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Old 01-16-2009, 05:22 PM   #11
Cugel
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So Senor Clap - how's the ferment on this freaky frankenbrew coming along?

I'm a thinking of an ordinary bitter, or saison, braggot in the spring/summer.
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Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.

 
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Old 01-16-2009, 05:26 PM   #12
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If your the pH of the sparge water is off then yes, oversparging is possible. The same applies to sparging too hot too.

 
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Old 01-16-2009, 06:46 PM   #13
claphamsa
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its bubbling away... nothing exciting
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Old 01-29-2009, 06:52 PM   #14
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How long do people let these sit for? ist it beer(weeks) or meade (months/years)?
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Old 01-29-2009, 08:23 PM   #15
Tusch
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Its mead.
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Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

 
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