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What's in your fermenter?


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#21 bear

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Posted 05 October 2009 - 09:14 AM

English Style Ale
Amber Malt
2-3 oz Cluster
1 oz Kent Goldings

#22 Joric

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Posted 05 October 2009 - 09:21 AM

A friend and I are brewing two different clone recipe lagers: "Lonestar" and "Kirin". Both of these require a secondary fermenter and refrigerated temperatures. I think we have a couple of weeks to go as they've already been moved to their secondary fermenters and the refrigerator in the garage.

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Edited by Joric, 05 October 2009 - 11:10 AM.
adding picture


#23 brax

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Posted 05 October 2009 - 09:30 AM

On Tap- 3068 Brown Sugar Apfelwein, IPA Light
Just Bottled- Clementine Wheat

Ready to Go (cellaring)- Belgium Trippel, Pomegranate/Cherry Apfelwein, Delerium Clone, Raspberry Ketone Molasses Stout

Next Brew-Gumballhead Clone, 5-gallon Kombucha

#24 IntotheLabyrinth

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Posted 05 October 2009 - 01:37 PM

I just bottled a dunkel yesterday! It was tasty at bottling, can't wait for next week.

#25 Coughing_Anon

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Posted 02 November 2009 - 09:07 PM

I just racked a pumpkin ale into secondary yesterday.
Next on the list is a rice ale (with Japanese Sorachi Ace hops: 14% ALA :loveeyes:)
The rice ale will be my first real mini-mash, anyone have any experience with rice flakes as an adjunct?

I dispensed about 2 gallons of Oatmeal Stout at a party this past weekend. Everyone loved it. It had an odd amino acid taste, kinda like a good fresh soy sauce. One group of people called it "Miso Soup Beer".
Everyone loved it anyway. :D

#26 lysergic

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Posted 02 November 2009 - 10:02 PM

Got a St. Paul Porter from NB going right now.
We also have "mystery" ale made from a bunch of random old ingredients my roommate had.
:rasta:

#27 Fresh Brewed

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Posted 02 November 2009 - 10:17 PM

American Pale ale in the secondary, and a cream ale in the primary(it was on sale at the local brew store: 20.00).

http://mycotopia.net...43&d=1257218188

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#28 copelandiaKidd

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Posted 03 November 2009 - 01:52 AM

woot, second here on the kombucha!!!!!!!!!!:bow:

#29 DarkLestor

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Posted 03 November 2009 - 02:32 PM

SPICED PUMPKIN ALE!!!

i prefer to drink my thanksgiving pumpkin pie:headbang:

#30 Oblivion

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Posted 04 November 2009 - 09:17 AM

Pineapple, grape(10 gallon), plum, and pear. 25 gallon in total.

#31 waylitjim

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Posted 04 November 2009 - 07:41 PM

11% Imperial Stout

- with vanilla bean, molasses, licorice root, and bourbon soaked oak chips

#32 CoyoteMesc

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Posted 04 November 2009 - 07:59 PM

mmm, just polished off some Stout that was a 10.

I hope yours turn out just as nice waylit.

I have some kolsch and summer style ale going now.
Ready to bottle, Ive just been lazy.

I have some strawberry wine ready to come out of the fermenter also.

#33 Fresh Brewed

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Posted 04 November 2009 - 08:34 PM

Have been eyeing that "Lord FatBottom" stout in the N. brewer catalog...anybody try it?

#34 lysergic

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Posted 05 November 2009 - 09:50 PM

Have been eyeing that "Lord FatBottom" stout in the N. brewer catalog...anybody try it?


Been eyeing that myself.
Looks like a good one :rasta:

#35 firerat

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Posted 06 November 2009 - 10:09 AM

Fermentor: Ed Wort's Apfelwein

Bottled: West Coast Pale Ale (tasted like crap at bottling but we'll see what happens)

Up next: Canadian High Country Draught and a different variation of the Afflewein using ale yeast and a booster pack from a Mr. Beer mix kit.

Just got into brewing. Great hobby!! (like I don't have enough projects going on :lol: )

#36 Tennessee Jed

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Posted 16 November 2009 - 08:09 PM

6 gal. strawberry wine, just finished fermenting
6 gal. crabapple/white grape, still fermenting. Both the crab and the strawberry were Mehu Liisa juiced.
just bottled 6 gal of welsh's grape juice wine and 6 gal. Mehu Liisa juiced concord grape wine.
currently drinking 1 1/2yr old Old Orchard red grape wine and 1 yr old O.O. white grape juice wine.
Hittin' on a gallon of 'shine too.

#37 PsychoDrogue

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Posted 03 December 2009 - 08:57 AM

Local brewshop Stout. (2nd beer brew ever, first one i've really done myself. the last was straight malt/dextro from a mrbeer kit, which is in its final days of bottle conditioning)

3/4 lb crystal. 120
1/4 lb Stout Roast Barley
1/4 lb Black Patent

6 lb Dark LME
1 lb Dry breiss dark malt

1 oz chinook bittering hops
1 oz willamette aroma hops

http://mycotopia.net...=1&d=1259848371

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#38 firerat

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Posted 03 December 2009 - 09:22 AM

I've been busy with brewing lately. :amazed:

BOTTLED:

West Coast Pale Ale: 4th week of conditioning. Improving every week!!

High Country Canadian Draught: 2nd week conditioning.

Ed wort's Apfelwein: Taste like a cheap Pinot Grigio. No carb bottled.

FERMENTORS:

Vienna Lager: Not really a lager. I can't keep it cold enough so I used ale yeast

Graff: A sort of ale/cider hybrid I read about on these internets. Should be interesting.

ON DECK:

Wheat Weizenbier: I just zested a few oranges to incorporate into this bad boy. Plan to brew in 2 weeks when fermentors are done.

#39 Phx

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Posted 03 December 2009 - 01:12 PM

I started a batch of wine about a week ago...I sometimes cheat because you can get concentrated juice cheaper then fresh fruit most of the time. Its a 6 gal batch in which I used 8 cans of concentrated wine grape and another 4 cans of a fruit melody that contains strawberry, raspberry, blackberry and apple. I used 9 cups of sugar but I think I'm going to up the sugar next time to some thing like 12 cups...not exactly sure yet. The flannel is to keep the light off....and adds a couple degrees too :lol:

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#40 lysergic

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Posted 03 December 2009 - 05:46 PM

The roommates & I just brewed a Breakfast Stout from NB last night.
Looks like its gonna be a good one :D




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