Homebrewing. We mostly talk about it here, mostly.
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Harrypeaches
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PostPosted: Wed Feb 03, 2010 3:34 pm    Post subject: Homebrewing. We mostly talk about it here, mostly. Reply with quote

And a new thread is born.

I'm thinking this will be my next beer. Or something similar. 'Drunken Lullaby' Irish Red

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Marcus Brody
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PostPosted: Wed Feb 03, 2010 5:51 pm    Post subject: Reply with quote

That sounds fucking delicious.


We'll probably make our Oktoberfest kit just to get it out of the way, but I want to make an English Bitter next.
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PostPosted: Thu Feb 04, 2010 7:47 pm    Post subject: Reply with quote

i think i'm gonna make the Hefe again for the summer, then perhaps a cream ale
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Raptor
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PostPosted: Thu Feb 04, 2010 11:05 pm    Post subject: Reply with quote

Alright, so if I'm making the Oktoberfest next week, and racking the rauchbeer to a secondary, should I leave the yeast in my primary for re-use? They're both lagers, if that sways any opinions.

Edit: adding links for your reading pleasure:

http://forum.northernbrewer.com/viewtopic.php?t=7652

http://www.byo.com/stories/techniques/article/indices/19-brewing-tips/1353-reusing-yeast-and-sherry-notes-mr-wizard

http://www.mikebeer.net/reuseyeast.htm

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PostPosted: Fri Feb 05, 2010 12:37 am    Post subject: Reply with quote

if it's the exact same type and brand then sure go for it, just be extra with it.

Also, was perusing one of the books i had and i came across a part about adding maple syrup to beer. Thought i'd post it, in case you were still interested.

Maple sap typically contains about 2% sucrose. Maple syrup is standardized at a minimum of 66 degrees Brix(dunno what that is), and is typically composed of 95+% sucrose. Grade B syrup can contain 6% invert sugar, while Grade A Light Amber will contain less than 1%. You will get more maple flavor from Grade B syrup. The characteristic maple flavors tend to be lost during primary fermentation. so addng the syrup after primary fermentation is over is recommended to retain as much flavor as possible. This practice will also help the beer to ferment more completely because it will not trigger maltose inhibition. For a noticeable maple flavor, 1 gallon of Grade B is recommended per 5 gallon batch.
From Palmer's How to Brew

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PostPosted: Sat Feb 13, 2010 4:43 pm    Post subject: Reply with quote

the tripel has been moved from the secondary, a three month tenure, and is now sitting pretty in a keg. i'll most likely assemble all the bits for a counter pressure bottle filler during the week and bottle a sample of it for the upcoming weekend. I'm excited to see how it will turn out.
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Raptor
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PostPosted: Sat Feb 13, 2010 7:18 pm    Post subject: Reply with quote

Cool. We racked the rauchbeer on Wed, and almost bottled the barley wine; it was still too high of a gravity though, so more waiting is required. It's probably a little colder than the intended temp, so I'm not too surprised it's a little slow.
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Amanda
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PostPosted: Mon Feb 15, 2010 9:56 am    Post subject: Reply with quote

Save any empty wine bottles you may have please! Paul and I will be starting my Cherry Wine soon. Very Happy
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PostPosted: Mon Feb 15, 2010 3:30 pm    Post subject: Reply with quote

Remind me next year when it's out of the carboys. Seriously good luck with it.
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Harrypeaches
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PostPosted: Sat Feb 27, 2010 1:49 pm    Post subject: Reply with quote

I just finished bottling my Scottish Ale. Barring any issues during the carbonation. It is easily my finest beer yet. The color, the clarity, the aroma, the taste are all just wonderful. Needless to say I am extremely excited. Thank you Jacob, for the use of your carboy, it was key to this batch.
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PostPosted: Sat Feb 27, 2010 10:59 pm    Post subject: Reply with quote

^ Sounds great, can't wait to try it when all my catholic silliness is over with.

Hopefully i'll be able to bottle both the Porter and Bourbon porter sometime this week. Because of all the issues with the kegs i'm going to bottle carbonate it, which presents a problem. The priming sugar that they give you in the kits is for 5 gallons, that way you don't add too much and turn you bottles into grenades. Since i've divided one 5 gallon batch into two different and unequal volumes, i'm not terribly sure on how much priming sugar to add. Instead i think i'm going to use Priming tabs, which you place in the bottle before you add the beer and it's supposed to be the perfect amount for each bottle. I suppose we'll see.

Another thing, I said the other night the National Homebrew day was the the first Saturday in March, i was wrong. It is the first Saturday in May.

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Harrypeaches
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PostPosted: Sun Feb 28, 2010 11:54 pm    Post subject: Reply with quote

I was considering a trip out to South Hills this week sometime, if anyone is interested.
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PostPosted: Mon Mar 01, 2010 12:20 pm    Post subject: Reply with quote

tuesday or thursday is best for me
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Harrypeaches
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PostPosted: Mon Mar 01, 2010 3:17 pm    Post subject: Reply with quote

Tuesday I am busy. I can hold off till Thursday. What time are you available? I want to swim at 4, but will be done/ready about 5 or 5:30.
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PostPosted: Mon Mar 01, 2010 4:20 pm    Post subject: Reply with quote

sounds good to me, perhaps i'll go swimming with you!!
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