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Old 08-09-2012, 07:29 PM   #1
declanhalpin
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Jan 2011
new bedford, ma
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SWMBO is out of town for a week, so 10 gal each of: Saison, Bravo IPA, lemonade, stout, and Marris/Sorachi SMaSH.

SMaSH is MaSHing now

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Old 08-09-2012, 07:30 PM   #2
onthekeg
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Way to get things done!

 
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Old 08-09-2012, 09:09 PM   #3
ryclo
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May 2011
marga, ritaville
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wow, you must have some serious fermenting capability! Nice!

 
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Old 08-09-2012, 09:41 PM   #4
Xpertskir
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May 2012
Morgantown, Wv
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How do you control your ferm temps?

 
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Old 08-09-2012, 09:56 PM   #5
OlieNH
 
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Mar 2011
Auburn, NH
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Bowing down to the master!
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On Deck: 15 gallons of Robust Porter
On Deck: Rye IPA
Primary: Belgian Golden Strong with Chimay Strain
Primary 2: Belgian Golden Strong with Abbey Ale Strain
Primary 3: empty
Primary 4: empty
Secondary: empty
Keg 1: Ed Wort's Apfelwein
Keg 2: More Apfelwien
Keg 2: Battle Axe Double IPA
Keg 3: Exctract Pale Ale
Keg 4:
Keg 5:
Keg 6:
Bourbon Barrel: Breakfast Stout

 
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Old 08-09-2012, 10:23 PM   #6
mikeysab
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Aug 2009
staten island
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Quote:
Originally Posted by declanhalpin
SWMBO is out of town for a week
You lucky mo fo.
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We be in a big hurry for dope beer with much alcamahol and flavor, quality, balance, and aroma don't matter.
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Old 08-09-2012, 10:27 PM   #7
H-ost
 
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Jul 2011
Bellevue, WA
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Quote:
Originally Posted by declanhalpin View Post
lemonade
???
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Old 08-10-2012, 01:08 PM   #8
declanhalpin
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Jan 2011
new bedford, ma
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I actually split my batches with a buddy, so I only have to ferment half of it. And re: temperature, it's whatever my basement is (in Massachusetts). The lemonade is actually non alcoholic, but it did get boiled, so I consider it 'brewed'. It's carbing in a keg for when SWMBO gets home.

 
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