« on: September 22, 2012, 10:27:49 AM »
10 gal Cranberry Zinger on Sunday
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Any treatment on the lemon grass? Peel away the tough stuff and crush the tender stuff or just chuck it whole?
Just did a lemongrass wit. Tip from Local Brewpub who has done firkins of lemongrass ales. Cut into chunks, soak in everclear to release oils, put in boil kettle at flameout.
I did some Kielbasa this evening. Tastes great pre-cure. Now resting in the fridge and I will smoke it probably in a couple days. This would be considered "country-style"
The title is what the title says - what's being brewed?
Me? No brewing, but I've got to get into the brewery and clear out the mess!
I recently opened a 15 year old bottle of mead, and it was beyond fantastic.
That said, in general I never open a bottle of mead until it is 5 years old.
10 years is even better.