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Old 12-31-2012, 10:02 PM   #1
lazarus0530
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Feb 2011
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What we all drinking for the New Years? I'm getting sloshed on Sam Adams winter fest and grey goose vodka since none of my home brew made it thru Christmas . HAPPY NEW YEARS!

 
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Old 12-31-2012, 10:08 PM   #2
mrrshotshot
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Sierra Nevada Narwhal

Mmmmmm beer.

 
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Old 12-31-2012, 10:09 PM   #3
dadshomebrewing
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Oct 2012
Chicago, Il
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home brew pale ale and hefe

just a coupla brews though... past the age where getting smashed does anything for me that's good
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In the fridge(and the glass): nada

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Old 12-31-2012, 10:11 PM   #4
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Thinking about pulling a sample glass of my the wee heavy I brewed in 2011. Not sure if I'll be able to handle more than one glass without a good amount of time between, At 12.5% it could have a bit of a kick to it.
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
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Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 12-31-2012, 10:16 PM   #5
lazarus0530
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Feb 2011
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Quote:
Originally Posted by Golddiggie
Thinking about pulling a sample glass of my the wee heavy I brewed in 2011. Not sure if I'll be able to handle more than one glass without a good amount of time between, At 12.5% it could have a bit of a kick to it.
Sounds fantastic !

 
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Old 12-31-2012, 10:25 PM   #6
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Quote:
Originally Posted by lazarus0530 View Post
Sounds fantastic !
Smelled great when I moved it from aging vessel into the corny kegs to carbonate. The several months aging with Hungarian oak cubes made it even better than before it went in. My 8.9% old ale, made with cherry wood smoked malt, then aged on a section of toasted cherry wood, is also great. Better closer to room temp (above 50-55F) than cold (under 50F).
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 12-31-2012, 10:27 PM   #7
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Beer!

 
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Old 12-31-2012, 10:30 PM   #8
signpost
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I'm doing 3 bottles of Rochefort. The 6. Then the 8. Then the 10. I'll follow that with some homebrewed porter and maybe a Sierra Nevada Celebration ale, if I run out of the other.
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Fermenting - BBD Sour; Oat No! (an Oat Wine); Signpost Old Ale; Chris' Tall Ale 2.0; SSB (Signpost Sour Blonde); County Western Bottled - NB Ares' Biere de Mars; Ol' Bitter Bastard; Chris' Tall Ale; 4 small batch sour blends - 1 w/ cherries and 1 w/ peaches; Back To School Porter w/cacao & vanilla; Signpost Creek Paint Cider; Signpost Oud Bruin; Land of Pils and Honey, Imp. Saison with Clover Honey; Ad Hoc Berliner Weisse Kegged - BBD WIPA (but I think it has chlorophenolics); Keg #2 is EMPTY!

 
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Old 12-31-2012, 10:34 PM   #9
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At least one bottle of my Cranberry holiday ale (the other bottles will be sampled by friends/relatives). Then, moving on to nursing a few Lagunitas Brown Shuggas, and ending on a Stone 12/12/12 vertical epic.
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Old 12-31-2012, 10:38 PM   #10
lazarus0530
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Feb 2011
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Quote:
Originally Posted by signpost
I'm doing 3 bottles of Rochefort. The 6. Then the 8. Then the 10. I'll follow that with some homebrewed porter and maybe a Sierra Nevada Celebration ale, if I run out of the other.
That's my type of drink'n there! Be safe

 
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