What's in your fermenter(s)?
- Thread starter JimmytheGeek
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6 gallons Amarillo IPA
I dropped cherries on my quad, and a sea of bubblers:rockin:
My watermelon hefeweizen I pitched on Sunday is still bubbling slowly. The sugars from the watermelon juice must've been a lot to digest?...
Toilet Rocker
Well-Known Member
My RIS with some oak cubes and Woodford Reserve.
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I used to make a dandelion Apple Jack that was close to Asti-spumanti. And grandma made a bitchin' cherry wine from Montmorency cherries. Beautiful ruby red goodness.
Damn Chef! You're a brewing machine.
And grandma made a bitchin' cherry wine from Montmorency cherries. Beautiful ruby red goodness.
I have no idea what kind of cherries they are, other than they make an amazing pie. So we figured we'd try wine this year instead.
they're sweet-tart cherries with a stripped blush like Royal Gala apples...kinda. They make a great flavored ruby red wine that's a bit strong as Grandma made it some 50 years ago. I'd like a bottle of that cherry wine of yours!
rs ago. I'd like a bottle of that cherry wine of yours!
14 batches going, 4 are one gallon experimental, ran out of airlocks.
Don't let the shirt scare you,
never noticed it when I posted.14 batches going, 4 are one gallon experimental, ran out of airlocks.
Don't let the shirt scare you,
Holy sh!t lol! I had 8 batched going last June most ever for me. I like the shirt I listen to Pantera. Megadeath, Metallica etc.
7 BBls of tripel.
Yes, BBLs. got to brew with a friend at a brewpub last week.
Next two days I'm brewing at a local brewery for my GABF pro-am entry.
Yes, BBLs. got to brew with a friend at a brewpub last week.
Next two days I'm brewing at a local brewery for my GABF pro-am entry.
dustinolsen84
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I am planning on brewing a pumpkin beer using a amber extract base with chinook hops. I plan o put in 1 tsp of pumpkin pie spice at 0 minutes. Thoughts?
Save the spice for secondary. Add less then half the amount that you think you need and taste. You can always add more, you can never UNadd it.
Go easy on the hops. A pumpkin beer isn't a hoppy beer.
This isn't really a recipe thread though I hope I've helped. Probably start a thread of your own and solicit others' advice....
Definitely true on all points. Chinook might not be the best choice of hop either. Try williamette, northern brewer or Mt Hood something along those lines
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Antitoxidote
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I have a Guinness clone and a Saison fermenting.
Makes me thing of the mango/ habanero Lay's chips we had with chili dogs the other night. Very good fruity flavor with some heat. And the cappuccino ones reak of smooth coffee. Yum!
Two English IPA's. One with english malts, the other with american 2 row with the addition of crystal, Victory, domestic Munich, carapils, tiny amount of BP malt and aromatic. Trying to simulate MO with less expensive domestic malts. Other than the grain bill, everything else is identical.
The first's for the thirst, the second's for the soul.
The first's for the thirst, the second's for the soul.
they're sweet-tart cherries with a stripped blush like Royal Gala apples...kinda. They make a great flavored ruby red wine that's a bit strong as Grandma made it some 50 yea
If the wine turns out, I'd be more than happy to work out a trade.
Cool! Let me know...
11 BBLs of Belgian Dark Strong at Figueroa Mountain Brewery.
catdaddy66
Well-Known Member
Makes me thing of the mango/ habanero Lay's chips we had with chili dogs the other night. Very good fruity flavor with some heat. And the cappuccino ones reak of smooth coffee. Yum!
Mango/habenero sauce at Buffalo Wild Wings is off the chain, yo! Goes great with a 22 oz Sweetwater 420...
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5G of Honey Blond (FW 805 clone)
Let's see, I haven't updates this in a while...
~5.5 gallons of a wild Bourbon Barrel Oatmeal Stout (Roeselare, Lambic blend, plus dregs from various stuff)
-5 gallons of a Coniston Bluebird Bitter clone where I picked up something wild while culturing up from a bottle, so that's sitting in a secondary with a pellicle to see what happens after a 6 months or so
-5.5 gallons of round 2 of Bluebird Bitter clone
-5.5 gallons of English Summer Ale
~5.5 gallons of a wild Bourbon Barrel Oatmeal Stout (Roeselare, Lambic blend, plus dregs from various stuff)
-5 gallons of a Coniston Bluebird Bitter clone where I picked up something wild while culturing up from a bottle, so that's sitting in a secondary with a pellicle to see what happens after a 6 months or so
-5.5 gallons of round 2 of Bluebird Bitter clone
-5.5 gallons of English Summer Ale
6 gallons of Citra Galaxy IPA with Conan yeast and 6 gallons of Saison with Belle Saison yeast. Second time using this dry saison yeast and it is a great yeast very aromatic when it's actively fermenting. The first time I used it I used a sleeping bag and heating pad to keep it at around 80 degrees and it produced an amazong beer so I'm doing the same second time around.
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Nice froggies! ^^ LOL..somebody is a father I'm thinking!
So my tear is all done. I finished my 4 batches in 2 days, 3 batches in one day stint, and everything is bubbling away. A couple of those batches I've already posted above, but the 3 batch day was 1 batch of belgian dark strong, 1 batch of 805 clone, and 1 batch of Galaxy Pale Ale. I'll sleep when I'm dead.
Yes I am but my youngest is 20. My wife never wants to throw anything away thus the 15 year old sleeping bag with frogs. First time the things been used in over a decade.
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