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So my birthday is in July. Just gonna put that out there so you guys have time to save up:

19f9cefdfb07230a68581d617885a3af_XL.jpg

I would hope you would add a little diversity to the bar, other than that it's beautiful:D

Edit; only $150,000 but it does come with a year supply of whiskey:rockin:

http://www.neimanmarcus.com/christmasbook/fantasy.jsp?cid=CBF12_O5411&cidShots=m,a,b,c,z
 
Not PKUing. 3 hours sleep. 10 hour day. Exhausted. Had a Sam Smith Pale Ale. Unscrambled the bottling date, September 15th 2013. No wonder it tastes like old ale. Tastes good, but not fresh good. Then my Dry Stout. Gonna go do laundry, foam roll while I'm at it, and then hit leg day.
 
moosh hoosh shoo

Seems easy enough to me.

You'd think so. I worked their booth at a beerfest last year. They had a gose called Peach Dodo. The responses were predictable, especially later in the evening:

"One Peach Doodoo, please."
"Is that beer called Peach Dildo?!"
 
2 lbs per gal of cherries might be a ton. I did 3lbs (5gal) of frozen blackberries in a sour that worked really well in terms of flavor balance. Entirely changed the color of the beer

https://www.homebrewtalk.com/showthread.php?t=556361


Nah ive used 2lbs a gallon a few times before actually. Different fruit need different ratios based on the amount of flavor they impart on the beer.
 
Nah ive used 2lbs a gallon a few times before actually. Different fruit need different ratios based on the amount of flavor they impart on the beer.

Not to mention this is a canned product with additional water weight. Probably behaves differently than the same weight of fresh/frozen fruit.
 
Looking forward to trying some various fruit purees/juices in kegs this summer. I did strawberry blondes last year but fermented out and bottled. They were OK, want to try it with the fruit not fermented out so it retains the vibrancy. Definitely will keg a Greatfruit Radler this go around.
 

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