Last time i was drinking pints of it got pretty ugly, I was Foooked up, so tasty,
HB milk stout for me
Trying out this local brew.
I likes Nelson hops and I like a good saison. I'm inspiredallenH said:HB Nelson Saison
having a FG sample of my apfelwein, finished at .998. Now I cant decide if I wanna carb it even tho the dextrose h2o mixture is chilling already
MrNickVT said:I likes Nelson hops and I like a good saison. I'm inspired
I need to get a ferm chamber before I start brewing saisonsallenH said:I think Nelson is a perfect Saison hop. This one is 23ibu, .5 FWH, .5 @15 and a 2oz "stir-pool".
Looks real good. How long did it take to brew? I started my first batch on Saturday and while it's fermenting strong, there's a faint smell of rhino farts.
My HB chocolate stout after I boxed up nizzles winnings
having a FG sample of my apfelwein, finished at .998. Now I cant decide if I wanna carb it even tho the dextrose h2o mixture is chilling already
All this talk of apfelwein is making me thirsty, I haven't dip into mine in a while.
The keg is getting light but i have another 5 gallons I made back in April so i think it's ready to go.
Hey what yeast did you use and is it dry? Mine is dry dry dry, but understandably so. I did carb mine, took about a week.having a FG sample of my apfelwein, finished at .998. Now I cant decide if I wanna carb it even tho the dextrose h2o mixture is chilling already
My last pull of rye saison, RIP, you where a good one.
Hey what yeast did you use and is it dry? Mine is dry dry dry, but understandably so. I did carb mine, took about a week.
My last pull ended a bit differently.
LoloMT7 said:coffee
I probably should have used blow-off tubes on my RIS. I've got a bit of a mess to clean up after work. But on the bright side my bathroom smells like coffee/chocolate awesomeness
ChefRex said:Mine's definitely dry. I like it like that, It's on!
Omg if I got back into that I'd be half in the bag most nights!
Mine's definitely dry. I like it like that, It's on!
Is that carbed?
MrNickVT said:Wow at 13% this is an easy drinker. But I'm going to take it slow!
Let's go monkey!
PS: Atwater Cherry Stout. Not half bad. Great smell.
PPS: your next post should be #1000
View attachment 158237
I guess this makes 1001
SONNNNNOFABITCH!
So I'm pasteurizing my bottles of apfelwein and wondering if I actually need to. I guess I do since I back sweetened just a bit and added priming sugar. I just hate the process, it's a lengthy one.
Your safer, I'm lazy and keg.
Actually, I wish I could but here's a thought. I boil water, take it off the stove and set the bottles in there. Of course, it is cold and the water gets cool over time. How come I cannot load up 170F water into my igloo cooler (where I ferment beer) and toss some bottles in, close the lid, and call it a day? Then the water stays fairly even temp and that hot of water should be okay because people use similar coolers as mash tuns, right?
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