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Old 12-07-2010, 08:53 AM  
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Rochester, NY
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I am out in Henrietta and jumped in to all-grain right from the start about a year and a half ago. I even started growing hops in my back yard and got a keezer with 4 taps up and running too. I'm having a blast with it!
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Old 12-07-2010, 08:54 AM  
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Rochester, NY
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What type of groups are there for homebrewers in Western NY? Anyone know?
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Old 12-08-2010, 04:07 AM  
CBK
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Rochester, NY
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About Us ? Upstate New York Homebrewers Association
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Old 12-16-2010, 06:37 PM  
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Rochester, NY
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Just did my 1st chocolate oatmeal stout...about 8 weeks old... best beer i've made so far
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Old 12-16-2010, 06:40 PM  
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Rochester, NY
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also made a mash tun out of a coleman cooler last weekend to make my 1st all grain beer... it was a scotch ale... for some reason when we took a gravity reading after the boil it was at 1.01! no idea how that happened... prolly cause we were drunk of our home brew lol... been fermenting for about 5 days and gravity's at 1.032 so i think its done... still baffled about the OG tho
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Old 12-16-2010, 08:33 PM  
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Rochester, NY
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1.032 seems a little high still. Did you take readings on multiple days to see if it stays the same?
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Old 12-16-2010, 08:40 PM  
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Rochester, NY
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Quote:
Originally Posted by billsoftheearly90s View Post
Just did my 1st chocolate oatmeal stout...about 8 weeks old... best beer i've made so far
Care to post the recipe? I'm getting ready to brew mine. Need to do it soon!!! Only I plan mine to be 2 weeks primary, 1-2 weeks secondary and 6-8 weeks bottle.
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Old 12-17-2010, 09:01 AM  
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Rochester, NY
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acutally lost the recipe for the chocolate oatmeal stout. Don't know how but it's gone. It's was partial mash tho....We kept in the primary for 8 days when it reached 1.02 which was around what we wanted, didn't secondary ferment cause I just felt it was a waste of time to do it for a stout, kept it bottled for 4 weeks... it was pretty good after 4 weeks but has definitely gotten better so if I had to do it over again I would probably kept it bottled for a few more weeks. Just got anxious.
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Old 12-17-2010, 11:43 AM  
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Rochester, New York
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I have a batch of wildflower mead going now and I've got a guy at work helping me round out my supplies so I can get into brewing beer. Making wine is comparatively easy (if you buy the must), and my first several batches of beer probably won't be too wonderful.

Does anyone have recipes for an ale with a hop-factor around Sierra Nevada Pale ale or Arrogant Bastard?
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Old 12-18-2010, 07:12 AM  
CBK
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Rochester, NY
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Here is a SNPA clone

9 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 93.78 %
10.1 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.22 %
0.50 oz Cascade [5.00 %] (Dry Hop 7 days) Hops -
1.00 oz Pearle [8.40 %] (60 min) Hops 29.4 IBU
1.00 oz Cascade [5.00 %] (15 min) Hops 8.7 IBU
0.50 oz Cascade [5.00 %] (0 min) Hops -
1.05 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) [Starter 2 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.052 SG
Measured Original Gravity: 1.053 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.28 % Actual Alcohol by Vol: 5.34 %
Bitterness: 38.0 IBU Calories: 235 cal/pint
Est Color: 7.6 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 10.13 lb
Sparge Water: 5.32 gal Grain Temperature: 68.0 F
Sparge Temperature: 168.0 F TunTemperature: 68.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 3.17 gal of water at 170.9 F 154.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.6
Pressure/Weight: 5.0 oz Carbonation Used:
Keg/Bottling Temperature: 70.0 F Age for: 21.0 days
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