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Old 02-15-2013, 06:25 PM   #1
Feb 2013
Oil City, Pennsylvania
Posts: 258
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It seems like it has been 6 weeks since I put my wort in the fermenter fSaturday evening!!!!

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Old 02-15-2013, 06:32 PM   #2
Dec 2012
Jenison, Michigan
Posts: 599
Liked 86 Times on 70 Posts

Pipeline. Brew a lot. When you think you have enough beer. Brew more. I'm learning this now. Once you have a full pipeline, you won't think about that beer you just brewed, since you'll have several on hand to drink while you wait!

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Old 02-15-2013, 06:32 PM   #3
Jul 2011
Glenview, IL
Posts: 6,368
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As a new brewer, patience is the absolute hardest thing to learn but if you are a good student you will be handsomely rewarded with good beer.

Once the pipeline begins filling up and you get into a routine things become much easier and waiting no longer is an issue!
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010

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Old 02-15-2013, 06:37 PM   #4
Feb 2013
Portland, Oregon
Posts: 180
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+1 to the pipeline. Also, get some brewing software. You can spend time creating and playing with recipes. It will subtract from the time you spend standing in front of and staring at your fermenter.
primary: CDA #2
primary: Evil Twin Red
primary: Mosaic Single Hop Pale
Bottled: Oddsides Citra Pale clone, India Cream Ale, CDA #1, Cascadian Dubbel
On deck: Surly Abrasive clone, Yooper's Pale Ale

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Old 02-15-2013, 06:40 PM   #5
May 2012
Morgantown, Wv
Posts: 2,222
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Originally Posted by meevoo View Post
+1 to the pipeline.
I moved a month ago which destroyed my pipeline. I have a 4 tap kegerator and 2 beer drinkers to support in our house, so I have been brewing my ass off to play catch up.

Ive brewed 7 batches in 30 days....Once you get ahead of the curve it gets a lot less onerous.

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Old 02-15-2013, 06:40 PM   #6
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Feb 2008
Reed City, MI
Posts: 29,879
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Occupy yourself by brewing another batch. Maybe another after that. Read. Study. Sample commercial examples.

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Old 02-15-2013, 06:44 PM   #7
Jul 2011
Ramsey & Akeley, Mn
Posts: 2,966
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Fermenters! I now have 2 primary buckets and 5 carboys. Plus kegs to condition in. Its a disease. Run away.
Primary #1: #2: Empty
Secondary #1
: Blackberry Rhubarb wine #2: Empty #3: Cab MerMarqeNac Wine
: Chocolate Rye, Mugged a Monk Paters
: RIS, Carmel Apple Cider, Big 50 Barleywine, Framboise Lambic, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: BGSA, Umlaut my Kölsch VII

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Old 02-15-2013, 06:45 PM   #8
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Feb 2011
Sheffield, Ohio
Posts: 37,956
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More often as not,patience is something that must be learned. But when your patience is finally rewarded,you'll get it. We all do,each in our own time.
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New! John Henry-

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Old 02-15-2013, 07:15 PM   #9
Jan 2013
Milwaukee, WI
Posts: 237
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I just started in January, I found that it I needed extra better bottles immediately. I have 2 batches bottled and three in fermenters, one on deck for this weekend. Before you know it you will have to check notes on when what was brewed because you will be bottling, brewing, and sampling other batches.
Mmmmmmm BEER.
Primary 1: Citrarillo IPA
Primary 2: Big Baltic Porter
Primary 3: Full Nelson Pale Ale
Secondary 1/ Primary 4: Rochefort 9
Primary 5:
Bottled: Zombie Dust, Yoopers House Ale, DFH 90 clone, Two Hearted Ale, Dead Guy, Dundalk Irish Heavy

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Old 02-15-2013, 07:20 PM   #10
Dec 2012
Montgomeryville, PA
Posts: 351
Liked 34 Times on 31 Posts

As it's been said. Brew a lot. I brew a lot of lagers and sours, so I've learned patience. But when I do a sour, it may need upwards of 3 years. My answer? I do them every couple of months so there's always a batch coming due.

The same with my ales. It is a rare day that my fermenters are empty!

Got a Question? Always happy to help. Just shoot me a message.

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