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Old 01-12-2013, 02:42 AM   #11
aiptasia
 
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Jul 2011
Them Scary Woods, FL
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Pilsner.
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Old 01-12-2013, 03:01 AM   #12
Polboy
 
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Jun 2011
Chicago, IL
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Make saison or rye saison, use 3711 strain and wonder with every pint how beer witf fg at 1.000 or so can taste so great and have such a fantastic mouthfeel

 
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Old 01-12-2013, 04:17 AM   #13
Mb2658
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Nov 2011
, NE
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I'd recommend doing a German Dampfbier. It is one of the lesser known German ales. It was my first all grain and one of my favorites. I should get another batch going.

 
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Old 01-12-2013, 05:27 AM   #14
PJoyce85
 
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Jan 2013
Mainz, Germany
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If you want something challenging, it is time to be brewing Maibocks for spring. Triple decoction lager. Can't go wrong there.

 
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Old 01-12-2013, 01:15 PM   #15
bellmtbbq
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Aug 2012
Pennington, NJ
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As someone said above, a rye saison with 3711. Great stuff

Or do a sour beer if you have carboy aging space. Oud Bruin, Flanders Red, Lambic, something.
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Old 01-12-2013, 02:18 PM   #16
llvllayhem
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Nov 2012
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I am brewing this next: http://www.northernbrewer.com/shop/b...grain-kit.html
Looks fairly interesting with the oak cubes and bourbon additions!

 
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Old 01-13-2013, 12:11 AM   #17
TheKrumm
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Jun 2011
puyallup, Washinton
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lots of getting me thinking here. I think I will take of the ideas and give them a go! I'm gonna start with a rye saison though. My homebrew store doesnt carry wyeast so i will have to get a belgian saison vial. How much rye are we talking in one of these?

 
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Old 01-14-2013, 12:37 AM   #18
Polboy
 
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Jun 2011
Chicago, IL
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go with 40% rye (dont forget rice hulks) and i would find another store with 3711 it doesnt have equivalent from whitelabs, if really cant make sure that you can ferment hot with other saison strains (90F hot)

 
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Old 01-14-2013, 08:21 AM   #19
TheKrumm
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Jun 2011
puyallup, Washinton
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Wow 90F is super hot.

 
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