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#317734 - 08/06/10 09:58 AM Re: beer thread **** [Re: BlueJays1]
Happy Birthday Adrian Offline
axiomite

Registered: 12/27/08
Posts: 6687
Loc: It's all about the location.
Correction, white magnetic cap.
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#317737 - 08/06/10 10:22 AM Re: beer thread [Re: EFalardeau]
a401classic Offline
connoisseur

Registered: 11/29/06
Posts: 1247
Loc: Alpharetta, GA
Originally Posted By: EFalardeau
How about a "Boston Cherry Ale" ?



Ooooo. That actually sounds like a great brew... Throw some pitted cherries in a blender (or juicer) and strain the juice into the wort after the last hops go in and ferment away.

Scott
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#317776 - 08/06/10 04:05 PM Re: beer thread [Re: MarkSJohnson]
pmbuko Offline
shareholder in the making

Registered: 04/02/03
Posts: 16357
Loc: Leesburg, Virginia
Even if I made beer tonight, it would not be ready to drink in time for the Axiom bash. frown
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#317790 - 08/06/10 05:56 PM Re: beer thread [Re: pmbuko]
a401classic Offline
connoisseur

Registered: 11/29/06
Posts: 1247
Loc: Alpharetta, GA
Sure it would. 1 week in primary fermentation, 2 weeks in secondary, 1 week for bottle conditioning. It's all good. You may have to approach lager temps, though...

Scott
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#317831 - 08/07/10 02:17 AM Re: beer thread [Re: a401classic]
grunt Offline
connoisseur

Registered: 12/04/06
Posts: 3569
Loc: Nirvana
Lager temps would make it take longer nor is there time for lagering before September. Also if it’s an ale low temp would likely kill the flavours imparted by the yeast during fermentation.

Peter like Scott says you could easily have a beer ready by the GTG. Any light to medium English Ale could be ready to drink in 2 weeks. Most English ale yeasts ferment quickly and floc out in a couple days not needing secondary fermentation. I’ve had many English ales ferment over night after pitching a strong yeast culture around noon. I usually bottled/kegged English bitters and brown ales within a week from putting them in the fermenter. Add an extra week for bottle conditioning if you don’t keg.

You actually have time to make a couple beers to have ready. Might want to consider making a light porter since it will ferment out quickly and the richer flavour makes them more forgiving.
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#317836 - 08/07/10 06:57 AM Re: beer thread [Re: pmbuko]
MarkSJohnson Offline
shareholder in the making

Registered: 09/27/04
Posts: 11198
Loc: Central NH
Originally Posted By: pmbuko
Even if I made beer tonight, it would not be ready to drink in time for the Axiom bash. frown

If you really loved us, you would have stayed home to male us beer instead of gallivanting around the country on that once-in-a-lifetime family vacation.
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#317839 - 08/07/10 07:39 AM Re: beer thread [Re: MarkSJohnson]
CV Offline
Founder, Axiom Upgrade Club
shareholder in the making

Registered: 07/20/06
Posts: 11473
Loc: Richland, WA, USA
That dude has some wacky priorities.

*makes a tour of his room to pet his EP800s*

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#317841 - 08/07/10 07:46 AM Re: beer thread [Re: MarkSJohnson]
MarkSJohnson Offline
shareholder in the making

Registered: 09/27/04
Posts: 11198
Loc: Central NH
male "make" us beer.

I guess I was too concerned with spelling "gallivanting" correctly! smile
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#317920 - 08/08/10 12:29 AM Re: beer thread [Re: grunt]
pmbuko Offline
shareholder in the making

Registered: 04/02/03
Posts: 16357
Loc: Leesburg, Virginia
Damn it. Don't ruin my excuse. cry
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#317926 - 08/08/10 08:33 AM Re: beer thread [Re: grunt]
a401classic Offline
connoisseur

Registered: 11/29/06
Posts: 1247
Loc: Alpharetta, GA
Originally Posted By: grunt
Lager temps would make it take longer nor is there time for lagering before September. Also if it’s an ale low temp would likely kill the flavours imparted by the yeast during fermentation.

Peter like Scott says you could easily have a beer ready by the GTG.


Sorry, got my styles reversed, but I knew a higher temp would get the job done faster. Nice banana aroma from yeast byproducts as the temps increase... C'mon Peter, you can do it!

Scott
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