Search results

+ another 5 gallons = 18719

+5gal nut brown ale = 634

Very cool, thanks!

GF: No, the honey taste does not come through, since it basically ferments out completely. nsw: That apple/cinnamon sounds like a nice idea to try!

forgot to update this thread. It ended up fermenting out in 6 weeks, and it turned out amazingly delicious. I went ahead and carbed the whole batch. Everyone that has tried it has enjoyed it.

I go by the 4-4 method. 4 weeks in primary before I mess with it, 4 weeks in bottles before i pop one.

+5 gal coffee stout = 33156.25 gal

Saranac caramel porter is such a great beer. I've been wondering how they get such a pronounced caramel aroma and flavor. I'm interested to see how this turns out.

Just posting a quick pic... this batch was extract w/steeping grains. Yay, my beer gets good head.

That's excellent thinking ahead, keeping some wort to check the OG when you get a new hydrometer! I will be filing this one away in the back of my mind... just in case. :mug:

:cross: I've found dead mice in a couple of bottles. I didn't bother keeping them.

I wanted to use Red Stripe bottles for my Red Stripe clone recipe, but decided that removing the paint would make it too much trouble. Instead I bought a bunch of this Prestige Lager (from Haiti). It's in the same bottles as Red Stripe, but has easily removable paper labels. See if you...

I was also going to suggest white text on black. The black would make an nice transition to the photo, along with sort of appearing like oozing molasses.

:cross: haha, beat me to it.

Bah, that metric stuff is a fad. It'll never last. I can just imagine watching a football game with my 354.882355 mL beer, as the quarterback makes a pass for First and 9.144.

Prosted :D

Couldn't resist a little taste test. I put one of the bottles in the fridge yesterday and popped the top today (11 days in the bottle so far). It's very tasty, and actually carbed up quite well. Though it could still use some more time, I actually can't believe how good this turned out.

double post

trying desperately to locate

The article states that the below 50 Mpa, yeast morphology is unaffected, and above 220 megapascals, wild-type yeast are killed... 220 Mpa is like 32,000 psi... I doubt the guy is bottling his kombucha at a level over ten times greater than the max pressure of commercial co2 cylinders.