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I'd drop $400 on this. Sometimes I like to DIY, but other times it's just too much of a hassle to bring all of the components together. This is something that I would much rather pay someone else to put together for me.

I was impressed myself! The golden strong is one of those beers that I love drinking but can't for the life of me brew well.

I got a 7 and an 11 on a golden strong! I never thought it was an amazing beer, but these two bottles were infected or something. They opened both and both were gushers. I just laughed at the comments, one judge said it tasted like tomato bisque.

It was pretty good last time I tasted it a month ago. Sweet with a slight heat on the way down. Not the best port ever, but I'm definitely happy with it.

After 19 months, it's done! Bottled, labeled and waxed! Everything is handmade, labels designed and screen printed by me, and the wax is the DIY hot glue crayon kind. The wine base was a burgundy. And the brandy... well we don't talk about where that was acquired from. Just so pumped...

Call up a sign shop in your area, they should be able to help.

It's been in the bottle for a few weeks, and ooh boy, it's tasty! Shoot, tycies, just saw your post. I didn't worry about an airtight seal. At first I tried to cover it up with the top of the pumpkin, but the fermentation was so vigorous that I had to just cover it up with a towel. Look up...

Totally brewed this a few weeks ago, in a pumpkin. Getting ready to add the rum sometime soon, but I'm in no hurry with such a big beer...

I've been toying with this idea too, my main concern is paint adhesion to glass. I'm afraid it'll peel off easily. I'm looking into getting vinyl stickers, which you could use with dry erase.

I threw them in during the last 15, with the irish moss

I used about a half dozen oysters, shells and all. One of the best beers I've made so far.

+1 on the kimchi! Anyone have thoughts on reusing the brine from leftover sauerkraut/kimchi? I've found that just by throwing the dregs of the last batch I did into the new batch, the flavor has become more complex. I'm several generations in, it is soooo tasty!

Why not try to pasteurize it and then pitch new bugs?

I feel like oranikbrewer has a pretty good method. The thing about fermentation and other biological processes is that they are very regular and predictable. The product I got was a little low on acidity, but tasted great. Unfortunately, I didn't take proper care of the SCOBY, and it...

665 + 8 with a heffe slurry = 673 The first 3 went super fast, and the next 5 will be done just in time for the hot weather!

20,438.5+5=20,443.5 Man, this stuff gets better with every sip.

Results on this? Did you keg or bottle condition?

In an effort to get a wild (beer) ferment going, I may have inadvertently cultured a SCOBY. It started with a small wort starter, that definitely had a wild yeast culture ferment it out. I stepped it up, and left it uncovered outside for months. I, in my naivete, thought it would be a good...

I accidentally my barley wine. So stoked on this. It looks, tastes and smells beautiful.

Ok, that makes sense. I wasn't entirely sure how acetobacter operates. Also just re-read my OP and realized that I said malt liquor instead of malt vinegar...