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Old 01-08-2013, 03:10 AM   #11
Braufessor
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Dec 2011
NE Iowa, Iowa
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I have several fairly standard recipe's that I have refined to some degree and may change a little from time to time -
Amber
APA
British Mild
British Bitter
Brown
Oktoberfest
Pilsner
Helles
porter

I would say about two-thirds to three-fourths of the beer I brew is those beers and relatively similar recipes. I try to keep a mix of these on hand at all times, style depending on season a little bit.

Then, other beers are either "new" beers or "big" beers or things I want to age - barleywine, bourbon porter, sours, belgian Dark Strong, etc.



 
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Old 01-08-2013, 03:21 AM   #12
histo320
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Nov 2008
Manteno, IL
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I have just got back into brewing but my current schedule to get me through summer is going to be:
Pineapple APA - in primary, will rack to secondary with pineapple next week (adding fruit simply because I've never done it before)
Redlight Ale - a simple Amber Ale, somewhat of an offshoot of Gaelic Ale from Highland Brewing in Asheville, NC
IPA
Cream Ale
IPA
Redlight again.

I always will keep my Redlight and my IPA on hand but I will slightly change the malts and hop additions to keep each time I make it different.


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Primary - Surly Bender (clone)
Secondary - Zombiedust (clone)

 
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Old 01-08-2013, 03:30 AM   #13
Golddiggie
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I have a few recipes that I like to keep either in stock, or brew again as needed/wanted. My MO SMaSH recipe is becoming a house brew. As is my caramel ale and brown ale. There are a couple more that are on the brew again list. Otherwise, I'll brew new recipes. I like coming up with different things. I don't have any actual season brews but I do like to have bigger brews ready when it turns cooler/cold out. Just as I like to have lower ABV brews on tap for the warmer months.

Even if you do develop recipes that people are begging for, be sure its what you want to brew. Unless they're paying your salary, then can piss-off, or learn to brew themselves if they don't like when you'll be brewing that again.
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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 01-08-2013, 04:03 PM   #14
DromJohn
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Nov 2009
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I currently have set a rotation of 2/8/16.

2 = My choice / SWMBO choice.
SWMBO choice is decided at the time, generally darker ales, and generally wants a Redhook Double Black Stout clone one out of every four.

8 = My choice = Bitter, Non Bitter/IPA, IPA, Experimental.

16 = Bitter, alternates between Redhook ESB as a base for SMaSH-like substitute, and an AHS bitter kit.
= IPA, alternates between clones, and an AHS IPA kit.
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Secondary: Hibiscus Mango Blonde
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Old 01-09-2013, 04:16 AM   #15
C-Rider
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Feb 2011
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I make up almost all that I brew w/my own recipes. When I have something I really like I tend to brew it over again. Right now my repeaters are my Tiki Ridge Porter and my Coffee Stout. Still refining my other ideas.
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Fermenting: Black IPA
Bottled conditioning:
Bottled conditioning Old Glory Stout
Bottled in the refe: American Imperial Stout
Bottled in the refer: Dunkelweizen
Largering in refer: Oktoberfest

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Old 01-09-2013, 08:39 AM   #16
bwomp313
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Apr 2009
Kingston, NY
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I pretty much always brew new recipes of my own, rarely will I rebrew something and usually only if it was a fan favorite. Personally I love the hobby for the ability to constantly make something new or different.

 
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Old 01-09-2013, 11:35 AM   #17
2BeerSpeer
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Jul 2011
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Quote:
Originally Posted by Golddiggie View Post
I have a few recipes that I like to keep either in stock, or brew again as needed/wanted. My MO SMaSH recipe is becoming a house brew. As is my caramel ale and brown ale. There are a couple more that are on the brew again list. Otherwise, I'll brew new recipes. I like coming up with different things. I don't have any actual season brews but I do like to have bigger brews ready when it turns cooler/cold out. Just as I like to have lower ABV brews on tap for the warmer months.

Even if you do develop recipes that people are begging for, be sure its what you want to brew. Unless they're paying your salary, then can piss-off, or learn to brew themselves if they don't like when you'll be brewing that again.
MO smash....yummy
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Keg #1 --- ....Empty
Keg #2 --- Highland Brewing- Cold Mtn. Winter Ale
Keg #3 --- Dickens Cider
Keg #4 --- (Nitro) ....Empty
Keg #5 --- Birdsong Brewing- Mexicali Stout
Keg #6 --- Skull Camp Brewing- Knuckle Dragger IIPA
Keg #7 --- Skull Camp Brewing- Lazy Bones Porter


2 Beer on untapped: https://untappd.com/user/2beerspeer

 
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Old 01-09-2013, 11:43 AM   #18
2BeerSpeer
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Quote:
Originally Posted by Golddiggie View Post
I have a few recipes that I like to keep either in stock, or brew again as needed/wanted. My MO SMaSH recipe is becoming a house brew. As is my caramel ale and brown ale. There are a couple more that are on the brew again list. Otherwise, I'll brew new recipes. I like coming up with different things. I don't have any actual season brews but I do like to have bigger brews ready when it turns cooler/cold out. Just as I like to have lower ABV brews on tap for the warmer months.

Even if you do develop recipes that people are begging for, be sure its what you want to brew. Unless they're paying your salary, then can piss-off, or learn to brew themselves if they don't like when you'll be brewing that again.
MO smash....yummy
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Keg #1 --- ....Empty
Keg #2 --- Highland Brewing- Cold Mtn. Winter Ale
Keg #3 --- Dickens Cider
Keg #4 --- (Nitro) ....Empty
Keg #5 --- Birdsong Brewing- Mexicali Stout
Keg #6 --- Skull Camp Brewing- Knuckle Dragger IIPA
Keg #7 --- Skull Camp Brewing- Lazy Bones Porter


2 Beer on untapped: https://untappd.com/user/2beerspeer

 
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Old 01-09-2013, 12:24 PM   #19
JonM
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I'm getting to where I have a regular rotation, mostly depending on the season. This time of year, I like to do Kolsch and lawnmower beers with Kolsch yeast to take advantage of the cool temps. I like a session-type IPA in the spring, a saison to take advantage of the heat in summer, and an oatmeal stout in the fall when dark roasty beers are especially good. I think I've started a new tradition, too - make a 1.100+ barleywine at the end of the year and enjoy it the following Christmas/New Year. Beyond that, I throw in new recipes throughout the year.

EDIT: Oh, and cider in the fall when the local apples are in season.
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Old 01-09-2013, 01:36 PM   #20
Bulls Beers
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I don't have any seasonal beers. I usually make what I like, doesn't matter the time of year. I have three taps, 2 of which are house beers. I always have a few kegs ready to go for those beers . The third tap I rotate a couple different styles.


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