Recent content by deepsouth

wow, it has been a while. i should throw up a few more pictures...... a mixed medly of seafood in stainless steel oyster shells..... fish tacos grilled fish a steak with a fried egg on top chocolate covered benton's bacon a real meatball sub...

i don't, but this would be a good clone recipe to have. so would westbrook gose and stone goto ipa, while i'm posting on the session beer tip.

did you do this? if so, how far along ar you?

years later and i'd still like to brew this as well!

:mug:

i went with a 5 gallon carboy. i didn't have any space problems.

mmmmmmmmmmmm apricot cream ale. sounds like it would work for me. next time brew this beer, i'll keep it in secondary about a month rather than a week. being inexperienced in fruited beers myself, i was concerned about the putting the apricot on the yeast as i didn't know how it would 'act'.

nice!!!

thanks. i'll move some of the hops to 60 minutes.

i hate to bump a really old thread, but i'm getting mixed advice on this beer i plan to brew sunday. i was going to do all 'late' hopping. i've been told i should move some of the hops up to 60 for bittering, but i thought i could get bitter late if i added enough. thanks in advance...

sorry it's taken me so long to respond. regarding number one....i had read several places that brett develops over time, so i decided to do an extended primary before adding the apricot. also, i wasn't sure what the extended aging would do to the apricot if it sat on the yeast. regarding the...

if you have never tried grilled avocado, YOU SHOULD!!!!! :mug:

this was my first pork belly... i made a reduction of lazy magnolia southern pecan, local honey, soy sauce, coconut vinegar, rice wine vinegar, red boat fish sauce and nutmeg.....

i bottled this tonight and will finish labeling tomorrow.