Search results

I Sent Away - Black Francis

I'm not going to say its the best in the state but when I lived in NY I used to enjoy the food and drinks at the Lake Placid Pub and Brewery. The Oktoberfest celebration at Whiteface Mountain down the road is lots of fun too.

The specialisty thing

Hawkwind - Spirit of the Age :rockin: http://m.youtube.com/watch?v=0nUQJjaXi-A&desktop_uri=%2Fwatch%3Fv%3D0nUQJjaXi-A

14.2 qts (3.55 gal). I think I figured it out. I'm just going to add a bit of calcium chloride and Magnesium to some RO water. I need to get a pH meter. Man this hobby is expensive lol. Well, when you are just starting out or upgrading anyway.

Sonic Reducer - Dead Boys

And served him

Hocked in McVickers

Well I got my mead to about 15% ABV. It's not 16.8% like Kurt's Apple Pie, but it tastes almost spot on. A little hot obviously as it still has to sit a while.

All crazy like

That EZ water calc is nice. How would I plug in the flaked oats and barley? Would I list that as other? Would those really have much of an influence on pH at all?

No Fun- Iggy and the Stooges

Magic - The Cars

Yeah I was fishing for some ideas because I had seen a horchata ale recipe that just added cinnamon and vanilla beans and thought myself that it would need something else.

Yeah I was just looking at that the other day. BTW pick your own hops 1 South County Trail in Exeter RI today until 2pm. I believe they have Newport and Cascade.

Noob to all grain here. Can anyone give me a heads up on how to treat RO water for this? Would just the one tsp of calcium chloride be sufficient or should I add anything else?

Yeah but they make a sweet pumpkin beer!!! Actually it's not sweet, but nice and tart.

Yeah that works just leave the skin on, chop or grind them up in to fine pulp and squeeze through a cheesecloth. I've never done it, but I was just looking in a cookbook the other day and they listed that process.

I've heard just using a food processor to cut them up and then straining through cheesecloth.

You're wrong- NOFX