Only in America.
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I dont refrigerate it and we keep it around for about 6 months to a year, although I am sure refrigeration wouldn't hurt. Great stuff! It will add great flavor to all kinds of dishes. Try putting a little in Marsala sauce. Trust me. I usually get the medium sweet it is the one with the green label.
Pig tongues in a Paprikash style gravy served with Hungarian dumplings.
I am gonna mount a disco ball on my brewstand when I build it.
Then when brew I am gonna strip to my skivvies, dance caress and sing to it. http://www.youtube.com/watch?v=9GXhLfvAky0
Would love some input on what base malt everybody pefers to use for an Irish Red Ale. I was thinking Maris Otter.
You couldn't go wrong with some MO
FWIW, I wouldn't use any recipe for PTE but the one Vinnie gives out himself (http://www.beerdujour.com/Recipes/1Pliny%20the%20Elder%20clone%20PDF.pdf)
No Randall, no MASH hops and no stinking FWH either!!!
Yep, last Sun. It went smoothly. I was aiming for 5.5 gal. of 1.054 and got 6 gal. of 1.057.
It has barely been started and I already think it is a thing of beauty! I am hungry for more
pics as well.
A very strange mix
Jerry Lee Lewis, Merle Haggard, Willie Nelson, Kid Rock and Keith Richards...
Who would'a thought?