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I brewed this up yesterday and the carboy is bubbling away. I haven’t tried the original beer - $20 a bottle is too rich when I can brew a batch for $40 and a little (lot) of patience. It’ll be my first sour beer as well, so fingers crossed. I’m looking forward to trying this...

Spent grain lemon poppyseed muffins to bring to work tomorrow - spent grains from an oatmeal stout on the left and a tripel on the right.

I’ll put my name in the hat.

It looks like the Total Wine in Laurel has the Urbock in stock right now. it’s available to order online for in-store pickup at least. I’ve started a split for a sack of the Beechwood smoked malt. It would take me years to use the whole thing, but I’m confident that I could easily move a...

What do you have in mind for the peated malt? I tried a couple examples of rauchbier recently and enjoyed them, but those used oak and beechwood smoked malts.

I could see if adding some more fermaid does anything, but I wouldn't be particularly hopeful there. The chocolate hasn't been added yet, which I should have mentioned. The batch is still just a (very) sweet mead at this point. The plan is to get the gravity right and then rack onto the cocoa.

Five or six weeks Yeah, this is what I’m leaning towards doing - making a batch of 1.100 OG mead that I’ll ferment out completely and blend the two. This current mead is intended to be sweet, so I don’t think it would take a ton of new mead to get between 1.020 and 1.030. This simply...

If that’s the only (or main) criteria, I’m of the understanding that some of the 2017 crop of Australian hops are way up there. :eek:

I made a batch of mead following this recipe for a chocolate mead. It did start right around an OG of 1.150 as indicated in the recipe. It’s now stopped fermenting at 1.050, as measured by a hydrometer. I’ve moved the bucket to a warmer spot and tried periodically rousing the yeast, which...

Closing out the weekend, with a nice hoppy beer.

Trying a tripel that’s been in the bottle a few weeks now. I’m quite proud of this one - it’s very good (if I do say so myself). I’ll be bringing a dozen into work tomorrow to share with my coworkers.

This is an almost direct rip off of an old Married to the Sea comic from 2008. It happens to be one that they even sell a T-shirt of.

I feel like the commercial is playing up the predictability of Bud Light. You know what it's going to taste like and the reason it tastes like that is because of the short ingredients list. I like to be somewhat adventurous in my beer drinking, but I'd be lying if I said that I don't pick up...

Makes me think of Flying Dog Dead Rise. While it doesn't contain actual shellfish, it's got a picture of a crab on it (and Old Bay actually in the beer.)

Was it a normal long neck bottle you were capping when it broke? I've got the same capper and, although it will work, I've noticed that it really does not like stubby bottles (like the ones Founders uses) or even Belgian-style longnecks that don't taper quite so sharply.

Lame. I was hoping to brew something with that this weekend. Oh well, I guess I'll have to pick another recipe. Maybe a stout of some kind.

You're right that this is normally how the vault works. However, they did a thing earlier this year that pushed all strains out the door regardless of the number of orders taken.

This isn't directly related to the question, but I had a bad experience with the White Labs vault this summer. I had made three different Vault orders when they were guaranteeing shipping. The first two were no problem. They took my payment and sent email confirmation of shipping and the yeast...

They're four months ago. It was a sale, and the sale has ended.

I'm in. This is very generous of Spike. It would be a huge upgrade!