Drewculous - 4-5-2011 at 09:39 AM
Any brewers here?
I currently have 5 gallons of a super strong black russian stout going, finishing up a uber hoppy ipa in the keg, and going to get a nice full
cabernet going this weekend!
The weather is almost there, once the weather avgs mid 70s... My yearly batch of shine gets rolling at an undisclosed location down by the river 
Lol science is awesome!
mougl - 4-5-2011 at 09:42 AM
Road trip!
adam48 - 4-5-2011 at 09:49 AM
Fermentation was the best lab assignment that I had in college. Gotta love organic chemistry
Drewculous - 4-5-2011 at 10:02 AM
I made some "prison cider" (apple juice, bakers yeast, sugar) last year, and it was pretty bad.... So I just stored it and forgot about it.... After
18 months, that is grade A apple wine! amazing what a little time can do to things!
adam48 - 4-5-2011 at 10:04 AM
Lol that's hilarious
Drewculous - 4-5-2011 at 10:09 AM
Nebraska, booze, guns, and corn
(& kites )
Taper123 - 4-5-2011 at 10:14 AM
In the fermenting buckets or secondary carboys...
5 gallons of cranberry-Apple cider
5 Gallons of Apple Cider
5 Gallons of a Gluten freen Sourghum based beer
and 5 Gallons of a Amber Ale.
Have three 5g kegs on tap... one is a Mexican Lager (It is Cinco de Mayo time), a Honey-Wheat beer, and a Sparkling apple wine.
But instead of prison wine... put 5 galllons of apple juice, a bit of the right type of sugar, and a packet of montrachet dry yeast.... let it sit
for about three months... then either drink it as a wine... or keg / bottle it and it makes a really, really, good sparkling apple wine (Warning:
Will cause intoxication!!!!).
Drewculous - 4-5-2011 at 10:23 AM
I just started, so I've only got one corney atm, but that sparkling cider sounds good! What sugar u using?
macboy - 4-5-2011 at 12:19 PM
.....so..........thirsty.............*parch!*
...........so.......so........thirsty.........
Taper123 - 4-5-2011 at 03:08 PM
same sugar used for bottling... It's a corn sugar. 1/2 pound in that mix and its nice and mellow... 1 lb and it'll kick your tail... 2 lbs... and
it has a severe afterburn. I like between a half to one pound. Walmart apple juice is cheap, and the montrachet yeast is cheap... right at or
under 20 bucks to make it.
lostspaceboy - 4-5-2011 at 03:17 PM
Iv got some cherry wine, beetroot+jinger wine, and some jinger beer on the go at the momment.
Drewculous - 4-5-2011 at 03:25 PM
Figured dextrose... I need to get plugged into a good honey supply tho... I really want to make some mead
Taper123 - 4-5-2011 at 07:16 PM
Try 1 lb sugar
5 gallons apple juice
1 packet montrachet dry yeast
Killer stuff
Or make a honey wheat beer, and add hald of a frozen bag of cherries to the initial feremtation... then add a whole bag to the secondary.
Sweeeeeettttttt!
Taper123 - 4-5-2011 at 07:40 PM
ROFL.. My daughter moved back in with us. She's 22, blonde and beautiful... Her fermenter is purely off limits if I had it my way. Yet I'm trying
to convince her to give kiteboarding a try... after all most kiteboarders are cool people.
PrairieWind - 4-5-2011 at 07:52 PM
Dry style cider is slowly coming into it's own here in Canada.
A canadian cider house that is gaining some momentum is www.seacider.ca Perhaps the B.C. boys have tried some of their fare...
The distilled stuff would be in a different league for sure.
Calvados!
arkay - 4-5-2011 at 08:47 PM
http://nwbrewgeek.blogspot.com/
I haven't brewed in a month, my last batch was a double red, didn't get that on the blog yet, just started it recently. I also was experimenting with
a high octane pure extract pico brew... 1Gal of 1.144 OG, yes 114. Also helped a friend with a continuous brewing project on a stir plate :D Also,
note the March beer... I had this ready to bring with me to the playa but unfortunately plans changed and I could not make the trip... I had a really
good name for this beer too, which I think I'll save for next year.
In the keizer, 4 taps on a tower... all 5G batches I brewed.
Kingston Black Cider -- slightly sweet and tart
Chocolate Love Porter -- mmmm.. nibs
Maybeweisen -- experimental hefe that turned out well but I wasn't sure so.. maybe it would be a hefe.. it was!
Turkey Drippings Red -- Red made in my friends 10G brew pot that he used the day before to fry a turkey :D
Unnamed double red in the primary... slow cold long primary. Nothing at my place that's in the secondary. My friend is letting an adam clone mature
and a brett!
I prefer malt but have been enjoying the OVERLY hoppy NW IPA's lately like IBU 95 with low bittering hops. Also thinking of doing a double decoction
on the next batch.
I will be making at least one, if now two or three things for SOBB.. taking requests now :wee:
Morrie Williams - 4-5-2011 at 08:58 PM
How about a nice porter or stout?
Vince H. - 5-5-2011 at 02:46 PM
Not really a beer or cider guy, but last Sunday I put up 5 gal. each of a New Zealand and an Australian chardonnay.
Funny, after cleaning equipment, multiple racking, bottling and corking, ya kinda' feel obligated to drink it as well!
Drewculous - 5-5-2011 at 02:51 PM