This is what I did for my buddy's wedding this year. "Mike & Angela's Matrimony Ale"
And the pic is the church they married at. I also put a special batch number on it which was their wedding date
I made this may 4th, fermented totally for a month, been in bottles since. I've cracked two and they are already fantastic. Can't wait to get some more age on them
Glad to hear good things about jw, I was thinking of trying to buy local from there or the new Cleveland brew shop but both are a drive from me and didn't want to go for bad service and poor selection
I'm looking for some advice and feedback on the right proportions of spices to use to achieve my desired taste.
Biscoff cookies are divine, especially when dunked in a cup of coffee with a dash of half and half. So I think a Biscoff Stout (or Porter) would be amazing and original. I have...
I have two roughneck garbage cans that I run the water into and if those don't cut it I have numerous clean 5 gal buckets to fill. I then use all of this water in my garden or to do laundry. I also use this runoff to make the star San solution in my fermenter as the wort is cooling. I shudder...
I pour the hottsst water I can an plug my sink, then disk the bottles in hot water, 20 -30 minutes, all labels peel right away, I just then use a dobie pad to remove all the residue. So.easy and effective
Thoughts on this? Its the more beer red kolsch. Fermented at 61, numbers are dead on. Smells great. I had the Brown spots before cold crashing which I assume are yeast rafts. 3 week total ferment. Took out yesterday, going to bottle tonight, then the white stuff joined the party. Doesn't look...
Download a trial of beersmith 2, spend a few minutes watching tutorials on YouTube to set up your equipment and then plug in the all grain recipe, after you do that thou can have the software adjust the batch size and make it extract!