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  1. #1
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    Homebrewers... Who's brew today

    As topic. Also what are you brewing? I'm brewing up a pale ale.

  2. #2
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    Kegged the RYE Pale ale today.

  3. #3
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    Brewed a Saison with a buddy.
    A fanatic is one who can't change his mind and won't change the subject. - Winston Churchill

  4. #4
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    Brewing Citra Pale Ale this weekend. Just kegged Vinnie's Pliny the Elder last night. It's fantastic without carbonation, I can't wait for it to be ready!

  5. #5
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    i use to brew. friend got a mr beer kit for me.

    was never really satisfied with results. so im done

  6. #6
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    Un-named Session Pale Ale. Summer is close - gotta be ready.
    I was gonna stop by and see you, but the Jehovas witnesses came by. When they left I started drinking. Voicemail from Paul

  7. #7
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    I'd love to give it a try, don't have the cash to start though. I have a bunch of homemade mead though if that counts for anything.
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  8. #8
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    I just bottled a Kristalwizen earlier this week. My fermenters are empty

  9. #9
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    Quote Originally Posted by Backsidemike View Post
    i use to brew. friend got a mr beer kit for me.

    was never really satisfied with results. so im done
    Don't give up just because the Mr Beer kit sucked. I really think the Mr Beer kits are a dis-service to new brewers. The finished product is almost always terrible. Hook up with a group of real home brewers and learn what real homebrewed beers are like.

    No actual brewing today. But plenty of beer work.
    Cleaned eight cases of bomber bottles donated by friends and coworkers.
    Bottled a home barrel aged whiskey (sipping some right now - so smooth).
    Bottled a smoked porter. Put one gallon of the porter in the oak whiskey barrel. That should be amazing in a month or two.
    Bottled an apple cider.
    Everything is cleaned up and put away now. Time to enjoy the results.
    Its all ****s and Giggles until somebody Giggles and ****s

  10. #10
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    Drinking: Citra Pale/Dark Belgium Wheat/Dark Lager

    Fermenting: Pale Ale

    Brewing: Some porch pounding Pilsner

  11. #11
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    Quote Originally Posted by Nubster View Post
    I'd love to give it a try, don't have the cash to start though. I have a bunch of homemade mead though if that counts for anything.
    If you are making mead, then you are not far from making stove top partial mash extract beers.
    It should not take a lot of cash to get the last couple pieces of equipment. I found a stainless five gallon pot at WalMart for next to nothing. A couple other nickle and dime things like a cap crimper, thermometer, etc., and you could be brewing.
    Its all ****s and Giggles until somebody Giggles and ****s

  12. #12
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    Belgian IPA carbing.
    I've got a brown and a Pliny clone ready to go. I'm just being lazy about it since I need to do a little more welding on my new stand before it's ready to use.

  13. #13
    whatever she says gueuze.
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    Brewed a Firestone Pale 31 clone last Friday hoping to have it ready for our trip to Firestone for their festival in June. Doing a hef tomorrow because SoCal is warming up for the summer.

  14. #14
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    I've got a brown boiling right now. I'm going to try for a bourbon barrel brown. I've got some hungarian oak cubes soaking that I'm going to add in the secondary.

    I have another brown and an irish red that sitting in the primary for far too long as a result of trying to get some friends into brewing. Have a feeling those are going to go to waste

  15. #15
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    Williams Brewing Amarillo Ale - Wow!
    Williams Brewing Stout with 3 large french presses of coffee added.....sober drunk

  16. #16
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    Quote Originally Posted by finny1999 View Post
    I have another brown and an irish red that sitting in the primary for far too long as a result of trying to get some friends into brewing. Have a feeling those are going to go to waste
    How long are we talking?
    Concerns of over attenuation or yeast cake off flavors?
    A fanatic is one who can't change his mind and won't change the subject. - Winston Churchill

  17. #17
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    Quote Originally Posted by JFryauff View Post
    How long are we talking?
    Concerns of over attenuation or yeast cake off flavors?
    I want to say we're around 2.5 months right now. It's coming down to more of if we didn't get an hour two to bottle in that time it isn't going to happen and I'm lacking in extra pails for personal brews. Finding reliable ppl to brew with is tuff...

