!!! I Was worried cause i was only able to keep it around 70 but it went from 1.062 down to 1.008 in 19 days. Super happy with wlp565 :-). Now 7 days with citra and Columbus dry hops
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Old 01-25-2013, 03:02 AM   #2908
Leadgolem
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Jul 2012
Denver, Colorado
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Bottle pasteurized my ginger cider, whatever it is. I was thinking that the potassium sorbate in the cider I used to back sweeten would probably keep it from doing much refermentation, but my tester bottle said otherwise. I hadn't planned on carbing this batch at all, but it's nice this way too.
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Old 01-25-2013, 02:16 PM   #2909
Aschecte
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So far just checked my airlock water level on my sours. 2 were good one was low but the squares in the center bell were still covered so I think I'm ok.
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Old 01-25-2013, 02:42 PM   #2910
mcbaumannerb
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just made 2 ounces of kona coffee to cold brew overnight and use when I bottle my oatmeal stout tomorrow.


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