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Anyone here baste the turkey with beer? I recently heard about this technique and it supposedly yields great results.

I did and didn't really like it at all. I used Zaya which is an excellent Rum, but the flavor didn't transfer at all like I thought it would. Stick with Bourbon.

Used to enjoy a Blue Moon every once in a while a few years ago, but the last two times I've tried it they gave me a 5-star hangover after only 2-3 of them. Never again.

Northern Brewer has some great kits, as does Austin Homebrew. Favorites would be NB's Bourbon Barrel Porter, and Austin's Stone's Imperial Russian Stout clone. But there are so many more to choose from that I haven't had the time to get to yet. I know some people don't them because they don't...

I just bottled this kit and initial tastings at bottling were very close to the original. They must have bumped up the kit a bit though as it calls for more than 7 lbs of 2-row. I did the all grain recipe as a BIAB but fell short of the OG a bit so I wasn't able to top off and ended up with only...

CLEAR------"BZAP!" Bringing this one back from the dead quickly. Just had to chime in regarding the Amarillo Ale kit the OP mentioned. I just brewed this one up and cracked the 1st one last night after only 2 1/2 weeks bottle conditioning. Carbed up very nicely with a nice foamy head and was...

Mine has been in the bottle for ~9 months now (brewed 10 months ago) and I think it is finally coming around. I subbed a nice spiced rum for bourbon with my batch and I was beginning to think that it just wasn't going to work. The rum imparted such a huge 'bite' on the earlier tastings I tried...

One more thing. Hopefully you have a basement or other closed off area to ferment this in. The smell emitted over the first few days is like a rotten egg salad, sulfur, fart bomb. When I opened the door to my storage room after the 1st day of fermentation, the stench almost knocked me over. :eek:

mrkrausen, here is what I did. Primary = 2 weeks Secondary = 2 weeks Added provided additional champagne yeast right before bottling. I called Williams to get the yeast they used in this kit and went to my LHBS and bought a second that I used to get a starter going. Then I pitched the starter...

I just bottled up a batch of that Williams Quad yesterday. The sample I pulled tasted amazing already. Can't wait for it carb up and condition. You're gonna love it!

Hmmm, I'm wondering if maybe we could work a trade for a bottle or two. I recently bottled a batch of AHS's Stone brewing Russian Imperial Stout. PM me if you're interested...if not, no biggy. Cheers!

I've always wondered....after cold crashing, do you need to let it come back up to room temp before bottling? Or just pull it out of the fridge and go to town?

That's next on my list as well. I've had the original from Dry Dock here in Colorado and it is pretty amazing.....and I'm not huge fruit beer fan. I think the higher than normal cost is due to the Apricot puree included in the kit.

I have been wondering if maybe my hydrometer is out of whack lately since I've been getting some odd measurements lately. And your right, I was expecting a much thicker beer with that high of FG. Either way, the beer somehow managed to come out fantastic and I can't wait for May/June to come...

I've got approximately 15 or so batches under my belt with this fryer. Just noticed that the coating is starting to peel of the inside bottom of the pot. I don't soak it PBW or Starsan either. If I had to do it over again, I'd look for something a little bit better....but it was a good intro...

Even though I missed my gravities, this beer is coming along nicely. After 1 1/2 months in the bottle, I had to crack open one to test it out. Fantastic stout and by far, my best stout to date. I didn't have a Stone to side by side test it, but from what I remember, it's pretty darn close. I...

Stone released a Belgo version of their Imperial Russian Stout last year that was pretty good. Locally, Great Divide has a Belgo version of Yeti that is fantastic. You could try and find one of those to give you an idea what a Belgo stout tastes like.

If you have the means, maybe try a split batch....but I can't recommend the rum to anyone after tasting the results. Shame, it sounded like a great pairing.

Target OG = 1.096 Target FB = 1.020 I just stalled out around 1.038....not sure why. Yeast was healthy and I used a starter....fermentation was vigorous and temps were between 65 and 70. Oh well, we see how it comes out in a few months.

2 weeks in the primary, 4 weeks in the secondary and now bottled. FG a little high at 1.038, but that's as low as I could get it. The sample I took at bottling was actually the best sample I've tasted to date and it did seem to have some similarities to the real deal..... can not wait for this...