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Old 02-09-2013, 08:11 PM   #21
eric19312
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Dec 2012
, NY
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I'm brewing an American Dark Wheat using some of that Briess Caracrystal Wheat right now. Later going to do a small batch of amber ale to test my wife's theory that I'm wasting my time filtering brew water. Going to try hot water right out of the tap. Doing a 4 gal batch cause all my 6.5 gal fermenting buckets are busy...

 
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Old 02-10-2013, 05:34 PM   #22
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Oct 2011
Levittown, NY
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Sounds good! I brewed a "traditional" Saison. I did a little research on the style and found out that there really was no characteristics to this style other than they were thought to have been around 3 to 3.5% ABV, and refreshing, I guess by what ever means to make them refreshing, like the use of spices. I didn't use anything to spice it up, I'm gonna rely on the Belgian Saison yeast to do that for me...We'll see how this turns out. I only used a 7 lb grain bill for 5.5 gallons and have a pretty aggressive fermentation today. I woke up this morning and it was foaming out of the airlock so I had to attach a blow off tube. Surprising for a beer with a lower OG.
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Old 02-10-2013, 06:00 PM   #23
pwm74
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Dec 2007
Seaford, New york
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Hurricane Sandy put my brew cave underwater, I lost of brew and hardware . I have been brewing for about 6 years now. Just finished my 4 tap kegerator.
I was able to restore my rig with new hardware, once I do a couple of runs I am going to paint it. My 3 " Back Again" brews I got lined up are going to be a Dry Stout ( for St Patty's") , followed by a Ed Wort Haus bier and then a German Pils. I live in Seaford

 
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Old 02-10-2013, 06:02 PM   #24
eric19312
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, NY
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Quote:
Originally Posted by pwm74
Hurricane Sandy put my brew cave underwater, I lost of brew and hardware . I have been brewing for about 6 years now. Just finished my 4 tap kegerator.
I was able to restore my rig with new hardware, once I do a couple of runs I am going to paint it. My 3 " Back Again" brews I got lined up are going to be a Dry Stout ( for St Patty's") , followed by a Ed Wort Haus bier and then a German Pils. I live in Seaford
Dang, welcome back!

 
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Old 02-10-2013, 06:04 PM   #25
eric19312
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Quote:
Originally Posted by toast
Sounds good! I brewed a "traditional" Saison. I did a little research on the style and found out that there really was no characteristics to this style other than they were thought to have been around 3 to 3.5% ABV, and refreshing, I guess by what ever means to make them refreshing, like the use of spices. I didn't use anything to spice it up, I'm gonna rely on the Belgian Saison yeast to do that for me...We'll see how this turns out. I only used a 7 lb grain bill for 5.5 gallons and have a pretty aggressive fermentation today. I woke up this morning and it was foaming out of the airlock so I had to attach a blow off tube. Surprising for a beer with a lower OG.
What yeast strain and temperature?

 
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Old 02-10-2013, 06:05 PM   #26
pwm74
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Dec 2007
Seaford, New york
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Thank you , here are some current pics
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Old 02-10-2013, 09:14 PM   #27
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Long island, Ny
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Wow. Nice setups. Just brewed my second batch yesterday which was an Irish Red from NB for pattys day. Also put together my kegerator between shoveling trips. Be careful out there.

 
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Old 02-11-2013, 01:02 AM   #28
eric19312
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, NY
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Quote:
Originally Posted by pwm74
Thank you , here are some current pics
Fantastic build. I've got the garage space need to get planning.

 
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Old 02-11-2013, 03:38 AM   #29
pwm74
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Dec 2007
Seaford, New york
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Are anyone of you guys in any local brew clubs
Nice to see saison being brewed, I happened to be reading
Farmhouse ales, nice read

 
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Old 02-11-2013, 12:24 PM   #30
ilikeguns
 
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Jan 2012
, NY
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sorry to hear about your rig.. but nice setup! Wish I had the space!
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