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Old 02-10-2015, 05:47 PM   #3421
daytripper75
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I think regular Budweiser is decent. Not great of course, but far from being garbage. Would I buy it? No. I'd drink it if it was offered though.
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Old 02-10-2015, 08:30 PM   #3422
Wormholes
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Well my beer is actually smelling like beer and not fresh grain so I guess that's a good sign(just smelled the fumes coming out the airlock not going to risk opening the bucket until It's probably done and I take the second gravity reading).
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Old 02-11-2015, 02:34 AM   #3423
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Drinking some rogue chocolate stout. Man this is really good
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Old 02-21-2015, 02:44 PM   #3424
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Bottling tomorrow. Opened the pale for the first time and there's no yeast cake on the top(aside from around the edge of the bucket) and it stopped bubbling and burping a few days ago so I might have been done fermenting. Haven't done the second gravity reading but it'll probably be ready to bottle. Smells like beer. Is a lot darker than I thought it would be for an APA. Nice dark amberish color.
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Old 02-21-2015, 02:49 PM   #3425
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Location: Quebec, Quebec, Canada. Yup that's right bitches, a Quebec within Quebec
Had a Mestachibo 2.0 last night, a delicious American Pale Ale. Dark amber, almost a red beer !
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Old 02-21-2015, 03:44 PM   #3426
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I bought some Hitachino Nest XH, which is aged in sake barrels. I think I'll try it tonight. I'll be interested to see if the sake flavor comes through. The base beer is a Belgian strong dark ale.
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Old 02-21-2015, 03:53 PM   #3427
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That sounds incredibly good !
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Old 02-21-2015, 07:58 PM   #3428
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Angry

Quote:
Originally Posted by Wormholes
Bottling tomorrow. Opened the pale for the first time and there's no yeast cake on the top(aside from around the edge of the bucket) and it stopped bubbling and burping a few days ago so I might have been done fermenting. Haven't done the second gravity reading but it'll probably be ready to bottle. Smells like beer. Is a lot darker than I thought it would be for an APA. Nice dark amberish color.

Just a couple if tips (don't know how much you know about brewing)

If you're adding sugar for 2nd fermentation, don't add it bottle by bottle, add it to the whole batch!

I've found that two weeks in the bottle at room temperature is good for the yeast to work it's bubbly magic.

Then leave beers in fridge for at least 48 hours, this supposedly (I'm not 100% though) helps the beer 'absorb' the fizz
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Old 02-21-2015, 08:20 PM   #3429
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Oh yeah I already know that. Add it to the bottling bucket before added the beer so it'll mix it good. Though the guy at the supply store did say he just puts the priming sugar/water in the microwave and I've only heard of people boiling it so idk. That may just be for people "making" the priming sugar, and I just got a bag of their premade stuff cause why not.
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Old 02-22-2015, 05:23 AM   #3430
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Quote:
Originally Posted by daytripper75
I bought some Hitachino Nest XH, which is aged in sake barrels. I think I'll try it tonight. I'll be interested to see if the sake flavor comes through. The base beer is a Belgian strong dark ale.


How was that?
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i feel like you have an obsession with aubrey plaza.
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Old 02-22-2015, 11:31 AM   #3431
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Quote:
Originally Posted by SGstriker
How was that?



Dunno. Didn't end up trying it yet. I'll update when I do.
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Old 02-22-2015, 02:05 PM   #3432
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Dogfish head's Chateau Jiahu.


MMMMMMMMMmmmmmmm
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Old 02-22-2015, 03:54 PM   #3433
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Everything went pretty smooth. About 43 beers, five short of two cases. Seems good for just under 5 gallons, with no yeast cake nastiness in any. Got enough to try a glass, tastes pretty damn good for being flat and filled with sugar. Hope there's no gushers but there's at least 1in to 1-1/2in space in each bottles and I made sure not to put all 5 ounces of the priming sugar(read 3.5-4 for a lighter beer like mine is ideal) in. Haven't gotten diarrhea so it must be safe to drink. current ABV is a tad over 5.5% so with the extra fermentation from the sugar it should finish at just about 6%. Sounds good to me.



They should be good enough to drink two sundays from now. I'll probably test one and then my dad birthday is on the 14th so we'll probably start drinking them then, and probably make some mead that day before we start our second batch. Definitely going to get something darker, maybe a coffee stout/porter. Then maybe experiment with a small 3 gallon batch of something with oak cubes or something. Maybe a barely wine if that's not too complicated.
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Old 02-22-2015, 08:48 PM   #3434
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Location: Quebec, Quebec, Canada. Yup that's right bitches, a Quebec within Quebec
Having a Solstice d'Hiver right now ... It's as good as it sounds ! 10,2% Barley wine, bit more bitter than what you'd expect from that kind of beer.



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