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  1. #1651
    Join Date
    Oct 2007
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    Quote Originally Posted by scottyb View Post
    Sweet, I bottled my Kreik and Oud de Bruin about a month ago. They had been in secondary for just over a year. The pic above is the pelicle on top of the Oud de Bruin. It smelled fantastic, I want to bottle condition it as much as possible.

    I have a 5 gal and a 30 gal barrels that I need to do something with.

    Just got a Laphroaig 10 year barrel too. No idea what to put in it. Apparently it gives a really strong flavor. Thinking about a big ass scotch ale.

  2. #1652
    Join Date
    Feb 2008
    Location
    Bolivar/Davis, WV
    Posts
    11,183
    LIKE!

    I do what I call Scottys Skull Splitter, loosely based on the Scotish Skull Splitter recipe I soak oak chips or a spiral in Old Pulteny single malt and sometimes throw in a bit of heather tips.

    It is delicious!
    Do not count the days

    Make the days count.

  3. #1653
    Join Date
    Feb 2008
    Location
    Bolivar/Davis, WV
    Posts
    11,183
    Bottled and corked my Belgian Quad, aged on pawpaws. That was a royal PITA, had one bottle shatter at the neck as the cork went in. Got lucky and no glass shards in Mr. Hand.

    The Belgian Golden strong is in the keg.
    Do not count the days

    Make the days count.

  4. #1654
    Join Date
    Feb 2008
    Location
    Bolivar/Davis, WV
    Posts
    11,183


    Do not count the days

    Make the days count.

  5. #1655
    Join Date
    Feb 2008
    Location
    Bolivar/Davis, WV
    Posts
    11,183
    Midnight beer transfer and I totally forgot to back flush and clean my plate chiller which I am doing now while drink.
    Do not count the days

    Make the days count.

  6. #1656
    Join Date
    Nov 2008
    Posts
    3,080
    Early pour of milk chocolate oatmeal stout.



    Pulling a toasted coconut porter.


  7. #1657
    Join Date
    Feb 2008
    Location
    Bolivar/Davis, WV
    Posts
    11,183
    Happy Brew Year maggots!
    Do not count the days

    Make the days count.

  8. #1658
    Join Date
    Feb 2007
    Location
    Colorado
    Posts
    2,615
    Finally got my first brew day in a few months done this weekend, which might have something to do with the three-month old taking up all my free time. Just a simple APA. I'm trying to turn it around quickly and considering dry hopping in late active fermentation. Thoughts on that vs waiting until fermentation is complete? I am seeing lots of inconclusive articles about it online.

  9. #1659
    Join Date
    Oct 2007
    Location
    the junkshow
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    Quote Originally Posted by Bean View Post
    Finally got my first brew day in a few months done this weekend, which might have something to do with the three-month old taking up all my free time. Just a simple APA. I'm trying to turn it around quickly and considering dry hopping in late active fermentation. Thoughts on that vs waiting until fermentation is complete? I am seeing lots of inconclusive articles about it online.
    Seems to be a great way to get more out of the hops as the fermentation keeps them in suspension longer supposedly. That's what all the NEIPA style guys are doing. I just dry hopped a DIPA today, three days into fermentation. Some say that having the yeast active also gives some different flavors as well. I doubt you'll ruin the batch so go for it.

  10. #1660
    Join Date
    Feb 2008
    Location
    Bolivar/Davis, WV
    Posts
    11,183
    Fkna beer
    Do not count the days

    Make the days count.

  11. #1661
    Join Date
    Feb 2008
    Location
    Bolivar/Davis, WV
    Posts
    11,183
    Rapscallion tangerine ginger wit in the fermenter, going for a Belgian tasting in July.

    Used well water from my buddies place which is some of the best water I have evah tasted.

    Brewing was a throw back to my Navy days with near 100F ambient temps in the shade.
    Do not count the days

    Make the days count.

  12. #1662
    Join Date
    Feb 2008
    Location
    Bolivar/Davis, WV
    Posts
    11,183
    Gonna brew up another wit soon but may "shandy" it as an alternative.
    Do not count the days

    Make the days count.

  13. #1663
    Join Date
    Feb 2008
    Location
    Bolivar/Davis, WV
    Posts
    11,183
    Brew day Solsun clone of a Belgian Wit done with Saison yeast. Gonna hit it later with lemon juice to give it a shandy twist.
    Do not count the days

    Make the days count.

  14. #1664
    Join Date
    Nov 2008
    Posts
    3,080
    Beauty of a day for brewing here in Vermont. 2x BIAB today with an IPA and a Saison on board.


  15. #1665
    Join Date
    Feb 2008
    Location
    Bolivar/Davis, WV
    Posts
    11,183
    Almost got me one of those double burner units.

    Rapscallion in the keg and carbup for party on 29th, Shandy saison may even be rady by then.
    Do not count the days

    Make the days count.

  16. #1666
    Join Date
    Nov 2008
    Posts
    3,080
    Quote Originally Posted by scottyb View Post
    Almost got me one of those double burner units.
    Don't bother. I'd prefer to have two separate burners to make set up, etc easier, but since this was given to me, I use it.

  17. #1667
    Join Date
    Feb 2008
    Location
    Bolivar/Davis, WV
    Posts
    11,183
    It was years ago, my concern was if it would be strong enough to support two heavy duty pots full of liquid at the same time.

    Ended up with purpose built single burner units which I still have but get no use since I moved on to the brew stand.
    Do not count the days

    Make the days count.

  18. #1668
    Join Date
    Feb 2008
    Location
    Bolivar/Davis, WV
    Posts
    11,183
    Summer saison shandy is slowly summiting.
    Do not count the days

    Make the days count.

  19. #1669
    Join Date
    Nov 2008
    Posts
    3,080
    Sometimes a 3 way bag squeeze is the only way to get all the juices out.



    Great brew club day at a local USFS recreation area.

  20. #1670
    Join Date
    Feb 2008
    Location
    Bolivar/Davis, WV
    Posts
    11,183
    Lol, that's what she said.
    Do not count the days

    Make the days count.

  21. #1671
    Join Date
    Nov 2008
    Posts
    3,080
    HB dry hopped Saison


  22. #1672
    Join Date
    Feb 2008
    Location
    Bolivar/Davis, WV
    Posts
    11,183
    My saison is really taking its time fermenting.

    Buddy of mine who has a meadery wants to do something sour. I suggested he start will a braggart but using the kettle sour method.
    Do not count the days

    Make the days count.

  23. #1673
    Join Date
    Feb 2008
    Location
    Bolivar/Davis, WV
    Posts
    11,183
    Heading out soon for the Belgian tasting event on Saturday. Really stoked, the Rapscallian clone is ready and the Shandy saison should be almost carbed.
    Do not count the days

    Make the days count.

  24. #1674
    Join Date
    Nov 2008
    Posts
    3,080
    German Lager in a sweaty glass.


  25. #1675
    Join Date
    Oct 2007
    Location
    the junkshow
    Posts
    5,575
    Brewing an Oatmeal milk porter with cocoa nibs. Rich and creamy dessert beer, especially after it's aged in a barrel and put on nitro.

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