Recent content by Fish

Its clearly not contamination. I added sugar to both the braggot (well I added more honey) and the amber (1 cup of brown sugar) and the taste is gone. They both taste really good now. Could it be that the yeast got too cold?

The one time I placed an order with MB that was under $60 it came with no problems and was shipped the day after I made the order. The other times I got free (over $60) shipping and it took at least a week to even fill the order. One time I had to cancel because I wanted to brew and I could...

I don't think you should worry. I know thats easy to say. I know when I was first married (it will be 10 years this summer) I thought much more about doing things by myself. I was much more independent. I think that thats pretty normal. And you may have married someone who is not that interested...

So he has to do that 5 times a day every day?

The extract is from morebeer and its the first time I have had theirs but the 3rd time I have had this flavor. Maybe its not bread but veggie flavor not sure. It was also is an aplewien I did so... If its a contamination I don't think I can sanitize any better than I am doing. I am really at...

I tried it once but the guy says he no longer drinks on the job

Is it true that ferrets are illegal to own in California?

I think its the trend right now. I have a friend who thinks anything less than say an Arrogant Bastard is a weak beer. He never liked beer until he tried that. Make what you like its all good:mug:

I have used the EC 1118 and I really liked it but I don't know how it compares with the Montrachet.

My mom brought me up thinking an alchi was someone who had more than 2 drinks a night. She was from a tea tottler family that never had anything to drink so she assumed anyone who did was an alchi. Now there is an issue I know with anger and alcohol. Like trojanman was saying many of these...

There is a lot of time involved. In fact before I got this cheese press I have now I used another cheaper press that was just a tube and a clamp. It made 1 or 2 cheeses but then the support got bent and the curds were never setting. But it took so much work to find out if it worked I got really...

Today I made a 3 gallon swiss that I have made 2 times before and it always comes out really good. I also opened the first cheese I ever made it was a 1 gallon Parmesan aged 14 months. It was wonderful, the rind is to be avoided it tastes like mold but the cheese is the best hard cheese I have...

No everything I do is extract. I do have a bucket of Star San maybe its too old?

1) Architectural Illustrator 2) Not Great 3) taking on drafting as a side line 4) Residential work seems dead unless you are in the > $2million market and that does not seem to be affected. Non residential work is still going strong but I do worry that there is a lag with the big projects...

Thanks for the info Donasay. I don't think it could be those unfortunately. I had a 2 month old apflewein have this flavor, a braggot, and now this amber. They actaully get this flavor later in the fermentation. The amber tasted great last week now it has this flavor. The apflewein was smelling...