Got my Irish red in the fermenter. Got good efficiency again with the barley crusher mill. Stirred wort & top off a 2nd time & tested again to be sure of my gravity reading. Out of the 1.049-1.053 range,I got a 1.061! I think I'll be doing the dunk sparge from now on. Looks like a reddish copper color so far.:rockin:
I have three 1 gallon jugs of Motts Apple juice, waiting to be made into hard cider.
In one container will be a Apple/Cranberry using a 12 oz can of concentrate added.
In one container will be a Apple/Raspberry using a 12 oz can of concentrate added.
In one container will be a Apple/Apple using a 12 oz can of concentrate added.
I am fairly sure I will have enough juice left over to make another batch, of what I am not sure, it might be Apple/Grape, or Apple/Pear if I can find it.
I am for the first time. And I am excited
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Since this weekend is over, I guess it's okay to talk about what I'm brewing this weekend then... right?
I threw down the gloves and I'm diving into a Russian Imperial Saturday. It's a bit daunting, I think, since I haven't done one in about 20 years or more. Anyone with experience around?
In any event I'm going to call it You're Putin me on. I just wish I could draw. It could be a really funny label.
Since this weekend is over, I guess it's okay to talk about what I'm brewing this weekend then... right?
I threw down the gloves and I'm diving into a Russian Imperial Saturday. It's a bit daunting, I think, since I haven't done one in about 20 years or more. Anyone with experience around?
In any event I'm going to call it You're Putin me on. I just wish I could draw. It could be a really funny label.
If I get my brewing salts this week, I will be brewing up another saison this sunday.
Don't confuse them with your bath salts...
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Haha a vanilla pomegranate saison sounds great!
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