Recent content by ragweed

I've had a couple kegs on at ~15PSI and cold (35F) for two full days now, and have shaken them a couple times. I'd like the beer to be carbed enough to be drinkable tomorrow night, any chance of that happening? From reading this I guess I need to up the PSI now (~30PSI), stop shaking them...

Ever find out what these are?

What is it made of? (besides wood and copper)

Love your labels, like the write up (and the smaller write up seems like a good compromise, but still could be 'played with')

How about more details concerning the recipe, that may help to provide some guidance? What yeast did you use? What was the OG? How much fermentables have you added since pitching the yeast? What temperature are you fermenting the beer?

There are no 'special edition' Siglo VI's from 2004 or 2006. In 2004 the Cohiba Limited Edition (Edicion Limitada) was a Sublime (should be 54 RG X 6.4 inches) and in 2006 it was a Piramide. http://www.cigars-review.org/cigars/Cohiba.htm Hope this helps.

Which Cohiba EL is that? The one with the second band slid down towards the foot?

That's what I was wondering too. :confused: Needs an answer. People should do what they want. I like the girls drinking stout though :rockin:

Just bottled my bourbon barrel RIS, in goes the barlewine next.

Recipe? Please?

I do the oak cubes in spirit thing for a few reasons: (not knocking your method at all) - Sanitize the cubes w/o boiling them (admittedly the validity of this as per this thread is not 100%, but I do it anyway) - I think the higher alcohol spirit extracts the oak flavor faster than the beer...

RIS in mine, have not sampled yet, only been in the barrel a week or so. I added bourbon every so often and shook it around to keep the barrel wet/sealed.

Ahem :mug:

That is a beautiful sight, can't wait for the group buy on these to be available. Did you do anything to the barrel before putting the beer in?

Interesting yeast choice, why did you pick that one?