Recent content by MFDave

"Show Me The Way To Go Home" is usually a favorite with my group. Especially when we play the Jaws drinking game.

Gonna be cooking up some brats in Robert The Bruce in a couple hours. So a couple bottles for the pot and a couple bottles for my belly. :)

After a couple Bell's Stouts, I've moved on to SNPA. It has truly helped me come up with some hilarious lines while thumb-nailing the new issue.

Bell's Kalamazoo Stout. Left over from my trip to Detroit this past weekend.

Ah thank you. I just didn't wanna the dummy freezing peppers for no reason before roasting them. :)

So when you're talking about roasting peppers and frozen peppers, are you saying you roast them then freeze them or do you keep them frozen for storage and then roast em before putting them in the secondary?

I'm helping some friends with a quince witbier. My friend tells me that quinces are normally pretty tart so I was thinking that adding the bitter orange peel would help cut that down? Yes? No? I've never used orange peel but from what I've read of both styles and applying it to the idea of hops...

Thanks dude!

This might be a stupid question. I've only done a 2.5 gal batch but for my next batch I wanna do a 5 gallon. I use Red Star Montrachet. Should I use two packets now or should I still stick with one?

On my second (and last until the next time I hit the local liquor store) Robert The Bruce of the night and am considering cracking open a Guinness 250 for the hell of it.

Goose Island Vanilla Cream Soda. Just picked up a six-pack of Guinness 250 Stout to try later.

Just picked up a sixer of it at the grocery store. Gonna wait til later to try it.

Haven't been in this thread for a while. Figure I'll put what I drank/tried at Dark Lord Day cause that's the last day I've drank (with the exception of the Robert The Bruce I had last night). Let's see: Three Floyd's Oak Aged Behemoth, Oak Aged Behemoth w/ Cherries, Dark Lord '07, Dark Lord...

I know usually the best way is to spice it before drinking but I kinda wanted to make it spiced enough in the bottle. Going by what Mike said, I'm thinking maybe I should like double or triple my spice bill in the secondary. What do you guys think?

I wanna experiment with some apfelwein by adding some spices in. Should I put them in during fermentation or during bottling? And since apfelwein is pretty strong, should I go a little above what is recommended for each spice (in fear of it killing the flavors) or should the usual measurements...