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Old 02-08-2013, 07:02 PM   #91
chri5
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Really cool. I'm interested in how it ends up tasting.

 
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Old 02-09-2013, 05:38 PM   #92
weirdboy
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I am very interested to know if lentils will self-convert.

 
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Old 02-10-2013, 02:57 AM   #93
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Yup, me too. I've got the lentils for batch #3 soaking - total contribution and conversion testing are on the slate.

Bottling the first batch of beer on Monday - taste-test result by St Patty's day!
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Old 02-10-2013, 04:30 PM   #94
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Pre-bottling, I estimate the colour to be between 6-8L. (I made colour swatches, and held them up against the fermenter...) Still got a bit of orange to it!

Priming syrup just went on the stove-top.

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Old 02-15-2013, 04:34 PM   #95
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So... carbing up..?
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Old 02-15-2013, 04:54 PM   #96
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Quote:
Originally Posted by CDGoin View Post
So... carbing up..?
been 5 days... try it now, it will be green bean beer
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drinking: Otto M. Gourd Pumpkin Barleywine, Jewel Thieves Apple Wine, Fresh Squee Zed IPA - bottle conditioning: LoCo Foot Barleywine, Basque cider - lagering : Schwarzbier - fermenting: apple wine, Skeeter Pee - on deck: Grodziskie

 
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Old 02-16-2013, 06:43 PM   #97
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Getting to one week.. one more to go.. then it could be ready..

Wondering how the second batch is coming along
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Old 02-18-2013, 07:41 PM   #98
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hmm.. any updates?
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Old 02-18-2013, 09:16 PM   #99
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Quote:
Originally Posted by GrogNerd View Post
been 5 days... try it now, it will be green bean beer
Yup. I guess I could drink it with a bowl of mushroom soup, and perhaps sprinkle fried onions in the glass...!*

It appears to be bottle carbing nicely. Though I'm tempted, I don't try my beers before 16 days. Why 16? Because when I used to try drink 'em as fast as possible after priming, I noticed the suck went away around day 16, no earlier.

Round three lentilmalz is ready to brew/play with. I was on the road for a fair chunk of the last week, which is why I've been slow to update.

Cheers!

*Do people outside of Minnesota, North Dakota, Manitoba and Saskatchewan make green been casserole/hotdish? Is this a totally upper-midwestered-Cdn-prairies phenomenon? My foodie buddies even made a high-end version, with a buttery bechamel, morel mushrooms, tender fresh beans, and carmelized sweet onions once...but I digress.

 
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Old 02-18-2013, 09:53 PM   #100
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whole famn damily is from Ohio and green bean casserole was a regular side dish at Thanksgiving when I was growing up

the BigHair hates onions, or we would have it
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drinking: Otto M. Gourd Pumpkin Barleywine, Jewel Thieves Apple Wine, Fresh Squee Zed IPA - bottle conditioning: LoCo Foot Barleywine, Basque cider - lagering : Schwarzbier - fermenting: apple wine, Skeeter Pee - on deck: Grodziskie

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