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I can appreciate that. I keg all of my beer but I have been into thus gig for a long time.

Nothing ventured, nothing gained! I made cider once and it turned out really good. I used store bought juice, nothing fancy and not the fresh kind from an orchard. After fermentation I back flavored it with raspberry concentrate and let it sit for another week in case it wanted to ferment more...

Beautiful job! I love how it looks, like a piece of fine furniture, with BEER!!! Great design too. Thanks for sharing, it's an inspiration!

I have always wonder about fermenting orange juice but have never tried it. I know if it sits long enough it'll start fermenting on it's own. That's not a controlled fermentation though. If I were to try I would consider using a yeast for cider rather than one for beer. Even a champagne yeast...

Some mornings too much coffee isn't enough!

Absolutely, great post from both of you!!!

Cool? It's spectacular! So beautiful. Thanks for sharing. !

At the home improvement stores look for sealing tape for ducts. Not duct tape but it's a heavier tape like tin foil. Use that to cover your open wounds.

The "extra" must be the added alcohol. I have not seen that, I'll need to look for that around here. Looks soooo good!

No pain, no gain. Same for brewing sometimes too.

Did we chat about this before, it reads familiar? Really simple and sounds great! Thanks!!

After a morning of a cheese and smoked meat run, having a few home brews at my favorite tavern. Visited two of my favorite spots; fresh curds then some flavored brats, chorizo, pepperoni and snack sticks.

Please explain, a grape wheat? Sounds intriguing!

I'm with ya! It just conjured up some memories from my past and evidently some of your club mates too!

I have brown paper bag just like that. At one time it held a 40 ouncer just fine for those afternoons in the park. The memories . . . .

Wow! Beautiful wood!! I wouldn't want to use that, possibly for display only.

I agree with day tiper, you are serving two products that need different pressures of CO2. When I made my own root beer, from concentrate, it would take forever to carbonate. The beer side was properly carbonated and drank before the root beer was ready.

Strong's recipe looks good. I tried a Blonde Doppelbock once from Capital and said to myself, "I can brew this". My recipe uses all Briess, local to me, 45% Synergy Pils, 25% Vienna, 20% Bonlander Munich, and 10% Aromatic. I use all Hallertau hops. Yeast is your choice. I brew it as an ale so I...

The only real test is, yes try them side by side in your brewing. Mine could be different, we all have a slight different. This is my Blonde Doppelbock using Bonlander Munich.

The Briess site claims the malty flavors are still present in Lighthouse Munich, it's just lighter in color. I think pound to pound it would be the same of course that depends on the Munich malt you're comparing it to. Adding more "maltiness" can be achieved with Aromatic, honey malt or Vienna...