What are you drinking now?

[BGBC]

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

Should have gotten the Bitter Monk. Sounds delicious.

 

[Matthias]

Should have gotten the Bitter Monk. Sounds delicious.

Yeah... I know. But I'm still kinda cheap and $16 for a single bottle is beyond my comprehension yet.

 

[Leadgolem]

It's a ice sphere.
I wish it were sweet like cider but I'll have to mix it with juice upon serving. I don't think my friend will like it. She only likes the sweet ones. Ah well.

I keep a bottle of simple syrup around to sweeten drinks. It does make them go flat stirring them up though.

One part water, two parts granulated sugar. A dash of lemon juice. Stir that in a pan on medium heat until all the sugar is dissolved. Then bottle. For something novel, use juice instead of water.

 

[CliffMongoloid]

Hb cider... I can't find anything so I'll ask here... For those who are using the stc-100 celicus models what do u set your differential at?

 

[Hello]

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.

Even better and I actually own an oven. For realises.

 

[Matthias]

Hb cider... I can't find anything so I'll ask here... For those who are using the stc-100 celicus models what do u set your differential at?

Lol, talk about wrong area. I am using mine for the warm side, so I have mine set at .3 because I'm not worried about cycling. If I were cooling I might bump it to .5 or .7

 

[MrNic]

Glen Moray 12 year

 

[Channel66]

Even better and I actually own an oven. For realises.

Just be careful don't let them get too hot, and don't take them from the hot oven and set them on a cool surface. Just let them slowly come back to temperature in the oven

 

[Fuzzymittenbrewing]

Just be careful don't let them get too hot, and don't take them from the hot oven and set them on a cool surface. Just let them slowly come back to temperature.

That method would just freak me out lol

 

[Channel66]

That method would just freak me out lol

Works best with a calibrated oven. I've done it a few times with cider and haven't lost a bottle yet. Just put a temp probe in the oven. To each their own though there are 9 ways to skin a cat. Everyone has their own methods

 

[BigJack]

Burton Baton.

 

[CliffMongoloid]

Lol, talk about wrong area. I am using mine for the warm side, so I have mine set at .3 because I'm not worried about cycling. If I were cooling I might bump it to .5 or .7

Oh i know its the wrong area haha... So if I'm using it for the cold side set it for .5? I have it on .3 now

 

[finsfan]

having such an enjoyable glass of apfelwein after bottling. Got 51 12 oz bottles and one bomber! (and this glass ) cant wait for it to be carbed in 3 weeks, gonna be my demise I already know

 

[mikeh80]

Local store finally had Deschutes Obsidian in stock so I grabbed a sixer. Thus far, I've loved every brew of theirs I've tried.

 

[Remmy]

Burton Baton.

Love that stuff.

 

[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.

I lied to you! I actually used motts AJ not tree top

 

[NIZZLE]

Zaaaaazaaaaaaam!!
Edit: love this fooooooking beer!!

 

[finsfan]

Zaaaaazaaaaaaam!!
Edit: love this fooooooking beer!!

I want that glass my nizzle!

 

[Matthias]

Oh i know its the wrong area haha... So if I'm using it for the cold side set it for .5? I have it on .3 now

I am no expert, my chamber is only 2 weeks old. However I would think that at .3 on cooling, depending on ambient temps and your compressor cycle setting, you might almost be running every time compressor timer is up.

Basically, weigh out the benefits for you of freezer life vs tight control of your temps. I am happy at +/- 1* I really don't know how much the cycling would reduce compressor life, I know I've got a fridge/freezer combo that works like a champ and was built in the 50s...

 

[jak1010]

having such an enjoyable glass of apfelwein after bottling. Got 51 12 oz bottles and one bomber! (and this glass ) cant wait for it to be carbed in 3 weeks, gonna be my demise I already know

Damn! You have me out numbered by about 4.5 gallons. I've never had it before so I just scaled it down to 1 gallon. Is it a low alcohol wine or a high alcohol beer?

