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I have tried there products, but not side by side with mine. I can tell you they are similar, but there are small differences. My syrups have a tartness to them, like caramelized figs and dried fruits. This flavor is similar to some of the nicer single origin dark chocolates that I have tried...

Dind't ya know... Schrödinger ate the cat.

In the spirit of Maude Flanders: "Won't somebody please think of the Children."

Here's a link to their site. It's pretty innocent: Skinny Blonde Sixpack Just for the tiniest moment it might be ****

Well Cote de Blanc is a wee estery, that might be it. It could be just green and yeasty that she is picking up on, or maybe she knows it is homemade and that is effecting her judgements.

Looks like some serious brown stone... But seriously: That looks friggin delicious. I think I might just zonk that recipe for my next brew. Only subbing some first gold for the EKG.

Champagne gets its mouthfeel from a dry final product and increased carbonic volume. To dry it out mash low and slow, then get some of your alcohols from simple sugars. To bottle at higher pressures, use Belgium 750ml bottle and corks. Aim for 4.5 - 6 volumes of CO2.

My favorite chili seasoning. It is a cross local blend of flavors between Cincinnati and Texas. Use it at 1 - 2 tablespoons per pound of beef with an equal amount of plane jane chili powder (all to taste of course). My chili recipe calls for corn, black beans, tomatoes, and diced beef (I know...

Flame thrower. No really. If you don't have neighborhood pets to worry about you could try a general rodent poison. Or some bated rat traps. You could try to move them along, by finding and removing there primary food source. Get a large tom cat and let him have his way with them. G'Luck

An update to my schezuan beer. After a good month of proper bottle conditioning the beer has lost some of the bright sunset red that it initially had. It is still a very good looking beer but it is a deep golden rust color now. It is just as tasty, even more so now that the green has faded...

Wow. It is great to see that this thread is still going strong. After I posted it I had a switch in jobs, a couple weddings, a new puppy and generally a lot of life get in my way of brewing. so I have only got to use my syrup in a few test batches. I would be interested in hearing how some of...

I had to quit because I have terrible allergies. I loved it, but the sinus headaches, allergic attacks and constant stuffiness just drove me nuts. The funny thing is I had smoked for about six years, then quit. I jumped on that wagon... I picked it up about two years latter and that is when the...

Nope that is a veiled. A panther is much larger and dramatically colored to begin with. The carpet chameleon can make some wild changes, but not like that.

I think what got me into the whole cologne thing was a good sales person. She got me talking and we ended up talking about coffee, beer and wine, specifically about terroir. She was good and we quizzed each other on the scents that were there. I ended up buy a bottle of Dolce and Gabbana The One...

So I have a spending habit on this stuff. I'd like to think that I have a refined palette, and I l really enjoy shopping for the stuff. I have been good at picking out aromas that are in there before the woman behind the counter tells me what is in it. I've been diggin on Christian Dior...

I have tried it with less refined sugars. It works, but you have to watch the higher temps. They tend to smoke and get bitter if they get too hot.

C'mon guys. Play nice. Paradise is pretty delicious. I buy it at the local grocers bulk spice bin. They get some other neat stuff sometimes. I think in beer it plays a supporting role. It's flavor is meant to augment a spicy flavor that is already there from the yeast. It is a lot like using...

Thanks for the helpful info. I started mine a couple nights ago. It looks just awful, and smells like a banana bread factory.

Any takers on this one? I love there beers, but something is just very different about them.

What gives Bell's that soft mouthfeel and smooth easy drinking character? Is it the water profile. I really dig on the contribution that two hearted picks up from it, but the amber seems a little thin, and oberon is way sweet. I think it is all attributed to this soft smoothness.