I'm brewing a session from leftover grains today.
Got an imperial cherry, chocolate stout lined up for next week. I'm gonna barrel age it with Southern Comfort barrels. I pitted 18 lbs of cherries. I got purple stained cuticles still, after three days.
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I just made it in a five gallon batch and added fresh jasmine in he primary and secondary. Light but great. Mild creamy finish. Might add lactose next time.
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Okay, I just kegged this recipe, except I substituted Cascadian hops. It turned out really well. My Oregonian husband loves it! I built him a kegerator for his birthday with two kegs of home brew.
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Did you use type L or refrigeration copper coil, and about what length did the pieces end up being? Starting my build Sunday. Thanks.
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