Kayos
Well-Known Member
Cheesefood said:The real stuff costs about 5 times as much as the imitation stuff.
$10 for 4 oz sound about right?
Cheesefood said:The real stuff costs about 5 times as much as the imitation stuff.
Kayos said:$10 for 4 oz sound about right?
Cheesefood said:Yep. Taste a few drops first and see how it tastes. If it leaves a waxy taste in your mouth, be careful. If it's a clean taste they you'll be fine.
DeadYetiBrew said:Cheese I commend you again on a fine beer... Tasted it today when we bottle and it's fantastic... Unfortunately I had to bottle with honey... I hope none of the honey taste stays behind because i tasted some with the priming solution i made with honey and it was... well Honey, doesn't go well with it...
Good **** cheese...
Cheesefood said:I think I used honey in #2 since I was short on DME. Honey might bea good idea - it'll dry it out a little.
DeadYetiBrew said:Did you by chance use Imitation Vanilla. This calls for Real Vanilla Extract 10 times more potent than imitation.
Markusface said:Bottled this brew today, I could help but sample it. It's bordering orgasmic! I'm glad I used genuine bourbon vanilla extract as well, there is a soft nose of vanilla which is gorgeous, I can't get enough of it, and I'm sure using imitation "vanilla extract" would have just made it taste synthetic and icky. Woop!
Rock on! :rockin:
seefresh said:unbelievable... amazing beer. Still extremely green, only a week in bottles... but had to try one tonight. Gonna let the rest sit for 2 weeks... might have one (or two) next weekend though:
TUCK said:Well I tried Nottingham's yeast for the second run with this beer and have now convinced myself it really matters what type of yeast with a complex beer as this one.
The first time I used a brtish ale yeast cake (White Labs) and it was great, this time it seems very bland and thin without all the layers as before.
*Just putting this out because it was discussed a few pages back.
Once again, this is a great beer
Kayos said:Debtman
Did you do the bam-bam recipe or the caramel cream?
I wasn't impressed with this recipe... (subliminal prod at cheese). It was too sweet at the first and left a bitter aftertaste...(subliminal prod at cheese).McKBrew said:I am bottling mine today, about two weeks later than I had planned. Took a gravity reading just to see where it's at, then tasted the sample.
This beer is going to be awesome. That's all I can say. It's great when you can take a sip of flat, uncarbonated beer and know that it will be worth the effort you put into it.
Cheese, if you're still out there, thanks for this recipe and all of the work you put into perfecting it for the rest of us.
BierMuncher said:I wasn't impressed with this recipe... (subliminal prod at cheese). It was too sweet at the first and left a bitter aftertaste...(subliminal prod at cheese).
I don't know who (cheese) came up with this recipe but I think they (cheese) should step forward and do some splaining....
Cheese?
Cheese?
Bueller?
Bueller?
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