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Old 12-30-2007, 05:47 PM   #141
joejaz
 
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Mike

when did you bottle yours?


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Old 12-30-2007, 06:03 PM   #142
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Bobby

Working on my keggle, i watched your videeo a few times and i'm happy to say i cut the top off without losing any fingers. I cut it with the grinder attachment on the roto zip, had to make a different kind of jig of than yours. I u-bolted a block of wood to the handle of the roto zip and it fit over the rim of the keg, took about ten minutes to cut.


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Old 12-30-2007, 07:03 PM   #143
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Quote:
Originally Posted by joejaz
Mike

when did you bottle yours?
I bottled the ESB about 2 weeks a go. I let the Appfelwein ferment for 5 weeks and then bottled it.

 
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Old 12-31-2007, 09:10 PM   #144
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Yeah Mike, it shaped up pretty well. It's not perfect by any means as I wished it fermented out 2-3 more points but you can't win them all. I know the batch #1 guys are going to like theirs plenty. Soulive said it got down to 1.012 or something. It just goes to show how mash temps change everything.
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Old 01-01-2008, 07:57 PM   #145
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My portion kicked last week. I was pretty happy with it, as were my friends. I actually had a commercial ESB the other day that tasted just like ours
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Old 01-02-2008, 12:22 AM   #146
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tasted batch #1 today, only a week in the bottle, -- fantastic! Thanks Bobby.
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Old 01-02-2008, 02:27 PM   #147
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Quote:
Originally Posted by Bobby_M
Yeah Mike, it shaped up pretty well. It's not perfect by any means as I wished it fermented out 2-3 more points but you can't win them all. I know the batch #1 guys are going to like theirs plenty. Soulive said it got down to 1.012 or something. It just goes to show how mash temps change everything.
True that. Unfortunately, I think I screwed up the mash temperature on my first AG due to using a crappy dairy thermometer. Oh well. Live and learn. I bought a digital thermometer this past weekend.



 
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