Pine to all the usual suspects!
in before the ping?
Thanks for the link! I reading it as I drink one of my 2008 (Bush Era)hard apple cider.
My first attempt at brewing, an IPA is bubbling away and smells awesome.
Newcastle, Brown Ale it is!
We sure could have used this thread Tuesday evening...
Nanuet NY just opened a new homebrew place ! Growlers and Gills. Will plan on visiting it this weekend. Free tastings !!
I always liked that Sapporo commercial. Really clever. Don’t know if they still make it or not, but back in the 1990s Sapporo made a brew called Sapporo Black that I really liked. Not too hoppy, nice roasted malt character, just a hint of toffee at the end. Good stuff.
Have a batch of Belgium Triple brewing but I'm a bit concerned that it's not working yet after 2 days...hmmmm.
I'll give it a day or 2 and see if I need to re add yeast.
Anyways my local home brew store had a 10% off sale on Tuesday if you showed them your I Voted sticker. Cool guys.
Our wine is going nicely. We bottled 59 bottles of white wine and racked 2 carboys of plum wine to tertiary. For some reason there was lots of pulp still left in the plum. We need to add some finnings to it and at least one of the cherry wines has a haze also.
We are going to purchase a ratchet press next year so any suggestions on a press is appreciated.
Finishing up my Hard Cider tonight. I took a sample to my LHBS for criticism and suggestions for finishing. It currently has quite an alcohol bite, it slightly overpowers the apple flavor. Cold crashing cleared up all cloudiness.
Suggestions were to add 1 gal filtered apple juice for sweetness/carbonation then bottle. If after aging it still needs sweetness, I can always add a bit of liquid Stevia.
All told, the 3 person staff at the LHBS were impressed with my first attempt.
I literally just drank my next recipe.
It’s a modified version of Blind Pig.
18 lbs of 2 row pale.
1 lb of Crystal 40
No bittering hops but a full pound added from 20 minutes to 170 degrees.
A full pound.
Flavorful, hop forward without being uber bitter and hops, hops, hops.
Will post after I brew it. My buddy made 10 gallons and the single glass I had was far to little.
On the plus side, he had a glass of the chocolate coffee stout I made a few weeks ago and is stealing my recipe to make his own.
That’s what I love about homebrewing.
I tell people that I liken it to cooking a gourmet meal (one of my other hobbies), but unlike cooking where the meal is really at its best 5 or 10 minutes after making it, home brew can be shared for weeks and weeks.
Well, days maybe in my case ;0)
I have no one else to tell that would care but I have to tell someone, I finally got the tubing I need for my 2 pump system and I did a test run yesterday using just water.
2.5 GPM and enough hose so that I can go from my boil kettle directly into my carboys in the fermentation chamber without having to lift them!
My back is very much looking forward to this.
Now, what to brew for the maiden run?