What're you brewing right now?

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J343MY
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Postby J343MY » Sat May 24, 2014 2:29 pm

Today I brewed sort of a lambic type thing. Thats all.
ercousin
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Location: Toronto

Postby ercousin » Sat May 24, 2014 2:42 pm

Just finished a 2 night brew streak. Waimea Pale Ale on the first night, 1885 Youngers XP (From Ron Pattinson) for the second one. Guess I need to take a break all my fermenters are full.
matt7215
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Postby matt7215 » Sun May 25, 2014 8:08 am

Just mashed in:

10 lbs 2 row
12 oz chocolate malt
12 oz c80
2 oz roasted barley

1 oz Chinook @ 60 min
1.25 oz citra @ cube

US-05
Barncat Artisan Ales
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Craig
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Postby Craig » Sun May 25, 2014 10:32 am

Did an Alesmith IPA clone last night.

Split my pink peppercorn saison in half and gave both halfs half an oz of East Kent Goldings and some whole peppercorns. One half got Brett taken from a Cantillon Framboise.
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markaberrant
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Postby markaberrant » Sun May 25, 2014 2:57 pm

Wouldnt there be more than just brett in Cantillon Framboise?
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Craig
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Postby Craig » Sun May 25, 2014 4:14 pm

markaberrant wrote:Wouldnt there be more than just brett in Cantillon Framboise?


The strain was isolated in a lab.
atomeyes
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Postby atomeyes » Sun May 25, 2014 4:42 pm

squeaky wrote:
markaberrant wrote:Wouldnt there be more than just brett in Cantillon Framboise?


The strain was isolated in a lab.


you sure?
thought that was Iris. and it was 3 strains.

the answer, though, is yes. should be sacch, brett and pedioc. after all, it gets sour and it isn't brett doing it.
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Craig
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Postby Craig » Sun May 25, 2014 6:53 pm

atomeyes wrote:
squeaky wrote:
markaberrant wrote:Wouldnt there be more than just brett in Cantillon Framboise?


The strain was isolated in a lab.


you sure?
thought that was Iris. and it was 3 strains.

the answer, though, is yes. should be sacch, brett and pedioc. after all, it gets sour and it isn't brett doing it.


So said the guy who works in the lab who brought me the sample. It's not a strain that's sold commercially, if that's what you're thinking of.
atomeyes
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Postby atomeyes » Sun May 25, 2014 9:54 pm

squeaky wrote:So said the guy who works in the lab who brought me the sample. It's not a strain that's sold commercially, if that's what you're thinking of.



this is what i'm thinking of and what i took part in/
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J343MY
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Postby J343MY » Sat May 31, 2014 8:14 pm

To try out some of the Yeast Bay stuff, today I brewed a Saison with corn and oats.
atomeyes
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Postby atomeyes » Sun Jun 01, 2014 6:39 am

brewing my sour mango w/brut clau some time in the next week.
also brewing a bret brux trois blonde with rhubarb.
icemachine
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Postby icemachine » Sun Jun 01, 2014 7:14 pm

Brewed a simple APA for the first Brew York club meeting. Nice to be able to do one of these without having to bus into Toronto
"Everything ... is happening" - Bob Cole
matt7215
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Postby matt7215 » Sun Jun 22, 2014 11:52 am

5 gallons

9 lbs 2 row
1 lb sugar

1 oz spalt select (cube)

Jeremy's saison blend

should make a simple summer beer
Barncat Artisan Ales
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J343MY
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Postby J343MY » Sat Jun 28, 2014 1:47 pm

I just finished brewing a pale ale with Hibiscus & Yuzu. Hopped with Amarillo, Centennial, and Pacific Jade.
icemachine
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Postby icemachine » Mon Jun 30, 2014 10:04 am

Yesterday I hosted the 2nd meeting of Brew York home brew club. We brewed a Saison with Honey, Coriander and Orange peel as flameout additions. Blowing out the top of the fermenter this morning despite using just one vial of WLP565 with no starter :)
"Everything ... is happening" - Bob Cole

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