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Lancaster Brewing Company milk stout. So enjoyable!

For sure! I'm on roughly page 100 of this thread, the pbr talk made me think of it! Classic!

Per the lager (yuengling) discussion earlier in this thread... Southeastern PA tonight at my local pub How's that for a mix

Thank you!

Started at 1.058 it's at 1.010 now, started it 11/1/13. My house is around 62 degrees inside (I prefer cooler temps), so I did have a heater (brew belt style) on the last week. It seems to have an active ferment going and it's definitely never stopped gassing out. Thanks Will

I'll check it in the morning and report back

6 weeks in still bubbling away. Normal?

Fairly local (10 miles away, Morgantown area), but I only make wine Will

My first two batches ever bottled... Blackberry merlot on left and strawberry on the right. I have 5 gallons apfelwein and 5 gallons of a different apple recipe in the carboys right now. Hopefully turn out decent!

26992 + 10 = 27002 today!

At 95 days in I finally racked it this weekend and took a taste. It's drinkable but kinda bitter... SG is .995 it cleared down pretty decent so far. What can I do at this point? I was thinking about bottling this weekend as its not gassy at all Thanks! Will

Any thoughts on best choice for a commercial wine to top off with? I'm ready to rack, 78 days in so far Thanks Will

My air lock hasn't shown activity for a week or so, is this normal? Should I just keep it airlocked and let it settle out? Thank you! Will

I have a batch started right now also, I used 3lbs/gallon (6 gallons), got fresh strawberries for $2/lb at the one market by my house (grown in mexico, works for me) My initial was 1.083 when I added the yeast (24 hours after everything else), that was 1/23. 1/31 I was down to 1.003 already...

Has anyone tried making Apfelwein with Wyeast 4184 sweet mead yeast? I was digging around today and came across that stuff, sounds like it would work well! Just wondering. Will

I think it's up high enough, looks kinda disgusting in the wonderful iPhone flash, didn't think it necessary to break out the big camera for this LOL When I swapped from my primary to the carboy, I topped off with preservative free white grape juice. It's at the bottom of the neck, I think...

Not sure what to tell you, just throwing this out there, mine is 8 days in and still bubbling every 2-3 seconds, took about 2 days to really get going. Using the red star montrachet Will

Ok, so a few more random questions, figure I'll post here instead of making a new thread. The strawberry is now in an airlocked carboy. Slowly bubbling still (maybe once every 30-45 seconds). I want to check the SG, but I am afraid to pull the airlock, as it's going to take a while to build...

Sara, thank you again for your help and optimism! My air lock is starting to slow down, good signs of things to come! If my first real attempt is successful I will be way more motivated to try something else! Will