What are you drinking now?

My thoughts exactly about the vanilla.

 

...

 

Try the "go advanced" option and it should give it to you. If you are doing this from a smart phone then I don't know....

 

Opened with a bottle opener

 

A little sugga.

 

Damn I wish we could get that here. I've heard a lot about it lately, but stupid Oklahoma and it's stupid distribution snafu means we don't get Lagunitas......stupid stupid

 

Some apple cider that I cranked up and fermented to 12% and then jacked it. Been bottled since back in August 2013. Strong stuff. The bitterness is just now beginning to fade.

 

That's a lil glass jak, or you have some big mitts.

 

I don't know about that. Send me 4 more VBBS and I'll compare.

Drinking, or drank 2x milk stout. Solid.

 

That's how I open all my beer. At least I'm not the only one

Sent from a turkish prison while watching movies about gladiators

 

You know what they say about a man with a small glass...

 

Yep. Mobile app. No workie for some things.

'nother patersbier and bed.

 

The neat thing about jack is that you can start with 6%ABV or 16%ABV and you will end up in the same place as far as ABV goes. The end result of ABV is a function of the temperature, not the abv of the original cider. +1 on the tiny glass. Either that are you use FEE FI FO FUM a lot!

 

He has to drink more of them?

 

You never drink canned beer?

 

my last Petrus Red.

 

He's will always be pour?





I'll be here all night.





I'm emotionally constipated, I just don't give a sh** today. :cross:

 

Homebrew...obviously. Vienna Strong Ale. After re-reading a section of Randy Mosher's "Radical Brewing," I looked back at my BrewBook to see how much priming sugar I added to my strong ale (that I plan on aging till Christmas), and with an FG of 1.012, I primed with my usual amount of corn sugar. The moral of the story...DON'T DO THAT! Lots and lots of gushers upon opening. Luckily, most of them were Grolsch bottles, so I let them foam a bit, refilled them with each other, and hopefully I'll still have a tasty Xmas beer

I only lost 2 beers from my 2 gallon batch. I'm happy to have saved what I did.

 

Really? I had no idea. I took 2 gallons of apple juice, added table sugar to get 1.090 and fermented down to 1.000 Once it was done, I froze the two gallons and dripped it thaw until the only thing left was a gallon and a half of white slushy ice. Got about 750ml of strong, bitter and slightly sour very alcoholic liquid that tastes much stronger than 12%. Couldn't drink it then so I bottled it and stashed it.

Just pouring my second one in a smaller snifter than the first.

 

HB vanilla bean bourbon oak porter

 

Tallgrass ZOMBIE monkie is back!!

Sent from my SPH-L710 using Home Brew mobile app

 

That must be a relief, or maybe you like that beer? I was hoping for Petrus Pale with cherries, but that's not even close.

Drinking a scuppernong saison. Dry hopped this batch with Nelson and it's pretty darn good. Racked the rebrew onto 5 lbs of scuppernongs yesterday with some JP IO Saison and Allagash Mervellieux dregs yesterday. Looking forward to that in a few months.

 

I'm pretty sure the moral of the story is to make sure your beer is done fermenting before you bottle.

 

Am I missing something? Explain how removing non alcohol volume and leaving the alcohol doesn't increase the ABV of the final product.

 

Did you just kill the IO yesterday?

 

They can be hard to open especially when you just clipped your nails

Sent from a turkish prison while watching movies about gladiators

 

My Tripel.

 

It's pretty interesting actually. It maxes out around 40%. I saw a chart once with the ABV you could expect given the temperature you were freezing it at. I'll see if I can find it.

 

Just use your shiv

 

Ah, I see what you're saying. Disregard my post above. I thought you were saying you'd still end up with the same ABV you had originally. Been sick today so I haven't had a beer so I'm not thinking clearly.

 

I've still got the one you sent. A friend opened this one. It was from Feb '12 and was quite nice.

 

Wow, you really have to get it cold to go over 30%.

"The following will give you an idea of how concentrated the alcohol can become at a given temperature: at zero degrees ice will form until the liquid reaches 14% alcohol by volume. At 10 below ice will form until it reaches 20%. At 20 below 27% can be made. And, at 30 below 33% alcohol can be obtained."

Taken from http://www.eckraus.com/wine-making-applejack/

 

Sly fox route 113 ipa... A soon as i smelled it i knew i wouldn't like it... As i try more and more beer I've noticed i can tell by the smell if i will like it or not... I'm gonna try and look up the recipe... Maybe its the yeast

 

This is a good pale.

 

Oh good deal. I didnt buy nearly enough of that. Can't wait to hit JP up again come springtime and grab some cellar selections.

 

I might grab a few when I'm in Kentucky next month if I don't spend all my booze money on geuze and bourbon.

 

Getting a Chubby, I need to brew a scotch ale this summer for the next winter of discontent.

 

Now that I'm drinking it and researching i think its the addition of caramel malts in ipas i don't care for

 

Some Saki.

 

Sample of my Brett rye white ipa. Still learning about the Brett and wonder when is it ready to bottle

Sent from a turkish prison while watching movies about gladiators