  18. #18
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    Quote Originally Posted by finny1999 View Post
    I want to say we're around 2.5 months right now.
    You should still be ok, I wouldn't imagine autolysis effects have created any off flavors. If anything, it's given the yeast plenty of time to clean up.
    A fanatic is one who can't change his mind and won't change the subject. - Winston Churchill

  19. #19
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    Kegged, and keg-hopped our "hop heavy" Norther English Mild this week, with 2oz of Falconers Flight.



    Dry-hopped a brown IPA today, using 2oz of Chinook, and 1oz of Cascade.
    A fanatic is one who can't change his mind and won't change the subject. - Winston Churchill

  20. #20
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    Just finished drinking 10 gallons of a really light-bodied, hoppy/citrusy summer pale ale and going to do either a red or a brown next. After all that work it's never hard to find people to come over and help drink it and it goes quick! Takes a month to brew and only a day or two to drink. There was a good recipe in this month's BYO magazine for a "Kick Ass Brown Ale" I might try this weekend. I'll let you guys know how it turns out!

  21. #21
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    I got a blonde and a Stout brewing right now...

  22. #22
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    Finished up a 10gal all grain batch of Rye Marzen (Octoberfest). Color looks great, and it turned out .5% stronger than expected. Already fermenting away happily.
    "Any wheel size is better than sitting at a computer all day." -Myself

  23. #23
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    Well now that we're finally settled in... I have brewed an IPA with Columbus, Chinook, and Centennial, an Amber with Cluster and Hollertau, and a Pumpkin ale with EKGs and pumpkin pie spice, all in the last 10 days.

    Brewing a Belgian Strong Ale tomorrow. This weekend I'll transfer the IPA and the Amber to secondary to dry hop and clear up, and decide what other two batches I want to brew next.

    I am thinking a Pecan Brown Ale, and maybe some kind of stout or porter.

    Also, brewed my first batch on my Bayou Classic this past weekend (the pumpkin). God that is so much faster than the freaking stove. Total brew time including sterilization, brewing, racking, and cleaning was 2.5 hours!!!! This included a 30 minute specialty grain steep.

    Methinks it's time to move to AG.

  24. #24
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    In the process of drinking a sessionable (4.62abv|33ibu) American Pale Ale. Will be boiling an extract recipe based off Jamils Evil Twin with a lemon grass root addition. Hopefully this weekend.

    After that a stout.

  25. #25
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    Last weekend I just brewed my very first batch. An IPA. I'm going to try another this week and am just trying to choose what to do.

  26. #26
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    Almost time to try my "Better Late Than Never" Summer Ale. My second batch of beer, the first being a Milk Stout that came out stupendous if I do say so myself.

  27. #27
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    I have been on a SMaSH kick lately, going to do a Vienna/Mt. Hood SMaSH soonish. Was pretty popular on my last camping trip.

  28. #28
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    Bottled our yet to be named IPA today.



    Big malt presence, which seems to have been balanced nicely by the Chinook and Cascade hops.
    A fanatic is one who can't change his mind and won't change the subject. - Winston Churchill

  29. #29
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    Quote Originally Posted by opiate82 View Post
    I have been on a SMaSH kick lately, going to do a Vienna/Mt. Hood SMaSH soonish. Was pretty popular on my last camping trip.
    I did a Simcoe and Australian Galaxy SMaSH late spring and they were two of my favorite beers. I split a 5 gal. batch of wort. Now that the very hot weather has passed, I'll likely do two batches this weekend. I'm thinking Amerillo and Falconers Flight. I also will do a Citra IIPA, based off a Citra IPA that has been loved by everyone I've had try it. Time to get the yeast out of the fridge and get starters going.........

  30. #30
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    Got a Stone IPA clone, my Punk King pumpkin ale, and a hoppy amber ale on draft right now. Belgian Strong ale in primary for the last month, and brewing up an Arrogant bastard clone and a milk stout next week.

    Tough work refilling an empty pipeline, but someone's got to do it.

