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Old 01-02-2013, 01:32 PM   #11
Sep 2012
Silver Spring, MD
Posts: 636
Liked 123 Times on 88 Posts

Update--I brewed my Belgian partigyle yesterday, and I think it came out great. Hit my volume and gravity targets almost right on the money, although I did forget to add the candi sugar to the saison until after the boil was over--I ended up boiling it separately and adding to the fermenter. I decided I'm going to buy some champagne bottles and do corks and cages for the tripel, hopefully it will be delicious when we open it for next year's NYE party! Anyone else brew a special New Year beer? Results?
For they garner the succulent berries of the hop and mass and sift and bruise and brew them and they mix therewith sour juices and bring the must to the sacred fire and cease not night or day from their toil, those cunning brothers, lords of the vat. -James Joyce

On deck: Orange Cranberry Wit, Dusseldorf Altbier
Primary: Belgian Partigyle Tripel/Saison, 1/1
Secondary: none
Bottles: Northern Brown Ale, 1/10; English IPA, 12/31; Cider, 12/9; White House Honey Ale AG, 12/9;

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Old 01-02-2013, 03:43 PM   #12
Brew the brew!
nukebrewer's Avatar
Oct 2008
Groton, CT
Posts: 5,666
Liked 2865 Times on 1733 Posts

I brewed a barleywine yesterday. Went well all things considered. With the ginormous grain bill I calculated for 65% efficiency and ended up getting closer to 60%. It's still going to clock in at a hefty 9.4% ABV and I am really looking forward to giving it a try in about 6 months followed by slowly drinking it over the years on special occasions.
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Old 01-02-2013, 06:34 PM   #13
daksin's Avatar
Aug 2011
San Diego, CA
Posts: 4,617
Liked 357 Times on 311 Posts

This year, I want to brew a 3bbl batch on my own equipment. BEER FOR EVERYONE
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own! .. ..

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Old 01-02-2013, 07:13 PM   #14
Jan 2011
Indianapolis, Indiana
Posts: 669
Liked 20 Times on 15 Posts

I use the beginning of the year to brew something I always brew: a maibock. In the fermenter the first week of January and ready by April.

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