Did everyone see the announcement...
Did everyone see the announcement...
Yeah, and read all the posts where people were going crazy. Didn't they say after Huna Day last year that they were still going to have the party, but only release the beer in distro? That's what I remembered anyways.
However another factor to consider is FL Senate Bill 7120 which would make it illegal for breweries to sell directly to the public causing them to buy back their beers from distributors for tap rooms or other selling from the brewery as is the case for Hunaphu. If this bill passes and becomes laws it's a tremendous blow to small breweries in this state who make a good portion of their profit in their tap rooms.
No Problem. PM me your address and we'll get this swap started!very nice. i bottled an imperial stout that i used super san diego on. it was slightly boozy too which has gotten better over time - but still hasnt smoothed out
i got better attenuation than that but it never quite carbed up in the bottle - even after several months
id love to try a bottle of yours if your willing to do a swap
I'm not sure I put the spicing amounts in beersmith but if you look through this thread, you will find them. I wouldn't change a thing. These guys went through a good bit of work to find this recipe, and as i stated earlier, I feel the cinnamon really balanced the peppers. The only thing I would change if i did it again, would be less peppers.Does anybody have the "ideal" spicing for this? I'd be using a different imperial stout than this but still want to pull 1-2 gal and add the spices to that. I think I'll omit the nibs though because there's already good chocolate notes in the stout.
So, from looking around 1 beer barrel holds 31 gallons. Going by that below are the amounts i figure per gallon for the spices:
.077oz Vanilla Beans 5gal = .385oz
.051oz Guajillo 5gal = .255oz
.051oz Ancho 5gal = .255oz
.10oz Pasilla 5gal = .51oz
.8oz Cinnamon 5gal = 4oz
.98oz Cacao 5gal = 4.9oz
Do those look about right?
Not sure how long Cigar City ages theirs before they release it.
That may be a 55-60g barrel.
Took a small sample for the refractometer at 9 days, tastes and smells ****ing amazing. Hit right at 18 brix from 30 brix for 12+% and high 30s FG. Now to get ahold of the apple brandy...
Overall, tastes more like Big Bad Baptist to me.
^damn, I can never get 1968 to attenuate that well. I make big starters on a stir plate and use pure O2. What am I doing wrong?
I made a 2L stir starter and once fermentation slowed i sanitized a spoon and stirred up the yeast. I think that it floccs so hard that it tends to quit early.
this is not a bad thing
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