Search results

@tacks yea sorry about that. Was a temporary issue with API call limits through Untappd. All of that is now resolved! Thanks for your patience.

@DromJohn Definitely. You can also keep your cellar private if you don't want to have people proposing trades to you.

@Eugenio that is a funky error that gets thrown by Facebook sometimes, and only for specific users (still trying to pin down why). If you create an account normally it should work fine. If it doesn't, feel free to shoot me an email and I'll make sure you get online.

I would be interested in this if you still are!

Hey everyone! I just wanted to drop in and let you all know I'm working on launching a web application dedicated to craft beer trading called The Beer Exchange. It comes complete with custom designed ISO (in search of) and FT (for trade) lists, partner matching, trade proposal and management...

Yea I should have been more specific. It definitely is not vinegar, just a overly sour apple wine (I did use a wine yeast, after all). I just did not want to serve it to people because even though I could have drank it most others wouldn't like it. Just for others knowledge I took the 4...

Hey everyone, Last year I tried to do a very simple cider recipe on the fly and it didn't turn out that well. It was in an older plastic bucket that I didn't use much anymore so I figured I'd let it sit. Almost a year later I've sampled it a bit and it's turned into, well, something...

Thanks to everyone for their responses! I thought I'd update people on what I ended up doing. I had originally added about 5 oz. of fine ground coffee into a container and covered with vodka. I let it sit for a few days. When I went to strain I only got 1 oz. of extract (although it was very...

Hey everyone, Getting ready to bottle this stout I made and 2.5 gallons of it are getting coffee added. I cold steeped a bunch of coffee grounds of a couple different coffees and it only yielded 1 fluid ounce of extract. I know this won't be enough since I did some taste-testing with my...

I see what you're saying about time, but I still feel like the flavor profile is mainly due to the wine yeast. So yea, it will change, but will still be the same in general. Also, I was hoping to not have to hold up a carboy for an entire year. Any other thoughts?

Hey everyone, At the end of November I made a very (very) basic cider and blindly took a yeast recommendation from someone. The batch was going to be an experiment anyway, but in retrospect the wine yeast recommendation made it a big flop. Now a couple months later it still tastes real...

That's a lot of extract! Nothing wrong with it, just make sure you have some good head space and a solid blowoff tube. I did a stout with 11 pounds of DME and it was going nuts in my 6.5 gallon glass carboy. I wish I could comment more on your grains but I don't know all that much myself about...

Very cool I'm definitely going to do that then. Just before kegging/bottling ill do some taste testing and then a little math to scale up.

My mistake I meant the regular triple distilled one, whichever that is.

Thanks for the feedback so far. First, I think this will be fun to try for novelty at least because from what I've read this isn't a common practice. Secondly, I think soaking oak chips in it will actually impart some interesting characteristics to the finished beer considering what happens when...

Holy thread redemption, but I'm about to do something similar but with apple pie shine and a stout. Did you ever do this? How did it turn out?

Hey all, I live in Charlotte but have some friends who live up in the mountains in Asheville and they make an absolutely deadly apple pie moonshine. I'm not talking about the stuff you get from the liquor store, this is the real deal. It tastes eerily like home made apple pie and will...

Yea you'll see some change, not to mention the mouthfeel will make a bit difference. I like to grab one after two weeks (sometimes earlier) and actually takes notes to see how it changes. It gives you a good idea what to expect after you taste that final gravity sample.

Interesting. There is some great coffee made around here so I could get some ground and steep in the cold water no problem. If I do that, how much should I steep? Do I add in just the liquid or also the grounds? And should I be adding that at bottling/kegging or should it be added to secondary...

I did this before for a stout I have. I love it. Take your cocoa nibs and add it to a tupperware container or bowl or something. Add enough of a neutral (no flavor) spirit - I used Smirnoff Triple Sec - to rise just above the top of the nibs. Then take your vanilla bean(s) and split it in...