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This thread went way off topic didnt it. Funny stuff. We are making malted milk. Back to brewing beer. Time for a shopping trip for a first run amber ale im brewing this weekend. Happy brewing folks.

So you hook the cows up to a milking pump and milk multiple cows with it not under them. Always gotta have a smart ass in the bunch. Usually it's me. Ha ha.

I cant seem to copy the ebay link on my dumb smart phone, but go to ebay and search glass fermenter. It is the first listing that shows up for me.

Ill put it up after i get off work. I did look it up. Its lab equipment made by bellco glass. Didnt bother reading the purpose being i probably wouldnt understand it anyway. Ha ha.

I think you might have something there with the milking cows thing. That would make sense.

Id run it for sure. It says its 12 gallon pyrex. Awsome size, but not for the 200 bucks plus shipping its listed for.

Saw this crazy looking contraption on ebay

I just did a batch very similar to this recipe. I was not all that happy with the results. The one thing mine was missing was bitter. I used citra at 60 thinking it would do the trick, no such luck. I think im gonna run it again with chinook initially. The other issue is i ended up with no...

Im getting ready to brew a batch of Palmers big basin amber as soon as my fermentation freezer has room. This recipe is supposed to be a red nectar clone. I havent been able to find any reviews on it and was looking to see if anyone here has brewed this one, and if so what their impressions were.

That one still needs some work before im ready to give it a run. Mainly the hop schedule. Just a rough draft. Im thinking of sticking with the late additions to start with and see where i end up, then see if some dry hopping is necessary from there. I really need to go buy another six pack...

I don't suppose you have a gravity reading on the Bloodorangeaid itself? If not I'll take one when I mix it up. Just trying to plug it into beersmith before hand for accurate OG and ABV potential. Without the addition of the bloodorangeaid I'm already getting OG 1.069 & ABV 6.9

This is what I've come up with so far. I have yet to brew this recipe, so Im not making any claims that this should even be called a clone for Prohibition. Prohabition Amber Ale American Amber Ale Type: All Grain Date: 8/4/2013 Batch Size (fermenter): 6.00 gal Brewer: EVB Boil Size: 8.41...

That clone recipe wouldn't even come out close to the original. Im working on a prohibition clone myself. I've got a grain bill I'm satisfied with. It's gonna be the hop schedule that is going to be difficult to duplicate. Gonna take a lot of taste testing of the original and trial and error.

Thank you for the input. Much appreciated. I am using a chest freezer to ferment in but didn' t have a temp controller and was adjusting manually. I ordered a johnson duel controller a few days ago, so i shouldnt have that issue anymore. In the mean time ill let the graff get some age on it...

I found a way to back sweeten if i comes out too tart and wine tasting that solved my problem. Most people probably consider this completely cheating but the results were exelent. I simply poored a jigger of the unfermented cider i started with into the bottom of a frosty mug and filled it...

What ABV are people ending up with on this recipe? Mine finished out at an 8% and tastes like sparkling apple wine. My mistake may have been to high of a fermentation temperature. I averaged about 70 degrees, and had a couple temp spikes up to 75 degrees. Most likely where I went wrong.

I brew one gallon batches all the time. They are great for experimenting without throwing your money and time down the drain if it turns out badly. All my untested brews start out that way. When I get it fine tuned, then they get brewed in larger batches.

Damn. I thought I was clever and came up with the name panty dropper cider. Guess not. Ha Ha. I'll go with my second choice. Skirt Lifter.

Oh. One thing I forgot to mention is that I used unpasturized cider, fresh from the orchard. Could wild yeast have played a part?

I just finished up a batch of Graff Cider, using Brandon O's recipe. Im sure quite a few of you are familiar with that one. The batch turned out drinkable, but it fermented out too far and tastes like carbonated apple wine. I dont have the numbers off hand but it ended up being an 8% abv. Im...