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Old 05-11-2012, 07:17 PM   #41
pwortiz
Strong Hand Brewing Co.
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Jul 2011
Towaco, NJ
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I don't keg...yet. I keep buying supplies (100 lbs of DME recently) storage containers, fermenters....it's like an addiction. And it's ending up all over my basement and my SWMBO get's a little frustrated. So I hand her a beer and she calms down for a bit

So, I'll be bottling this one. But, It'll be ready in time for a beach trip we have planned at the end of July.

I came in a little lower than expected on my OG at 1.076. I'll be curious to see what the FG measure comes to. It's already bubblin' away thanks to that starter though so I have high hopes.

Thanks again for sharing this!

 
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Old 05-12-2012, 02:44 AM   #42
j1laskey
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May 2010
Boston
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Usually a 10oz pour but tonight it's a 16oz...looking forward to the weekend you guys.

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Old 05-17-2012, 02:56 AM   #43
bgrimmer
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Mar 2012
Posts: 17

So when you head to bottle stage do you have to prime or Is their enough sugar left to carb on its own?

 
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Old 05-17-2012, 03:45 AM   #44
Draygon
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Mar 2012
Castle Rock, CO
Posts: 113


You have to prime to get the carbonation needed. Not enough sugar left if its sat in primary/secondary long enough.

My batch is still actively fermenting..going strong now for 10 days!
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Bottled: B2 Amber, Scottish Ale, Honey B Ale, Cherry Stout, Bourbon Vanilla Porter, Double Chocolate (Milk) Stout, B2 Cream Ale, Amber Cider, Maple syrup dark ale, Pirate Strong Ale, Midas touch clone, Spiced Imperial Stout, Olde Ale

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Old 05-19-2012, 04:15 AM   #45
bgrimmer
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Mar 2012
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Local brew didn't have American ale so I went with WL california ale p001 no starter dumped 2 tubes see what happens come the morning time! Used DME vice 2 row but had torttied wheat an other.

 
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Old 05-19-2012, 07:29 PM   #46
SoupNazi
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Feb 2012
Portland, Oregon
Posts: 157
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Bottled this last night. Used 2 oz dextrose and 3 oz brown sugar because it was all that was in hand. I had a fg of 1.017. tasted like pineapple, cinnamon and rum. Ill have to save some of these for the fall time.
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Old 05-20-2012, 07:53 PM   #47
j1laskey
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May 2010
Boston
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Some Pirate in a big glass, smoking ribs, pandora killing some tunes....not a bad day


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Old 05-20-2012, 08:37 PM   #48
j1laskey
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May 2010
Boston
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And....going to use it for the 2 step on the 3-2-1 method for smoking ribs

 
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Old 05-20-2012, 09:57 PM   #49
pwortiz
Strong Hand Brewing Co.
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Jul 2011
Towaco, NJ
Posts: 467
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DAMMMMMMIT!!!! I'm still sittin' here waitin' for this bloomin' thing. I have 12 days before I rack onto the flippin' oak chips......argh. Speakin' of which, 24 hours in advance, I may toss the vanilla bean into the oak/rum solution then toss into the carboy/bucket. Not sure yet. The stuff looks better in the back yard in that Duvel glass too. I ended up buying the 4pack gift pack 2 x just to get that glass after I broke it by accident

 
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Old 05-21-2012, 01:10 PM   #50
Draygon
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Mar 2012
Castle Rock, CO
Posts: 113


Racked to secondary yesterday, so now to wait another week or so to bottle and condition.
As i said the OG was 1.091, final gravity came in at 1.010 --10.8% abv before the rum adds a bit to it. So yea hopefully this will be tasty...going to be an ass kicker as is
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Secondary: Amber Ale
Bottled: B2 Amber, Scottish Ale, Honey B Ale, Cherry Stout, Bourbon Vanilla Porter, Double Chocolate (Milk) Stout, B2 Cream Ale, Amber Cider, Maple syrup dark ale, Pirate Strong Ale, Midas touch clone, Spiced Imperial Stout, Olde Ale

Planned: Milk Stout, Barley Wine

 
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