Recent content by DoD_Ales

The last of my Rosemary Saison.

I would add spices to the secondary, or make a flavored syrup and add that to the secondary. Be careful with clove, a little goes a long way.

Cider kit...boil? Maybe I'm missing something, but all the cider kits I've made were just add water to concentrate. No boil. Since most kits also add dextrose, you could make a simple syrup with some cinnamon sticks or whatever, and then add that to the concentrate.

Are you TASTING any diacetyl before the rest. If not then a rest might not be necessary. You could keep the beer at the lower fermentation temp to complete the fermentation without letting esters form.

There's nothing wrong with doing the right thing. Now I'm going to shut up and drink my beer. :mic drop:

Lakefront brewery? That sounds like Josh. Great guide. Schlameal Schlamazel Hazzen Pfeffer Incorporated...

Sand Creek in Black River Falls has a number of good beers. I recommend the Oscar's Chocolate Oatmeal Stout. It's a 2000 World Cup winner.

Absent Landlord in Blyth is worth the LCbO trip. I also thought the Collingwood Fireside ESB was ok. The Kilannan beers available by growler are more interesting than those only in cans.

I just made a 5 gallon cherry porter using 32ounces of Stanton Orchards Tart Cherry Concentrate. It had a nice secondary fermentation from the extra sugar, and ended up with a good cherry flavor and a nice pinkish head. I think It is a bit sour for my taste though, maybe I should have added some...

At a restaurant in Goderich, Ontario. Me: What's on draught? Waitress(All in one breath) Bud, Bud Light, Miller Genuine Draft, Miller Lite, Hobgoblin, Coors, Coors Light, Me: Wait...What?

It keeps birds from pooping in your wort, don't ask.

I liked Barnacle Billy's back in the 90's. I think it's still around. Edit: Live webcam at http:/www.barnbilly.com .

Actually, I don't know if this is funny, or just sad.

I'm brewing right now on Friday, took the day off. It's a chocolate porter. I'm trying to use up all my odd bits of grain before summer really get's started.

My quick guess is a gooseberry, but check with a local botanist to be sure before eating.