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Old 01-25-2009, 03:06 PM   #61
Icewalker
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Anyone brewed mead? I remember this being really good last time I had some which was probably 20 years ago.
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Old 01-25-2009, 03:36 PM   #62
Clint
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Eek

Jim, when can I visit? Don't need directions. Cyberstalked ya.
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Old 01-26-2009, 09:54 AM   #63
Mr. Ray
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Quote:
Originally Posted by ShadyRascal
I always ran several gallons of hot (over 170) water through the counterflow during the brew process as I was always very anal about sanitizing. Figured I had it clean but you never know, there may have been bugaboos in there.
you can succeed if you use a backflush style cleaning. Also make sure you are aerating sufficiently. And remember over pitching is better than under pitching yeast.

Try to make a 2 quart starter using DME a few days before every brew. You should notice a difference in quality.

Don't try all these things at once and be patient. You will end up making great beer with time.
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Old 01-26-2009, 09:55 AM   #64
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Quote:
Originally Posted by Icewalker
Anyone brewed mead? I remember this being really good last time I had some which was probably 20 years ago.

Mead can be fun.

If you want to go halves on material PM me and we can make a mead together. I have been looking for an excuse to do one and I will never need a full batch.
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Old 01-26-2009, 10:10 AM   #65
tony the tiger
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Quote:
Originally Posted by Chaos-in-MT
It looks like Shady Rascal, Tony the Tiger and me are all in western Montana (the Root and Glacier it don't get no better than this anywhere). Are you guys willing to brew for this????? Shady?? Tony??
Is anyone interested??
Bikes,Beer,Montana Am I the only one that thinks this is worth doing???
If we do decide to do this who is going to tell my wife??

Chaos
Sorry - it's Pacific NorthWet (Ft Lewis) where I'm at. Not ~too~ far away, I suppose, but...
I always liked Montana - the one or two times I got TDY there.
TT
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Old 01-26-2009, 11:35 AM   #66
levain OP
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Quote:
Originally Posted by Clint
Jim, when can I visit? Don't need directions. Cyberstalked ya.
anytime. PM when you want to stop by!
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Old 01-26-2009, 05:49 PM   #67
Chaos-in-MT
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Quote:
Originally Posted by tony the tiger
Sorry - it's Pacific NorthWet (Ft Lewis) where I'm at. Not ~too~ far away, I suppose, but...
I always liked Montana - the one or two times I got TDY there.
TT
I have twenty acres and a homebrewery.
If there's interest I will do something.(I brew a lot anyhow and almost always have two on tap).

Chaos
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Old 02-02-2009, 07:38 AM   #68
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Quote:
Originally Posted by HOT DAMN!
How about a documentation of the process as you go? I would be very interested in following along.
Second basement brew underway! My soon to be world famous American Brown Ale!

I'm doing photos as I go, so, I'll do a big ass post at the end! Stay tuned!!!!
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Old 02-02-2009, 07:44 AM   #69
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Quote:
Originally Posted by Jim Williams
Second basement brew underway! My soon to be world famous American Brown Ale!

I'm doing photos as I go, so, I'll do a big ass post at the end! Stay tuned!!!!
Mail me some samples man!
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Old 02-02-2009, 08:14 AM   #70
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Quote:
Originally Posted by ctbandit
Mail me some samples man!
Just stop by for a pint! You're close enough
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Old 02-02-2009, 08:27 AM   #71
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Quote:
Originally Posted by Jim Williams
Just stop by for a pint! You're close enough
I'll hold you to that when it gets warm enough for me to want to do a camping trip on the bike.

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Old 02-02-2009, 09:21 AM   #72
slashfive
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Keep me posted...

...on a local ADV tasting. I haven't brewed since my Utah days but my biz partner currently keeps my supplied and Im happy to bring some samples along!

Im all the way down in Wakefield.

eric.
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Old 02-02-2009, 09:46 AM   #73
HOT DAMN!
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Quote:
Originally Posted by Jim Williams
Second basement brew underway! My soon to be world famous American Brown Ale!

I'm doing photos as I go, so, I'll do a big ass post at the end! Stay tuned!!!!
Can't wait!

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Old 02-02-2009, 09:51 AM   #74
levain OP
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Quote:
Originally Posted by slashfive
...on a local ADV tasting. I haven't brewed since my Utah days but my biz partner currently keeps my supplied and Im happy to bring some samples along!

Im all the way down in Wakefield.

eric.
We could do that! Maybe, wait until spring, so, I can stock up. Bring your significant other/kids. I'll put a pig on the smoker
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Old 02-02-2009, 04:12 PM   #75
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Todays beer was an American Brown ale. 3 hours after pitching with the Irish Ale strain, and, it's happily fermenting away. With no further ado, here's how my day goes!

Always starts with a shot (or 3!)



Grains for todays beer


Malts weighed out. 22.5# for this 5% beer


Crushing malts with mill and drill


Mashing in


Mashing in is mixing the malt with water. At certain temperatures, the starch in the malt is converted into sugar. this is what yeast feeds on. Two byproducts of fermentation are carbon dioxide and alcohol. Without the conversion, there is no sugar. No sugar, no fermentation. No fermentation, no flavor (or, alcohol, if that's your thing).


recirculation begins


my system maintains whatever temp. I want. In this case 150F


After the mash, you need to separate the liquid from the solids. This is the beginning of the runoff


Sometimes, I get some help


First batch of hops



My whirlpool immersion chilling setup


Final bit of hops, this time Centennial. some willamette pellets went in 30 min. prior, but, pellets just disintegrate, so, I couldn't get a photo...



Chilling



64F



Racking to fermenter in temperature controlled freezer



A full fermenter!!!


Spent hops



Temperature controller. this will keep the fermenting beer whatever temp. I want. In this case, I set it for 65. Fermentation produces heat. I like my beer fermenting in the high 60's, but, no warmer, unless it's for belgians, where I want the esters produced at warmer temps. If I set it to 65, it'll maintain the fermenting beer around 66-68F.



I'll post back as the beer progresses!

Cheers!

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