What are you drinking now?

[Hello]

having a FG sample of my apfelwein, finished at .998. Now I cant decide if I wanna carb it even tho the dextrose h2o mixture is chilling already

Hey what yeast did you use and is it dry? Mine is dry dry dry, but understandably so. I did carb mine, took about a week.

My last pull of rye saison, RIP, you where a good one.

My last pull ended a bit differently.

 

[finsfan]

Hey what yeast did you use and is it dry? Mine is dry dry dry, but understandably so. I did carb mine, took about a week.



My last pull ended a bit differently.

just used montrachet, mines dry but taste so good! I used the exact edwort recipe. 5 gallons treetop juice, 2 lb dextrose and one pack montrachet

 

[dcHokie]

Doin' that DirtWolf while kegging a saison, dryhopping a second saison, and transferring a third saison onto some chardonnay-soaked oak cubes & brett. Seasons be damned.

 

[ChefRex]

Mine's definitely dry. I like it like that, It's on!

 

[Melana]

coffee

I probably should have used blow-off tubes on my RIS. I've got a bit of a mess to clean up after work. But on the bright side my bathroom smells like coffee/chocolate awesomeness

Been there....

 

[Melana]

Mine's definitely dry. I like it like that, It's on!

Omg if I got back into that I'd be half in the bag most nights!

 

[ChefRex]

Omg if I got back into that I'd be half in the bag most nights!

And there's a problem with this?

 

[DisturbdChemist]

Having BCBG pumpkin saison

Nice spice to it. Pretty dry being a saison is good. Little funk not a lot. I like it. Its balanced good spiced saison

 

[NIZZLE]

Edited: oops!

 

[NIZZLE]

Blaaaazaaaaam!!

 

[jak1010]

Mine's definitely dry. I like it like that, It's on!

Is that carbed?

 

[Hello]

Mine's definitely dry. I like it like that, It's on!

Let's go monkey!


PS: Atwater Cherry Stout. Not half bad. Great smell.
PPS: your next post should be #1000

 

[ChefRex]

Is that carbed?

Forced carbed, starts with a nice head but lasts all of 20 seconds.

 

[Dave37]

Wow at 13% this is an easy drinker. But I'm going to take it slow!

If I have a couple before I drink that one I agree completely about its drinkability. But if its the 1st one of the night for me it is pretty boozy in my opinion. A pretty good brew from them. Cheers.

 

[ChefRex]

Let's go monkey!


PS: Atwater Cherry Stout. Not half bad. Great smell.
PPS: your next post should be #1000
View attachment 158237

I guess this makes 1001

 

[Hello]

I guess this makes 1001

SONNNNNOFABITCH!

So I'm pasteurizing my bottles of apfelwein and wondering if I actually need to. I guess I do since I back sweetened just a bit and added priming sugar. I just hate the process, it's a lengthy one.

 

[ChefRex]

SONNNNNOFABITCH!

So I'm pasteurizing my bottles of apfelwein and wondering if I actually need to. I guess I do since I back sweetened just a bit and added priming sugar. I just hate the process, it's a lengthy one.

Your safer, I'm lazy and keg.

 

[Hello]

Your safer, I'm lazy and keg.

Actually, I wish I could but here's a thought. I boil water, take it off the stove and set the bottles in there. Of course, it is cold and the water gets cool over time. How come I cannot load up 170F water into my igloo cooler (where I ferment beer) and toss some bottles in, close the lid, and call it a day? Then the water stays fairly even temp and that hot of water should be okay because people use similar coolers as mash tuns, right?

 

[Fuzzymittenbrewing]

Actually, I wish I could but here's a thought. I boil water, take it off the stove and set the bottles in there. Of course, it is cold and the water gets cool over time. How come I cannot load up 170F water into my igloo cooler (where I ferment beer) and toss some bottles in, close the lid, and call it a day? Then the water stays fairly even temp and that hot of water should be okay because people use similar coolers as mash tuns, right?

Just depends how confident you are a explosion wouldnt leave any glass bits embedded in the cooler to fall into your next brew. Now having hard tea while attending to almost done batch of Skeeter Pee

 

[Remmy]

Haven't had a damn beer all day. I feel odd. I did buy a lot of beer, though. Have yet to drink one. Maybe tomorrow.

Been smacking glasses of water since this morning.

 

[BrewinHooligan]

More red ipa. 2 more pours in the growler after this

 

[ChefRex]

Haven't had a damn beer all day. I feel odd. I did buy a lot of beer, though. Have yet to drink one. Maybe tomorrow.

Been smacking glasses of water since this morning.

Be strong my brother, be strong.:rockin:

 

[BGBC]

Having BCBG pumpkin saison

Nice spice to it. Pretty dry being a saison is good. Little funk not a lot. I like it. Its balanced good spiced saison

Nice, glad you like it. I don't really call it a saison since it doesn't really taste like one to me, but it's tasty whatever it is.

Drinking FW Walker's Reserve Porter. Great beer at the right price.

 

[ChefRex]

Another glass of apfelwein, must be careful!

 

[BGBC]

Actually, I wish I could but here's a thought. I boil water, take it off the stove and set the bottles in there. Of course, it is cold and the water gets cool over time. How come I cannot load up 170F water into my igloo cooler (where I ferment beer) and toss some bottles in, close the lid, and call it a day? Then the water stays fairly even temp and that hot of water should be okay because people use similar coolers as mash tuns, right?

I've heard of people pasteurizing in a cooler. Preheat with hot water, add bottles, dump water and add new hot water to bring back up to temp.

 

[Hello]

I've heard of people pasteurizing in a cooler. Preheat with hot water, add bottles, dump water and add new hot water to bring back up to temp.

I figured it will let me pasteurize more at once. Even if I have to reheat water a couple of times, it is better than 3 bottles at a time at 10-15 minutes per.

Just depends how confident you are a explosion wouldnt leave any glass bits embedded in the cooler to fall into your next brew. Now having hard tea while attending to almost done batch of Skeeter Pee

See above. What I meant was add water to cooler then bottles to hot water. I ferment in plastic carboys or buckets and use the cooler as swamp coolers.

 

[Fuzzymittenbrewing]

I figured it will let me pasteurize more at once. Even if I have to reheat water a couple of times, it is better than 3 bottles at a time at 10-15 minutes per.

See above. What I meant was add water to cooler then bottles to hot water. I ferment in plastic carboys or buckets and use the cooler as swamp coolers.

Oh pffffft then hell yeah

 

[DrunkleJon]

Watch that water. It will mess you up and make you act like a fool. If you end up with a lamp shade on your head do not say I didnt tell you so.

 

[Channel66]

I figured it will let me pasteurize more at once. Even if I have to reheat water a couple of times, it is better than 3 bottles at a time at 10-15 minutes per.

See above. What I meant was add water to cooler then bottles to hot water. I ferment in plastic carboys or buckets and use the cooler as swamp coolers.

You can also use your oven to pasteurize.

Put all the bottles into the oven at room temperature, slowly raise the temp to 150F, hold for 25 minutes, turn the oven off, open the door and allow the oven & bottles to cool to room temp again, then chill.

 

[Matthias]

Kapuziner black wheat, tasty stuff! I also found this bitter monk, I was very tempted. But I a yet to spend that much on a beer... So I didn't