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Dang brewing 15 gallons on my setup is a real work day. I am on the last 5 gallons boiling now.
Looking forward to chilling and clean up...that solera was a blessing and a real chore.
I hit the numbers on the 1st 10 gallons, and will see what the second  boil @five gal produces.
I am tired, long long brew day.

I gotta say tho, I am now loving Sterling hops, those are so good when used in dry hop mode....yummo

Edit: Hit the numbers on the last boil as well. worked nice...but, stick a fork in me I'm done
WHEW all aeriated and pitched....more clean up tomorrow...

All Grain Brewing / Re: Badly stuck Mash - why this time?
« on: March 26, 2010, 07:52:27 AM »
After many batches I found it prudent to check the tightness of the
bulkhead fitting where your braid meets the cooler wall. I mean just
snug it up a little.  I tried this with good results....

So to carry this over into practical brewing where say  a brewer wanted
to produce more food (complex sugars) for a Brettanomyces strain that was to ferment
after a Saccromyces ferment, a brewer should.....uh...uh.....mash at...uh...

___________  _________  _________ (fill blanks please) :-\

This will be my largest quantity brewed at one session (may take 2 days)
I am stepping up a starter for 15 gallons of Herman Holtrop's Rochefort recipe.
I need to get this beer fermenting because I have recieved my solera barrel and
to prevent it from drying out, I need to get liquid back into the oak.

I will be utilizing all of my fermentation vessels to capacity...when primary is completed
or nearly so, I plan to innoculate with Brett Lambicus and some sour cherries and put
it into the oak cask.

Methinks it looks to be a busy weekend at the ole homebrewery.  :P

Commercial Beer Reviews / Re: Belize beers
« on: March 24, 2010, 09:46:19 PM »
I have a buddy that loves that Beliken beer, I have not tried it...but
if I ever go check out the blue hole, I will try some.

Commercial Beer Reviews / Xingu
« on: March 24, 2010, 09:45:21 PM »
Black Brazilian beer.  This beer pours dark and with a very slight head.
Aroma is floral with molassas notes.  1st taste is more bitter than the aroma
would have you believe...nice hoppy full flavored beer that kind of leaves your
palate clean. Not overly heavy for this dark of a color. roasted maltiness notes of treacle.
 I would buy this again if I had an opportunity,  I got this bottle as a gift...thanks Richard.

General Homebrew Discussion / Re: When is it cheating?
« on: March 24, 2010, 09:39:24 PM »
I think blending is accomplished easily with a graduated cylinder and a couple
source beers and a couple glasses.....that way, you get the basis for a ratio and can reproduce
your results if you hit on something you like.   ;D

Kegging and Bottling / Re: Keg posts and poppits
« on: March 23, 2010, 10:43:15 PM »
A great method to look for keg leaks is to cut a section of an old
automobile tire innertube...bout an 8 inch long chunk.

Stretch this over the top of the keg down past the hand holes,
and then fill the thing with can tell ez.

Kegging and Bottling / Re: Any advice on priming with Maple Syrup?
« on: March 23, 2010, 10:40:56 PM »
My result of fermenting maple syrup, were tolerable, but be aware
that it really really tasted like Sherry.

General Homebrew Discussion / Re: When is it cheating?
« on: March 23, 2010, 10:19:19 PM »
OMG, when I was learning what a Belgian beer was, I actually put a half teaspoon of
balsamic vinegar in a glass of Shiner Bock....I  cheated....please don't tell anyone.  ::)

General Homebrew Discussion / Re: Arctic Alchemy..
« on: March 23, 2010, 10:08:35 PM »
I think you have been busy. Let the adventure begin. Nice site and what
better way to keep this thing rolling along.

Beer Recipes / Re: sour cherry rochefort brett in oak
« on: March 21, 2010, 04:48:49 PM »
I am in central bfe Whyoming...why?

Beer Recipes / sour cherry rochefort brett in oak
« on: March 21, 2010, 04:28:59 PM »
i am considering making 15 gallons of rochefort in the venue of Herman Holtrop's recipe
fermenting it with the saccromyces to completion then rack it into an oak cask
that had red wine last on the wood (recently). Then I was going to put in a good amount
of Brettanomyces Lambicus and some tart cherries to see what happened when you
get carried away with an already great beer...... :-\

All Things Food / Re: For Weazletoe.....CANDIED Bacon
« on: March 21, 2010, 08:54:52 AM »
I wondered when you would find this thread... :D

Yeast and Fermentation / Re: stuff I'm finding under the microscope
« on: March 20, 2010, 08:11:45 PM »
Those things seem to grow though. I don't remember them being that large before.


Kai, I googled rod bacillus and believe that is what you are looking at....
we do live in a biological soup of sorts.

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