Just started it Saturday and a friend says to bottle and drink in 4 weeks. Someone else said to let it sit in primary for 3 months then bottle and wait another month.

Looks like I'm starting another batch for comparison!

 

[NIZZLE]

I want that glass my nizzle!

It is the shizzle my bizzle and that's no fizzle no bull**** brah! I got it from Wes YO!!

 

[BrewinHooligan]

Apparently I can't count, last pour of the growler here and I want more

 

[finsfan]

Damn! You have me out numbered by about 4.5 gallons. I've never had it before so I just scaled it down to 1 gallon. Is it a low alcohol wine or a high alcohol beer?

Just started it Saturday and a friend says to bottle and drink in 4 weeks. Someone else said to let it sit in primary for 3 months then bottle and wait another month.

Looks like I'm starting another batch for comparison!

haha definitely start a 5 gallon batch ASAP it is soooo goooood! i let mine sit just over a month. You pretty much wanna wait till it clears up and is stalled at or below 1.000. I carbed mine so I will let it sit for a couple weeks before trying, but you could start drinking it now it is so drinkable. Mines only about 7.8% tho, you could make it higher if you want. Im thinking about popping a bottle of it tonight its so good who need carbonation

 

[finsfan]

It is the shizzle my bizzle and that's no fizzle no bull**** brah! I got it from Wes YO!!

haha I would ask to trade him something for it, but knowing him id send a box of brews and all id get in return is the glass (totally floccing with you wes!)

 

[NIZZLE]

All of the alcoholics Where you at Let's go
When I walk in the club All eyes on me I'm with the party rock crew All drinks are free We like ciroc We love patrone We came to party rock Everybody it's on Shots shots shots shots shots shots Shots shots shots shots shots Shots shots shots shots shots bziiiiiiiing.

 

[ChefRex]

Have'n one more, I forget how good this stuff is!

 

[finsfan]

All of the alcoholics Where you at Let's go
When I walk in the club All eyes on me I'm with the party rock crew All drinks are free We like ciroc We love patrone We came to party rock Everybody it's on Shots shots shots shots shots shots Shots shots shots shots shots Shots shots shots shots shots bziiiiiiiing.

a **** nizzle, thats the schit I dont like. A snitch nizzle that the schit I dont like!

 

[Whut]

Habanero blonde ale. Keg is about empty but that's ok, I'll brew more.

 

[CliffMongoloid]

I am no expert, my chamber is only 2 weeks old. However I would think that at .3 on cooling, depending on ambient temps and your compressor cycle setting, you might almost be running every time compressor timer is up.

Basically, weigh out the benefits for you of freezer life vs tight control of your temps. I am happy at +/- 1* I really don't know how much the cycling would reduce compressor life, I know I've got a fridge/freezer combo that works like a champ and was built in the 50s...

For some reason i just don't understand this stuff... I'm sorry if i sound dumb haha... Right now its set at .3 and compressor timer at 10 mins.... Should i raise the differential to 1?

 

[SupervisingChildren]

Damn! You have me out numbered by about 4.5 gallons. I've never had it before so I just scaled it down to 1 gallon. Is it a low alcohol wine or a high alcohol beer?

Just started it Saturday and a friend says to bottle and drink in 4 weeks. Someone else said to let it sit in primary for 3 months then bottle and wait another month.

Looks like I'm starting another batch for comparison!

I'm finishing my 2 22oz carbed versions tonight. Doing pints cut with 2oz sierra mist. I waited 6+ weeks on each previous batch.
I gotta bottle a batch made with a few cinammon sticks and keg a batch I used cider and brown sugar on.
I do 5 gallon batches but need to do a 6 and refill my 2 carboys that'll be empty. Thankfully I'm forced to take the next 3 days off so there will be plenty of time for alcohol to be made :-D