Spraentart
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- Jun 28, 2012
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Jbird said:Do you guys like it in cans or bottles better? I see a lot of cans on here. I have heard that bottles are better and I have to agree. Just a thought.
Do you guys like it in cans or bottles better? I see a lot of cans on here. I have heard that bottles are better and I have to agree. Just a thought.
I wonder if this would be true under very long term storage conditions. IE: 5+ years like is typical with wine.I felt the same way. Then I started drinking Oskar Blues. Cans have come a long way. Obviously they're not useful to us home brewers, but they are just as good as bottles, if not better since absolutely no light gets in to skunk our precious beer! There's no metallic taste due to the lining in the cans, so there's no problem there either. I've also heard that there's cans now where the entire top can come off essentially turning the can to an instant "glass". Speaking of "glass" cans, they also exist. Glasses in the shape of a can. A few guys on here have em. Check the pics in this thread. They're in there somewhere. So, in essence, get used to the cans. They're not going anywhere. Learn to like em.
bobmcstuff said:Yeah their Cornish IPA is actually St Austell Proper Job - and it's bottle conditioned with the yeast from primary so you can reculture the actual St Austell yeast from it.
Meantime is good stuff.
I felt the same way. Then I started drinking Oskar Blues. Cans have come a long way. Obviously they're not useful to us home brewers, but they are just as good as bottles, if not better since absolutely no light gets in to skunk our precious beer! There's no metallic taste due to the lining in the cans, so there's no problem there either. I've also heard that there's cans now where the entire top can come off essentially turning the can to an instant "glass". Speaking of "glass" cans, they also exist. Glasses in the shape of a can. A few guys on here have em. Check the pics in this thread. They're in there somewhere. So, in essence, get used to the cans. They're not going anywhere. Learn to like em.
I wonder if this would be true under very long term storage conditions. IE: 5+ years like is typical with wine.
I'm confused, does that mean you're taking him to Vermont to punch him?
Channel66 said:Coffee while I curse my in laws for calling in a surprise visit. "We haven't seen your new place yet" I was just about to mash in on a wonderful saison. Grumble grumble grumble.
Coffee while I curse my in laws for calling in a surprise visit. "We haven't seen your new place yet" I was just about to mash in on a wonderful saison. Grumble grumble grumble.
I say brew on.
Coffee
Coffee while I curse my in laws for calling in a surprise visit. "We haven't seen your new place yet" I was just about to mash in on a wonderful saison. Grumble grumble grumble.
Might have another mug of tea or a breakfast Heady,
might as well enjoy cleaning the house.
I'm t-minus 8 hrs to hosting an extended family cookout including the extremely senile aunt/uncle who drive everyone insane. I'm going to do a BIAB for some starters and get a sour mash Berliner going, before then. I don't have yeast ready to brew, unless I want to start another long term sour or do another brett beer. Maybe I'll make a sour blonde and use some of the Sterling whole leaf I won this weekend. Never used leaf hops before and maybe a low hop beer would be a good start.
Might have another mug of tea or a breakfast Heady, might as well enjoy cleaning the house.
Coffee while I get ready to brew my first batch of jalapeno cucumber mead
Woohoo!! Im going to make a 3 gallon batch of that goodness again this up coming weekend
Coffee while I curse my in laws for calling in a surprise visit. "We haven't seen your new place yet" I was just about to mash in on a wonderful saison. Grumble grumble grumble.
Nice I should of made a 3 gallon batch to but i thought I'd start with a 1 gallon batch first do you think it will be a problem that I couldn't find clover honey? So I got wildflower honey instead. Any thoughts
NIZZLE said:Nice I should of made a 3 gallon batch to but i thought I'd start with a 1 gallon batch first do you think it will be a problem that I couldn't find clover honey? So I got wildflower honey instead. Any thoughts
What you mean, because he put cream in it?Channel66 said:Your coffee must be going bad, it's a murky tan color. Isn't it supposed to be dark brown?
I say any honey varieties will work. The base honey doesnt matter. Most ofvtge aromatics will go away. I used clover because it is widely available around here and cheap lol. 1 gallon is a perfect size for mead. Im making 3 gallons so I can share and send off in trades plus have a mead collection going.
How much head space should I leave in the carboy?
Depends on what yeast you use. I say fill about 2/3rds full. It pretty active fermentation the yeast I used. You can a always add water or more honey to have a full gallon when you age it.
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