Airplanedoc

Recipes 

Everyone I have given it to seems pleasantly surprised. I also sup a bottle of lime juice at the end to make a lemon lime. Both are a hit on a hot summer day.

OHIOSTEVE

Recipes 

The smell may be from not degassing it.. as for a variation, try adding either blueberry or strawberry smirnoffs to it.. It is fantastic. 2 fifths in every 5 gallons.or a shot in a 12 oz glass.

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BALDGUT BREWS

nukinfuts29

Recipes 

Its good stuff. I made one batch using notty, but i wont again because the ale yeast changes it some.

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My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

MDVDuber

Recipes 

I can't find my notes right now and it can vary based on how accurately you weigh the sugar, your final attenuation, total volume etc.. but 9-10% is pretty standard.

How was that for a run on sentence?

MDVDuber

Recipes 

Oh and it doesn't taste like its that strong so drinker beware!

gregkeller

Recipes 

I'd agree with the people who say it has a "sort of sulfur" smell. It's not rotten eggs or anything like that, but there is something there. It might be because i didn't offgas it. I bottled it so mine is dry and still. I think it would be better backsweetened with a can or two of lemonade concentrate, kegged and carbed. I also made it a little different because i was worried about it fermenting out, so i basically made a giant starter, 4 gallons of water, all of the sugar. Then after it got started fermenting healthily, I added one bottle of lemon juice at a time. Pretty much one every 12 hours or so.

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BierKeller Brewery
Keg #1 - Vanilla Pecan Porter
Carbing - Munich Alt
On Deck- Berliner Weiss
Fermenting- DIPA
Next to be brewed- Saison