Search results

TITOS Vodka. ( I think it's spelt correctly) made in Pa from potatoes. Pretty good stuff. I've made my own but sorry the hassle wasn't worth it. Not when Titos went down so smooth. Whiskey, different story as that can be basically conjured to your individual tastes. Caramels, roasts, smoked oak...

Advise needed. Making a Pineapple IPA. 2 days of fermenting, like over 60+ bubbles per min on 2nd day. Today, 3rd day, almost no action. Its a 2.5 gallon batch & I've never brewed this early in Summer. WLP550 yeast with temps around mid 70s in basement. 1.050.SG Thanks ahead for the guidance &...

I just made the almost identical brew. Was called Kentucky Common. Sucker turned out awesome once it sat for about 2 months. A nice surprise indeed.

Whoops, sorry, add the honey last before kegging or bottling and give it a little stir.

Totally enjoy reading how much "things" have changed in brewing. Makes me laugh thinking back to 1977 when we'd brew Birch Beer by boiling Birch Tree Bark then add the sugars. And then...those insane original SS Pressure Cookers. Yes, ALOT has changed.

Maybe or possibly Extract brewing is all some brewers need to accomplish. Yes I've done all grain years ago. Brew was tasty but now all I do is extract brew. To me it tastes fine and to my drinking friends it tastes fine. Up to the individual I guess.

I think of my body as a way to extract the alcohol from anything I brew. So in a way we're ALL extract brew systems. Cheers!

Thats why I brew outside. I've never had to sweep the grass.

This message didn't go where it was supposed to go..,sorry.

I recently visited Bells Brewery/ Gift/ Tap house in Kalamazoo Mi. They busted out cases of Black is Beautiful. Was a type of Lager but poured and tasted clean like an ale. Very tasty indeed! However, the brew was only sold locally on a limited basis. On tap it was obviously delicious. I...

Hey thanks. Yup that's it alright. Something about it that just clicks with me.

Thank you Pianoman. That's all I needed.

Drinking my Kentucky Common. Nailed it. I put a tad bit of Dark Cherry Extract for just that hint of sweetness. Anyway, attention all Beer Gods! Does anyone know of any recipe to concoct a brew called GRIMMBERGER? Grimmys for short. Its a French Double Amber Ale made by those crazy Trappist...

Agreed. Try to lesson or remove the Crystal and use the malt suggested keeping your brew on the "crisp" side of mouthfeel & taste.

Looks within the guidelines of fermentation. Once only ONCE my brew was actually moving and clumps were floating to the top. Smelled like methanol so out it went.

My Ex. 1 pint of Pennzoil 5W30

My fridge was 100% overpopulated with my brews. To control and maintain a healthy population, I drank 10% of them therefore leaving more room for the rest to grow.

Scroll through the recipes from this Czech Brew thread. You'll eventualluy come to mine. Its been months sittting (roughly) and its very tasty. Now I don't want any confrontational incisive chromazone disections on gastric percentages or Co2 concentrations from the Beer Gods because I do what...