  31. #31
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    I'm just starting to brew a winter beer. It's the winter warmer from NB. I'm hoping it will be good.

  32. #32
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    Brewed up an awesome pumpkin pie spiced amber ale, cant wait for it to be finished!

  33. #33
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    Spent the weekend in Brooklyn, assisting a buddy in his first BIAB since moving into his new apartment. A Dunkleweisse.



    Sunday, I took gravity readings of both the Hop Harvest Ale (Left), and the Tropical Jam Session (Right). Then racked the latter onto Chinook hops, fresh guava and peaches, where it'll sit for a week or so.



    The harvest ale is tasting very nice, and will probably get cold-crashed by mid week. The session brew is very lite, but has a nice dry fruit flavor, with very little hop presence...hopefully the dry-hopping will help with that.
    A fanatic is one who can't change his mind and won't change the subject. - Winston Churchill

  34. #34
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    oatmeal brown on the schedule for saturday with a citra pale on deck.

  35. #35
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    lets more beer

  36. #36
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    Kegged two new beers Sunday.



    Our all homegrown and wet-hopped "Hop Harvest" red ale came in at an easy drinking 5%, with great hop presence, and Chinook/Nugget aroma.

    The second is a very easy drinking 3% session experiment we've dubbed "Tropical Jam Session". A light bodies fruit beer, brewed with as well as secondaried with fresh guava and peaches, along with a Chinook dry-hopping. Heavy tropical aroma, and mild sweetness.
    A fanatic is one who can't change his mind and won't change the subject. - Winston Churchill

  37. #37
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    CO Wild Hop Pale Ale

    Brewed a pale ale with some freshly picked hops. We rode for a short super steep climb about a mile at 13% grade, to the wild hop vines. picked about a 1/4 of a gallon ziploc bag full, the rode back down to find a lot more growing close to the trailhead. Filled the rest of the bag plenty for adding some at the 0 min and leaving some for dry hopping.


    Homebrewers... Who's brew today-imag0077-3-.jpg
    Oh picked some rose hips too (red things in bag)...

  38. #38
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    Quote Originally Posted by cdaler View Post
    Brewed a pale ale with some freshly picked hops. We rode for a short super steep climb about a mile at 13% grade, to the wild hop vines. picked about a 1/4 of a gallon ziploc bag full, the rode back down to find a lot more growing close to the trailhead. Filled the rest of the bag plenty for adding some at the 0 min and leaving some for dry hopping.

    Oh picked some rose hips too (red things in bag)...
    That is awesome!
    I wish I could stumble upon some wild growing hops around here, super cool.
    Can you describe the initial aroma of the hops you found?
    Please let us know how the brew turns out.
    A fanatic is one who can't change his mind and won't change the subject. - Winston Churchill

  39. #39
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    CO Wild Hop Pale Ale

    The hops are very mild at first especially when they are green on the vine; the first time I found them I didn't even think they were beer hops, just some branch of the hop family. They get very spicy and pungent once they dry, just like the whole cone hops used in homebrew kits, so I decided to try them. The pic was taken at 7800' elevation and very few hop cones were left. Only where the vines were protected from the wind and cold. The cones at the upper elevation were pretty dry on the vine, at the lower elevation 7300' the hops we found were still green and much more flowery mild when picked. I picked on Tuesday and brewed on Thursday, and the dry cones really fell apart so I used a mesh bag to keep the mess to a minimum.

    I took the hops over to the local microbrewery to see if they had an idea of what kind they were, but they didn't.

  40. #40
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    I just got back into homebrewing after a long hiatus following a Mr Beer disaster. I currently have a Brewer's Best Oktoberfest in the primary, 2 gallons of mead waiting for clearing and hopefully good to go for our pagan winter solstice ride, and a batch of the White House Honey Ale in the secondary. The honey ale will be racked next Friday. I'm pretty excited to get back into it and am having a hard time deciding what to brew next. It really is a fun hobby.

    Quote Originally Posted by pointerDixie214 View Post
    I am thinking a Pecan Brown Ale, and maybe some kind of stout or porter.
    You plan to use real pecans or extract? What's your plan to cut down on the nut oil effect on the final head?

