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Old 10-03-2013, 09:38 AM   #551
kiwirevo
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May 2012
Auckladn, New Zealand
Posts: 217
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Quote:
Originally Posted by crusader1612 View Post

where'd you get the label maker?
So this is what it looks like when you add a picture!


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Old 10-05-2013, 05:24 AM   #552
kiwirevo
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May 2012
Auckladn, New Zealand
Posts: 217
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Just transferred super stout, 15% in 2 weeks



 
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Old 10-18-2013, 06:25 PM   #553
kiwirevo
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May 2012
Auckladn, New Zealand
Posts: 217
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Quote:
Originally Posted by crusader1612
French Saison ios a bit of a pain to work with as well. Although it'll eat through everything!that Brown Saison I gave you awhile back had 3711 in it, and I mashed at 68ish and it went down to 1.008. The belgian will probably end a bit higher than that. Any chance of a bottle of this when it's done? lol.
hey Crusader, how long did fermentation take for your saison? Mine is still bubbling away and tomorrow is 3weeks ( like once a minute )

 
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Old 10-18-2013, 06:32 PM   #554
crusader1612
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May 2012
Christchurch, New Zealand
Posts: 807
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Quote:
Originally Posted by kiwirevo
hey Crusader, how long did fermentation take for your saison? Mine is still bubbling away and tomorrow is 3weeks ( like once a minute )
Wow that's quite sometime. Did u use 3711?
It takes aaaaaages to drop out how's the gravity reading
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Old 10-18-2013, 10:58 PM   #555
Pkrd
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Dec 2012
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Quote:
Originally Posted by kiwirevo
hey Crusader, how long did fermentation take for your saison? Mine is still bubbling away and tomorrow is 3weeks ( like once a minute )
My 3711 saison took 3 weeks to hit FG, left it for another week. Ended up about 8%.
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Old 10-19-2013, 05:26 AM   #556
kiwirevo
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May 2012
Auckladn, New Zealand
Posts: 217
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Quote:
Originally Posted by Pkrd View Post
My 3711 saison took 3 weeks to hit FG, left it for another week. Ended up about 8%.
Ok, I won't worry about it too much then. Might transfer and dry hop it soon though

 
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Old 10-20-2013, 09:30 AM   #557
crusader1612
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May 2012
Christchurch, New Zealand
Posts: 807
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Quote:
Originally Posted by kiwirevo
Ok, I won't worry about it too much then. Might transfer and dry hop it soon though
Yeah I wouldn't worry. Mine took about a week. But it'll be all good it's a monster it'll chew it up.
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Old 10-21-2013, 03:58 AM   #558
NZLunchie
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Aug 2011
Palmerston North, New Zealand
Posts: 354
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Double batch of pils coming up this weekend/week. Got the week off work, so time to brew for summer.

Very basic recipes - Motueka and Riwaka then in the other brew Riwaka and Motueka. Whichever one wins, becomes the house Pils!

@sockmerchant and @Crusader I'll send you both a tripel when its carbed
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Old 10-21-2013, 05:43 PM   #559
crusader1612
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May 2012
Christchurch, New Zealand
Posts: 807
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Quote:
Originally Posted by NZLunchie
Double batch of pils coming up this weekend/week. Got the week off work, so time to brew for summer. Very basic recipes - Motueka and Riwaka then in the other brew Riwaka and Motueka. Whichever one wins, becomes the house Pils! @sockmerchant and @Crusader I'll send you both a tripel when its carbed
Cheers dude. Sounds good.
I've got a bottle ready for you as well.
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Old 10-26-2013, 04:37 AM   #560
NZLunchie
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Aug 2011
Palmerston North, New Zealand
Posts: 354
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Just finished a Styrian Golding Pale Ale SMaSH.
Overshot the OG by a stupid amount, but she'll still be beer!
Giving the Burton Union from Mangrove Jacks a whirl this brew.


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