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Old 10-24-2007, 12:53 AM   #11
LouT
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If it needs to be ready in 4 weeks or so, you're looking at keeping the OG to something under 1.050, maybe even under 1.046. Also, no "funny stuff" that takes time to mellow out in the bottle --- honey, molasses, spices, etc.

I say brew something like you originally thought, but plan on it for Christmas instead.

Or brew that next week, and do something super fast this week --- like a hefe -- goes down nice on Thanksgiving, even though it's considered more of a summer beer -- think about it, you're stuffed, the house is burning up because of the oven(s), stove(s), steam from cooking food, and the extra people. Refreshing, and very fast to from brewing to serving....


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Old 10-24-2007, 02:25 AM   #12
massappeal120
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well thanks for all the suggestions, i decided on a porter and went and bought a kit from my local shop. hopefully this one turns out better than my pale ale (not that it is bad just not really good). If not then I will have to ditch the kits completely and just figure this all out. My porter kit consits of:

6lb of liquid malt
2 kinds of dry grains (not labled) both have some darker choclatey aromas. one dark in color one medium-light.
a package of northern brewer hops pellets (alpha 7.8%)
a package of fuggle freeze dried hops (4.5 % alpha)
White Labs London Ale yeast.

The worker at the shop suggested maybe adding some spices to give this a lil extra thanks giving pazazz. Any suggestions? Im thinkin cinnamon stick and cloves? I dunno though. I like my beer to taste like beer so I dont wanna fancy it up too much., Just something nice and suttle. so yea any help in this area would be saweeeet. onelove.



 
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Old 10-24-2007, 02:29 AM   #13
LouT
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I vote you don't add spices.
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Old 10-24-2007, 02:29 AM   #14
Yuri_Rage
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For this batch, skip the spices. See how it tastes on its own. That way, the next time you brew it, you'll have an idea of what might help it out.
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Old 10-24-2007, 03:37 AM   #15
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DUH!!!!! This is a slam dunk!

Zinger, baby!
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Old 10-24-2007, 01:48 PM   #16
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I'd go with a Brown or maybe Poor Richard's http://www.thebrewsite.com/2006/01/2...ds_extract.php
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Old 10-24-2007, 01:53 PM   #17
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F these heavy ass ales. Thanksgiving is for BMC. You need a great tasting beer that won't fill you up and never let's you down. Something that tastes great and is less filling.

OK, honestly though, I'd opt for a really low gravity light cream ale or kolsch or wit. Nothing higher than 4.5%. You need room for all that food. Maybe even a hefe.

Now, there's nothing wrong with a pumpkin or zinger for the night before or after or even as an after dinner drink. But I'd stick with a MGD during the day time.
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Old 10-24-2007, 02:03 PM   #18
teu1003
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Given that Thanksgiving is decidely a "wine" holiday, I'll not make any suggestions except this: ITS FOUR WEEKS TO THANKSGIVING!!! You should be planning your Valentines Day beers ... TG beers should have been brewed in September at the LATEST. Forget lagers ... lagers (to store) need to ... ummm ... be stored.

Revise your brew schedule accordingly.

 
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Old 10-24-2007, 03:57 PM   #19
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Quote:
Originally Posted by teu1003
Given that Thanksgiving is decidely a "wine" holiday, I'll not make any suggestions except this: ITS FOUR WEEKS TO THANKSGIVING!!! You should be planning your Valentines Day beers ... TG beers should have been brewed in September at the LATEST. Forget lagers ... lagers (to store) need to ... ummm ... be stored.

Revise your brew schedule accordingly.
You could have a hefe ready by then. They only need about 20 days from grain to glass.
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Old 10-24-2007, 04:10 PM   #20

Lisa Morisson addressed this subject in this award winning article.

EDIT - Not really what to brew, but a great article on matching beers with your Thanksgiving meal.



 
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