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Old 02-13-2013, 02:43 AM   #1
agemmell
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Default Syracuse Area Brewers?

Hey! I am relatively new to brewing, but is there any Syracuse area brewers? If so what kind of brewing do you do, and what has been your favorite recipe you have done?

For me it is a Chocolate Ginger Porter. Brewed with Pale 2 Row, Chocolate, Black Patent, and Caramel 20L Malt. It is also has Lactose, Cocoa Nibs, Vanilla Bean, and Ginger Root in the Boil and the Secondary Fermenter.

And I do All Grain Brewing, I have never done extract or partial mash, or BIAB for that matter, but have thought about experimenting with it!

Cheers!!


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Old 02-27-2013, 10:42 PM   #2
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A buddy and I started brewing about 8 months ago. We have done an extract porter (came with the kit we bought), Maple Pumpkin Ale, Mocha Stout, Honey Ale, Have a cider in primary at the moment and are looking for our next beer at the moment.

We have been going partial mash for all but the Porter, but have talked about going all-grain. Just haven't gotten around to it yet.

Of the ones we have made so far I would have to say the maple pumpkin is the favorite.


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Old 03-02-2013, 09:16 AM   #3
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Actually, there is a large group of us here on HBT. we do bulk grain buys and we have a Facebook page that we keep in contact with each other. If you are interested, PM me

Brew on!
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Old 03-08-2013, 06:33 PM   #4
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I am from the Syracuse area, and have started brewing a few months ago. I completed my first batch, an IPA(came with kit). It was ok. I considered this to be the "Betty Crocker" version of beer making. I just made a Red Ale that is currently in the primary, and I have a batch of hard cider in secondary. The cider should be ready for sweetening and bottling soon. Just figured I would introduce myself to the fellow Syracuse folks, and possibly learn and stay in contact with local homebrew folk.
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Old 03-09-2013, 01:26 PM   #5
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Quote:
Originally Posted by dummybrewman
I just made a Red Ale that is currently in the primary, and I have a batch of hard cider in secondary. The cider should be ready for sweetening and bottling soon.
Sounds like we have similar thoughts. Just brewed a Sequestering Red on 3/1 as well as moved the cider to its secondary.
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Old 03-11-2013, 08:18 PM   #6
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Ha, I guess so. How long do you plan to keep your cider in secondary? I learned also that you can back sweeten cider which makes me much happier as my cider was dry. I am letting it sit longer so the tannins and alcohol will mellow.
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Old 03-13-2013, 12:04 AM   #7
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Started the batch on the 25th of Jan and racked to secondary on 3/1. Planning on bottoming in 2 weeks as I have a red that will be ready to bottle then too. If it still seem to harsh ill cap it and wait another few weeks prior to bottling.
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Old 03-13-2013, 11:46 PM   #8
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I am in Fayetteville. I brewed a Black IPA a few weeks ago and a Dogfish Head 60min clone last Friday. Patiently waiting for the Black IPA to bottle carbonate.
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Old 03-14-2013, 01:06 PM   #9
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The worst part forms is the bottle conditioning! Also I am interested to hear how your 60 minute clone goes. I am in the process of building myself a conical fermenter to try my hand at an IIPA.
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Hoppiness Brewing - Where Brewing is Hoppiness
___________________________________________

He was a wise man who invented beer - Plato

Primary - Hoppiness The Great Imperial Pumpkin
Secondary - Imperial Stout
Bottled - Bavarian Hefeweizen, Chocolate Porter
In The Works - FnIPA, Chocolate Ginger Porter, WeizPA
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Old 03-15-2013, 06:17 PM   #10
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Just a heads up, there's a beer tasting at the Galeville Bryne Dairy in Liverpool today from 4-7. They usually have them every other friday. Tonight they have Captain Lawrence and Ballast Point.


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