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Sobieski Vodka. This stuff is from Poland. It's distilled Rye Grain Vodka. It's cheap, it's delicious, It's Tangy and Awesome. I'm sitting here, drinking a dirty Sobieski olive martini (up), polishing a James Bond-esque Seiko diving watch, re-bluing a collectible rifle, considering my next...

Drinking this right now, posting to update those who haven't had the pleasure. Poured a Samuel Smith's Imperial Stout in a 10 oz tulip glass about 10 minutes ago. It might be up to about 45 degrees F now, has a nice thick tan-brown head that is slowly deflating. At this colder temp, this...

Is the best beer I've had in a long time. Got it out of the can, poured, warmed to about 50 degrees F, quite tasty. Of course, I just poured a Samuel Smith's Imperial Stout. It's probably up to about 42 degrees F, not warm enough to taste like really much of anything. Will post updates...

My parents, wife and I worked our tails off this weekend putting together some fine bottle racks and a workbench/fermentation area in my basement. Enjoy the pics! Overall view of the area: Shot to the left with brew bench: Closer-up shot of brew bench (Left to right, Riesling...

Hello All! Time for the next experiment: 10 lbs Maris Otter Pale 1.5 lbs flaked oats 1.5 lbs flaked rye 0.25 lbs chocolate malt 1 Tbs fresh ground coffee beans 1 oz Northern Brewer (8.1% AA) whole leaf @ 60 minutes WYeast #2112 California Lager Yeast 5.5 gal batch size 1.065 OG...

Has anyone used flared brake line-style lines for beer in a tap tower? I'm thinking of a clean-in-place setup where I can fill the whole tower with expanding foam insulation. Whaddya think?

Will it rust? I got a 23 cubic foot chest freezer for Christmas, setting up the tap tower and figuring out how to get it all put together. I've thought of powdercoating the tank, but it'd cover up the date and require complete disassembly. Any advice? -jkpq45

My lovely wife gave me a new (used) Whiskey barrel for early Christmas, and I've been toying with ideas. I'd like to do a non-sour experiment to begin with, but was concerned about oxygen uptake over long-term storage. I came across the following info from Vinnie Cilurzo at Russian River...

So my lovely wife gave me this whiskey barrel for Christmas (early) and it is in need of some cleaning. I popped the bung and poured out some funky smelling liquid--it was only about half full. It's big, bad and funky! Here's the question--I've seen some nasty gunk on the inside of barrels...

Interested in seeing more results from bottling--show off your hard work! -jkqp45

Hello All! Time for the next experiment: BJCP 13C Oatmeal Stout 10 lbs Maris Otter Pale 2 lbs flaked oats 0.75 lbs black patent 0.25 lbs chocolate malt 0.75 oz Northern Brewer (8.9% AA) pellets @ 60 minutes 0.5 oz Tettnanger (3.2% AA) pellets @ 30 minutes 0.5 oz Tettnanger (3.2% AA)...

Hey all, I've heard about sanitizing marbles and throwing them into the secondary to minimize headspace. What has anyone else done? Thanks! jkpq45

I was wandering about Sam's Club this afternoon, and spied a new flavor of Welch's juice: Black Cherry-Concord. 5 gallons of preservative-free juice (at $6.50 a gallon) and two packets of Lalvin K1V-1116 (properly hydrated) later, I pose the following questions: 1. What have I built? Does...

I'm venturing into the whole fruit wine arena... sort of. Bought 15 lbs frozen, sliced strawberries at Sam's Club this afternoon. Combined with enough water (maybe 6 quarts) to make 5 gallons of must. I added a dose of pectic enzyme and campden (for a must of 5 gallons) and will pitch...

Hello All, Just got back from the Pakistani/Indian market/grocer, and found 500-850g jars of both pine honey and blackseed honey. Has anyone tried these and know what they taste like? They aren't cheap--the jars are selling for between 7 and 11 dollars per pound. Thanks for the advice...

The way I see it, the only way to have mead on hand for blending with wine to make pyments and throw on spices, fruit, etc. in the secondary is to have traditional, cleared mead ready to go. So, I put 15lbs clover honey in enough water to bring to 1.085 (call it 5.5-6 gallons of initial must)...

I have 30# of "Overley Wheat" which appears to be a variety developed by Kansas State University in 2003. I looked up some info and it appears it's a "Hard Red Winter Wheat". Anybody know how it'll react if I mash it? What if it's malted, then mashed?

Here's the next fun experiment. I'll probably split the hop additions between 90 minute, 45 minute and 15 minute additions, but beertools won't let me add it in. Nice, simple imperial IPA--added candi syrup according to SnickASaurusRex's recipe for 240 and 255 degree syrups, they taste...

Another wedding-recipe for next month's shindig. I think the candi syrup with it's fruity taste will fit well in the style (if it carries through). Again, I plan on Wyeast's 9093 Imperial Blend as I find it to be a flavorful, versatile yeast. Comments are welcome as always! What Can...

Here's another recipe for my wedding on September 19th. Serving the BMC crowd I figured I'd throw in a batch of SnickASaurusRex's 290*F maillard syrup (to dry it out). If the raisin/plum/fig flavor of the syrup comes through into the final batch, I may end up with more of a porter-style...