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Old 04-03-2013, 02:16 PM   #751
Feb 2012
Leeds, Alabama
Posts: 97
Liked 4 Times on 4 Posts

Several batches of wines. I have a Janet's Brown from this past weekend's brew day
Bottled: Ava Maria Grotto Abbey Ale, Voodoo Coffee Stout, Vanilla Bourbon Porter
On Tap: Simple Cider

Blog: http://timewasted.net

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Old 04-03-2013, 03:20 PM   #752
Nov 2012
Ottawa, Ontario
Posts: 361
Liked 47 Times on 35 Posts

It's been a busy winter/spring, and I have a lot of fermenters available to me, so...

1. Arkador's Dunkelweizen - 5gal
2. Basic Wit - 5gal
3. Throwndown APA (local competition) - 5gal
4. Honey Mild - 3gal
5. Chamomile Honey Wheat Beer - 4gal
6. Cascade Willamette IPA - 5gal
7. Mild Styrian Ale (2nd runnings from IPA mash) - 1gal
8. Big fat belgian Dubbel - 5gal
9. Fresh pressed apple cider - 5gal

5 of those are ready for bottling. I'm really really wishing I was setup for kegging. That's the main reason why things are sitting, I just don't want to take the time to bottle.

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Old 04-03-2013, 03:42 PM   #753
NBA Playa
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Apr 2011
Minneapolis, Minnesota
Posts: 7,881
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Two new additions to the fermenters; a Berliner weiss and a shiraz. Merlot has been bottled and the mild kegged.
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.

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Old 04-03-2013, 03:51 PM   #754
divrguy's Avatar
Dec 2011
, California
Posts: 1,254
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Finally getting the pipeline refilled. 5 gallons of a DIPA and 5 of a black IPA
Dive Often! Play Hard and Have a homeBrew!

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Old 04-04-2013, 03:56 AM   #755
Piratwolf's Avatar
Jul 2011
Va Beach, VA
Posts: 2,118
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10gal base beer for my first sour; 5 gal Belgian IPA w/ 3711
Piratwolf: "I've heard that Belgian Blondes can be "panty droppers" but they're not particularly high IBU nor cheap."

jmendez29: Haha! I get it! :ban:
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 04-04-2013, 04:04 AM   #756
Nov 2012
Bury St Edmunds, UK
Posts: 77
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I have a Mixed Berry (raspberry, blackberry, strawberry) Wheat that just went into the secondary.

It was my first AG and it didn't run as smoothly as I would have liked. But I now know where I can make changes to my process. On the bright side, I tasted some when transferring to secondary and it was delicious. I can't wait to have it when its ready

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Old 04-04-2013, 06:21 AM   #757
Leadgolem's Avatar
Jul 2012
Denver, Colorado
Posts: 3,716
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Oolong rice wine, first batch or red rice wine.
Originally Posted by Remmy
I'd rather work with yeast than work with people.

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Old 04-06-2013, 12:20 PM   #758
Brewtus Maximus
Aschecte's Avatar
Feb 2011
Florida, NY
Posts: 1,692
Liked 65 Times on 61 Posts

5.5gallons of Lambic

5.5 gallons of Flanders Red

5.5 gallon of Pale Ale
Funky Onion Brewing est.2010
Primary-Turbid mashed Lambic
Primary-Flanders Red
Secondary-Burley whiner American barleywine
Primary-A dark German lager or a Hoppy Munich Helles

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Old 04-06-2013, 06:29 PM   #759
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Feb 2011
Sheffield, Ohio
Posts: 38,988
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Botled v2 of my Hopped & Confused about a week ago,drained PBW soak out of fermenter #2 into bottling bucket to soak for an hour. Then rinse & sanitize both. Dark hybrid lager in bottles three weeks tomorrow with 5 in the fridge yesterday afternoon. Crystal clear & hoping the new SA bench capper solved another lil problem.
I think the Super Agata works a bit better than the other one midwest sells $6 cheaper...caps seem to go on "looking" tighter on the sides.
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Old 04-08-2013, 02:15 AM   #760
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Jan 2011
Lugoff, SC
Posts: 1,830
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Just finished a dry Irish stout and its in my carboy, while the red ale is going on its 3rd week in the primary.

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