[Red_Devil 232]

Ping to the homebrewers and winemakers list.

[Rio]

Good timing. I tapped a keg last weekend and was OUT of ingredients. A fortuitous business trip allowed me to visit my favorite homebrew store yesterday, so I am back in business now.

[djf]

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.

[CincyRichieRich]

Is it ok if we expand into micro/craft brews we like (US only, please)?

GooseIsland
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

[Yogafist]

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?