Why thank you Dan. I do think I should find something I really enjoy in the beer world first. Though I've got a good list of suggestions.LG, You'e a very creative person no doubt about that. I cant wait till you lsy your hand at beer!
Did I see you mention that you were considering doing an extract wild beer?
I've heard the Cuvee Geuze has gone down hill. Not that it's bad, but not as good as when they were releasing vintage dated bottles from 90s in the early 2000s.
Yep. I'm getting the Brett in this Tuesday probably.
LG, I was just trying to be funny by changing my avatar to black and white. Didn't mean for you to go to trouble, however those are awesome! Thank you.
LabRatBrewer said:LG, I was just trying to be funny by changing my avatar to black and white. Didn't mean for you to go to trouble, however those are awesome! Thank you.
For 5 gallons it was
4.5 lbs cane sugar mixed with 1/2 cup of lemon juice and quart of water, boiled to 225 degrees to invert
1 lb lactose
1/2 cup vanilla extract
1/2 almond extract
I'm not sure if you need to invert the sugar, but the lemon juice definitely needs to be there.
I want to make some fierce ginger beer next.
Stauffbier said:This sounds really good. I've never made soda. Forgive me if my question is silly, but I'm assuming you add this mixture to 5 gallons of water and then force carb in a keg?
Also is that 1/2 cup of almond extract? Is it a store bought extract, or do you make your own like the vanilla?
The sugar syrup and other ingredients add volume, I just stuck it in a keg and filled it until it was at ~5 gallons. Oh, and the lactose needs to be added in to the sugar syrup at the end until it becomes clear. Lactose is harder to dissolve so it really needs the heat. It was a half OUNCE of almond extract, store bought, McCormick brand. A half cup would knock your socks off, this amount just kind of plays on the vanilla flavor. Nobody noticed it until I pointed it out.
Stauffbier said:Thanks! I'm going to make this as soon as I have an empty keg. My daughter will love it!
One last question... When you make vanilla extract are you making a tincture with alcohol like vodka or something, or is it a water based extract?
I used 8 or 10 Tahitian vanilla beans, halved and cut into pieces and put with a 1/5th of Myers dark rum for some months, shook weekly. Stuff is amazing, I'll never buy extract again. The beans can be had from a well known seller on eBay for a fraction of the cost of anything you'd buy retail. I don't think water would be safe for making extract, I think it could easily mold or not extract properly.
emjay said:Thanks bb you jerk, your advice caused me to just spend over $2000 on stuff for a ferm chamber and a brewery control panel.
My eHERMS brewery is going to be bling as hell, but I may be in a bit over my head on the electronics stuff.
Stauffbier said:That sounds great! Thanks again!
Hey, don't blame me Charlie.. I am the last person who is going to advocate a ferm chamber as an essential. As far as the rest of it, if you are going to go bling you may as well go bling bling. Don't forget the stainless steel range hood and ventilation fan while you have the credit card out![]()
No problem bro. This is the seller
http://item.mobileweb.ebay.com/viewitem?itemId=290678146987
And I can vouch that these beans are fat and juicy, superior to anything you can normally buy at a store. 30 beans for $10 is a steal. Also, if you buy enough, they throw in some packs of beans for free. Pretty cool.
LG, I was just trying to be funny by changing my avatar to black and white. Didn't mean for you to go to trouble, however those are awesome! Thank you.
I know, that's why I did it.LG, I was just trying to be funny by changing my avatar to black and white. Didn't mean for you to go to trouble, however those are awesome! Thank you.
I enjoy dorking around with graphics once in a while. It's one of my many hobbies. I almost made the mistake of trying to do it professionally. When I actually have to do it, I don't enjoy itIt's obviously something he enjoys, so I doubt there was much trouble involved![]()
I can't either. That's why I bought a deep ice chest and a couple of water bottles for all of my temperature control needsTNGabe said:Not that it needs to cost more than a temp controller and an old fridge, but I can't think of much that is more important than controlling fermentation temperature.
I think you probably could, but you may want to reseal them again even if its just holding the edge of the bag between two flat things and running a lighter across the seam. They seem to dry out really quickly, I think it's alcohol that keeps them moist.Stauffbier said:Awesome! I just ordered some. Can I freeze the remainder of the beans that don't go in to the extract?
Look at all that he carries, I think he sells some variety packs of different grades and origins.Leadgolem said:Ha, the guy selling the vanilla beans should pay you for advertising for him. I'm going to get some here in a minute too.
Good to hear it brother, you can't have all work and no play.Dan said:Hi everybody
Today. Is my day to relax. Last thing I can do because im not equipped for at this moment, is brew.
Don't forget the stainless steel range hood and ventilation fan while you have the credit card out![]()
emjay said:Noob that's the first thing I did, ages ago. With a stainless commercial 2-compartment pot-washing sink w/ pre-rinse arm and add on nozzle.
All that was another 2 Gs![]()
Damn, and all that in a 600 sq ft cottage.. At least when you need to keep the house warm in the winter you can just brew.![]()
Awesome! I just ordered some. Can I freeze the remainder of the beans that don't go in to the extract?
emjay said:600 Sq ft? You're thinking of Juan. My place is fairly large, though I do have a roommate. All of this is going in a single room in the basement though, along with my PC and home theater.
Before you buy check out Vanilla Products USA