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Last year was the first time since 1998 that I didn't brew. We knew we weren't having the Halloween party, which is typically my main event where I do 5-7 varieties. So I just let it drop and focused on other things. Will need to find a good recipe for getting back in after this brief pandemic induced hiatus.
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All over the map, but I always have one ipa, one lighter lager, and some kind of sour or wheat ("for the ladies").
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The "Biere de Gulo" is fermenting quickly. From 1.069 to 1.033 in about 32 hours from pitching.
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Wow, that's an active ferment!
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Down to 1.010 after 48 but has suddenly slowed.
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Only at 1.007 now. Was hoping to reach 1.003. I guess I'll wait it out for a few more days.
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I like it. Would have tried to grab a still of him rapping the cucumber on the bar, but I can see how that would be tough to come by in decent resolution.