  41. #41
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    Couldn't wait to open my Lemongrass Thai.P.A. for a taste.



    Next to brew is hard apple cider and possibly a stout.

  42. #42
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    That is a dark IPA...what was the grain bill?
    Looks yummy though!
    A fanatic is one who can't change his mind and won't change the subject. - Winston Churchill

  43. #43
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    Quote Originally Posted by JFryauff View Post
    That is a dark IPA...what was the grain bill?
    Looks yummy though!
    Thanks. It does push the boundaries of color for an IPA. It's an extract/specialty grains brew with 7lbs light DME and 12oz 40L caramel malt, 6oz 120L caramel and 4oz 165L pale chocolate malt.

    The rest of the recipe can be seen here: http://hopville.com/recipe/1651346

  44. #44
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    Quote Originally Posted by gsoroos View Post
    12oz 40L caramel malt, 6oz 120L caramel and 4oz 165L pale chocolate malt.
    That would explain it
    Looks great though.

    I brewed a DIPA a while back that used Crystal 20L and 40L, and it was a very nice burnt umber hue, with a heavy malt backbone...so I can only imagine what a little 120L and chocolate would do. I'm sure it's nice and toasty.
    A fanatic is one who can't change his mind and won't change the subject. - Winston Churchill

  45. #45
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    I have 2 underway at present: A Woodfordes Norfork Wherry with Safale S04 Yeast and an extra 500g of beer enhancer and another Wherry with Nottingham S04 Yeast and an extra 500g of beer enhancer. The first one has been kegged while the second is still underway in the FV

  46. #46
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    Just tapped a well conditioned English style "best bitter" ale.



    Traditional English bitter malt bill, but wet-hopped with American Chinook and Nugget.
    It's biscuit-hop aroma matches it's medium bodied, toasted and bitter hop flavor, with a traditional off-dry ESB finish.
    Weighing in at just a tad shy of 5% ABV, it drinks easy.
    Served at 54 degrees with low carbonation, in order to mimic an casked English real ale as best as I am able to.

    Unofficially dubbed "The Bitter End", we'll see if it passes muster and makes it into a regular/semi-regular rotation.
    A fanatic is one who can't change his mind and won't change the subject. - Winston Churchill

  47. #47
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    Quote Originally Posted by JFryauff View Post
    Just tapped a well conditioned English style "best bitter" ale.



    Traditional English bitter malt bill, but wet-hopped with American Chinook and Nugget.
    It's biscuit-hop aroma matches it's medium bodied, toasted and bitter hop flavor, with a traditional off-dry ESB finish.
    Weighing in at just a tad shy of 5% ABV, it drinks easy.
    Served at 54 degrees with low carbonation, in order to mimic an casked English real ale as best as I am able to.

    Unofficially dubbed "The Bitter End", we'll see if it passes muster and makes it into a regular/semi-regular rotation.
    Looks great!

  48. #48
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    a rye saison on deck for sunday.

    fermenting: oatmeal brown and citra pale.

  49. #49
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    Every year...for the past four years anyway...we create a Holiday/Christmas cider to gift to family and friends.

    This year, we put together a Basque cider, a kind of cider hybrid.
    Using 5lbs of Belgian grains we steeped in the cider for some additional fermentables, brown sugar, and brettanomyces.
    It was fermented with a Belgian Ardene's and champagne yeast blend, the aged for 8 months on oak, with an inoculation of Brettanomyces bruxellensis.

    Pre-carbonation tasting is wonderful. Apple and acidic-funk nose, light/dry mouth-feel, smooth apple flavor with mild sour/oak tannin undertones that finishes with an intriguing malt backbone. The potency of this cider hits just under 12% ABV, but you'd never no it





    A fanatic is one who can't change his mind and won't change the subject. - Winston Churchill

  50. #50
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    CO Wild Hop Pale Ale- Update
    Well kegged it today. Sat in primary for about 2 weeks then been in secondary fermenter since. Was going to keg before Christmas but that didn't happen. The initial taste is very promising smooth and surprisingly a little malty with a good hop finish. I'll let it sit on the CO2 a few days and report.

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