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Sounds good to me

@Yeroc @Jmarsh544 @Scturo @gromitdj Sure I can probably do that weekend but won't be able to 100% confirm until the end of this month - hopefully we can make it work!

Ok - excellent, thanks for the info. Just want to make sure I keep enough to send out

Fruitcake Old Ale is bottled for the West! Brewed in January, this one's been aging for a while. Very low carbonation, best enjoyed at a warmer temp just like the old ales of the past. Lots of dried, aged fruit on the nose along with some cinnamon and spice. Taste is a deep mix of fruit and...

Ive also had multiple issues/problems with them over the last months. Not gonna use them any more.

Just got one last month and only done 2 brews, overall I think it's great, coming from the cooler + kettle all grain setup. Brew day is faster and easier, far fewer steps but still enough to keep it interesting and fun. GF removes some of the more tedious aspects of brewing such as monitoring...

Just checking in since I haven't posted much this year. All is still on track for the Old Ale (group 2). I last tasted it a few months ago immediately after taking it off the fruit. The fruit definitely changed the beer, mostly for the better but it also added some sharper and unexpected...

#s in general. Throw some grains at some warm water for a while and boil it. Introduce yeast and you have beer.

1.196 molasses stout, finished at 1.024 for >20% abv, then aged on french oak with bourbon and vanilla beans. To get that OG I brewed a 1.129 beer, then I slowly added sugar over the course of a week. The stout is actually quite good, and not overly alcoholic in taste.

Yup, pre gelatinized and no need for cereal mash. Just dump it straight into the mash tun. I admit I don't have the best palate but to me the beer tasted great. It's another great way to thin the body if you want an alternative to sugar.

I have added sugar to some of my beers. I think it only lowers body/"drys it out" if it is used to replace other ingredients. In other words, a formerly 6% beer is remade with sugar, it is still 6% avb but a percentage of the malts have been substituted with sugar. I think that is an important...

For #2, nitro tap is really just low pressure co2 with a nice nitro head forced out by the nitro gas... so to replicate maybe you could serve at low co2 pressure on a very short co2 line, that will give you lots of head but low carbination and a creamier feel. Just a guess but full disclaimer, I...

Thanks for the beer. I really enjoyed it. It was highly carbed, took a while to pour the whole glass while keeping the head down. The flavor was excellent and actually the carbonation turned it into a sort of celebratory, cheerful winter drink. I did not get any sourness or sense any infection.

A few days ago I racked the old ale (group 2) onto about 3.5lbs fruit. Raisins, apricots, figs, dates, cranberries, and cherries. Added some clove and gonna let it sit on the fruit for about 2 months then keg and carb. It was tasting very good pre-fruit with the holiday spices added during the...

All the best to you @dawn_kiebawls .

I had a belgian Tripel in Wyoming that was 14%... quite good, actually. Roll with it and enjoy :rock:

I definitely would have shipped you one but ended up finishing the few I had left.

Old Ale is fermenting now for group 2! I wanted to get an early start so I can start aging it ASAP. Maris Otter base malt, with Munich and Victory for a malty kick. Then some Special B, brown sugar and a dash of molasses with RedX malt for color. Mashed at 156F to give it more body (some of...

I throw my brew kettle and carboys away after each use. Start fresh, I always say

I would sanitize a stainless steel spoon and stir slowly to rouse yeast from the bottom. If you are using a carboy then I would sanitize some tubing and rotate it slowly in the fermenter. Basically just get the lazy yeast off the bottom of the fermenter and get them doing their jobs again. But...