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Damn I just stopped and took note of my surroundings...


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#1 pods8

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Posted 17 April 2014 - 08:32 AM

I'm about to brew 10gal of dubbel which will complete the "burn off" of my old ingredients.  I'm also going to knock out a 14-15gal sour batch and then work on some other things for a bit.

 

I have 2gal of honey (tallow blend and sage) to knock out some mead when I get a moment/free fermentor.

 

However as I kegged the DIPA and cran cyster last night I stopped and looked around at the growing pile of cornies being pulled out of storage:

10gal IPA kegged

11gal DIPA kegged

11gal triple needing the be racked from primary

5gal cranberry cyser kegged

6gal cranberry mel kegged

3gal spiced mead kegged

4gal pricly pear agave kegged

A little agave/honey blend kegged

2-3gal soured barleywine kegged

3gal ABC cyser kegged

 

I need to find some hiding spots/reorganize... 


Edited by pods8, 17 April 2014 - 08:32 AM.


#2 HVB

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Posted 17 April 2014 - 08:35 AM

10gal IPA kegged

11gal DIPA kegged

 

I need to get my drink on! 



#3 pods8

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Posted 17 April 2014 - 08:38 AM

IPA has been on for 2weeks now so working on it (I pretty much just drink weekends), the extra 1gal of DIPA went in last night.  I'm thinking about oaking one of the full cornies though while its waiting.



#4 HVB

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Posted 17 April 2014 - 08:42 AM

IPA has been on for 2weeks now so working on it (I pretty much just drink weekends), the extra 1gal of DIPA went in last night.  I'm thinking about oaking one of the full cornies though while its waiting.

I have had some oaked IPA's and when they are done right they are good.  With that much beer I would not hesitate to give this a try oh and add some brett to it too.



#5 pods8

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Posted 17 April 2014 - 08:48 AM

I have had some oaked IPA's and when they are done right they are good.  With that much beer I would not hesitate to give this a try oh and add some brett to it too.

 

I've done it before and it was decent, my ulterior motive is to also take the edge off the cubes prior to being tossed in the sour batch...

 

Brett in a 1.016 FG DIPA?



#6 HVB

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Posted 17 April 2014 - 09:18 AM

I've done it before and it was decent, my ulterior motive is to also take the edge off the cubes prior to being tossed in the sour batch...

 

Brett in a 1.016 FG DIPA?

Sure .. at 1.016 there are a lot of sugars left to chew on



#7 pods8

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Posted 17 April 2014 - 09:29 AM

Sure .. at 1.016 there are a lot of sugars left to chew on

 

But a hell of a lot of IBUs, I'd think super bitter with no residual sugar likely wouldn't taste well, sour or not.



#8 HVB

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Posted 17 April 2014 - 09:31 AM

But a hell of a lot of IBUs, I'd think super bitter with no residual sugar likely wouldn't taste well, sour or not.

 

The bitterness will start to drop out as the brett works .. but I can see your point.



#9 neddles

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Posted 17 April 2014 - 09:36 AM

What about the hop flavor and aroma after waiting all that time for the brett to work? Is it going to suffer too? 



#10 HVB

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Posted 17 April 2014 - 09:44 AM

What about the hop flavor and aroma after waiting all that time for the brett to work? Is it going to suffer too? 

It will drop out/change for sure



#11 Stout_fan

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Posted 17 April 2014 - 02:37 PM

You need a friend.

Preferably one that is an alcoholic. :frank:



#12 pods8

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Posted 17 April 2014 - 02:44 PM

The good news is attention will be paid to the beers over the meads and before you know it they'll have some solid age on them.



#13 johnpreuss

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Posted 17 April 2014 - 09:31 PM

I say start drinking that DIPA... That's what I'd do... but well then you'd be a bluebie drunkie!!  :crazy:



#14 neddles

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Posted 17 April 2014 - 09:53 PM

I say start drinking that DIPA... That's what I'd do... but well then you'd be a bluebie drunkie!!  :crazy:

The only reason I have not made a DIPA yet is because I need more livers to come visit me for metabolization purposes. I love DIPA, but unless I have enough people around to drink it while it's fresh, to me, it's not worth brewing. Hopefully soon.




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