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Smack their packs.

The exact same thing happened to me within the same time period. You can't scratch the f*$#er, but it's brittle as hell. I just say it adds more character and symbolizes the working through the hard times...also that I'm cheap.

He'brew posts all their recipes online as well as putting the grain and hop bills on their six packs for their more common brews. Just listened to an older Sunday Session with the founder, and he seemed extremely open to sharing and "advancing the craft beer movement."

Live and work in Apex, though I've never joined or been to any club functions so I can't recommend anything.

That sir is hilarious! :mug: Also, it sounds tasty.

If you can find it at your local bottle shop, try Fraoch Scottish ale. It's a commercial gruit, brewed with heather if I remember correctly, and it's pretty tasty. No hops means no skunkiness so that's a bonus.

Dumped the remainder of my second batch due to chlorophenols. Worked out though because the bottles got cleaned and filled with my first brewing of St. Fuad's irish red.

I highly recommend you try this recipe! Fullsteam, a local brewery, has made almost this exact beer and bills it as a moonpie stout called Working Man's Lunch. The original is pretty good, but the imperial version, Overtime, is delicious. /End thread jack.

Cleaned a butt load of bottles in preparation for bottling two batches tomorrow. Definitely starting to see the benefits in kegging, but I've got no room. SWMBO's already annoyed by the amount of brew and brewing equipment in the apartment. Oh, ran into another homebrewer in the beer aisle at...

That was 3ppm of chloramines, according to my towns water report.

Well it's been in the bottles about five weeks now and tasting pretty good. I've heard chlorophenols will increase with age as opposed to other off flavors that will mellow or dissipate. It's still a bit green, I'll give it another two or the weeks before I have anymore, but there's no unusual...

Ooh, ooh, pick me, pick me!

Well, two batches are fermenting and I'm almost done cleaning. That was a long, but very rewarding day!

Aaaaaand, there's the first boilover. Had to pull a decoction and boil it to hit mash temp. The second I turned my back it's party time on the stove. At least that's out of the way.

To make it even more fun this is my second all grain, and first time with a false bottom. Woohoo!:rockin:

I don't know how GA law compares to NC law, but these guys do something of that nature on a rather regular basis...

I think they're trying to emulate the flavor of a honeycrisp apple, but I doubt they used honeycrips as they're pretty damn sweet. From what I've read in research, sweeter dessert apple usually don't yield good ciders, but the Crispin label does list Malic acid and "natural flavors" so who knows...

I see this is a dead thread, but I just had it last night while I was failing to bottle my graff (always make sure you have bottle caps before racking to the bottling bucket and priming,doh!) and I thought it was excellent. If homebrew cider can taste like that then I want in. So any ideas anyone?

I could definitely use one.

Invaluable.