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Old 02-05-2013, 01:22 PM   #21
DrNeato
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Jan 2011
Chicago, IL
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I do, but it turns off every 3 hours.

 
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Old 02-22-2013, 12:45 PM   #22
DrNeato
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Jan 2011
Chicago, IL
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For those wondering, this didn't happen. Next weekend (3/3) there is a big brewday at Brians for an Octoberfest.

I'll also be brewing that weekend on my own set up (only boiling one batch this time!) so if you had been planning to observe or w/e I think that would be a good time to do so. Also: by that time, I should have my berliner weisse all boiled up and fermenting so I can happily share the [horror] stories.

 
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Old 03-27-2013, 01:11 PM   #23
ChugachBrewing
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Mar 2008
Portland, Maine
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What should we do next? Does anyone read this other than me and Dr. Neato?
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Old 03-27-2013, 03:28 PM   #24
noise
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Jan 2009
portland, me
Posts: 54


I'm also following this thread, and interested in a group brewday in the April/May timeframe.
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Old 03-27-2013, 03:30 PM   #25
ChugachBrewing
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Mar 2008
Portland, Maine
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I'll be brewing on and off the week of April 13-21. Lambic mostly. Good time for coolship. Open to other thoughts
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Old 03-27-2013, 10:37 PM   #26
SuperBreeze
 
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Jun 2009
Portland, Maine
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What I would like to do for my next couple brews would be a couple of high grav beers to keep around and some summer session beers including a berliner weisse. I plant to do the hybrid method that Jake used, and I recently aquired a couple of fermwraps and a temp controller to keep it warm.

how did your sour mash turn out?
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Old 03-27-2013, 10:38 PM   #27
ChugachBrewing
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Mar 2008
Portland, Maine
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Mine came out great. So far so good. I'm doing a lambic this break, but not objecting to any other styles. What kind of big beer?
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Old 03-28-2013, 11:05 PM   #28
WilliamBrewster
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Aug 2012
Portland, Maine
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I am stalking you guys...I mean.. shhhh.

 
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Old 03-29-2013, 01:00 AM   #29
SuperBreeze
 
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Jun 2009
Portland, Maine
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I was thinking of doing a barley wine or maybe remaking the quad I did a couple of years ago.
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Old 03-29-2013, 01:55 AM   #30
ChugachBrewing
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Mar 2008
Portland, Maine
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I'm all for whatever. Big batches are fun and easy to split. Maybe a good one for April? I'd like to make a barleywine with unfermented viognier grape (wine) juice to boost the booze, rather than more DME.

Just need my lawn to heal a little more before we do another massive outdoor one. Although the mash indoors/pump outside worked well the last couple times I did it... really eliminates the "standing outside" part of things.
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