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Old 12-08-2007, 04:28 PM   #21
RichBrewer
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Feb 2006
Denver, Colorado
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I won't be brewing this weekend because it's COLD outside. I will be kegging my Poor Richard's however.
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Old 12-08-2007, 04:36 PM   #22
Orfy
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I hope to brew another batch of goblin tomorrow if it's not peeing it down like today.
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Old 12-08-2007, 05:17 PM   #23
Nurmey
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Finally, finally, finally. I'm going to brew Ed Wort's Apfelwein!
I'm pretty excited to get it started.

Do you think it might be drinkable by the first weekend in February?

We will be going to Rochester, MN (on purpose) in Feb and I think that making some grog would really hit the spot in those sub zero temperatures.
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Old 12-08-2007, 06:28 PM   #24
aekdbbop
 
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Sep 2006
Nashville, TN
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doing orfy's brown porter... i smell it mashing now.. mmmmm

 
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Old 12-09-2007, 04:33 AM   #25
Poindexter
 
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Oct 2007
interior Alaska
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Quote:
Originally Posted by Nurmey
Finally, finally, finally. I'm going to brew Ed Wort's Apfelwein!
I'm pretty excited to get it started.

Do you think it might be drinkable by the first weekend in February?

We will be going to Rochester, MN (on purpose) in Feb and I think that making some grog would really hit the spot in those sub zero temperatures.
It will depend on your yeast. I used Cotes de Blanc since it was in stock, six weeks ago, I am still at 1.006 with no sign of clearing. If you follow the directions I think Feb should be doable still, but carbed only by force. There was wine yeast somebody mentioned within the last seven days that finsihed clear in two weeks flat...

I am mashing right now, 8# 6 row, 0.8 oz mystery hops at 60, 20, 10 later, 4gal batch.

I am looking to make some FYB for my BMC friends next summer, trying to get a handle on the 6 row so I can choose better adjuncts.

 
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Old 12-09-2007, 04:46 AM   #26
kenb
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Mar 2007
Silverton, Or
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Pils Urquell clone

Brew Type: All Grain Date: 12/8/2007
Batch Size: 5.00 gal
Boil Volume: 6.41 gal Boil Time: 60 min
Brewhouse Efficiency: 63.00 % Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Actual Efficiency: 58.94 %


Ingredients Amount Item Type % or IBU
10.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 87.50 %
1.00 lb Munich Malt - 20L (20.0 SRM) Grain 8.33 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.17 %
2.00 oz Saaz [3.20 %] (First Wort Hop) Hops 20.7 IBU
1.00 oz Saaz [3.20 %] (30 min) Hops 8.7 IBU
1.00 oz Saaz [3.20 %] (15 min) Hops 5.6 IBU
1.00 oz Saaz [3.20 %] (0 min) (Aroma Hop-Steep) Hops -
0.25 tsp Irish Moss (Boil 10.0 min) Misc
2 Pkgs SafLager West European Lager (DCL Yeast #S-23) Yeast-Lager

Measured Original Gravity: 1.051 SG
Estimated Final Gravity: 1.014 SG
Estimated Color: 6.4 SRM (2.0-5.0 SRM) Color [Color]
Bitterness: 35.0 IBU Alpha Acid Units: 12.8 AAU
Estimated Alcohol by Volume: 5.30 %

Mash Profile Name: Single Infusion, Medium Body, Batch Sparge

 
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Old 12-09-2007, 05:57 AM   #27
quickerNu
 
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Jul 2007
Harker Heights, TX
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I am brewing my first "request" beer- a Newcastle clone for my friend. This session has many firsts for me. First time using Beersmith, fist time using 2 gallon counter top mashing http://www.byo.com/feature/1536.html. Much better efficiency than a colander. Now I just have to figure out Beersmith!
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