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Old 07-23-2012, 08:26 PM   #471
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Yooper, the_bird and I opened a bottle of U1 last weekend out in the Finger Lakes. I still can't believe I made something that good.


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Old 07-23-2012, 08:31 PM   #472
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DOH!!! Stupid brewing...
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I would have opened my bottle for the pig roast but... oh... that's right... I don't have a bottle... you made me take my one bottle out to the NHC and give some to freakin' Az_IPA and olllllo and the rest of 'em.

bastid.

Speaking of that... I still have a bottle of Sach's Cuvee de Tomme clone from that trip that he wanted us to taste. We should probably dust that bad larry off.


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Old 07-24-2012, 03:47 PM   #473
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Sounds like you're itching to do a U3 creation?

 
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Old 07-24-2012, 05:10 PM   #474
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DOH!!! Stupid brewing...
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He's already done it... And a U4 I think. Unfortunately they have all... Ehhh.... "fallen short" ( making the quoatstion marks wit. My finger) of the U1
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Old 07-24-2012, 06:30 PM   #475
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Throw some special b in the mix too

 
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Old 10-16-2012, 12:42 PM   #476
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Paul,

So I don't gum up the Masshole thread I will ask some questions here.
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Old 12-10-2012, 02:43 PM   #477
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Do any of you guys remember where the gravity was when you added the champagne yeast?
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Old 12-10-2012, 04:22 PM   #478
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I don't remember but I'm pretty sure all of the particulars are buried in this thread. Yes, they're buried under a metric arse ton if back stabbing and buddy farking but they're in there.
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Old 12-10-2012, 04:38 PM   #479
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So I added the second starter (non barley wine starter this time) along with 2.25lbs of maple syrup. I took pictures I will be posting of the starter, syrup, mixed starter and syrup, and krausen. Note that this krausen is after 5 days and its still going and I have regularly agitated the yeast (usually by saying that the yeast looks like PTN, that would agitate anything). I will try and post the pics tomorrow when I get home from work.
It was around 1.049 at this point. Was this the champagne yeast?


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