Recent content by Imp_atient

I'm still at the extract brewing stage so that recipe is beyond me but I can definitely adapt the ideas in it to what I'm doing! Thanks so much!

Wow, 20 pounds of rhubarb, I need to work on my patch before I try that recipe!

To follow up, meeting with doc was inconclusive. After taking about a few months with no beer...the problem has subsided so it is likely a cumulative issue however after brewing my first batch in while I can feel the lungs aren't happy after a boil that filled the house with hops/malt fumes, so...

I've had success with adding raspberries and cranberries right after the boil (mind you at 77 Celsius it's not boiling anymore). With about a pound of fresh fruit I got both a delightful rich red color as well as a flavor that remained after 2 months of bottle conditioning, mind you generally...

I noticed a lot of folks put fruit in the secondary after their beer is already beer. I also noticed that most recipes in "Extreme Homebrewing" (Sam Calagione) have a fruit addition just after the boil when the wort reaches 77 Celsius to both sterilize and...for some other reason too, I'm...

Oh man, it's getting worse. Now if I drink homebrew I wake up early in the morning (between 3 and 5am) with the lungs all clogged and I have to sit there for an hour coughing to wait until it gets better. This totally sucks...I don't want to have to go to homewinebrewtalk...:( See the doc...

- The Aquarium section in the Pet store has new meanings to you - The phrase "A watched pot never boils" has positive connotations

CONGRATS!!!! I feel the vicarious excitement.

I have no clue but I think the oils would screw it up....have to be some sort of backdoor route like "Rogue" Hazelnut Brown Nectar....it tastes nutty but is there really nuts in it???

Oh my sweet Lord, after drink 4 liters of homebrew and watching The National on CBC....I was horrified but yet mildly amused to see Picobrew's video definition of the dancing banana and it's purpose.... I think this calls for a peanut butter and banana beer recipe. Any takers????

That's wicked. Keep me posted on the Sour Cherry. My Cranberry version is a bit tart but mellowing nicely with time. It should be well balanced by New Years.

I'm going to make a note of your posting picture thing there Pivot....um, is that young lady trying a new style of beer tasting where you optimize your perception of bitterness by having the beer reach the back of the tongue first....???

Another option is to add the honey once the first vigorous primary fermentation is subsided. Especially if this is a high alcohol stout. If the honey is added on top of a typical amount of barley sugars then in my opinion you can optimize the amount that the yeast will eat by adding it later...

It's so strange, I've always lived near a provincial border so if you're at home the age of majority is 19 and if you drive for a couple of hours it's 18. We used to drive across the Alberta border from BC and load up the trunk of our massive old Buick and then drive back home again. Totally...

Oh I love my coffee boiling...they call me "Old Iron Throat" One time I was attacked by polar bears, I just splashed my coffee in their eyes and then used the rest to melt a hole through the ice pack below me and swam underwater to safety... Okay, I'm officially being unproductive at work. I...