Cool. Was wondering about that.
The Chocolate Cherry I brewed on Saturday has had it's activity slowed down quite a bit. I made a new lid for that fermentor and changed it out last night. I sampled a sip of it and it cracked me up. This ain't beer! It's a Alcoholic Yahoo! 'sOkay though, I'm going to see it through the end. Wife loves chocolate and chocolate liquers. Even though she's the main beer drinker, I think I'll let her have this batch!
The Carmel Cream is burbbling along. I brewed it on Monday. Still most likely going to be too sweet for me.
My next "Ale" I want to make I want to be amber in color, with a nice crisp, nutty taste. Any suggestions?
Oh yah, had another question: When using liquid extracts, will it produce as much trub as DME's? There's like hardly any trub in the Chocolate Cherry batch, compared to the Brewnet Brown I made, which used DME's and had about 3/4 of an inch of trub.