Recent content by porky_pine

I drink 4 or 5 beers a day and run for or five miles every other day. I run stairs a couple days a week too. I eat really healthy and it seems to work for me. I walk a few miles on the days I don't run.

I brew 2 or 3 times a month of 8 to 11 gallon batches depending on how much grain is required for the recipe. I always split them into two carboys and do different yeasts or different dry hops just for fun.

Yeah I guess that's a stupid idea. Maybe I'll back sweeten then bottle pasteurize. Or maybe I'll just carb it like it is. It's a single vineyard Oregon Pinot and it tastes good.

I've got 5 gallons of Pinot Noir in a carboy that has been at 0 brix for a while now. I'm thinking about carbonating it in bottles for fun. If I were to add some Port wine at bottling for additional sweetness would the sugars in the Port ferment out or add sweetness? Has anyone ever...

I would just leave it be. I've left dry hops in carboys for over a month and have never tasted anything grassy. I think it's an urban legend.

My SWMBO is gluten intolerant

My SWMBO is gluten intolerant

I went to Puckerfest the night Flat Tale's brewer was there. Their Lemon Diesel was delicious. It was a Saison dry hopped with mosaic blended with a 2 year old Berliner Weise. Also Upright's barrel aged rye with raspberries was my other favorite.

Depending on what they are stored in in the freezer they could pick up flavors from the food in there or moisture. I just recently brewed a batch from 20 lbs of grain that was crushed two and a half months ago and stored in a paper bag in my living room. I hit my numbers and cracked a...

I brewed mine on April 23 and it tastes like it's at its peak too me. Of course there are only a few bottles left.

I would add more base malt and more hops.

You're right! It was an accidental experiment. I have 20+ carboys laying around my basement and kinda forgot about the other half of this batch. I'm glad I bottled it later than I meant to though because it has a very pronounced hop flavor and I think it might be because of the extended time...

I recently brewed 10 gallons of this pale ale and split it into two primaries, 5 gallons each: https://www.homebrewtalk.com/f66/lake-walk-pale-ale-32939/ I dry hopped them both at three weeks and bottled one 10 days later and the other two months later. Right now the one that was sitting in...

What the hell does Trader Joe's have to do with beer bars in Vegas?

I made a blonde ale and split it into two secondaries. One had mango, serrano peppers and tamarind and the other had apples and rhubarb. I just tried one of each last night and they are tasty! Anyone else make anything?