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Unread postby sounders4life » Wed Feb 19, 2014 1:07:40 pm

Hey I got my first five gallon batch brewed and it's in fermenting!! I did a lazy boy brewing amber I ended up doing a partial boil I ended up with three gallons and just topped it off after chilling and putting in the ferminting bucket
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Unread postby cethe » Mon Feb 24, 2014 10:14:32 am

right on, good luck!
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Unread postby sounders4life » Thu Feb 27, 2014 8:10:24 pm

thanks!!! I have it in secondary last weekend and will be bottling next weekend more updated to come. And thanks for the help and input its much appreciated
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Unread postby cethe » Mon Mar 24, 2014 1:05:34 pm

are you bottle conditioning? don't drink it early. even if it's "properly carbonated" let it set at least a couple more weeks.

the darker the beer, the longer you should let it condition.
I let my dark brown belgian, and other high grav dark beers go almost a year from brew date before i drink.
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Unread postby sounders4life » Fri Apr 4, 2014 5:55:48 pm

Yeah bottle condissioning the amber I have been drinking and is very good Im still drinking it and has been setting for some time and is getting better everyday!! I have a ipa going now it was in primary for two weeks and I'm dry hopping for now a week and going to let it another then bottle that and let it go for a few weeks at least.
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Unread postby cethe » Thu Apr 17, 2014 10:02:12 am

i've got one batch done, i call it "Project" a 4.5% creamy pub ale. it's in a keg ready to drink.
in a few weeks, i'll have some of the "Award winning Mom's Bavarian Wheat" and even "SIngle Serving Friend" a 9% dark brown belgian, so smooth & creamy you'll forget it's 9%

now, to find a good spot to host another tasting party, maybe early june...
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Unread postby sounders4life » Thu Apr 17, 2014 6:12:37 pm

That would be awesome id be in for that for sure
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Unread postby sounders4life » Thu Feb 19, 2015 5:49:39 pm

are we still in for this im still game? would it be to much work to try this as a pre match deal of better at more of an away match viewing or just a random day?
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Unread postby sounders4life » Sat Mar 21, 2015 10:36:07 pm

kind of looking forward just over a year since my first post on this thread and my first batch of home brew i think after my move im going to throw my hat into the kegging ring im kind of excited
and thanks again for all the help in the process oh so much fun
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Unread postby sounders4life » Wed Sep 2, 2015 7:32:22 pm

Hey all kegging has been working out for me. I currently have a apple cider in the keg then a simple extract blonde in the fermenter and a esb waiting in the wind!!
Now what does everyone have going
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Unread postby ericgi » Fri Sep 4, 2015 10:24:51 am

I'm waiting for the weather to stay cooled down. Hard to keep a carboy at ale fermenting temp in my house in summer w.o. Ac :( haven't brewed in a while so fall will be welcome, besides, I like my ale super malty and fall/winter brews are my faces anyway
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Unread postby sounders4life » Fri Sep 4, 2015 6:22:39 pm

I really want to try a winter ale ive never done a good winter ale


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Unread postby sounders4life » Sat Apr 23, 2016 9:11:35 pm

Anyone have anything brewing I currently have a amber ale and a Bavarian style hef kegged up
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Unread postby Luciad62 » Tue Dec 3, 2019 6:09:47 am

Llarian wrote:I'd actually say you really need a 7.5G kettle, 10G worked a lot better for me. Anything less than 7.5 and you can expect to make a huge mess at hot break.

Aluminum is hotly debated still, I think it's fine for hot liquor tuns, kettles, etc meilleure mutuelle senior. What little bit of the oxide layer that does break down is minimal at best given the short length of time of exposure. It's make a shit mash tun (no insulating properties) though, and I wouldn't use it in a fermenter (too long of a contact time)

And that does not risk to alter the robustness of the aluminum you think. Because alcohol is a rather strong element.
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