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Thanks yooper I will do but I wont have time until tomorrow at the earliest. I have noticed that since racking it off the old yeast it has started to change back to a dark richer red color. Also the yeast washing was a success the white grape and rassberry wine is going just fine now that I...

I used the recomended one tsp. Yeast nutrient as per the instructions on the first page. The yeast should not have been too stressed I used a whole packet of Pasture Red. Also I think the washing has worked there appears to be a small amount of fermentation going on in the new jug. If it doesn't...

Well, I just racked from primary it has been 12 days since pitching but at like day 5 i added a handful of raisins and put an airlock on it. The SG today was .990 which is the top of my hydrometer. Also it smells very sulfury but I hope that will settle out if not should I degass it? Also it is...

Is it normal for the must to change color from an opaque nearly black deep purple to a magenta during primary fermentation?

Just started my first batch of this today. I used the store brand instead of welch's but should be fine. Also got an OG of 1095 and Northern Brewer mke was out of pectic enzyme so I left that out hoping it will be fine. I ended up using pastuer red yeast if anyone has any experience please let...

Here is a link to a version of ST CBS that i have in the bottle right now: https://www.homebrewtalk.com/f12/southern-tier-creme-brule-stout-clone-127932/ It still needs to mellow and it has been in the bottle since halloween. It was my first all grain and I recommend it I have gotten a lot of...

You have peaked my interest. Let me know what your thoughts are.

Well i just had another tonight and it needs more time to mellow. It isn't bad it just has a bite to it. I don't think that it is normally only 58 in my place this time of year for the most part. buti will get back to you in a few weeks on it.

I have cracked only a couple of bottles, and it may not be exactly ST CBS it is quite good. I think it will improve with age. Also I feel it needs a more pronounced vanilla character. Everyone who has had it though loves it.

I did 6 months this past year and it worked just fine and that is even when it was in a drafty house in milwaukee for the winter.

Thanks again woodenbuick looking forward to using these in a good pale ale

I would love some Chinook if you still have them and I will send pm if your mailbox will allow it otherwise just respond to me on here. Thanks again.

54 gallons from me over 1 year plus 1 batch the year before so: 23574+54= 23628

If it is not too much I would love to get one of those 15# tanks but I live in Milwaukee I would be willing to pay shipping too if it is a possiblity

I still live on shlitz. It is my upscale cheap beer, the norm is higlife or pbr. Also I haven't had gennie in a while but it is still readily available here in milwaukee so I will pick up a case tomorrow or sometime this week. Enjoy the shlitz it is magnificent if you get a fresh one.

I agree with Guiness, but I would also add Blue Moon, and most beers produced by Point (but that is a Wisconsin thing). The Bud chilada is supposed to be a take on something that is very popular in central america. When my buddy got back from Guatemala he said that they would be pounding...

I am really excited. I am definatly going on saturday for the raffel, but also I want to get stuff for my holiday spiced ale. I hope the competition does bring down the prices of some things from the other lhbs, but I have a feeling I will support all equally. Also my boss/neighbor John said...

Well try Rouge, I understand they are not exactly in PDX but can't hurt. Also stop by Reed College or anothercollege I am sure you could find a keggle or a keg you can make your own in. I know for a fact my brother and his friends at reed just collected old kegs to make a few keggles. Happy hunting.

Ok I know it has been a while since I posted this but I am going to do this recipe on Saturday. I would just like to know what people suggest for yeast? Also if anyone has any tweaks to the recipie let me know.

I would also like the grain but I understand that I am last in line thanks for posting.