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Temptation Jones is my name, brewing is my game. You wish Vinnie posted 1,155 times here. ;)

I'm sorry, do I know you? ;) :D

I was woefully behind on my beer podcasts, listening today to my friend Mike's fourth 'appearance' on BBR.com (http://media.libsyn.com/media/basicbrewing/bbr03-13-08belgian.mp3) imagine my suprise to hear my name mentioned regarding the Temptation 'clone' we brewed together. A bit after the...

If you don't want to do option two, option three is a good compromise/solution in my opinion. Or you could mix the yeasts, the small starter and some washed 3522. I think option three is good though.

You're just excited because you're getting the 'creators' 8-8-8!;) edit>Also, I'm glad no one is getting beers from both Evan! and me because we brewed together(same batch split up). Not sure if chriso did this intentionally or it just worked out that way. I used a different yeast, but I...

My bad yo. I did just compare your mod skills to Davinci and Michelangelo though: https://www.homebrewtalk.com/showthread.php?t=9010&page=5 Don't I get to stir the pot a little???

I wonder if you could boil down the juice into a syrup to concentrate the flavor without destroying the delicate favors of the melon? The other option would be to do a PM and use the juice(large amount) as the cold water to mix in with boiled wort?? I'd also look up watermelon wheat recipes and...

I've heard of banana's being used in brewing, but haven't really payed attention because its not something I see myself doing. But in passing I don't remember hearing of anyone using this many bananas before, probably wrong though. My questions are: 1. Have you tried/tasted a beer like this...

Because eventually it will break down if you don't. That's an easy one, even for me. ;) To the OP: My Parmigiano stinks and has been made the same way for hundred of years, not sure what you're using to sanitize your carboys but it works for me???

Davinci, Michelangelo, olllllo?????:drunk:

Thanks, good news, but I was really just kidding. I'm in no hurry, more time to fight temptation right? ;)

Just as long as I get my beer. ;) Seriously though, you're doing a great job chriso and we've got over three months to hold onto these things before drinking if we all ship by the end of the month. Plenty of time for all this. :mug:

If you like sour beers, they take 8-12 months minimum, and will certainly improve beyond that. Gueze is a blend, traditionally, of 3, 2, and one year old lambics. So if you brew a plambic, you could let it age/ferment for three years before bottling with one(or many) younger batch.

If it helps, I take mine to the park with me. ;)

I've used several that have had no problem doing this, a healthy starter and OG's well above 1.092 got into the teens without any of the methods you suggest. I wouldn't disagree with you about possibly needing to employ these methods, but your statement that 'few..(if any)' will 'fully'...

Awesome space Brewtopia. What a great blank canvas to design exactly how you want. What's the interior going to be like?

It will be a ghost town in a few months, and you can finally get into restaurants without a wait, etc, etc. :D

My SWMBO asked me to brew a beer for her birthday, my first ever brew. I can say with certainty that without her I may have never started this 'hobby'. She may not like what it has turned into ;) but we're looking at houses now and she always makes sure to mention where my 'beer room' and wine...

So can we still diss Sam Adams because this was a re-post? Ok, great!:D

Let's hear the recipe for the RIS.