Recent content by jesus16x

I'm an addict for booze and green tea, I'm thinking of brewing a really strong batch if green tea and adding lots of honey and yeast and fermenting for a couple weeks, will this be terrible or awesome?

Thank you

Last Saturday I had 26, 3 shots of whiskey, 8 jello shots. But that's not usual, it was a friends 30th bday

Typically 18 to 30 a week, but I usually only drink on the weekends and my days off and after work and in days that end in y

Anyone ever make a beer using maple sap as the water to start with?

So in my vast amount of impatientness and drunkenness, I cracked one open last night and it was awesome, subtle hints of chocolate and roastyness. It's gonna be delicious for mardi gras

Thank you all

Excellent idea

2 weeks

Yeah, I'm pretty pleased with tap water, if it's good enough for Schlafly and all the brew pubs in st Louis, it's good enough for me

I've tried twice to make a Hawaiian punch wine twice, boiled it to kill off anything bad, cooled it down, pitched yeast and it won't ferment. The first time I used table sugar, second time I used corn sugar, is there something in it possibly that won't allow it to ferment?

So what's the issue then. I'm aware of some issues, but like I said, tap water in St Louis is perfect for brewing

Ummm, temperatures at or above 170 can release tannins into the wort, everything says this, the brew kits, the brew supplies guy, I'm thinking 170 is the threshold for bitter ****

Why, aren't you supposed to rinse the grains? And btw, I live in St Louis, and the tap water is perfect for brewing beer, all the local brew pubs use it straight from the tap.

Bottled it today, it's more like a stout or porter than a wheat beer, man it's black lol, it's great though, not what I wanted, but I've pretty happy as of now, let's see what a few weeks in the bottle does.