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  1. #701
    Join Date
    Dec 2008
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    NH
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    127
    Just started brewing home batches this Summer. Slowly progressing to All Grain but still currently using extract with specialty grains. Finished a hoppy brown ale which was primed with Dark Grade Maple Syrup. Came out around 4.5% abv and quite delicious, but I have discovered it may be difficult to get true maple syrup aroma/taste through priming.
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  2. #702
    Join Date
    Nov 2008
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    between campus and church
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    rmnpsplitter - It's getting to be the time of year for pumpkin beers. Brew now for them to be ready by October.

    BP Pow - I moved to AG this year. It's not very hard. I like my sub $10 picnic cooler mash tun. Don't bother with a ball valve. I followed Don Osborn's plan using an old cooler I already had. Easy and cheap. AG brewing takes a little longer, but not much.

  3. #703
    Join Date
    Feb 2008
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    Czech it out Pils in the keg couple daz now, almost carbed.

    Picked up a Flying Dawg FEAR Imp pumpkin stout to brew for an oyster party in Oct.
    watch out for snakes

  4. #704
    Join Date
    Aug 2005
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    in the brew room
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    2,344
    Quote Originally Posted by scottyb View Post

    Picked up a Flying Dawg FEAR Imp pumpkin stout to brew for an oyster party in Oct.
    where and when?!

  5. #705
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    Nov 2008
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    I bottled the Pliny clone and the ABV will be 8.1% (Russian River lists 8%). It smells like a hop farm in the basement! It's going to be hard to wait 3 weeks.

  6. #706
    Join Date
    Mar 2012
    Location
    Estes Park
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    834
    So I'm going with the pumpkin ale. Need to gather some spices still. Thinking about a half ounce will do. Any thoughts on the blend to use? What have you guys tried?

  7. #707
    Join Date
    Nov 2008
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    Quote Originally Posted by rmnpsplitter View Post
    So I'm going with the pumpkin ale. Need to gather some spices still. Thinking about a half ounce will do. Any thoughts on the blend to use? What have you guys tried?
    I'm sizing this one down for a 3 gallon all grain BIAB over Labor Day weekend. Since I will have an extra kettle avail, I might do an extract batch the same day.

  8. #708
    Join Date
    Aug 2005
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    in the brew room
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    this one's been in the primary for about a month now.
    http://www.homebrewersassociation.or...s-spice-saison

    i cut down on the brown sugar a little to make it a little less sweet and not quite as strong (og around 1.06). planning on having it ready early october.

  9. #709
    Join Date
    Mar 2012
    Location
    Estes Park
    Posts
    834
    So you guys recommend letting it sit a little longer than usual I take it? I have a brown that I'm going to be spicing up. It seemed weird to me but the guy at the shop was adamant that I go with it. I was sort of thinking a pumpkin stout when I went in there. He convinced me otherwise. Ours will be an extract recipe though. I'm not quite at the all grain level yet.

  10. #710
    Join Date
    Mar 2012
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    Estes Park
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    So after doing a little more research it seems like the amount of time in the primary is related to how much spice you add and how you like it to taste. Wondering what you guys have tried in the past? Any tips would be appreciated!

  11. #711
    Join Date
    Nov 2008
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    I've been keeping any brews I don't dry hop in the primary the whole time (2-3 wks depending on gravity) since last summer and they have been great. It seems that current practice is not to bother with a secondary as it just creates higher chance of infection.
    Last edited by Peruvian; 08-15-2013 at 12:06 PM.

  12. #712
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    Aug 2005
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    i do similar to peruvian as far as primary. obvioulsy if dry hopping i go to 2ndry for week or two. i'll also go 2ndry if i plan on letting a beer age for a bit (left an imperial stout in 2ndry for almost 8 months) or if i don't have any kegs available to fill. i'd guess you'd want to pull it off the spices w/ in 3-4 weeks in the primary so as not to impart any funky flavors.

  13. #713
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    Feb 2008
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    Quote Originally Posted by criscam View Post
    where and when?!
    The Flying Dog brewery in Frederick MD is on my way to work but select brew stores have the kits, they are a bit pricey and you have to add yur own pumpkin puree. Not sure but you may be able to order it online off the FD website.
    watch out for snakes

  14. #714
    Join Date
    Feb 2011
    Location
    Crested Butte, CO
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    757
    I like using secondary even just for a week, seems to increase clarity of the finished product by a significant amount

  15. #715
    Join Date
    Jun 2007
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    n to the h
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    ^^^i used to do the same. Not sure I'd just leaving it in the PRI. Would cause the same amount of yeast to settle, or if switching containers makes more yeast fall out of suspension???

  16. #716
    Join Date
    Feb 2011
    Location
    Crested Butte, CO
    Posts
    757
    I think for me it is mostly hot and cold break material and hop bits (and spices/flavorings when i use them) that i can more easily remove with two transfers. Its probably just that i agitate the carboy moving it around before a transfer, so if I'm going pri-keg i get more sediment than if i let the sediment from the pri-sec transfer settle again before going into the keg.

    Just moved a nice looking (and tasting) saison into the keg, stoked to get into that bad boy

  17. #717
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    Aug 2005
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    Quote Originally Posted by scottyb View Post
    The Flying Dog brewery in Frederick MD is on my way to work but select brew stores have the kits, they are a bit pricey and you have to add yur own pumpkin puree. Not sure but you may be able to order it online off the FD website.
    i was talking about the oyster party w/ this beer being available

  18. #718
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    Feb 2008
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    Wezt Vaginny

  19. #719
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    Feb 2008
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    nother good linky

    http://www.brewersfriend.com/
    watch out for snakes

  20. #720
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    Feb 2008
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    brew day!
    watch out for snakes

  21. #721
    Join Date
    Mar 2012
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    Estes Park
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    834
    So the pumpkin ale smells awesome! I used about a half ounce of spice mix using nutmeg, cinnamon and cloves. The mixture is higher on the cinnamon and cloves. I've got the exact amounts of each wrote down so I can tweak it next time. Thinking this weekend I'll brew a dubbel when we bottle our pale ale.

  22. #722
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    As a side note for others about to brew pumpkin ales, the FD kit had two spice additions, one at 5 minutes and the other just after flameout. Bout 5 grams each.

    I also used two 15 oz cans of puree, the pound of rice hulls in the kit did their job and no stuck or painfully slow sparge at all.


    Now I need to figure out something to do with all my cascades.
    watch out for snakes

  23. #723
    Join Date
    Nov 2008
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    DIPA


  24. #724
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    Aug 2005
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    Brewed an oatmeal stout today. Fall is approaching...

  25. #725
    Join Date
    Mar 2012
    Location
    Estes Park
    Posts
    834
    ^Yes it is! Brewed a robust bourbon vanilla porter yesterday. Super stoked on it. Going to add vanilla bean to the secondary, let sit for a couple weeks and add bourbon at bottling. Rec's on type of bourbon to use? I'm a big fan of bulleit, but am open to suggestions.

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