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Old 22-09-2017, 09:59 AM   #11
BeerisGOD
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If you ferment for three weeks and condition for a full two months. All of this will add time into the process and will mean that you won't stockpile loads of beer. If you just bottle then you can not drink for long periods and your beer will just get better. I only drink Friday night and Saturday or if I have I have a day off and I really look forward to and really enjoy my beers when I do drink. I loaded up the fridge tonight and can't wait for tomorrow night.
same as. be surprised how quick they go still. a partial mash helps bump them up. and don't give many away
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Old 22-09-2017, 03:24 PM   #12
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Only have 1 corny keg at a time... Or brew and place in bottles. Limit the amount of bottles you have and thus beer at anytime...

Tbh sounds like restrain is needed no matter what as you can always buy more gear to produce more
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Old 25-09-2017, 04:13 PM   #13
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This will probably sound a bit mad, but instead of brewing a big batch and drinking it before starting the next. I now brew weekly 1 gallon batches (6-7 bottles), trying different recipes every time and just brew big batches every now and then so there is something if I just fancy a drink. I prefer the brewing process as the hobby instead of the drinking.
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Old 25-09-2017, 06:04 PM   #14
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I've found alternating a dark beer or something else that needs a long condition with my hoppy brews helps.

I bottled my Xmas brew at the start of Feb and have allowed myself just a bottle a month to see how it has been developing.
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I did my east vs west end of jan. - and I have a great selection of dark ales and a saison for xmas. But i should also have a duval-ish beer ready as well just bottled that.
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Seasons to be cheerful pt 2 -Saison-7% - 15
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East vs West - Belgian RIS-9% - 28
Risky Business II-8.2%- 10

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Old 27-09-2017, 01:11 PM   #15
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Had a chat with my former brew buddy, he still has most of his brewing kit, so we are going to get together and knock out a biab at October half term ( he’s a teacher ) going to go for one of the hbc mash kits to keep it simple this time round
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Old 27-09-2017, 01:24 PM   #16
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I would brew in 10 L batches, this would keep it down because you will have to have more brew days to kepe the volume up.. It also makes it easier to brew at that volume with equipment and what not
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Old 28-09-2017, 06:04 AM   #17
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Had a chat with my former brew buddy, he still has most of his brewing kit, so we are going to get together and knock out a biab at October half term ( he’s a teacher ) going to go for one of the hbc mash kits to keep it simple this time round
Good choice. How long have the both of you been out of brewing? I can't imagine losing much of the knowhow and experience of brewing. After all: it's only cooking (okay, with an absurd amount of sanitation, a bit different then), what could go wrong?
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Old 28-09-2017, 06:29 AM   #18
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Think it’s around 3/4 years now, I still remember everything I knew then (unless I’ve forgotten it.....) just wanted to take this time to get familiar with the process again, also his brew kit will need a good steam clean etc so time saved on weighing out grain etc is a bonus
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Old 28-09-2017, 09:16 PM   #19
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Go for sours and wild brews. Up to three years conditioning and lots of fun with experimentation.
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