Recent content by BeerRunner

Kalorik Maxx. 26 qt capacity. It looks like a microwave with double doors. It has a rotisserie. I have made Gyros on my countertop. I got a mesh basket for the rotisserie rod and I have cooked all kinds of things in it; sweet potato fries, mushrooms, bell peppers, roasted pecans and hazelnuts...

First brew in 11 years or so. It’s a blood orange mead with a recipe put together with help from an employee of Austin Homebrew. I also got ingredients for Atomic Fireball and a Blood Orange/Cranberry mead. This is screen name from way back when, but I don’t drink a lot of beer these days. I do...

I haven’t posted or brewed in years. I’m not sure what inspired it, but I got the urge to try another batch of Atomic Fireball Mead. I bought some of the ingredients, then made a trip to Austin Homebrew, where I spent more than I had planned. I got started last night on a Mead with...

Yes to both. I was also thinking of adding dates and possibly raisins. Maybe a little jaggery and a vanilla bean, too.

A customer gave me several pounds of figs, so naturally, I want to turn them into an alcoholic beverage.

anyone?

Congratulations!

I've got a batch of Raspberry mead that I'll be splitting in 2; one with chocolate. It will be a sweet mead. The 6 gallon batch has 12 pounds of raspberry puree. How much cocoa nibs? Looking for pronounced chocolate flavor. Thanks.

There's an award-winning recipe in a backissue of Zymurgy. I'll see if I can hunt it down over the next couple of days. Yeah, I know, kind of late to the party.

I made Atomic Fireball Mead from a recipe by Randy Mosher. I loved the taste; it was like drinking hot cinnamon candy, but not too sweet. Just one problem, though. The cinnamon oil never really dissolved. I've been advised to get a cinnamon candy flavoring. I'm definitely going to try it again.

I'll drink a sour beer now and then, but I don't want to brew 50+ gallons of it. I'm wondering if the oak will contribute anything to a beer after it has aged bourbon and a mead.

Is 3 (total) OK? My brother and I want to make a bourbon barrel mead. I'm wondering if filling it up with a stout after that would be worthwhile.

How did it turn out?

I ended up throwing away the wormwood. It was too bitter to even contemplate putting in a drink. I've never been high in my life and now I suppose I never will be...which is OK with me.

I can't imagine ANYTHING that could make wormwood palatable. Just an FYI.