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Old 02-04-2009, 05:40 PM   #106
levain OP
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Quote:
Originally Posted by dizave
As long as you experienced guys are answering questions, will I be able to taste the difference between LME and DME, assuming I do the math to use the right amounts? Does one end up making a better tasting beer?

I know, I know, I should go to all grain. But I haven't yet.
I've only made one extract beer, so, I'm not the one to ask. I use LME for starters. It would certainly be alot easier to use than liquid. There are so many variables with yeast strain/health, specialty grains, fermentation temps. etc, etc, etc. I doubt you'd ever really see a difference.
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Old 02-04-2009, 09:51 PM   #107
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Yeah, Shady, I know Paul. I used to do food down at the old building on the weekends, before they moved to their new digs.

Have you been over to the Blacksmith in Stevi?
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Old 02-05-2009, 06:48 PM   #108
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Late to the party

I got nothing on the OP but here is my brewery.

I mostly do hard cider but the mill is done pressing for the year so I went out today and picked up a box extract kit that supposed to be an American Cream Ale. Followed the instuctions to the tee and now its in the busket. Hope it turns out well.

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Old 02-05-2009, 06:56 PM   #109
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Quote:
Originally Posted by Kinsman
Yeah, Shady, I know Paul. I used to do food down at the old building on the weekends, before they moved to their new digs.

Have you been over to the Blacksmith in Stevi?
No, I've been trying to come up with a good excuse to head up there. Haven't seen Pam forever. Wanna meet up there for a beer?
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Old 02-08-2009, 07:07 AM   #110
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A lively cask of best bitter!

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Old 02-08-2009, 07:25 AM   #111
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Nice timing on this thread. I've been nano-brewing for almost two years now.

Yesterday I brewed up an American Lager:

7 lbs 2-row
1.75 lbs Instant Rice
1 oz Hallertau @ 60 min
1 gal. starter of 2035, decant the "beer", pitch slurry
Mash at 148 for 90 min, boil for 90 min

Right now it's down in the little cutout of my basement where the well and water pump are. It's 46*F in there. Perfect for fermenting lagers. One of these days I'll get a fridge.
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Old 02-08-2009, 09:47 AM   #112
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Right now it's down in the little cutout of my basement where the well and water pump are. It's 46*F in there. Perfect for fermenting lagers. One of these days I'll get a fridge.[/quote]

I also use my my watter closet as it has two large pressure tanks that are filled from 550 feet below. This means in the winter I must heat this small space anyhow as it is in an outbuilding (brewery formally two story shop that was slowly consumed), and in the summer it is always cool.

I always try and use what I can and this setup works very well for me.
I am starting to lean more towards bigger fermenters 15 gal converted kegs and the ability to just to roll them in and out with a hand truck is now very important.

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Old 03-18-2009, 11:14 PM   #113
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bump for hodag
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Old 03-31-2009, 05:44 PM   #114
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Quote:
Originally Posted by dizave
bump for hodag
The brewery will reopen next weekend (unless I can get one of my boats off the mountain).
Just finished repairing plumbing and installing a new water line to hot liquor tank. I'm either getting to old to carry buckets up the ladder or am drinking to much wile brewing. Both are another story
Anyhow now I just turn a valve and the hot liquor tank fills. It has a sight tube on it so no worries about over filling, it is also graduated in gallons and has O-rings on it so you can slide them and mark strike,infusion and sparge volumes.
Now what to brew
I just got 100# of base malt so it must be time to brew.
2 empty taps at the house same at the brewery.
Empty kegs and fermenters abound.
Must be 10# pounds of hops in the freezer.

What to brew?
APA I could use all home grown hops that way.
I'm drinking a ESB now and starting to maybe lean that way.
Spring is cumming maybe a Blond or Koulsh.


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Old 03-31-2009, 06:03 PM   #115
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Quote:
Originally Posted by dizave
bump for hodag

What? Hodag drinks?
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Old 03-31-2009, 08:24 PM   #116
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Thanks JW...

for providing the inspiration to start back up.

Just kegged the first batch of the year, an ALT (mind you, I'm an 'extract' brewer). Last batch I brewed was ~July 2008!

Prosit!

TT
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Old 03-31-2009, 08:45 PM   #117
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I want to make a still
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Old 04-01-2009, 03:39 AM   #118
levain OP
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No Problem

Happy to see this thread living on. Nothing better than Real (homebrewed!) Ale! A couple pictures of a best bitter to start your day off right





and, an, almost perfect pour. This one is slightly over conditioned, but, it is tasty





Quote:
Originally Posted by tony the tiger
for providing the inspiration to start back up.

Just kegged the first batch of the year, an ALT (mind you, I'm an 'extract' brewer). Last batch I brewed was ~July 2008!

Prosit!

TT

levain screwed with this post 04-01-2009 at 03:45 AM
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Old 04-01-2009, 03:47 AM   #119
levain OP
STILL Jim Williams
 
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Quote:
Originally Posted by tony the tiger
for providing the inspiration to start back up.

Just kegged the first batch of the year, an ALT (mind you, I'm an 'extract' brewer). Last batch I brewed was ~July 2008!

Prosit!

TT
I love ALT! 10 years ago, I did a beer tour with a friend, and, we spent 3 days in Dusseldorf going to all the alt breweries. What a great time, and, the beer was amazing, and, so different from brewery to brewery. Don't listen to what they say, interesting beer IS being brewed in Germany
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Old 04-01-2009, 06:19 AM   #120
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Originally Posted by Bender
What? Hodag drinks?
a few weeks ago I went to a brewery to pick up an experimental batch of beer to test out for them. I was offered a tour, I declined. You seen one brewery operation you've pretty much seen them all, its all just a matter of scale. The coors brewery was pretty cool though with its own malt house.


the keg conditioned bitters looks tasty.
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