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Who is brewing?


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#1 neddles

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Posted 21 March 2018 - 08:59 AM

First one in two months mashing as I type. Simple bitter going to cask with few points left.

 

1.043

30 IBU

SRM 7

 

94% Floor malted MO

5.5% Torrified Wheat

0.5% Midnight Wheat

 

23g Bravo @60 

21g Glacier @5

 

1469 West Yorkshire

 

 


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#2 ER Pemberton

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Posted 21 March 2018 - 09:57 AM

Yum. Just killed a keg of something in that zip code.

Bordertown Dark Lager this weekend with 940 and my newly-modified MT. Enjoy the brewday my friend.

#3 drez77

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Posted 21 March 2018 - 10:01 AM

I would like to but I am not sure it will happen.  If it does it will most likely be a spur of the moment decision on what gets brewed.


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#4 Poptop

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Posted 21 March 2018 - 10:16 AM

Bayern No. 2 Vienna Lager. Will mash in Friday morning before work and brew Friday night. Let's see if I can't keep this one in the keg to actually drink.

Also kegging an American Red Ale. Just can't "beet" it :)
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#5 djinkc

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Posted 21 March 2018 - 01:29 PM

Made a starter last night.  Probably a hoppy wheat with a big addition of Hallertau at 120.  I still haven't used any from the deal last year


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#6 Mike Green

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Posted 21 March 2018 - 01:34 PM

I'm ready to go -just waiting for the rain to stop.Brown Ale on Friday and BierMuncher's Centennial Blonde on Sunday.


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#7 neddles

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Posted 21 March 2018 - 01:35 PM

Made a starter last night.  Probably a hoppy wheat with a big addition of Hallertau at 120.  I still haven't used any from the deal last year

 

120?


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#8 drez77

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Posted 21 March 2018 - 03:25 PM

120?


Whirlpool temp
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#9 djinkc

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Posted 21 March 2018 - 03:37 PM

Whirlpool temp

yeah - I'm hoping it will reduce any grassy stuff


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#10 neddles

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Posted 21 March 2018 - 03:54 PM

Lol. Damn I'm slow sometimes. Had my mind fixed on 2 hr. boil and was all WTF.


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#11 djinkc

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Posted 21 March 2018 - 04:24 PM

Lol. Damn I'm slow sometimes. Had my mind fixed on 2 hr. boil and was all WTF.

 

That could be an interesting wheat beer B)


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#12 Bklmt2000

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Posted 21 March 2018 - 06:10 PM

Next week for me, a cream ale.

 

Need to decide b/w regular (~5%-ish) or extra-strength (~7.5%-ish).


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#13 Poptop

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Posted 22 March 2018 - 07:05 AM

120?


For the red ale I make a couple weeks ago, I added both Cascade and Simcoe at 120'ish and the smell coming out of the fermenter was heavenly. The beer has a fantastic taste and aroma. Having listened to D&D's podcast on the topic I had to give the lower temp addition a try. Hoping for great flavor once this one is kegged.
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#14 ER Pemberton

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Posted 22 March 2018 - 07:41 AM

I've done the 120° additions too and I agree that the aroma is great. Brewers are discovering all kinds of ways to use hops from FWH to dry hop and everything in between.

#15 Kegdude

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Posted 24 March 2018 - 05:34 PM

Planning a patersbier tomorrow, first one in four years..


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#16 Poptop

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Posted 26 March 2018 - 08:09 AM

2nd Gen of the Bayern's made another iteration of my Vienna on Saturday. Odd brew day. Mashed in at 8am and then ran off and boiled around 3pm. Pitched a big slurry!!

Between the mash and the boil my Wife, Son and I biked to the March for our Lives at Stoneman Douglas High School. Thousands of people and much to my appreciation there was a lot of respect and peace and zero idiots. There wasn't any Dem vs Rep and there wasn't any "we're gonna take all your guns away." Lots of "go away NRA" but to each their own... It was pretty intelligent for the most part....

Oh... back to the beer. It's humming away at 55 :)
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#17 ER Pemberton

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Posted 26 March 2018 - 08:14 AM

Nice. Bayern will be my next lager yeast to start up. I have 940 running in a Mexican Dark Lager that I made on Saturday. I made the Victoria clone, a pale lager and then the dark. When this beer is done I'm going to shut it down for a bit because I will have TEN kegs of beer at that point! :o When activity picks back up I'm going to make at least another ONE batch with the 940 if not two and then I'll retire it and start up the Bayern.

#18 LeftyMPfrmDE

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Posted 29 March 2018 - 08:14 AM

thinking of brewing a beer that I've been tweaking for the past year- Marris Otter, Mosaic and American Yeast. I might add a touch of wheat, and go for a ABV of 5.5-6%. 


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#19 Poptop

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Posted 29 March 2018 - 11:58 AM

thinking of brewing a beer that I've been tweaking for the past year- Marris Otter, Mosaic and American Yeast. I might add a touch of wheat, and go for a ABV of 5.5-6%.


Just mosaic? Not a bad thing but also works great with the Simcoe or more danky ones like the Columbus or Chinook.
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#20 djinkc

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Posted 07 April 2018 - 05:59 PM

Oatmeal PA in the morning.  Batch #491 of the second round


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