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!

Road trip!

Fermentation was the best lab assignment that I had in college. Gotta love organic chemistry

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!

Lol that's hilarious

Nebraska, booze, guns, and corn


(& kites )

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!!!!).

I just started, so I've only got one corney atm, but that sparkling cider sounds good! What sugar u using?

.....so..........thirsty.............*parch!*


...........so.......so........thirsty.........

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.

Iv got some cherry wine, beetroot+jinger wine, and some jinger beer on the go at the momment.

Figured dextrose... I need to get plugged into a good honey supply tho... I really want to make some mead

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!

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.

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!

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:

How about a nice porter or stout?

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!