bkl63

Recipes 

It's been fermenting for 23 days, It has reach the target FG of 1.005 form a start of 1.045. It smells and tastes like beer. Gonna cold crash it to 38° and keg and start to age it tomorrow. Will put 12 lbs of CO2 pressure on it and let it age for abot 3 weeks and then give it a taste. So far the process seems to be making a nice beer. I may add a pound of honey steeped in 150° water for a bit before I Keg it.

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wailingguitar

Recipes 

I have used old cans of Mountmellick Stout with good results, obviously I couldn't tell if the beer was darker than it should have been!

In around '94 or so, our club was having a competition. The high scorer in the Munich Dunkel category was quite amused that he had won. When I asked him why, he told me that he had used 3 2.2#cans of very old Blue Ribbon malt extract! I don't recall where he had gotten the stuff, but it had turned very dark... the stuff should have looked like a pils, but nailed a beautiful dunkel shade! He had used a good, clean yeast, fermented it on the cool side and... well.. made a pretty darned good beer!

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"Why did you.... what was the point of... how drunk were you when you decided this was a good idea?" - DMartin

bkl63

Recipes 

So I added the honey/water mix on Friday once it was down below 40°, yesterday afternoon I kegged it and started to Carb it up. Last night I had friends over and pulled a sample. It's dark, literally "stout dark" but also has a nice honey flavor with the added Honey on Friday, I'm enjoying where this is going. I may have to serve it to friends in a Red Solo Cup… too many may be turned off by the color of the "Light Lager".

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Always amazed at the helpfulness of those here at Home Brew Talk. Easily the best source for questions around making great beer!
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bkl63

Recipes 

2 weeks kegged and lagering. Pulled a growler off to take it to some friends as we were brewing a 10 gallon English bitter yesterday. Everyone enjoyed it, I had been sampling it and found it to be a bit "Chalky" the week before, may have been due to some solids settling out. But it's really improved in the week since. It's every bit as dark as a stout. It's good now, but as it lagers it will get even better.

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Always amazed at the helpfulness of those here at Home Brew Talk. Easily the best source for questions around making great beer!
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Alucard1983

Recipes 

Slong as the can is not leaking its still good the only thing I would do is replace the yeast

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Primary's Air
Carboy's Raspberry wine, pale ale
Kegged Cooper's Stout, Coopers lager, Newfie dive bomber pee
On tap Cooper's lager, Cooper's Stout