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Jeff Madre
Lives in Elizabeth City, NC
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Jeff Madre

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Since the first batch was so good, I brewed another batch of Cream Ale with Orange Peel yesterday. I used Safale US-05 this time instead of Wyeast liquid yeast. Fermentation is going well, but we'll see how it compares when the drinking begins.
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This seems to be a very good video on all-grain recipe design.
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I brewed a 5 gallon batch of Bavarian Hefeweizen today from extract. This and the cream ale with be my beach beers for the upcoming warm weather.

The small 12V pump worked great to push the wort through the counterflow chiller. The chiller worked great, cooling the wort to 63-64 F with all the valves wide open. It took about 5 minutes to transfer and cool the 2+ gallons in the kettle.
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My homemade stirplate is almost finished. I just need a nut to mount the power/speed control switch and I can button it up.
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My second bath, a 5 gallon batch of Cream Ale with orange peel added, is fermenting strongly. It has been working hard since early Monday morning.
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I racked the gallon batch of Irish Red Ale into the secondary fermenter last night. This is the first batch of beer I have ever brewed, so I'm excited to see progress.

Specific gravity is down to around 1.010 from the original gravity of 1.050. It looks like beer, smells like beer, and tastes like beer with some roughness. Another week and it'll probably be ready to bottle. It's doesn't look like it'll be ready for St. Patrick's Day, but that's okay.
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Jeff Madre

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I kegged some Bavarian Hefeweizen last night. I'm hoping to sample it this evening with friends.

It was full of clove flavor when I tasted it warm and flat.
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It's good now, but it will be better after a week or two.  A little aging always makes it taste better.
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Looks like my Hefeweizen may be ready for bottling/kegging. I'll check it again a couple of times to make sure, but I'm pretty sure it's ready.
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Hahaha... Touche. 
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I bottled about a gallon of my 5 gallon batch of Cream Ale with orange peel. I finally got the labels applied this afternoon. I've been drinking from the keg and I'm pleasantly surprised at how it tastes.
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LOL... Nom nom 
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Cream Ale was bottled and kegged on Sunday. I put some gelatin in the keg yesterday to clear up the four gallons in it.

The carbonation is not quite there yet, but it's still pretty good. The orange peel in the boil gave it a citrusy hop -like bitterness. This should be good beach beer.
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Chief cook and now bottle washer, too. I have new bottles waiting, but I removed the labels and got a bunch of used ones cleaned up tonight.

I also cleaned up 3 Corny kegs that will have new o-rings put in them tomorrow. I swapped out my CO2 tank for a full one. I'll be ready when the beer is ready. :-)
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Happy yeasties!
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+Loc T So far it is.  It'll be even better when I get to enjoy the fruits of my labor.
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reviewed a month ago
We always get good food and service here. It is a very popular place because it is so good, so sometimes you have to wait to get a seat. I highly recommend this place for fresh, local seafood (plus King Crab and Snow Crab).
Public - 2 months ago
reviewed 2 months ago
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Great food, nice folks. If you think 'Tres Amigos' is the best in town, you've never eaten here. On second thought, keep going there so I'll be able to get a seat at La Tiendita. Edit: I'm upgrading my 'Service' rating from my initial review. Edit: I'm upgrading my 'Decor' rating due to renovations at the restaurant.
Food: ExcellentDecor: Very GoodService: Excellent
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