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Old 11-25-2013, 02:05 AM   #5321
Jnco_hippie
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Nov 2012
Amarillo, Texas
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Bottled a farmhouse graff to get access to my house yeast cake (WLP670 w/ additional cultures of brett brux & brett lambicus)

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Then brewed an all grain saison indoors (brew stand blocked by snow and motorcycle)

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And finally, drink one of our 100% brett beers!

All in all... a good day!

 
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Old 11-25-2013, 04:49 PM   #5322
NickTheGreat
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Apr 2012
, Iowa
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Kegged my two last batches yesterday. Had a gas post stick onto the keg when I was cleaning it out. Thought I had done the ol' gas post on liquid poppet trick, but that wasn't the case. It's almost like it knew I was trying to get done by 5:00 and it didn't be be a ***** about it

 
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Old 11-26-2013, 01:33 PM   #5323
slbradley01
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Jun 2009
Massachusetts
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Checked the progress of the Rye Saison we brewed Sunday. Bubbling away nicely in the fermentation chamber at 80F Oo...oo that smell!!
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Old 11-26-2013, 02:05 PM   #5324
Dmlsys23
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Dec 2012
Cincinnati, OH
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Racking my 60 Minute clone to secondary. Been homebrewing for a year and it's my first secondary so it should be interesting.

 
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Old 11-26-2013, 02:46 PM   #5325
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Aug 2013
Raleigh, North Carolina
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Quote:
Originally Posted by Dmlsys23 View Post
Racking my 60 Minute clone to secondary. Been homebrewing for a year and it's my first secondary so it should be interesting.
In truth, I was oddly paranoid about my first racking to secondary and it went okay. In the end there were no infections and only a small amount of lost beer, so that was good.

Hopefully yours goes the same.

Me, I am trying to decide if I want to put my christmas ale into secondary or just bottle among all the trub/orange peel. Probably won't bother with secondary but I may cold crash so long as I can still bottle carb.

 
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Old 11-26-2013, 03:34 PM   #5326
bleme
 
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Jan 2012
Visalia, CA
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Quote:
Originally Posted by Hello
Probably won't bother with secondary but I may cold crash so long as I can still bottle carb.
I have only cold crashed my last 3 batches but I am sold. They have all carb'ed just fine, with barely any bottle sediment so I get an extra ounce from every pour. It also makes the trub in my fermentor so firm that siphoning to the bottling bucket is a breeze.

My method is a bit unconventional. My fermentor is in a rope tub full of water to stabilize fermentation temps. One or two days before I bottle, I take out some water and replace it with frozen water bottles and ice cubes. Then I wrap it up in sleeping bags until bottling time.

 
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Old 11-26-2013, 03:54 PM   #5327
Oceantendency
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May 2013
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Cleaned my keg that had my first run of T&C's Sweet Amber Ale, it's replacement of second batch of T&C's Sweet Amber Ale with minor enhancement tweaks has been cold crashing in the secondary and is ready to Keg/Bottle tonight, can't wait ! Might have to pop open a bottle of my Aigi Dubbley for QC purposes to aid the work tonight.
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Old 11-26-2013, 04:15 PM   #5328
unionrdr
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Sheffield, Ohio
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Just gotta box up some bottles I washed yesterday from the bottle tree. Gunna do a 2 week FG test on my robust porter tomorrow. Hope it turns out to be done on the 2nd test Friday so I can add the vanilla & bottle it for Christmas.
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Old 11-27-2013, 05:56 AM   #5329
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Apr 2009
Edmond, OK
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Filled dad's 1.75 gal mini keg with an amber I had ready. Also filled a couple of growlers with Yooper's FYB and some more amber to take to mom and dad's for Thanksgiving. Also pulled a bottle of 3 year old Red Zin from one of my better attempts at winemaking for my family members who (gasp) don't drink beer.

 
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Old 11-27-2013, 12:55 PM   #5330
Yellowirenut
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Feb 2013
, Indiana
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Tossed some bottles in the fridge for thanksgiving.
My niece saw a local news piece on Craft Brewing. She FB me and asked if I would bring along my "craft Beer" to Thanksgiving. First I don't think of what I make along the lines of craft brew more like home brew. Second I am 50/50 of will they like it or be confused its not a real beer like Miller lite.
I plan on educating but not be a condescending ass. Just explain Miller and the like are fairly new recipes with corn compared to Stouts and the like that are 100's of years old.

What I am taking-
Honey Orange wheat
German Altbier
Andes Mint Stout

I am also cooking the bird tomorrow morning...my first ever.

Link to the video http://www.indianasnewscenter.com/nb...231989331.html
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