Recent content by Sasquatch

Cheyco's skinny but he's tough. Had a turd come out sideways once and he didn't scream or nothin.

Nah... keep the oak, man. It comes out pretty interesting. I've always added oak to the primary, and just kind of boiled up the chips in a pint of water... used wine-making oak no trouble at all... seems to be about the right amount too. It all depends on how oaky you like your juice.

It's probably ready. It will continue to send bubbles through the air lock for quite a long time, as diffused CO2 escapes the solution. If it's covered, you won't be hurt by leaving it another day or two...

Vinegar flavour means infection, usually.

Is the krausen foam gone?

Maybe we swapped carboys... I can't get the blueberry aftertaste outta my Gewurztraminer...

Whole hops can be yellowy because they are full of the little globbets of resin that we are after. And no, they don't smell like pellets, they smell like hops. You won't ever go to pellets again, I would betcha.

I thought the more important result of the day was the advent of spicy sausage burgers, to be honest. The beer thing is nice, but it's improved by spiced meat.... a beautiful harmony.

I didn't puke in the wort, so don't complain. And besides, if you hadn't handed me the sillymacher bock of yours as pint #2 I probably would have gone the distance! Anyway, that recipe went together real nice, and smelled a lot like the dark beers I've made that I've been happy with, so...

I think the Continental wine makers have been hit real hard by the Chilean and Australian producers, who have managed to consistently make far better wine by some standards than the thin, acidic stuff that dominates the "imported by Tartinelli and Co" Euro stuff. The American market has...

Yes, that sounds pretty normal. I find wines are a bit sour or maybe tart is the better descriptor, for at least a couple of months. Wine is pretty easy to do... make sure you keep stirring the Co2 out of it so you don't get soda-pop wine, and just try not to rush things. Other than that...

IPA using Cascade hops(?) will always be fruity as hell while you're making it. That calms down after some age.

Your gun is digging into my hip.

Save for the fact that distilling is illegal and can be dangerous as hell, I'm right behind you...

Well, that's what I been telling YOUR SWMBO, anyhow. "Hey come on... it's not like you're cheating on him..."