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IMO Kasseri is more appropriate cheese for saginaki, although sheeps milk feta does work. And Brandy is the more common hooch now days.

Simcoe and Chinook with 30% smoked base malt is exquisite

if you can wait a few weeks ill let you know. I just did a smoked american brown ale with 1 lb honey at high krausen.

I recently brewed a stout with 2 oz of cocoa powder at bottling, I have no rings.

The first thing i brewed was a mead i made was nothing but store brand honey, fleishmans yeast, and water. Put it in a 1L growler with a balloon over the neck for an airlock. Let it sit for a couple weeks, tasted like bitter honey biscuit and ass, but really got you hammered. I think bakers...

I am also in Lakewood, all i have is a keggle, burner and Cooler MLT also, I enjoy the simplicity, but if anyone see's kegs for conversion available I am looking!

Interestingly enough a good friend just brought back a bottle of this exact beer, ill be opening it tonight. I am really looking forward to it, i am sad though because no matter how good it is I cant get more. It does however have all the ingredients listed on the bottle so a clone is a...

Ingredients: ------------ 9.00 lb CMC Pilsner Malt (1-2 SRM) 0.50 lb Carapils/Dextrine malt (10.0 SRM) 1.00 oz Amarillo [8.60%] (90 min) 1.00 oz Amarillo [8.60%] (30 min) 1.00 oz Amarillo [8.60%] (18 min) 1.00 oz Amarillo [8.60%] (3 min) 0.75 oz Nugget [12.2%] (Dry Hop 7 days)...

I purchased 40 LB of black grapes from my local King Supers last year at 69 Cents a Lb. destemmed by hand and Pressed with a meat grinder, Fermented with WyYeast Chianti Smack-Pack It was 1.116 OG and finished at 1.008. I left it on the skins and the few leftover stems for 14 days. Then...

Prepay is a great plan. And I will be in for another buy when the time comes, assuming I have gotten mostly through what I bought this time. Im interested to see how the Roasted purple barley works out, I havent been able to brew yet but hopefully this weekend. Wayne, I appreciate the effort...

If there is still some unsold this weekend it would be beneficial to create a list and post it here and see if people want it.

If you really want higher ABV you could try making 3 gallons at about 14% and then freeze distilling a gallon of it off. There is plenty on the web about this. But i find the higher the alchohol content the longer it takes to age out the alchohol foreword flavors. Better to have a couple glasses...

Is it possible to make this without sulfites? 2 of the people I drink with cant tolerate them. Makes mead making rough.

I would like to add 1LB of Roasted Purple Hulless Barley and 1lb of Medium Roasted Barley to my sack of pale and pils

I lived in Heidelberg (Southwest of Frankfurt) For 2 years, My conversational german isnt great, but I get by, especially when it comes to food :)

The drunkeness is clear Your love is rare

Wit is actually Dutch for white. Wiki about wheat beers

Im interested if you have any left! Shipping to 80228?

You could try Bentonite clay into secondary, I use it with wines and mead sometimes, and have had ok results with beer (just when I forgot the Irish Moss). I generally use Irish moss and usually dont worry about fining/gelatin.

Friday work much better for me.