Recent content by Noontime

It's only 6% alcohol and it tastes hot? That's interesting! How about flavor...does it taste like caramel?

I'm putting together a caramel port recipe, and searching around for what other people have done with caramelized sugar. Came across this thread and was wondering how your wine has progressed. Brazedowl- thanks for starting this thread. When you say it smelled like caramel but didn't taste...

Cool labels. I noticed "ale" is hard to read and didn't know what it said until I read your post (I thought it said "me" but that didn't make sense :) ). Also the word "split" I thought said "spit". Just a couple of observations. Love the teddy bear. :mug:

So how did this wine turn out? I found the gelatin fining very interesting and intend on making some experimental wines, but just wondering how the actual coconut wine turned out. Thanks!

You could lower the opacity of the hop, make it larger, and put it behind your "Gold Dust IPA" text (and all future beer styles). You've got a lot of individual elements placed around, which can be very difficult to combine into a cohesive design (at least 5 different fonts, logo, name...

love the steam city label!

That's an interesting idea. I'm not knowledgeable enough to comment on if it would work or not, but I'm curious to see what others have to say. You could always just do it on a small batch and see what happens.

That looks awesome Justin.

I had no idea there were GF beer kits out there...interesting.

Although many Belgians use coriander and other spices, I'll take your word for it and not go out of my way to find the New Planet Belgian. That style is one of my favorites (when done well) and I was originally excited to read here that New Planet had one. Oh well...if I come across one I'll get...

If you have a problem with the dry erase coming off to easily, try a Sharpie. With most dry erase material, you can use permanent ink and it comes right off with rubbing alcohol.

That is a great logo!

I've used molasses quite a bit, and I have to agree with igliashon... too much becomes very apparent. It certainly has a place in GF brewing, but after fermentation it absolutely loses that malty flavor and keeps the acrid flavors, so you don't want to use a lot.

I'll keep my eye out for the Harvesters...thanks!

I had a Green's Dubbel Dark Ale last night, and it is by far the best gluten free beer I have ever had. There's really nothing you can do to replace the mouthfeel so it was a tad thin and it was a little sweet, but great dark rich flavors.