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> group winter brew planning thread, Now Fall Group Brew
MicCullen
post Jul 28 2008, 10:31 PM
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QUOTE(Marmot @ Jul 17 2008, 10:42 PM) *
I like Mtn's idea of a vanilla cinnamon metheglin. If I am home, I would certainly like to try that as a group brew.

Marmot




I am in as well
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psolio
post Aug 7 2008, 01:38 PM
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So, uh, like - when are we going to do this? I have about three meads planned right now, this being the fourth. I think I need more fermentors. Hey ScottS - Can I have four of your thousand carboys? (IMG:style_emoticons/brewboard/tongue.gif)
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ScottS
post Aug 7 2008, 02:51 PM
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QUOTE(psolio @ Aug 7 2008, 02:38 PM) *
Hey ScottS - Can I have four of your thousand carboys? (IMG:style_emoticons/brewboard/tongue.gif)

(IMG:style_emoticons/brewboard/rolf.gif)

Sorry, apple season is coming up, and I'mma go nuts. (IMG:style_emoticons/brewboard/tongue.gif)
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MtnBrewer
post Aug 7 2008, 03:08 PM
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QUOTE(psolio @ Aug 7 2008, 12:38 PM) *
So, uh, like - when are we going to do this?

As soon as the weather starts to get better. Probably sometime around Sept.-Oct.
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mike911
post Aug 8 2008, 09:11 PM
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I would offer the first half of October for the group's consideration. This will give me time to gather materials and it will definitely knock the edge off of the heat. It will probably only be getting up into the 80's by then here.
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FrogFree
post Aug 27 2008, 12:52 PM
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Hi all. Just thought I'd mention that someone should sticky this so it doesn't get lost.
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Mookie
post Aug 29 2008, 03:31 PM
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I'm in.

I'm a big fan of both cinnamon and cassia. I like the zing of real cinnamon.

I'm glad saw this. It sounds like a great project, and I've got the carboy space, and eough time to get the rest.

M

This post has been edited by Mookie: Aug 29 2008, 04:18 PM
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mike911
post Sep 8 2008, 08:55 AM
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I've got my honey, now, and I've had enough vanilla beans for this, so the only thing I'm lacking is the cinnamon. Not real clear on the difference between the different kinds of cinnamon, so I'll probably go with whatever I can find locally. Plenty of carboy space, so I'm good to go.
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MtnBrewer
post Sep 8 2008, 09:26 AM
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So who's ready to start? It's cooling off nicely here in the Front Range but if you East Coasters still want to wait a bit I'm ok with that. I'm ready to go pretty much at any time.
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psolio
post Sep 8 2008, 09:58 AM
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I would need a couple weeks to gather supplies, but I am ready for it.
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realbeerguy
post Sep 8 2008, 01:55 PM
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I'm ready as well. I have about 15-16 # of honey left after my Labor Day Mead Making Fest (12.5 gal), so I'll adjust my volume accordingly. Vanilla beans ready, D-47 ready, carboy ready. I have some Vietnamese cinnamon to use. How much as a sub for the sticks?
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strangebrewer
post Sep 8 2008, 02:28 PM
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600lbs of grapes show up on saturday. My time, budget, and carboy space is running at max gross capacity. Early October is best guess when I'll be ready to take this on.
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Shoal Man
post Sep 8 2008, 02:57 PM
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I'm considering joining in. I happen to be in the possession of 12 lbs of clover honey so I'm halfway there.

Methods question: The spice addition happens in the secondary, correct?
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MtnBrewer
post Sep 8 2008, 03:11 PM
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QUOTE(strangebrewer @ Sep 8 2008, 01:28 PM) *
600lbs of grapes show up on saturday. My time, budget, and carboy space is running at max gross capacity. Early October is best guess when I'll be ready to take this on.

Ok, we will stand down until then.

QUOTE(Shoal Man @ Sep 8 2008, 01:57 PM) *
I'm considering joining in. I happen to be in the possession of 12 lbs of clover honey so I'm halfway there.

Methods question: The spice addition happens in the secondary, correct?

Correct.
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frjeff
post Sep 13 2008, 12:33 PM
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I have been debating about my next mead after the prickly pear which I am doing in a week or two, so I am interested in getting in on this one as well.....will be watching to see when you guys want to get moving on this.....got the honey, the ceylon sticks, the vanilla and the carboy space.....
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