Recent content by kicknbrew

http://buffalo.craigslist.org/for/2793545063.html Just posting this here on HBT. Anyone in the Buffalo, NY area interested in a keezer?

I've made about 20 gal of mead in the last little bit, my latest batch was brewed in February, bottled in April, and is only now smooth enough to drink. at three months it tasted like a harsh sake (I used a lot of honey!), but now it's starting to smooth out and taste like a soft(er) wine...

I just set up my keezer, maybe I'll start brewing like mad, keg the beer, let the finished kegged beer sit in a closet and use the keezer as a ferm chamber for a few months while I rebuild a backlog.

Yeah, I thought keeping the a/c on all day in my small bedroom would work. The room was 65, but the beer was 72. Tsk Tsk. What a shame. Pumpkin ale needed more spices anyway.

In the late spring I did an all chinook pale ale. It was supposed to be an IPA but my grind on my grains was off and didn't give the style-appropriate gravity. Still KICK ASS tasting beer. I am absolutely going to make that again, and try to re-mistake my mash.

So, I'm just approaching one year of brewing on 11/20/11. What a year! Since I started in the late fall and brewed some AMAZING first batches through the winter and spring, I think I got spoiled by cooler temps in my drafty apartment, and didn't realize the effect warm weather was going to have...

Wow, I just accidentally made this. I was trying for a simple hard lemonade recipe... I used 96oz store brand lemon juice, 5# grandulated sugar, 1# dme (just had it laying around), and 5 gal water with some red star wine yeast. It's in the bright tank at the moment, but at racking it was just...

F@*& Autosiphons. Had the same Problem, went back to blowing into my orange carboy cap to get the beer out.

I used a much wider tube on my blowoff on this one... it's making some pretty guttural noises, appropriately placed near my bathroom door. Nothing else. Just being juvenile. Hehe, sounds like big ol' way-too-much-whiskey farts. Hehe. :cross:

I believe in this context it is spelled "SAMMICH".

Exceptions to every rule. IPA's that were dry hopped, yes. Early is good. This is just a case of a beer brew gone wrong, then you just wait. And it's all better.

First all grain batch, a simple stout with only 2 row, roasted barley, and fuggles. A week ago (12 days in the bottle) this stuff was HORRIBLE. Like, I mean bad. REALLY bad. Today, I was taking the bottles off my beer shelf to dump and clean and of course I planned on testing one first, and...

umm.... need a room mate?! Lucky, lucky brewer.

Wow, this thread exploded. Yeah, uh, I was just disappointed in the whole 'sports bar' thing... we've got tons of 'em here in Buffalo, and rarely do they know how to serve beer. It had just been a while since my compadres and I went out rather than stayed in for brews, and I noticed the...