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Old 04-19-2013, 11:52 PM   #1
ChugachBrewing
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Mar 2008
Portland, Maine
Posts: 532
Liked 170 Times on 87 Posts



Here we go. Big brew day. Turbid mash, 45 gallon yield, to add on to the 15 I brewed last week. You can google the process, here are the photos. See you in two years.

Ps. I have no idea where that child came from.
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Old 04-19-2013, 11:54 PM   #2
ChugachBrewing
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Mar 2008
Portland, Maine
Posts: 532
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Part 2. Hell of a mash.
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Old 04-19-2013, 11:55 PM   #3
ChugachBrewing
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Mar 2008
Portland, Maine
Posts: 532
Liked 170 Times on 87 Posts


Throwing hops around like a boss, lots of ones from 2001 harvest. Good for lambics.
Lower down the keggle is full of Faro, the big one is the Lambic
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Old 04-19-2013, 11:56 PM   #4
ChugachBrewing
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Mar 2008
Portland, Maine
Posts: 532
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A few shots of the chill. This barrel previously had saison in it, a quick shot of the kegs I just filled a few days ago.
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Old 04-19-2013, 11:58 PM   #5
ChugachBrewing
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Mar 2008
Portland, Maine
Posts: 532
Liked 170 Times on 87 Posts


Final chill, fill, and as promised, a pizza. Best G-D pizza you'll ever eat. I promise. I don't toot my own horn too much about stuff, but this is legit.
Where else can you find this kind of structure and crumb?
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Old 04-20-2013, 12:39 AM   #6
sockmerchant
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Dec 2010
Auckland, Auckland, New Zealand
Posts: 225
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Good effort!
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Old 04-20-2013, 05:04 AM   #7
badlee
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Oct 2010
Thailand, Chiang mai,Thailand
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Beer poetry in images

 
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Old 04-20-2013, 06:33 AM   #8
spenghali
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Jan 2009
Corvallis, OR
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That perfect crust and no cooling rack? How long before it turned to soggy crust? :-)

 
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Old 04-20-2013, 02:17 PM   #9
ChugachBrewing
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Mar 2008
Portland, Maine
Posts: 532
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An impossible outcome, given the following:
1. The stone on which said pizza cooked dried and crisped the bottom to a crunchy perfection.
2. The pizza was consumed by the brewer within 8 minutes.
QED
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Old 04-20-2013, 06:16 PM   #10
ChugachBrewing
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Mar 2008
Portland, Maine
Posts: 532
Liked 170 Times on 87 Posts


I wonder when it'll take off...
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