Recent content by The_X-man19

In years past, I've purchased BYO off the rack but never had a subscription. I've been inactive for a few years but I'm planning to brew something big once the pandemic is over. Gives me time to plan.

From Wikipedia: Supporting article here. 4th and 5th paragraphs from the bottom.

I seem to recall that Hershey's also uses soured milk in their chocolate, which is what gives it the distinct flavor compared to other milk chocolates. I saw it on Modern Marvels, I believe.

The recipe calls for the W'Yeast 1332 Northwest Ale yeast. My friend did this with blackberry once, but it didn't turn out so well for him (probably because he used a canned wine base instead of real fruit puree), but I think this would be a good base for many fruits. I'm intending on giving...

I would say it's a rather light tan. The most recent brewing I forgot to add some Irish moss, so it stayed very cloudy. Definitely think it's better with the Irish Moss (at the beginning of the boil)

Background info: My best friend John first brewed a raspberry ale based on this recipe. Once I started brewing for myself, I decided to make some changes I thought would make it better, and I was right! This was my 2nd attempt; the first used a different yeast and only 1/2 lb flaked oats)...

I have a red Emily-style wing capper that came with my starter kit. I didn't know those could be adjusted; how do you do that? The stubby bottles I'm using/want to use are the Session Lager bottles, the redesign with the standard top instead of twist off.

I just tried to cap a few stubby bottles the other night using my wing capper, and it was damn near impossible. One of my searches online recommended a bench capper instead. Judging by my experience, I'd probably agree with that.