Recent content by colonel_colon

No, not the infusion-mash method... I've been infusing some wines on the side and i've really liked the results. I got hooked after I first tried this recipe: Orange Wine - Saveur.com Now i've made a few including white white with lemon and thyme; rose with orange and sage; red wine with...

From what i can tell these are pictures of Milly's Tavern in Manchester. Maybe they mean that Milly's is the only brewpub in Manchvegas. Not only is Marthas in Nashua, but theres Flying Goose off of 89, Woodstock Inn in Woodstock, Portsmouth Brewery in Portsmouth. I drink at Milly's fairly...

nah, i only had one brew that had a few bottle bombs, and it was due to my impatience and the fact that i was just starting out and not listening to anyone. i dont have that problem anymore, i'm just not allowed to keep my brews upstairs!

Temperature at bottling is definately a big deal. I live in NH and have noticed huge differences over a just a few degrees difference. It should still carb a bit at cold it should just take much longer, so try it in 3 weeks and see how it is. Heres my problem. I used to be able to keep my...

I did a chocolate mint stout last fall/winter and used some godiva chocolate liqueur in the secondary. It had a fantastic taste, but the nose lacked a little. If I tried it again I was debating using the Godiva at bottling time instead. How did the extract work as far as smell was concerned?

I'm taking a walk on the wild side and brewing a chicha de jora. 4 pounds of malted corn, some tea, and dry ale yeast. I'm doing one batch to drink at the height of fermentation (supposed to be sweet) and i'm souring another batch and adding a few pounds of raspberries. I don't know either will...

Woo hoo! Just finished my stock ale brew and the immersion chiller is cranking away... I may only brew on sick days... this is great. I slept in, played with the dog, went to the gym, brewed and drank! this is the life. good luck with your weekend brews and happy easter! (look at how excited I...

to work today? Just so they could brew? I meant to brew on Sunday and use the yeast cake from last weeks brew, but never had any time. So I called in sick with a sore throat just so I could finish this brew.... ahh.... I hope retirement will be like this.... too bad I have 30 more years to...

I brewed Cheesefood's Caramel Cream Ale last week and i'll be brewing a stock ale to pitch onto the yeast cake. Basic brewing recipe: 3 3/4 lbs. Coopers Real Ale Kit 3 lbs. Amber DME 1 oz Cascade and re-using the Wyeast German Ale 1007.

I think i've read this thread about 15 times wanting to brew but i've been on hold due to house renovations, but not today! The boil is rolling on the stove, the dog is begging to be let out, and everything smells like a brewery.... ahhhh.....

I went to Worcester Polytechnic and when I was a senior in high school we went to an open house there. This lady gets in front of a room of about 30 kids and says: "Many of you may think its pronounced 'Wor-chester' but its actually pronounced Wuss-ter" at which point my low-class friend yells...

Thanks for the advice! I tried decanting it in my wine decanter and sure enough the smell faded and became more of a tart apple smell. perfect! Now i'm feeling confident about using wild beasties... maybe i should move on to lambics....

Welcome! I'm from Goffstown, NH. Brentwood? That out near the seacost? You must be close to Redhook and Smuttynose. I love that Redhook tour...

I made a Peanut Butter Porter at the beginning of the year and it has been, hands-down, the most re-brew request I have ever had. I used the all-natural PB, and dumped out the oil. Be prepared to rack a few times (or extremely careful at bottling) as the oil will float to the top. You will...

So I've now begun tasting my cider from earlier this fall. It's 5 gallons unpastuerized, unpreserved new hampshire cider from the orchard a little up the road from my house. I used whatever natural yeast was in there, stuck an airlock on it and waited. After a few weeks I tossed in some...