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PostPosted: Thu Mar 09, 2017 11:05 am 
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Location: Evansville, IN
Awesome! I'll stop by tonight and pick up my Home Depot buckets.

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Jeremy Dunn • OVHA Board Member


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PostPosted: Sat Mar 11, 2017 2:03 pm 
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Location: Boonville, IN
BREWsmith wrote:
The Quad is fermenting nicely. I was a bit concerned yesterday afternoon due to a lock of bubbles from the blow off. But, after adjusting the seal on the lid, CO2 activity was quickly apparent!

As is typical with these group brews, a few pieces of equipment were left behind: two Home Depot buckets, a few smaller containers, a very nice temperature monitor, and a brown discharge hose (Michael J?).

It was great hosting the event!

Jeff, is the temp monitor a Polder oven thermometer? Just fired up and can't find it...

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John Mullins • OVHA Board Member


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PostPosted: Sun Mar 12, 2017 5:05 pm 
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What was our gravity reading? I just took a sample of the excess that I fermented. I used a refractometer, so I need OG to figure out where it is now.

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PostPosted: Sun Mar 12, 2017 5:41 pm 
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Location: Evansville, IN
1.087 ?

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PostPosted: Mon Mar 13, 2017 5:54 am 
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1.083-4 ish


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PostPosted: Mon Mar 13, 2017 7:33 am 
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The leftovers that I fermented are down to 1.008 - 1.010. The plan is to cork and bottle condition this portion, and then give it some age!

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PostPosted: Mon Mar 13, 2017 9:25 am 
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Location: Evansville, IN
How does it taste at this point?

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PostPosted: Mon Mar 13, 2017 9:56 am 
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Pretty good for only being a week out from brewday.

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Josh Wuertz • OVHA Vice President


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PostPosted: Tue Mar 14, 2017 7:23 am 
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What was the date we decided on to keg the 2016 batch and transfer the Quad into the barrel? Was it this weekend or next?

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Jeremy Dunn • OVHA Board Member


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PostPosted: Tue Mar 14, 2017 7:33 am 
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I have the 25th noted down, which is quickly approaching. We need to alert all who brewed last year to bring their legs that day (or to someone beforehand)

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PostPosted: Tue Mar 14, 2017 8:06 am 
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:razz:


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PostPosted: Tue Mar 14, 2017 8:59 am 
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I have some extra right now if anyone that brewed needs to borrow a keg.

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Don Heisler

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Brewers make wort, yeast make beer, God is good.


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PostPosted: Wed Mar 15, 2017 12:39 pm 
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I also must clean kegs... Anybody want some barrel aged or non-barrel aged "Norrick Special" batch?

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Chris Norrick
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PostPosted: Wed Mar 15, 2017 12:41 pm 
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I have barrel and original Norrick Ale that is getting dumped this weekend.

This is my first sour batch. Should I do anything out of the normal with these kegs? I normally just rinse, soak with PBW, rinse, and then StarSan.

Since the Norrick special has touched my kegs, do I have to set them on fire?

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Kenny Purcell • Former OVHA President (2016)

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Bottled: Squatch Crotch American Imperial Stout 2014, 2014 OVHA FES, Ass Crack of Don Bourbon Stout (Don't drink and name your beers), Giraffe Head Coffee Stout, & 2013 OVHA Barrel Aged Old Ale, St. Cyril's Strong Ale


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PostPosted: Wed Mar 15, 2017 12:46 pm 
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I'm doing a full rebuild on those kegs blessed with the privilege of containing the Norrick Special. A cycle through the keg washer, disassembled, run the tube brush though the pickup. Boil all fittings/popits/lids. Install all new gaskets. Don't forget the keg lube.

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