CliffMongoloid
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Last of the heady topper clone
What are you drinking now?
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CliffMongoloid
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I guess the owner tweeted out he had 3 heady topper clones of his in kegs on tap... First come first serve bring your growlers... I don't have twitter and i was going tonight anyway and he filled a main jar for me... Great thing he did for his customers... He said he did almost 3k in sales because of it
MrNickVT
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First two of the night!
WesleyS
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I would like to start off by saying I dislike you. And second, I hope BillyKlubb shows up and punches you in the kidneys. That is all.
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This is as far as I'm reaching into the cellar tonight Nick. Going real shallow on the next one
Matthias
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... Genius!
Spraentart
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How was Thensaurum? I've got one in the beer closet right now.
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I would like to start off by saying I dislike you. And second, I hope BillyKlubb shows up and punches you in the kidneys. That is all.
already on my way. and I'll throw in an armpit uppercut for free!
on a side note: made a new batch of kombucha tonight with a little help from our 3 y/o. he helped steep the tea & stir the sugar. and I just sniffed the airlock on my Scotch Ale. I'm not ashamed.
Playing catchup. Had a HB N. English brown (sweet), ESB (overcarbed).
Now smashing a Resin (last) before bed.
Now smashing a Resin (last) before bed.
I want to start some kombucha, but I'm too damn frugal to buy a mother.
Finishing my stout.
Finishing my stout.
I wasn't ready. It was terrible.
Were we supposed to trade?
Onto Old Chub.
How much are they?
Matthias
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I've been interested in it for a while but the price to start isn't sitting with me either. I could probably justify it if I knew what it tasted like, but I don't want to drop the money for something that might make me want to punt someone when I taste it.
Similar to my reasoning for not trying a sour yet.
Had this. Think its infected. Its overly carbonated. Had that fruity infected aroma that Ive had before with overly carbonated commercial beers. Seems like it could be a good beer still has some smoke,very citrusy and very strong grapefruity bitter. Overattenuated carbonation killing taste. Cant really tell its a pilsner. Like a smoked Belgian beer. For a 4 pack cant say I wasted 3 bucks a beer, but am disappointed somethings not right though.
CliffMongoloid
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Yea he's a good guy... He constantly gives me yeast cause he knows I'll be back for grain and hops... Smart guy
One of my favorite beers of all time. I've been waiting for this to pop back up for a while.
![20140218_205306[1].jpg](https://cdn.homebrewtalk.com/data/attach/150/150940-20140218-205306-1-.jpg "20140218_205306[1].jpg")
I got mine in a trade, but once you get your SCoBY going, you won't have enough jars to hold them. some folks have had great luck growing one from GT's Origional Kombucha.
find some commercial examples. GT's is probably the most popular & easiest to find.
Matthias
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Ok, where would I even try to find commercial versions? Hippy food stores?
BrewinHooligan
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Sippin on some Gatorade. Got sick out of nowhere this evening, hoping the kids will go to bed early without a fight
All you need is some GT or HIgh country( get plain) to make a small starter for a month or so in some tea and sugar. Dump the first batch after about a month and when you get a good thin or solid size scoby,then make a bigger batch and in a few weeks or month should be good to go, its good to keep it above 70 degrees minimum also,it will go fast around 80 F. Keep it away from beer making though. I was making it for a year or two but just got tired of the chore every few weeks. I was going to make it last summer but got too lazy. That and its best to make it (ideal) in the summer or a warm spot or temp control. You may want some ph papers also to avoid making vinegar or you can go by taste using a straw to pull some out to check on tartness/sweetness. This is pretty basic as there is more to it but it is really pretty basic. I liked to use 16 oz bottles and adding a few tsp of blueberries or some other fruit to carbonate it, but you have to check on them within a week and depending how much you use you want to get them in the fridge too, there is not much control over carbonation really. I usually checked on one after 3-5 days and went from there to decide when to refrigerate the rest of them.
All this said whilst having a ye old HOPSLAM
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Shallow, but damn good. The coffee is really starting to shine. I only have one more
This is as far as I'm reaching into the cellar tonight Nick. Going real shallow on the next one
Can you save and use the yeast from the Sofie?
CliffMongoloid
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Duclaw sucks at life
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if you have a Whole Foods, HyVee, or a co-op near you, those would be great places to start. or, since you obviously have the interwebs, you could do a distribution search for your area.
I drank those
Haha. I guess they're dead now. I'm wondering if they were still viable in the bottle. I just picked up a bottle and may be looking to harvest.
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They are. The back of the label says there is live yeast in the bottle and it changes up to five years.
;
Y'all might be on to something here. I wasn't a huge fan of Resin, but this is REALLY @&#$@!&$^@ing good
![20140218_215827[1].jpg](https://cdn.homebrewtalk.com/data/attach/150/150952-20140218-215827-1-.jpg "20140218_215827[1].jpg")
SupervisingChildren
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Onto another Sucks after giving the casino back their money and what I was gambling with. Oh well. Had a couple southern tier ipas and a couple blue lights while there.
Vigo_Carpathian
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Oh yeah. Peanut brittle made with beer. It's pretty damn good too.
SWMBO got it for me along with this Barleywine I'm drinking
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TCGoose
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My Brett saison. 
First time using Brett. The body seems to be increasing. Anyone more familiar with Brett know why? Is it just the carbonation? FG is 0.980 or something like that. Was in secondary for 6 months. Been in bottles for 2.
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Fermenting: Imperial stout split 4-ways (plain, coffee, bourbon + oak, blackberries + oak)
First time using Brett. The body seems to be increasing. Anyone more familiar with Brett know why? Is it just the carbonation? FG is 0.980 or something like that. Was in secondary for 6 months. Been in bottles for 2.
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Fermenting: Imperial stout split 4-ways (plain, coffee, bourbon + oak, blackberries + oak)
MrNickVT
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