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Old 09-19-2012, 12:45 AM   #1
seanluvsbeer
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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
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May 2011
Tallahassee, FL
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I've got some oak chips soaking in some rum with vanilla to make a vanilla rum porter in about a month...
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Old 09-19-2012, 02:11 AM   #3
nfellman
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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
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Old 09-19-2012, 02:26 AM   #4
dryboroughbrewing
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Aug 2011
Philadelphia, PA
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Imperial Rye IPA hopped with Citra Columbus and Amarillo.

 
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Old 09-19-2012, 02:31 AM   #5
y2jrock60
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Jul 2009
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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
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Dec 2011
Mesa, AZ
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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.
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Old 09-19-2012, 04:18 AM   #7
Ghostly
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Mar 2011
New York, NY
Posts: 61
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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
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Apr 2011
Winston-Salem, NC
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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.
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Old 09-19-2012, 04:29 AM   #9
pmatson
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Aug 2012
Santa Barbara, California
Posts: 74
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A blonde ale with citra and cascade hops.

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Old 09-19-2012, 04:38 AM   #10
MedicMang
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Nov 2011
Athens, Ohio
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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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