Recent content by Paddles

I recently used grits myself and it seemed to work fine.

Just cracked a couple of the bottles last night and shared with a friend, and I sure enjoyed the results! Lovely light gold color with a hint of redness, good head (Man, I wish there was a different term for that...), crisp, drinkable, good depth to the taste, and the "sourness" was almost like...

I made a Kentucky Common a little while ago from a recipe. Got it bottled, had my little one-gallon fermenting jug empty, and a few leftover grains, and thought I'd see if I could experiment, go crazy, and use just leftovers. So anyway, (Pardon my measurement of cups, etc, I don't have a...

A label for the Kentucky Common that hasn't even been bottled yet... Premature, perhaps, but was just too excited to honor a personal hero! Let me know what you think! As bottling is still a couple weeks away, there's plenty of time for changes! But, heads up, I'm a total newbie with...

Hmm... guess I'd better actually buy one of those gravity reader dealies then! That's great to hear that yours turned out so well. Sounds exactly like what I was hoping for. Memorable and unique, but easy drinking. Something that's a good sort of distinctive house brew that even people who...

Wellsir, last night I brewed! The grains I'd had souring in a whiskey bottle for the better part of 4 days wound up smelling pretty lightly sour. Nothing like I'd expected. Almost pleasant--like stale beer or baseball bleachers. Hope it's enough to stand out. Wort was a real pretty color...

Yeah, it's pretty funny because my big worry was that the mash wouldn't sour. But between your story about leaving grain out overnight, and another thread going on in the forum about the dangers of spent grain, it seems clear that my fear is backwards! Now I'll have to worry about the smell...

Well seeing as you're in Lexington, I supposed you do have some authority on the matter! I revisited your earlier comment. That's interesting that you soured the whole thing, rather than just a portion of the Marris Otter... I wonder what the difference would be having some chocolate and...

Thought I might share my experience thus far, as I didn't find much online in terms of a step by step walk-through of souring. I'm only set up to make a gallon at a time, so the 5-gallon recipe above I divided by 5 across the board. Since the general consensus seemed to be that more than...

Is there a section on this site for brewing 3.2%?

Welcome! I'm pretty new to all this too. SW VA? You mean there are still people in the state living outside of Northern Virginia? Do you think there will ever be a Virginian Governor of Virginia again? Can't remember the last one.

I was too outraged by the gross generalization to acknowledge it. Especially since everyone knows that's West Virginians... ;)

Alright, well, based on everything I'm finding, it doesn't seem like there's any reason I can't split the recipe (Dividing everything by 5) and since this is my first crack at souring (Which seems like potentially risky business) I don't want to upgrade to 5 gallons for it. So I got my...

I assume that what I did was all grain brewing. Apologies for my ignorance terminology-wise, hopefully a few days on the board will help remedy that! But the kit I was given was two different types of grain that I crushed up, then cooked, strained, boiled with hops, mixed with maple syrup...

I'm a babe in the woods here, having only brewed one beer, and that from a pre-arranged kit (They provided the yeast, hops, and grain all premeasured, crushed, etc...). But now I'm wanting to set out a little and try and follow a recipe I found online for a Kentucky Common: 1908 Kentucky...