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Old 04-26-2013, 05:44 AM   #351
willamettevalleyamature
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Mar 2013
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Quote:
Originally Posted by BaysideBrewer View Post
Brown ale...
Very nice

 
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Old 04-26-2013, 06:08 PM   #352
Cgreen042389
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Jun 2011
Atlanta, Ga
Posts: 65
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The saison in the basement brewed 3/15 has 2x la folie dregs an 1x Orval dregs... Still bubbling every ~15 seconds looking forward to a taste soon...
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Old 04-26-2013, 06:26 PM   #353
TNGabe
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Aug 2012
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Quote:
Originally Posted by Cgreen042389 View Post
The saison in the basement brewed 3/15 has 2x la folie dregs an 1x Orval dregs... Still bubbling every ~15 seconds looking forward to a taste soon...
La Folie is pasteurized, so there shouldn't be anything in the dregs. Orval has a variety of good stuff, but nothing that sours.
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Old 04-26-2013, 06:49 PM   #354
TNGabe
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Aug 2012
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My sour patch.

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Two reds with wlp665, two browns with ecy02, black with ECY 02, and golden with ecy20. Brett bíere de garde with blackberries is weird. It's getting off the fruit and topped off with fresh wort today. I've been adding dregs so hopefully it will improve.

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Bottled this one last night. 'Belgian' export stout with about 14 lbs of blackberries in 2 additions and Wyeast Brett Brux.

No 'clean' batches going now.
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Old 04-26-2013, 08:37 PM   #355
johnsnownw
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Jan 2012
Minneapolis, Minnesota
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APA

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Lindisfarne Brewing

Check out my friends art, or don't, whatever http://www.jvandike.com

 
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Old 04-27-2013, 01:07 AM   #356
BaysideBrewer
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Mar 2013
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Quote:
Originally Posted by Punx Clever View Post

I think your brown ale might be drunk... it fell over onto it's side
Haha well played...tasted great the first time I made it, its got a # honey added at flameout, this is the second round.

 
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Old 04-27-2013, 04:43 AM   #357
BryPA
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Mar 2013
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Originally Posted by BlackAtack View Post
Haha! What happened? Made anymore batches since (with beer results)?
Haha... Yup, brewed up a hefe. My messy IPA has been in bottles for about three weeks and my hefe for a week. IPA tastes great but the carb isn't ready yet. Tap...tap...tap...

 
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Old 04-27-2013, 05:16 AM   #358
goodgodilovebeer
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Dec 2009
Calgary, AB Canada
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Wyeast 1272 at its peak tearing it up!

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Old 04-27-2013, 10:59 PM   #359
cfrazier77
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Mar 2011
Troy, IL
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Here is 20 gallons of cream ale in a 22 gallon brewhemoth. The tubing and foam is from adding O2. The chilling coil kept up with all that volume no problem.


 
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Old 04-29-2013, 02:52 PM   #360
Jbird
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Dec 2011
lemoore, ca
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One gallon spiced cider.



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Did a first time yeast starter and I thought it would be be blowing the airlock off by now. I'll have to wait and see. Looks and smell bomb!

 
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