Last Activity:01-21-2013 1:37 AM
Posted in thread: What should we use to sour? on 11-07-2011 at 05:32 AM
eh ... good call ... it was idea. Perhaps at this point, the amount of time required is just
too much for what were looking for. Much appreciated all!
Posted in thread: What should we use to sour? on 11-06-2011 at 10:22 PM
So my buddies and I have brewed a bourbon/vanilla stout weighing in at 8% ... we're gonna
bottle half of the 5 gallon batch and experiment with the other half. I had the pleasure of
having an infectin...
Posted in thread: Randy Mosher's Gingerbread ale recipe on 10-17-2011 at 03:05 AM
Drop those spices in with two minutes left ... gives you a nice aromatic component!
Posted in thread: Winter/Holiday Stout Opinions wanted por favor on 10-12-2011 at 03:00 PM
I would like to brew a holiday spiced sweet stout with bourbon soaked vanilla beans, french
oak, pumpkin and spice ... I'll do all grain. I'm thinking I'll use this: ... nters-kiss as
my base. What ...
Posted in thread: Pumpkin Spiced Ale on 07-28-2011 at 12:41 AM
I actually do still have about 4 12oz bottles left .... I've had a few over the past few days
... still good surprisingly. I figured by this point that they would taste like cardboard, but
nope ... de...
Posted in thread: Pumpkin Spiced Ale on 09-22-2010 at 03:00 PM
Doctor - that sounds good. Not exactly sure what the squash would add to it (never really eat
squash!) but I know it has similar flavor profile. I did want to use a vanilla bean, but wanted
to make su...
Posted in thread: Pumpkin Spiced Ale on 09-22-2010 at 04:09 AM
You're pumpkin sounds like mine .... only difference .... I used about 5lbs pumpkin meat and an
entire butternut squash ... and instead of vanilla extract, I threw an entire vanilla bean in