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Old 12-03-2012, 05:36 PM   #371
Nightshade
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Apr 2012
Richland, WA
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3bbls Hefeweizen
3bbls Dunkelweizen
3bbls Irish Red

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Old 12-10-2012, 07:10 PM   #372
corkybstewart
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Jun 2011
Carlsbad, NM
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Got a rye stout almost finished fermenting.

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Old 12-10-2012, 07:22 PM   #373
Horseflesh
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Sep 2012
Woodiville, WA
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5 gal of quad from a High Gravity Brewing extract recipe, using WLP530. It's been in for 2 weeks and if it hasn't hit FG yet, it is close. Going to leave it in for at least a week longer but gravity stability is the deciding factor. I started it at 66F and ramped it up to 72F over a few days, based on advice I got about that strain of yeast.

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Old 12-11-2012, 04:20 AM   #374
rejart
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Mar 2012
Marietta, Georgia
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oxiclean.
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Primary: Belgian Dubbel
Bottled: Belgian IPA, Mild, Wild Saison
On Tap: Graf, English IPA, Belgian Blond
On Deck: Scottish 80/-, RyePA

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Old 12-11-2012, 06:42 PM   #375
Piratwolf
 
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Jul 2011
Va Beach, VA
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fermenting:
5gal Belma/Williamette Special Bitter

conditioning:
5gal Patersbier I
5gal Tart Cherry Farmhouse Braggot
5gal Apfelwine
2.5gal Brett BGS (hopefully not infected!)

kegged & carbing:
5gal Citrus Saison
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Wait. You're not talking about beer, right?
You're talking about beer. That could have been a whole lot more fun.

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Old 12-11-2012, 08:12 PM   #376
DrunkleJon
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Alexandria, Virginia
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Its in the sig.

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Old 12-11-2012, 08:18 PM   #377
SiriusStarr
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Sep 2012
Chicago, IL
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2.5 gallons of apfelwein destined to be spiced that is currently making my entire house smell absolutely horrendous, much to the ire of all around (this is the first stinky fermentation they've had to endure ).
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Kitsune Brewing Co. (Add me on Untappd.)
Fermenters: Empty. :-(
Aging: Nothing! D:
Bottled: Unnamed 100% Brett Cyser; Second Sun (Orange Guava Cider); First Blood (Wild Cherry Cider); JAOM; Unnamed Holiday Apfelwein.
Planned: Pliny clone. More 7 Stairs Pale Ale.

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Old 12-11-2012, 08:29 PM   #378
krackin
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Nov 2012
, NH
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Just did up an DIPA PM. I'm out of everything except yeast now and waiting on a delivery Thurs.

The Delta faucet in the brew kitchen bit the dust during cooling but worked it out. Had enough flow to cool the wort even if water was flying everywhere. Priorities, man, always priorities. Repairs on that tomorrow. During clean up I grabbed a 6 gallon glass carboy full of cleanser and tore the top off it and blew out the sides. Bleach went all over so at least everything is sanitized.

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Old 12-11-2012, 08:31 PM   #379
SudsyPaul
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Nov 2012
Ottawa, Ontario
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Fermenting:
5gal Tax Evasion Lager (which is a Canadian Ale)

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Old 12-11-2012, 08:40 PM   #380
progmac
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Mar 2012
Cincy, OH
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I've been on a brew kick. Four brews in four weeks. That is a lot for me. From oldest to youngest --

Saaz ESB (wyeast 1028)
Baltic porter (WLP810)
Classic rauchbier (WLP830)
Dussel altbier (wyeast 1028...very cold)

Also --
Cider with s-04. Still going after 8 weeks. WTF?
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