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The Pub / Re: I want the ole '50's '60's CARS back!!
« on: June 25, 2010, 01:09:28 PM »
Just some of that ole good stuff for ya....

The Pub / Re: It's that time again.
« on: June 25, 2010, 05:12:33 AM »
thot u were in I de ho....???

General Homebrew Discussion / Re: What's Brewing This Weekend - 6/25
« on: June 24, 2010, 12:14:58 PM »
I'm thinking I need to make something with Tetnang & Sterling hops, Us-05 yeast, pils, munich, and a handful of Pale Choc.
I got MT fermenters and MT kegs...might as well ....make BEER!

It is almost Saison Season....HOT weather brewing.

Ingredients / Re: Using real chocolate
« on: June 19, 2010, 04:30:02 AM »
I also want to mention, that a touch of vanilla will accentuate the chocolate,
It kind of gets the aroma rolling.

^ Good advice right there.  ;)

Enso, goto the Burgundian Babble and glean LOTS of great info there

Ingredients / Re: Using real chocolate
« on: June 18, 2010, 04:38:55 AM »
What sort of beer/style?

my curiosity is piqued :)

It has been quite some time since that beer. it was a chocolate stout and a mighty good one when all was said and done.
I remember I used a wide mouth pint jar and it was about 2/3 full of a THICK slurry. I kept adding small amounts of
everclear to keep it liquified because the nibs kept absorbing the everclear.  That partial pint of slurry was added to 5 gallons of beer.

Ingredients / Re: Corriander...general guidelines
« on: June 17, 2010, 05:58:11 PM »
I don't care for spicing a triple but if I was going to it would be 5g or less.

I got neat/good results putting 5-7 grams of crushed corriander in the Mash.

I have a saison in secondary right that was mash spiced, didn't notice anything during the boil but damn the mash smelled great.
So in a couple weeks I'll see how it worked.

How much did ya use?

Ingredients / Re: Corriander...general guidelines
« on: June 17, 2010, 02:33:54 PM »
I got neat/good results putting 5-7 grams of crushed corriander in the Mash.

Ingredients / Re: What do I do with this cherry extract?
« on: June 17, 2010, 02:29:08 PM »
I just ordered some from NB.  I was planning on making soda pop with it.
A little corn sugar, citric acid, water and CO2....allow time for carbonation....nice over ice this summer.
I also ordered my other favorite extracts, peach, apricot, blueberry....WAY different from pepsi. ;D

Also methinks a cherry stout is prolly a good thing.

Ingredients / Re: Using real chocolate
« on: June 17, 2010, 02:26:48 PM »
I successfully blended Cacao Nibs with everclear and let it sit in cool dark area
for a couple weeks.  Then just added it to secondary with Great results.
The everclear in small quantities would Not alter the final beer much if at all
The alcohol would sanitize any nasties on the nibs
The alcohol would help break down the cocoa butters/oils
The liquid slurry would disperse easily through the secondary

Would I do it that way again???...Yep

Fermented in Feb in a room where ambient was prolly 65 fahrenteit.

Grain Bill,
6 lbs MO two row
 0.1# wheat malt
0.50# Pale Choc
0.18# roast Barley
0.25# Black Patent
0.25# Carafoam
1# flaked maize
2# Brown Cane Sugar
servo Myces

2.5 oz tetnang plug for 60 mins

O.G. 1.060

It is a relatively minor flaw and may go away with time.  couple sips and you are past it
The beer is smooth and tastes good.

Kind of smells sulfury and has been in secondary for a couple months now....
Taste is good and bright roasty with hints of coffee. I suspect it is the Nottingham
yeast. The aroma was worse and stronger before I chilled the keg....
Can you describe the aroma of nottingham yeast when used in a stout?

I think this should be posted in Wood\Cask Child board.
But, I think that your beer looks really good, nice and clear. Lots of folks
would love your sour beverage.  The pellicle is hard to see in those photos.
But like was mentioned, your oak is prolly going to stay funky.

The Pub / Re: I want the ole '50's '60's CARS back!!
« on: June 15, 2010, 05:52:04 PM »
56 Chev is not bad.  I struggle just keeping my current stuff running...
I would be more interested if it were a 41 Ford Willys Coupe...

Thanks for checking tho.

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