Posted on 05/31/2013 4:04:28 PM PDT by Red_Devil 232
Dang! My Dad serves Schmidt...and he wonders why I never visit!
Some years ago we made a batch of apple wine that was very blah, along with a batch of plum that was very harsh. My sweetie blended the two & it made a very pleasant wine. Ever since then the apple has been much too ‘apple-y’ to blend. But he still talks about that batch.
Tonight we enjoyed our home-made strawberry wine, after sitting for several hours to get petitions signed to repeal the bag ban in our town. It was a well-deserved treat. Strawberry is too precious to drink every night.
This is True.
‘Cause in Genesis, O2 came after plants, and those only well after the waters and CO2 were formed. 8<)
Man, of course, came onto the bar last.
Four bottles is a thorough sampling, indeed.
My first-ever rye ale is ready to keg. Will probably get it in the keg tomorrow and cook up a batch of my usual ale to keep those yeast going.
Am enjoying a nice ale from Medford, Oregon “Smooth Ryed.”
I also add wheat DME to my regular wort to kick it up. Works out just fine!
The wife really likes the plum wine. It is too dry for me to have much of that either. Most people that have tried either liked them both and it seems like a fun hobby.
This is the second time with an liquid extract and DME I have brewed up. The first batch was a “normal”. 5 gal of liquid gold! The difference was the yeast. Apparently Nottigham can become extremely active. As of this morning, there’s very little settling and the kroisen is still rich/full.
She go into a secondary tommorow with a sample pulled for taste and abv content.
Sulphur is, unfortunately, a natural by product of nearly any cider.
If you keg rather than bottle, once the cider is fully carbonated you can shake it, blow off sulphur, shake and blow off sulphur again and again until it starts to smell nice then drink it.
It makes a HUGE difference.
Cheers,
knewshound
I harvested 20 lbs of barley last week, winter two row Conlon from 300 of my 400 sq ft. The rest was planted thre weeks later and so is lagging a bit. I think I could have done more if I really had taken better care to fertilize better. Next year. I have Nugget, Cascade, and Magnum hops in pots til I can get the spot ready. Magnum grows fast!
I have a Belgian Trippel made from the recipe on White Lab site. I have really been trying to clean up my wort with grain bag and hop bag and was initially disappointed with an OG of 1066. I Had tried a single step mash at 150 f instead of the step infusion I had done previously. I decided to check a gravity while I was bottling an ale I had done with WLP 090 I recovered from the last bottle of my second ever brew which I had brewed the day before the Belgian. I had done both at 150 f and the grav on that one was low as well 1036. Now I am quite happy. The Belgian has a grav of 1000!!!! The ale has 1002. They are both clear as can be already. The Belgian gets another five weeks in secondary then five MONTHS in the bottle. I think I will give bottles as Christmas presents. LOL. Think on it. 1066 to 1000. 9%.
I just pitched yeast on a batch of Mead the same day. Adventures in brewing!
Beer is how we know God Loves us.
I did two lagers before it warmed up and layered in the garage at 40. I also made homemade sauerkraut from the cabbage that grew over the winter. Heaven on Earth! Pressure cooked ribs, taters, and homemade kraut with a homemade Pilsner! If Heaven is better, why wait? LOL. More beers to brew is why.
The Westbrook "Gose" in the center was a new style for me and it was really good.
Where do you find these erotic brews in Mississippi?
I have friends in low places, lol. I do trades on www.beeradvocate.com and I belong to a couple of trading groups. I also load up when I go out of state.
Wow! My barley isn’t even 6” tall yet and I planted about a month ago. Cold, wet, and more of the same.
My hat is off to you, Sir. You and the zeal and knowledge that I am only learning with brewing. At least, brewing something truly drinkable and fit to go with the homemade kraut and sausage.
BTW, have you done any cheesemaking? We set to learn some this winter and the outcomes so far have been fantastic. I have about seven pounds of raw milk cheddar aging in the cellar for Christmas and beyond. Our parmesan and romano are every bit as good as anything in the deli case and quite economical.
Fungus is good.
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