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+1 for Fermentation Lounge!

I'd vote for either a vanilla something or a fruit something. I agree, the chocolate wouldn't give much contrast - which I assume is what you're aiming for. A smooth vanilla, maybe with some oak tones, would be a nice contrast. Or a nice bright fruity beer.

Do we approach the question like philosophers, or like homebrewers? That really would matter to the answer I give. If I'm answering like a philosopher, I'd approach it like this: When considering the question "Is there a 'best' beer?" we first have to determine what "best" means in this...

Cool, Bierhaus, thanks for pointing me in the right direction!

This is a great thread. I have a different question - although still about historical brews. What were folks doing back in the 11th century? Specifically, 11th century in Russia? I want to recreate an alcoholic beverage of the time for an art\sci project, and can't find anything to even...

I used cinnamon. Sorry I didn't specify. Thanks for the response, Ninja.

I've searched the forum, and can't find an answer to this question. I've got a peach and spice beer, it's been bottle conditioning/aging for almost 3 months. I tried one last night, with SWMBO, and determined: 1. the peach flavor diminished a bit (which is good, it was too much), 2. the...

Classically trained vocalist here. And I play the piano, though it's been a while. Now teaching myself guitar - or trying to.

one stop brew shop the confident brewer

I've used them, and found they work pretty well. I'll second the comments to get nude or white, and to sanitize. Other than that, no problem.

I'm definitely interested in purchasing a few. Keep us posted!

Where and when are the Tally meetings? I'm not tapped into the whole brewer scene here, but wouldn't mind meeting some other brewers.

I made this in the summer; I let it sit around and bottle condition for about 4 weeks, the began doling out samples and tastes. I've gotten nothing but positive responses - and more importantly, I enjoyed drinking the beer. My Mocha Porter: 5 gal. batch 9 lb. Amber LME 12 oz...

qbst, just like this handle.

A late welcome, also from TLH!

Backstory: my folks are coming into town for the weekend. I've been talking up homebrewing to my father for a while, and he's coming to help me rack my beer onto peaches and spices. I'd like to get him more involved in homebrewing. But he doesn't really know a lot about the flavors of beer...

I'm brewing a Peach Cobbler Ale. It's in primary now, but is looking great.

527

May 9. APA

After some consideration, I tried to scale down the recipe a little, so folks could enjoy more than one in one sitting. I additionally decided to stick with what I know - vanilla extract. Here's my updated recipe. Comments, criticism, etc are still very welcome! Recipe Type: Partial Yeast...