I like this time at night on HBT

[TNGabe]

I think I am going to brew an Irish Red on Sunday. I have Mangrove West Coast yeast spinning now, so I'll have to make a small batch of something tomorrow night just to use it. Maybe I'll clean out my left over grains and make a hobo stew brew. I like that for a name.

I don't think you can use that name unless you boil the beer in a tin foil pack in the camp fire. Though now that I say that, those are hobo dinners and not hobo stew.

 

[Thunder_Chicken]

I don't think you can use that name unless you boil the beer in a tin foil pack in the camp fire. Though now that I say that, those are hobo dinners and not hobo stew.

HoBrew! The beer must be boiled in a used 55 gallon drum over a wood fire fueled by discarded pallets and dunnage. Steep the hops using a sweat-soaked handkerchief tied into a bindlestiff.

 

[Leadgolem]

I forgot to add pectic enzyme to my peach mead stuff. Does that even matter since it was just bottled juice? I can still add it if it's necessary. I forgot to put it in my apple cider once. I ended up adding it after the cider had been in the secondary for a couple weeks, and it still worked really well..

Probably not important. You can add it after you hit FG, it just takes a couple of days to work instead of the usual hour. If you need it anyway.

HoBrew! The beer must be boiled in a used 55 gallon drum over a wood fire fueled by discarded pallets and dunnage. Steep the hops using a sweat-soaked handkerchief tied into a bindlestiff.

Hmm, that's gross.

Started with the first image. Made the second with it. Thought you might like.

 

[Thunder_Chicken]

Started with the first image. Made the second with it. Thought you might like.

Dude...that's awesome! Thank you!

I think Al Jolie will have to be retired...

 

[Leadgolem]

Dude...that's awesome! Thank you!

I think Al Jolie will have to be retired...

You're welcome. It's been a while since I've done any vector illustration. Wow, am I rusty.

 

[TNGabe]

Any Wesley Willis fans?

 

[brewingmeister]

Rock over London, rock on Chicago. Rock it like a magikiss.

 

[passedpawn]

Any Wesley Willis fans?
http://www.youtube.com/watch?v=QWWsWP9bPAg

Uh, no. Rock n Roll McDono's?

 

[Leadgolem]

I made black cherry syrup tonight. It's ok, but I should have followed my first plan. I had intended to cook a gallon of black cherry juice down to 2 quarts, and then add between 8 and 16 cups of sugar. Depending on how thick the mix was getting. Well, once I realized how long it was going to take to reduce the juice in half, I decided to just make syrup from the juice. It's not bad, but it doesn't have the flavor intensity I would have liked. Oh well, I'll make some the other way once I've used the almost 2 gallons of syrup I just made... In a year or five...

 

[Thunder_Chicken]

Oh well, I'll make some the other way once I've used the almost 2 gallons of syrup I just made... In a year or five...

Make some Hurricanes:

1 oz orange juice
1 oz lemon juice
1 oz lime juice
1 oz cherry syrup
2 oz rum (or 3 oz, or maybe a bit more. White or dark rum is fine, get good stuff).
Crushed ice (ice cubes work OK too, but I like alcoholic Slurpees).

 

[Leadgolem]

Make some Hurricanes:

1 oz orange juice
1 oz lemon juice
1 oz lime juice
1 oz cherry syrup
2 oz rum (or 3 oz, or maybe a bit more. White or dark rum is fine, get good stuff).
Crushed ice (ice cubes work OK too, but I like alcoholic Slurpees).

I bottled in leftover 2 liter soda bottles. 7.25 liters, or 1.91 gallons. So I could make about 244 of these.

I am drinking something with syrup, neutral alcohol, and water in it. It's not bad. In fact, it's almost twice as good as that lindemans kriek I had a little while back. Which is to say I'd give it a C as a drink grade.


You know how I was whining about clothes last night? I went to a second hand place today and actually found a pair of casual pants and a fairly nice button down shirt. The pants are polyester exercise pants. I pretty much wear those and polyester dress slacks these days. I'll have to think about if the shirt is right to wear to corporate headquarters though, it's a slightly gaudy red dragon pattern. That's where my job moved, effective October 14th. The day after my birthday.

 

[TNGabe]

Uh, no. Rock n Roll McDono's?

How about Mojo & Jello instead?


Emjay, here's the video I tried to post when I was hammered a few weeks ago.

