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Old 09-19-2012, 12:45 AM   #1
Sep 2012
pittsburgh, PA
Posts: 10

what do you mad scientists out there have going on? any creative recipe ideas out there any one might like to share?

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Old 09-19-2012, 12:47 AM   #2
tally350z's Avatar
May 2011
Tallahassee, FL
Posts: 1,288
Liked 90 Times on 75 Posts

I've got some oak chips soaking in some rum with vanilla to make a vanilla rum porter in about a month...
Toasting Tortoise Brewery
Primary - Smoked Belgium
- Burton IPA, Munich Lager, Cream Ale
Bottled - Muscadine Port, Imperial Stout

North Florida Brewers League

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Old 09-19-2012, 02:11 AM   #3
Sep 2012
Mesa, Arizona
Posts: 11

Nothing too exciting but me and my buddy are 4 days into our first brew. Just a simple Kolsch that we got with the kit! Definitely excited to see how it turns out
Primary: nothing
Secondary: nothing
Bottled: nothing
Plans: IPA (on Saturday), Some sort of Stout

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Old 09-19-2012, 02:26 AM   #4
Aug 2011
Philadelphia, PA
Posts: 827
Liked 170 Times on 125 Posts

Imperial Rye IPA hopped with Citra Columbus and Amarillo.

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Old 09-19-2012, 02:31 AM   #5
Jul 2009
Posts: 100
Liked 5 Times on 4 Posts

I have 10 gallons of my first Albier fermenting in the basement. I plan on lagering one of the carboys for 2 weeks before bottling and the other for 6 weeks. I want to see what effects a longer lager would have on it. I also have a number of beers bottle conditioning. The one I'm looking forward to trying the most next week is my first go around at a hard cider.

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Old 09-19-2012, 04:10 AM   #6
BrewinHooligan's Avatar
Dec 2011
Mesa, AZ
Posts: 5,152
Liked 1763 Times on 1180 Posts

I have 6 gallons of milk stout (6%abv) going along with 2.5 gallons of a mango wine (around 17%abv) right now. I will be brewing a pumpkin ale this weekend.
No yeast, no beer. No beer, no civilization. Therefore, we really have yeast to thank for all our modern-day conveniences and tasty beer

*Member: The HBT Sweaty Fat Guys Cigar club

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Old 09-19-2012, 04:18 AM   #7
Mar 2011
New York, NY
Posts: 61
Liked 18 Times on 5 Posts

I have a screwy split batch that's nearly ready - two thirds became a dry-hopped Belgian pale, the other third a Belgian strong dark ale. I added dark candi syrup to the latter after primary fermentation had settled down (while the former got a small dose of honey to dry it out). Both all pilsner malt, two different Belgian strong ale yeasts, some Styrian Goldings. No idea how they'll turn out.

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Old 09-19-2012, 04:27 AM   #8
jeepinjeepin's Avatar
Apr 2011
Winston-Salem, NC
Posts: 6,411
Liked 1046 Times on 1025 Posts

I have a Viennafest fermenting right now. It's kinda a cross between a Vienna Lager and Oktoberfest. I left out the carafa special from the Vienna recipe and the base malts are a combination of the two recipes. Basically, I screwed up and went with it.

I have a bourbon barrel with multiple Brett strains and some bacteria continually working on a sour base beer. I'm spinning a starter of Brett C right now and have new vials of Brett B & L waiting for their turn in the vortex to try to get my yeast/bacteria ratio skewed more towards the yeast side.
Walmart is about the only reason for open or concealed carry that I can get behind. -Randar

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Old 09-19-2012, 04:29 AM   #9
Aug 2012
Santa Barbara, California
Posts: 74
Liked 5 Times on 4 Posts

A blonde ale with citra and cascade hops.

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Old 09-19-2012, 04:38 AM   #10
MedicMang's Avatar
Nov 2011
Athens, Ohio
Posts: 1,651
Liked 192 Times on 139 Posts

Made a beer for my girlfriends (heather) birthday made with heather tips instead of hops. Came out great. Very floral and beautiful flavor.

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