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davidabcd

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HB Triple. Five days in the bottle but eight months in the fermenter (seven months and one week more than I wanted). I made a starter with too much dry yeast and 1/4 C sugar plus the usual priming solution with 1/2 C sugar.
It's already pretty good. Not sure if bottle conditioning beyond full carbonation is even necessary.
Belgium Trippell .jpg
 

PianoMan

My Faak it-list is longer then my Bucket list
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HB Triple. Five days in the bottle but eight months in the fermenter (seven months and one week more than I wanted). I made a starter with too much dry yeast and 1/4 C sugar plus the usual priming solution with 1/2 C sugar.
It's already pretty good. Not sure if bottle conditioning beyond full carbonation is even necessary.
View attachment 737277
8 months in a fermenter? Wow! Never heard of that. Goes against all common knowledge of getting the beer off the trub.
 

DBhomebrew

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I used to work on Vietnamese shrimp boats about 10 years ago, and this is the dish I have been raving about since. Couldn't for the life of me remember what it was called.

Definitely going to try my hand at this some time.
I had to look this up. You know it's a good dish when the recipe suggests cutting the base meat with something leaner, like shoulder!

 

Noob_Brewer

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Had both of these courtesy of @Dgallo sending them my way. Artisanal snow cone sour series: Pina colada and cherry. Disclaimer: I don't like coconut lol. Can tell the Pina colada was well made but my wife drank that one and I took the cherry. The cherry is really good. The sour balances the fruit very well so not too sweet. The cherry one does taste like a cherry popsicle.
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grampamark

Icons clast. Inquire within.
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camonick

Mediocre brewer... Expert drinker
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I’m glad you liked it. But, if it requires 8x10 color glossies, with circles ’n’ arrows an’ a paragraph on the back explainin’ each one…I’ll pass. :cool:

Bonus points to all who get the reference…
Alice’s Diner?
OT
@Section1 nut brown
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