 

[Thunder_Chicken]

I bottled in leftover 2 liter soda bottles. 7.25 liters, or 1.91 gallons. So I could make about 244 of these.

You could do some Bajan rum punch, just sub out the simple syrup with the cherry syrup. You would only have to get through about 60 of these. Might burn through your syrup (and your liver) faster.

One of sour - One part pure lime juice (1/4 cup)
Two of sweet - Two parts syrup (1/2 cup)
Three of strong - Three parts Barbados rum (3/4 cup)
Four of weak - Four parts water (1 cup)

 

[emjay]

How about Mojo & Jello instead?
Video Link: http://www.youtube.com/watch?v=3rcyAF4lz04

Emjay, here's the video I tried to post when I was hammered a few weeks ago.
Video Link: http://www.youtube.com/watch?v=L_SiOnt_Oxo

I don't remember you trying to post a video.

I watched it, but what was the context in which you had wanted to post the video, and/or what was the point you were trying to make?

 

[TNGabe]

I don't remember you trying to post a video.

I watched it, but what was the context in which you had wanted to post the video, and/or what was the point you were trying to make?

Well if you don't remember I won't bring it up as my point wasn't well demonstrated by it. Mostly, I just thought it was a nice pastiche of 80s culture. I'd have never figured Oprah had Tipper Gore, Jello Biafra, and Ice T on the same show.

 

[Leadgolem]

How about Mojo & Jello instead?
http://www.youtube.com/watch?v=3rcyAF4lz04
...

You could do some Bajan rum punch, just sub out the simple syrup with the cherry syrup. You would only have to get through about 60 of these. Might burn through your syrup (and your liver) faster.

One of sour - One part pure lime juice (1/4 cup)
Two of sweet - Two parts syrup (1/2 cup)
Three of strong - Three parts Barbados rum (3/4 cup)
Four of weak - Four parts water (1 cup)

Hmm, I might make one of those while I'm on vacation. 3/4 of a cup of rum is no joke.

 

[emjay]

Anybody here have much experience fermenting fruit juice (ie any kind of wine) with ONLY Lalvin ec-1118 champagne yeast?

 

[emjay]

Video Link: http://www.youtube.com/watch?v=b6YLM7boOkQ

Hmm, I might make one of those while I'm on vacation. 3/4 of a cup of rum is no joke.

6oz, so roughly 4 shots. For 1.5oz shots, that is... though people consider a shot to be anything from 1 to 2 ounces. I wouldn't call it a lot, but it's not just a little, either. And this is assuming you're sticking to 80-proof instead of over-proof rum.

But that makes a 20oz drink, so you could always cut it in half and still have a good 10oz glass.

 

[LabRatBrewer]

Anybody here have much experience fermenting fruit juice (ie any kind of wine) with ONLY Lalvin ec-1118 champagne yeast?

I've used in with Yooper's Banana Wine, worked great. And a carrot wine (which I guess is not a fruit) but its still aging.

 

[emjay]

I've used in with Yooper's Banana Wine, worked great. And a carrot wine (which I guess is not a fruit) but its still aging.

I'm just wondering if it ferments vigorously and I should expect a blowoff or much of a krausen, or if I can treat it like I use Montrachet yeast in apfelwein and fill a carboy nearly to the top without a problem.

 

[Leadgolem]

6oz, so roughly 4 shots. For 1.5oz shots, that is... though people consider a shot to be anything from 1 to 2 ounces. I wouldn't call it a lot, but it's not just a little, either. And this is assuming you're sticking to 80-proof instead of over-proof rum.

But that makes a 20oz drink, so you could always cut it in half and still have a good 10oz glass.

I consider a shot to be 1.5 oz. I've got sailor jerry, 96 proof, and kraken, 80 proof. I usually prefer no more then two shots in a mix drink, otherwise I tend to get in trouble.

I'm just wondering if it ferments vigorously and I should expect a blowoff or much of a krausen, or if I can treat it like I use Montrachet yeast in apfelwein and fill a carboy nearly to the top without a problem.

I'd use a blowoff. EC 1118 has caused a fair number of messes for people thinking they could treat it like montrachet. The apfelwein thread has a few pictures that are interesting to that effect.


Well late night crew, I probably won't be on here at night much more. My new schedule is going to be 7:30 am to 4 pm, as of October 14th. With the extra travel time, I'm going to need to get up at 5:30 am to get to work on time.

