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i have grown some huge mushrooms on spent brewers grain mixed with vermiculite and gypsum.

anyone good at math able to double check that ABV calculation? i failed remedial math at community college. I hope there is at least one person on this forum with the brains to tell me if im wrong.

your right guys i'll just wait. i hope there is someone out there who brews mead or something(pulque). I'm not criticizing that no one has used it.Just upset no one would even lend an opinion, on top of the fact i can link you to at least 10 other threads of mine that got no response, some that...

post recipe/ procedure...

So no one on the internet uses agave for anything and no one has any opinion or thoughts on the matter? Impressive bunch.

I'm guessing its oil from the coconut.Did you toast it at all?I used shredded coconut, i toasted it and set it on paper towels. when i took it off i was able to wring grease out.

i would say drink it as quick as possible they will probably all be infected shortly if you didnt boil.

so i went with Godiva Dark Chocolate Liqueur basically because it was teh only one i was able to find locally. It cost less the the cholaca i bought in the first place. after reading reviews i am happy about the purchase. it basically has perfect ratings with most of the reviews saying...

Tap room sales are >10%.We can 80BBLs every 2 weeks(iron hart)/ bottle 15bbls every 2 weeks with our own machine. Keg/draft about 40bbls a day( about 80 kegs). We are distributed by Union. one twenty barrel batch a week would be enough to produce about 25-30 ,50 liter kegs every 7 days.

So i have a stout that fell short on abv and the percentage of cholaca was way to small to give any flavor.(32 oz/12 gallons) Long story short i am going to blend a chocolate liqueur to the beer to increase the abv and get more chocolate flavor. I have two separate 5 gallon batches that will get...

one time i boiled oak and hops for 5 mins in about 500 ml's of water and added it to a sour before bottling . The resulting beer tasted way to hoppy and tanic/pure oak then i could enjoy, i put it away for a year and in that case the brett over powered everything. Are you sure the acrid taste is...

which one? would you use? Bulk Raw Blue Agave light Brewing Nectar https://www.21missionsagave.com/blaguwcli55.html?ref=lexity&_vs=google&_vm=productsearch Real Wild Heirloom Raw Agave https://www.21missionsagave.com/wild-heirloom-agave1.html?ref=lexity&_vs=google&_vm=productsearch

no takers? no one wants to theoretically brew some sort of weird coffee drank with me? you guys are no fun.

Well sir you are a veteran with a degree in fermentation. i would not say you are an average joe off the street.

It was co pitched along with a Irish dry/s04 blend. Thank you guys for the responses.

welcome brother, i'm glad i could help inspire you to join.So, you have just tea(with sugar?) at 1.060 that you let wild ferment down to 1.010?I am intrigued but i'm unclear as to exactly what you have going on.

i am a big fan of all grain supplemented with extract. i basically need it when i want beers over 10% i dont think they should be VS. extract is just a tool in my grain arsenal.

just make sure there is noting solid sitting on the bottom. you dont want it to caramelize. a hop sock/screen could work but is not necessary if you just lower the heat and stir

"I" ( me, 1 co worker and 1 friend) split 70% of the pours recorded. It is becoming quite a demand but we are stocked up for 4-5 weeks and have about 6 sours that will acceptable by spring. No assistant brewer jobs available at my location ever.Either you were there from the beginning(2009) or...

So i got a pretty major raise. A "please stay here, dont look for other work raise" besides that i have a new homebrew beer on tap every week so thats extra money.And extremely generous from the owner/ and much appreciated. But... brewing is still not in the foreseeable future.Maybe the next...