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Old 02-20-2008, 04:43 PM   #1
RegionalChaos
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Jan 2008
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I got it all bottled up last night. It's an IPA recipe. Tasted decent going into the bottle. Now I just get to wait more! Anyway, it was a fun process and I'm looking forward to doing it more and improving. I already have a batch of apfelwien going in my second carboy

Three cheers for beers!


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How I brew: Stir plate starters, Extract, Full boil in a Keggle, 10 gallon batches.
Brewing upgrades in progress: temp controlled ferment, stir plate re-work, building mash tun, milling station

Planned House Ales: an Amber, an IPA, a dark IPA, a Mango Ale, a blueberry oatmeal stout, a dry Irish stout, a honey wheat, Apfelwien

What kind of R-Value does your ferm chamber need? - http://www.homebrewtalk.com/f51/what...hamber-190459/

 
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Old 02-20-2008, 04:44 PM   #2
AFAJ Brew Guy
 
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Congratulations! Feels good, doesn't it?

Now get going and get that second batch fermenting!


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"There seems to be an over abundance of beer related items in this house." -SWMBO

 
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Old 02-20-2008, 04:47 PM   #3
Revvy
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Now have patience young Jedi...3 weeks to bottle condition it must! Temptaion to taste sooner leads to "Is my beer infected?" panic threads. Not infected...but green it is

Congrats on your first bottling!!!
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Old 02-20-2008, 05:31 PM   #4
chthonik
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Apr 2007
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It's all downhill from here, and the beer just keeps getting better! Congrats!

 
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Old 02-20-2008, 06:08 PM   #5
RegionalChaos
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Jan 2008
Drain, OR
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Thanks guys

Really it just makes me anxious to get my next batch going. There are several things in my process that I think I can improve on. Hopefully not breaking those damn hydrometers is one of them...
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How I brew: Stir plate starters, Extract, Full boil in a Keggle, 10 gallon batches.
Brewing upgrades in progress: temp controlled ferment, stir plate re-work, building mash tun, milling station

Planned House Ales: an Amber, an IPA, a dark IPA, a Mango Ale, a blueberry oatmeal stout, a dry Irish stout, a honey wheat, Apfelwien

What kind of R-Value does your ferm chamber need? - http://www.homebrewtalk.com/f51/what...hamber-190459/

 
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Old 02-20-2008, 06:10 PM   #6
hopsalot
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Sep 2007
Corpus, Texas
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+1 on revvy, on my first couple of batches I didnt wait and when I drank the last one it was the best, its hard I bet you want to drink one right now, I know I do too, but be strong it will be worth the wait

 
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Old 02-20-2008, 06:11 PM   #7
RegionalChaos
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Jan 2008
Drain, OR
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What temp do the bottles need to be stored at? I put them in my outside office, since it is out of the way, etc.. Out of sight out of mind for SWMBO.. But it isn't as well insilated as the house. Might drop down to 60s or 50s depending on the weather outside. Should I move the bottles up into the attic or something?
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How I brew: Stir plate starters, Extract, Full boil in a Keggle, 10 gallon batches.
Brewing upgrades in progress: temp controlled ferment, stir plate re-work, building mash tun, milling station

Planned House Ales: an Amber, an IPA, a dark IPA, a Mango Ale, a blueberry oatmeal stout, a dry Irish stout, a honey wheat, Apfelwien

What kind of R-Value does your ferm chamber need? - http://www.homebrewtalk.com/f51/what...hamber-190459/

 
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Old 02-20-2008, 06:17 PM   #8
Blender
 
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You should put them in a warmer place, preferably around 70 degrees or so. After they carb up it's then fine to put them in a lower temperature area.

 
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Old 02-20-2008, 07:13 PM   #9
RegionalChaos
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Jan 2008
Drain, OR
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Great, will do, thanks
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How I brew: Stir plate starters, Extract, Full boil in a Keggle, 10 gallon batches.
Brewing upgrades in progress: temp controlled ferment, stir plate re-work, building mash tun, milling station

Planned House Ales: an Amber, an IPA, a dark IPA, a Mango Ale, a blueberry oatmeal stout, a dry Irish stout, a honey wheat, Apfelwien

What kind of R-Value does your ferm chamber need? - http://www.homebrewtalk.com/f51/what...hamber-190459/

 
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Old 03-05-2008, 08:33 AM   #10
RegionalChaos
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Jan 2008
Drain, OR
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Well I waited 2 weeks before sampling a bottle. Tasted Great! I was really impressed with how much influence the dry hopping had on the aroma. The bottle I tried was carbed decently, but I plan to let MOST of them age another week or so before gifting or drinking. Friday is brew day for the second batch Another IPA.


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How I brew: Stir plate starters, Extract, Full boil in a Keggle, 10 gallon batches.
Brewing upgrades in progress: temp controlled ferment, stir plate re-work, building mash tun, milling station

Planned House Ales: an Amber, an IPA, a dark IPA, a Mango Ale, a blueberry oatmeal stout, a dry Irish stout, a honey wheat, Apfelwien

What kind of R-Value does your ferm chamber need? - http://www.homebrewtalk.com/f51/what...hamber-190459/

 
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