To that end, my alarm is set for 7 tomorrow, and will be 6 the day after, and 5:30 the day after that. Good night everybody.

 

[LabRatBrewer]

I'm just wondering if it ferments vigorously and I should expect a blowoff or much of a krausen, or if I can treat it like I use Montrachet yeast in apfelwein and fill a carboy nearly to the top without a problem.

I did two one gallon batches this week of the banana, and they both took off fast and crazy. I should have used a blow off but I was lazy.

 

[Dan]

My homebrewing fun is on hold for now. Sorry not to contribute to the conversation.

I can add an eighties song. A classic the moment released. Jack and Dianne.



Bobbilynn, your chicken could beat the beak off this fellow

 

[snaps10]

Anyone ever done a cinnamon type extract? I'd like to add a little cinnamon flavor while aging my Barleywine, but was thinking maybe put the cinnamon sticks in with the oak chips while they soak in the booze (the whole month of primary).

Either that or making an extract of sorts. I think some rum flavor would go nicely with this beer.

 

[beaksnbeer]

Anyone ever done a cinnamon type extract? I'd like to add a little cinnamon flavor while aging my Barleywine, but was thinking maybe put the cinnamon sticks in with the oak chips while they soak in the booze (the whole month of primary).

Either that or making an extract of sorts. I think some rum flavor would go nicely with this beer.

I have some Cinnamon extract (thanks Greg), but the sticks soaking works very well.

I taste test after the 1st 5 days it ramps up fairly quickly, I leave them til the taste is a little more then I wanted so as the flavors blend and mellow it's close to where I wanted.

Never do this: a guy that I use to brew with(his wife became "born again" so he doesn't drink or brew) dropped a 1/3 stick in each bottle of a winter warmer.
Only way to drink it was to add a 1/4 warmer to a tapped beer cinnamon was way over powering.

 

[Thunder_Chicken]

Hmm, I might make one of those while I'm on vacation. 3/4 of a cup of rum is no joke.

It's just the proportion, not a serving suggestion. You could do 12-oz of sour, 24 oz of syrup, 36-oz of rum, and 48-oz of water to make just shy of 1 gallon of rum punch and keep it in your fridge.

It's tasty stuff, especially if you are having them served to you while sitting with your toes in the sand on Crane Beach in Barbados. If you ever get marooned on an island, try to make it Barbados.

 

[Leadgolem]

Anyone ever done a cinnamon type extract? I'd like to add a little cinnamon flavor while aging my Barleywine, but was thinking maybe put the cinnamon sticks in with the oak chips while they soak in the booze (the whole month of primary).

Either that or making an extract of sorts. I think some rum flavor would go nicely with this beer.

I have some Cinnamon extract (thanks Greg), but the sticks soaking works very well.

I taste test after the 1st 5 days it ramps up fairly quickly, I leave them til the taste is a little more then I wanted so as the flavors blend and mellow it's close to where I wanted.

Never do this: a guy that I use to brew with(his wife became "born again" so he doesn't drink or brew) dropped a 1/3 stick in each bottle of a winter warmer.
Only way to drink it was to add a 1/4 warmer to a tapped beer cinnamon was way over powering.

You're welcome. The process for making the cinnamon extract is identical to making vanilla extract. It's just cinnamon bark in neutral spirits that you shake periodically. It should be nice in rum.

It's just the proportion, not a serving suggestion. You could do 12-oz of sour, 24 oz of syrup, 36-oz of rum, and 48-oz of water to make just shy of 1 gallon of rum punch and keep it in your fridge.

It's tasty stuff, especially if you are having them served to you while sitting with your toes in the sand on Crane Beach in Barbados. If you ever get marooned on an island, try to make it Barbados.

Yeah, the last time I put a gallon of punch in my fridge I drank way to much.

 

[beaksnbeer]

LG only a gallon gets you in trouble imagine this



76 gallons (peak) fear not temptation👹

 

[Dan]

I'm a heading to Florida!

 

[Leadgolem]

LG only a gallon gets you in trouble imagine this

View attachment 152175

76 gallons (peak) fear not temptation👹

Awesome! It was having the punch cold, and nothing non-alcoholic, that got me in trouble. Part of the reason I'm planning on running soda and other things in my keezer.