Recent content by Gush

Maybe you should sit back, have a beer and calm down before posting rants about people trying help you. There is an endless supply of information available to you with the search function on both this forum and using google. Being sarcastic will get you no where except in a hole where no one...

Lol, but you need to fill your barrels again! :wishful thinking: If you guys DO end up doing something again and need more people let me know... Thanks!

Where in mass is this project located? Are you guys planning on doing it again? Edit: I'd be interested depending on how far it is. I'm close to Foxwoods in ct, so ma is a bit of a hike but I could definatly work something out if it isn't too too far.

5 gallons of ahs wit 6 gallons of popcorn cream ale 14223+11=14234

Did a AHS 20yr wit partial mash today. Bottled 2 beers - belgian golden & strawberry blonde. Helped a friend start a 2.5g batch of a centennial ale and ran out of time to do my 2nd batch for the day. I'll be trying to brew my first all grain biab tomorrow (cream of three crops) and I'll have...

My wine (from frozen mangos mentioned earlier) came out decent. It is very hot, but you can tell there is mango flavor coming through. I stabilized it, back sweetened, and topped up to a gallon. It tastes much better but still drinks like a schnapps. I have some pineapple juice laying around...

I'm from ledyard, ct. I will probably be interested in something depending on where/when the order is. Just posting here so i don't loose this thread. I have a truck so I could pick up bags for people who are local to me (within 20minutes or so). But it all depends on how quick i can try out...

I haven't really seen that in my beers but I can say that my wines have all had the same type of thing happen. My mango wine was almost like a lava lamp for about a week straight. Same with my banana wine just not as strong. I believe what you are seeing is just either the thermal activity...

+5 pumpkin porter +5 AHS hefevizen +5 AHS ipa +5 AHS blonde +5 AHS Belgian golden Bringing the total to: 1,290.4 Edit: removed wine from total

Just a note incase someone stumbles on this thread later. The flavor and tastes I was experiencing fell out of the wine after an additional few weeks during the stabilizing and clearing phase. I however did not like the way the wine turned out, it is very thin, tart, and reminiscent of...

Found it for $3 a can right down the road from where I work. I'll grab 2 cans next Time I have some cash on me ($20 min for cards in their store) and put it into the secondary, maybe I'll even just double up the batch now that I have 3- Carlo Rossi jugs to play with.

Where in mystic? I just sold my house (in mystic). I now live in ledyard with my parents again while I am looking for a bigger place. Where do you work? How long have you been brewing?

I may try to add a can or two of pulp to secondary as there is alot of sediment so far in primary. Ill have to call some stores to locate some. Would stop and shop carry it? Or maybe a ethnic food store?

This inspired me to make a 1 gallon batch using what I had on hand. I used a form of jack kellers recipe. 1-1.5lb bag of frozen mango slices (trader joes) 1-1lb bag of frozen mango chunks (stop and shop) 2-1/2lbs of sugar 7 pts water 1-1/2 tsp acid blend 1/2 tsp pectic enzyme 1 tsp yeast...

So it was polland? Italy?