Recent content by IamAPenguin12

Yes! It's cherry blossom honey extract and green tea IPA

I used to hate sours but I just got back from Sonoma County and gained a new love for them. Went to Russian River, Bear Republic and Firestone Walker. Russian River's Consecration & Beautification are the best I've ever had.

Here is a preview of my next beer. Can you guess what it is? ;)

So what FG should I expect to be looking at in order to know its ready? Around 1.019? Also, thanks for the tips! I'm definitely going to be aging a good few bottles of this in my cellar.

So I recently brewed an Imperial Stout and I threw 4 lbs of corn sugar in the brew kettle in order to bump up the alcohol by volume. Now, I have never actually done this before but I tasted a small sample of the beer and it tastes delicious but, it also tastes like it has already carbonated due...

That's a good point, all the gunk falls to the bottom anyways. I think another reason may be that (I don't have a temp controlled environment, so) I read to slowly stir up the primary to awaken the dormant yeast, and I probably stirred up the sticky malts on the bottom as well. I'm probably just...

Haha, Well I do vividly recall me on my 21st Bday in Vegas drunkingly waving a Mickey's 40 oz around shouting aloud with my friends "this is how beer should taste like!" haha I look back at that and laugh >_<

Hi, guys. Brand new on this site. I had just undertaken a huge project making a 12 lbs grain Imperial Stout. I also used 6.6 lbs of marris otter syrup. I only have 7 gallon mash tun and lauter tank and thus I was hardly able to get any water in at all for the mash out after my sac rest. The brew...