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Old 08-12-2012, 12:56 PM   #101
Jan 2012
Charleston, SC
Posts: 549
Liked 61 Times on 51 Posts

Galaxy pale ale in one, and my American barleywine in the other. Pale will get bottled today and the barleywine transferred to be bulk aged

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Old 09-03-2012, 12:31 AM   #102
Nov 2011
Putnam, CT
Posts: 473
Liked 79 Times on 61 Posts

Just kegged my pumpkin ale and it came out amazing. And in the fermenter is an all grain dead ringer ipa

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Old 09-03-2012, 12:38 AM   #103
Aug 2012
Dublin, OH
Posts: 241
Liked 19 Times on 15 Posts

Currently I have an IPA with 2oz Simcoe at 60, 1oz Citra at 15 and 1oz Columbus at 5... OG 1.080 - Still rocking a nice head of krausen after 8 days.

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Old 09-03-2012, 12:43 AM   #104
Dec 2011
Posts: 286
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Pale ale that was just brewed today, chipotle blonde that was transferred to secondary today, and a blonde which will be a blueberry blonde starting tomorrow

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Old 09-03-2012, 12:44 AM   #105
libeerty's Avatar
Jul 2012
Posts: 494
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Hefe and a dry stout, side by side, with blow off tubes running into a shared carboy. Sounds amazing.
Tried to keep up with this signature, but just couldn't.

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Old 09-03-2012, 01:29 AM   #106
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Oct 2008
Groton, CT
Posts: 5,666
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As of today, I now have a sweet imperial stout and a pumpkin ale in primary. So excited for 10 gallons of pumpkin beer, 5 gallons of ale and 5 gallons of lager.
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Old 09-03-2012, 11:43 PM   #107
Jun 2012
Franklin, KY
Posts: 80
Liked 23 Times on 17 Posts

Just thought I'd follow up with my clone. According to Brewheads' calculator, my beer came in at 5.3% ABV & 4.2g carbohydrates per 12 oz.

While not the 2.5g carbs that the original has, this tastes MUCH better than ML. This one has the proper color ~2 SRM, a great citrusy hop flavoring at the beginning of the glass that dissipates a little the longer it sits. I have to be careful with it as there is no alcohol warming to speak of, and is very smooth and light going down which is typical of this style.

All in all, I think it's a great base recipe and may play with it a little to find different colors & flavors.

I also suspect that the Brewheads calculations are off a little bit, since it can't take into account the extent to which the amylase enzyme breaks down the complex sugars, outside of the gravity readings. I'd like to think my carbs are a touch lower, but then again I don't use artificial flavors (hop oil extracts) or cheat with rice syrup solids and the like.
On Deck: Hold the Cone IPA, Bourbon Barrel KY Common Ale, possibly a Rye IPA
Primary: :(
Secondary: :(
Bottled: :(

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Old 09-03-2012, 11:46 PM   #108
BrewChem's Avatar
Nov 2011
Posts: 272
Liked 88 Times on 40 Posts

Brewed a pumkin ale yesterday that's started to bubble this afternoon

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Old 09-03-2012, 11:56 PM   #109
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Jul 2011
Northern, New Jersey
Posts: 91
Liked 14 Times on 13 Posts

Applewood Smoked Cinnamon Pomegranate Ale and a Rye Saison with East Coast Yeast ECY08 Saison Brasserie Blend.

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Old 09-03-2012, 11:59 PM   #110
Jan 2011
Ionia, MI
Posts: 162
Liked 10 Times on 9 Posts

Just transferred a Chocolate stout to secondary and it tasted amazing. Can't wait for the final product!

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