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Hell no, only once... Left it at my parents for the most part. That's also a reason I somewhat forgot for a while.

It's come this far, why not?

It's not pleasant but when you're waiting on everything to carb (been having an issue with everything slow carbing) and you run out of drink, it's passable. The bottle tonight had a slight band-aidy taste but the others haven't. I really need a kegging system...

28081563_10159967990625537_1745427685_o by DeadYetiBrew posted Feb 12, 2018 at 7:27 PM28034367_10159967990720537_1554681103_o by DeadYetiBrew posted Feb 12, 2018 at 7:27 PM I wish i could tell what it was originally... It's not terrible, it's not great, but in the words of Samuel Jackson Ale...

I have a bottle chilling now... Was trying to cut back on drinking but for you guys I'll suffer... The year was 2008, the month October. I believe it was suppose to be a Hobgoblin Clone that an HBT member created (orfy i believe?). I was not only working, but was finishing up college. I had...

Uh, not to make the OP feel bad, but i recently bottled a beer I had in secondary for 10 years. I don't remember what the beer was suppose to be but it fermented down to 1.000. It had a slightly acidic taste to it but after a month in bottles that went away and it tastes fine, not much flavor...

If you like pot stickers, try and find some of these https://en.wikipedia.org/wiki/Baozi... With the right filling they're amazing.

There is a multi-part answer to a multi-part question: A. What is the recipe? B. What is the SG and FG? C. What is the FG at time of bottling? D. What did you use to prime for bottling (ratio)? The simple answer... Bottles that are properly carbonated will not over-carbonate (unless something...

2001: A Space Odyssey.... because it was never ending.

Good Morning, Vietnam.

I haven't tried making that yet but I made Furikake with the left over Kombu and Bonito from making dashi and I was using it in everything from Meat Marinades to sprinkling it in my spaghetti, lol.

Not a movie but.... Naked and Afraid

I can't speak for that strain in particular but I don't have great temp control for my Ales and they'll swing from 68*F to 80*F on their own in the first couple days of fermentation and I've honestly had no off flavors that aren't suppose to be there, no fusel or anything. Esters may be more...

From what I gather from everyone is that a braggot follows only certain guidelines and the profiles are as unique as the person brewing it. It will have as much character from each side as the person wishes. When I originally started brewing I would take a BJCP profile and do a general outline...

I mispoke, I meant I was going to try and find more commercial examples of mead so I can try and pinpoint which characteristics I'd like to come out in the braggot and what beer characteristics would meld well and compliment them.

Ok, that gives a bit more insight too. I tend to prefer stouts, porters, etc and was thinking of straight up blending a stout recipes with a mead at one point but had read stouts don't lend because of the roasted barley... I like the chocolate malt idea for sure... I have a couple weeks before I...

Thanks for the reply and input. I think I may go ahead and cut it down as you suggested, and test out a few things. The gravity estimates were from using brewer's friend, not sure as to why the gravity is off. The Honey Malt and Crystal were to give more of a subtle accent and residual...

For more traditional Japanese dishes you have to have Kombu and Katsuobushi (dried bonito flake), you use them to not only make Dashi but you'll find they're in just about every umame japanese dish, bases for sauces, etc... Shichimi Togarashi (Japanese 7 Spice) is also awesome in non-asian...