Skip to comments.Itís Beer Thirty FReepers! Time For The Homebrewing / Wine Making Thread #37 May 3, 2013
Posted on 05/03/2013 3:29:56 PM PDT by Red_Devil 232
Good evening/afternoon brewers and winemakers.
Good afternoon/evening FReepers. Yep, it is Beer Thirty Time Once Again!
Happiness is a bubbling airlock! And a Cold Brew Or In This Case A Mint Julep
Derby Day Tomorrow
Or Make Your Own With Your Favorite Bourbon
Mint Julep Recipe
2 cups sugar
2 cups water
Sprigs of fresh mint
Silver/Gold/Glass Julep Cups
Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Bourbon. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.
Ping to the homebrewers and winemakers list.
Forgot the list!!!
Cut you off!
I must report that sadly, about two dozen Grolsch bottles went into the dumpster today. I still have about 75, so I’m good.
On a happier note,the Stout is IN THE BOTTLES!
A good scent, no off flavors, final carbonation (which is still going on good).
This might be my best ever.
Funny, because the best stout I ever did was my first batch when I didn’t know what the hey I was doing, and I early on thought it was a horrible failure because it tasted so bitter at the end of primary ferment.
Is it ok if we expand into micro/craft brews we like (US only, please)?
Dogfishhead (any) Raison D’Etre is awesome
Gotta shout out for my Rivertown Brewing Company in Cincy Roebling Porter...nice vanilla hint to it
I love Sierra Nevada’s Ruthless Rye
I have 20 gallons fermenting now. A Hefe and a late hopped PA.
That San Diego super yeast eats like a fat man at a free buffet.
Pitched the yeast Sunday and it is already almost finished. That may be my new house yeast.
5 gallons Belgian Grand Cru and 10 gallons IPA in fermenters.
my latest post-softball libation: 1 scoop protein powder, 2 large spoonfuls of plain yogurt, 1/2 cup milk, and 1/2 cup STOUT.Shaken, not stirred. MMMMM! MMMM! MMMM!
Stout; It’s not just for breakfast anymore.
I started a smoked Scottish ale last weekend that calls for one week of primary fermentation, and two weeks of secondary fermentation. The primary fermentation stopped, at least pressure stopped, Wednesday. I am going to check the gravity when I transfer it today, and I am thinking about checking the gravity next week, and if there is no change, bottling it. Anyone have any advice, or warnings?
Racking the primary wort will re-oxygenate the liquid, allowing the yeast to get back to work and give you a good secondary fermentation. The original fermentation may have run short due to low oxygen in the wort.
I used to have problems from time to time with abnormally short fermentations, then I learned (after gentle coaxing from far more wise brewers) the value of aerating wort.
I concur 100%.
I finally started using pure oxy with a stainless steel aquarium stone.
What a difference. Who needs a secondary?
Thanks guys. That is sort of what I was thinking. I racked it to the secondary, and stirred it up pretty good. We will see what happens, it was actually .004 away from the suggested final gravity, but I am in no hurry and if the wait makes my beer better it will be worth it.