Recent content by potzertommy

20 lovibond on the caramel. I wasn't planning on boiling ALL the malt, but i read some places that adding a little malt to the boil makes it easier to work with

I wanted it to be a very simple beer to highlight the flavors from the rice. 5 gal batch: 8 lbs light 2-row pilsner malt 0.5 lbs caramel malt 2 lbs thoroughly boiled wild rice 0.5 oz kent goldings - 60 min 0.5 oz willamette - 60 min 0.5 os saaz - 15 min London III yeast...

hey... I know this guy (this is Tommy)

I was draining my pasta yesterday and wondering to myself, "what is the OG of this starchy water that i am pouring down the sink. I should break out my hydrometer next time.

i just bottled it. It tastes great, but i always have trouble really figuring out if i like a beer before it't bottle conditioned. i wanted it to be really champagne-y, so i put in 1.25 cups sugar (in 52 bottles)... A friend of mine thinks the bottles are going to burst in my hand. I hope not.

The color is amazing. usually my beers turn out so much darker than expected, but this one looks spot-on. Bottling in a few days. I am pumped.

that... does not sound good

jtvinny, slightly off-topic, but I saw King of Kong, and I wanted to punch that man (the one who is serving as your avatar) in the face the entire movie.

i want it in my belly

I really hope someone has tried this.

Has anyone tried making banana wine. I love bananas and banana flavored things... I'm surprised ive never stumbled upon this

I usually do a partial mash in a 5 gal. pot and then add this to icewater in the carboy, so my wort isnt even complete and cooled until its in the carboy. I have been using my autosyphon to get out a graduated cylinder of beer out, but it seems like people must have an easier way. also...

What does BMC stand for?

It is done. I woke up this morning and it had blown out all out over my kitchen floor! (yea for healthily fermenting beer, boo for having to clean up a giant mess) I am going to add tequila-soaked oak cubes as someone suggested in a different thread. How long do you think i should soak them...

How is jalepeno wine?