Search results

I've had soured (brett) cider and it was great. If this is so, then OP is probably doing OK. Most of my ciders have ended up with a FG around .995 - with regular yeast, cider or S04/S05 - though it took around 6 months to get there. If I'm reading the OP right, they bottled at about 2 months...

Ride the Lightning - Metallica

I got it from MoreBeer's Brewmaster series a few years ago. for a 5-gal batch. 11lbs 2-Row (Rahr, they recommend) 1lb Dark Belgian Candi syrup 1lb Corn sugar 8oz acidulated malt 4 oz Special B 4oz Carafa 0.5oz Styrian Goldings (90 min) 1oz Sterling (30min) 1oz Sterling (1min) Mash high - they...

on and off rider here. I've been more concentrating on running lately, so I haven't gotten a lot of miles on the bike in a couple years. Each spring I tell myself I need to get back on there, but it doesn;t happen as much. I'm not on Strava or anything, but I do use the MapMyFitness for other...

That's kinda what I was thinking, what are the worries that these people have? That it'll explode spontaneously? leak? stain the carpet? and what others are we talking about here|? SWMBO? Then you're out of luck, my friend. Other friends and roommates? Downstairs neighbors?

But keep in mind that many barleywines are just pale malt, no crystal / caramel at all. It’s just boiled for a couple hours to concentrate the flavors and promote Maillard reactions. Many barleywines fresh are almost indistinguishable from a dipa/ tips.

Personally the only time I use a secondary is if I need to bulk age it, like an imperial stout on wood or brewing a sour where it needs to sit for a long time to develop- mine are a year from grain to bottle.

Spent the last 2 days cooking for Passover seders. Had roast chicken with sides etc. yesterday. Smoked up a brisket for this evening’s festivities. Pretty happy with this one. It went well with the homemade horseradish.

I don't usually name my beers unless something really comes to mind. My spring brew of the house ale I call B^3 (B cubed) because it ends up being for the party for my kid's birthday, his name starts with B, Birthday Brew. any other time I brew it, it's either just house ale, or Newest Albion...

I batch spare, so run off is basically as fast as my spout can handle. I don’t bother with a mashout. I’ll get the first running on to start getting up to tamp as the second runnings are working. If I time it just right, the first are almost up to boiling temp as I add in the second.

i've never seen that style set for 120V... |I'd think about finding a different electrician.

I was in NoLA a couple times a few years ago. Courtyard definitely had some great beers. Nice variety of clean, sour, hoppy… not. Urban South was excellent also. Further north and east, Parleaux Beer Lab had some great beers, as did Brieux Carrie.

Dug deep in the cellar for National Beer Day. Sierra Nevada 30th Anniversary Fritz & Ken's Stout. It's aged very nicely, though it might be a bit past its prime.

I've got a dozen tomatoes going - beefsteak, cherry, black krim, cherokee purple and yellow. Those all came up quickly and are doing well so far. They get 12 hours of grow light a day, plus however many hours of daylight coming into the room. I also have a dozen sets of pepper seeds, though they...

3 gallons should be fine with a 1800w burner. You may not even need the blankets, depending on your kettle. 1800 isn't enough for 5gallons, though - it takes too long and doesn't quite get to a full rolling boil. 3500w works great though (5 gallon batch, 10 gallon kettle, traditional mash tun.)

Kick Start My Heart - Motley Crue

Peace Frog - The Doors

My first concert was Guns N Roses in '91 - first show with Gilby Clarke, and IIRC the first after the Illusions albums were released - they'd been touring that spring and summer before release and took a break for a while which is when Izzy left. Most recent was a Pink Floyd tribute I've seen a...

I've done similar before. What it comes to is really being careful of your fermentation temps. I find my beers are a little better at the lower end of the fermentation range anyways, and the pseudo-pils I do is right at the bottom. You need to make sure you have a really clean ale yeast, and go...

For a long time I wasn't into the Belgian styles, but then I started going to a weekly tasting at one of my local bottle shops. They sample out 6 to 8 beers on a theme - sometimes by brewery, or style, or name or whatever. The guy who ran the tastings was a pretty big fan of Belgian styles, so...