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Guys from my club say before a keeper you should have good ferm control...I need to figure out ferm chamber as well.

Got myself a keg and some parts with free shipping!!

Also our club is getting a bare and putting in an imperial saison. Should be good except I didn't realize that it has 14 spots and only fills for 12....I hope my beer makes the cut.

Oh well it was only $22 I think so I cleaned it more and had some extra orings and changed them out its now carbing up. This is going to ski March 3rd if there's any left. It sure is tasty.

So racked the blonde ale to a keg today. I got the keg during black friday never really looked it over. They said it was clean with new orings. It wasn't 100% clean and the orings were nasty old.

I happened to check it yesterday after it was up for a couple days up here. Gravity at about 1.012 was supposed to finish at 1.014 so I am letting it sit over the weekend and Kegging on monday.

I let mine sit for a week or two and most of the berries I added sank.

Snow day. No work.

Seems like fermentation is starting again. I hope it didn't stall due to cold basement temps

Brought my blonde ale up today to raise the temp a little probably take a gravity reading tomorrow. I used wlp 051 they say it's longer to finish so I will see how it's doing.

My buddy grabbed some Hazy Bastard from bluepoint. I hope they distribute it but I think it's brewery release only

This new world blonde ale I have brewing I am gonna bring on a snowboard trip to ME but before I do I am gonna bottle a six pack and hold that for a comp or two. Gonna try the maple syrup method on here.

We actually drank it all before I could enter a comp/

I also like it when I get a medal or two. So far I got 3 medals....one for a Gose' that placed first place, I think it needed more tart and salt though. The 3rd for a cherry cider. Then I got 3rd for a witbeer. The wit was extract when I rebrewed it all grain I never entered it but it was better.

I do appreciate the feedback so theres that. Plus I feel like when I go to the club with beer I have they drink it but never really get any feedback. I would appreciate it if they said, this beer is not good. But they never do...

At dealership getting a few recalls done. Never do this on a saturday.

They say philly and nyc are the 2 highest entry location s

Peyton where do you enter. I know I am within driving of both PA and NYC. I entered both places, Philly one year and NYC the other. I think that Philly I did better in. I know our club goes and judges both NYC and Philly. I might go steward there this year, I will see.

Quick question, our club is getting a 59 gallon red wine barrel. What would you put in it? I would like a saison, but not sure what others want. There are 14 of us putting 5 gallons each in.

I entered last 2 yrs. I have been only brewing for 3 so I know I need improvement. I think that fermentation control is what I need to look into.