bostoneo
The Chosen One
think I should pop the lid and check the gravity thingy I left in it?
Homebrewers - Whats Fermenting?
- Thread starter BeerAdvocate
- Start date
I personally would let it sit. Anything high abv like that I typically don't rush unless it's something I've made multiple times and know it should be done sooner.
- Joined
- Mar 15, 2016
- Messages
- 1,976
Agreed. Bare minimum of 1 month for all my primary mead ferments
Sent from my SM-G930V using Tapatalk
1/3 of a bottle of bourbon meets cacao nibs to get added to my big RIS sometime next week.
Dear God i can taste it now...1/3 of a bottle of bourbon meets cacao nibs to get added to my big RIS sometime next week.
Sent from my SM-G920P using Tapatalk
- Joined
- Mar 15, 2016
- Messages
- 1,976
I request the source of the nibs. Local? Online? nobody near me seems to carry them anymore1/3 of a bottle of bourbon meets cacao nibs to get added to my big RIS sometime next week.
I bought them at a local tree hugger store called Sprouts. Any specialty health food type store should carry them but they are hard to find. A quick check of amazon turns up a ton though if you plan ahead and like easy.
Big ol RIS just tapped. Apparently it doesn't take as long to carb 2.5gal as it does to carb 5gal which makes total sense if I would have thought of it (brew partner and I split the 5gal). Coffee is very strong on the nose but pleasant on the flavor. Cacao nibs definitely come through and the bourbon is just a small hint in the background. Love this beer
Been busy lately and just realized I haven't checked in around here in a bit. Ive been gletting a lot of brewing done. Brewed my first ~2bbl batch of Watermelon Berliner and a new IPA, made some changes to our Hef, and am getting ready to keg an APA made with a new exp hop. My first lager, a Helles, also came out really nice. It's still lagering out but I'm happy with it. Next up is a Dortmunder.
bostoneo
The Chosen One
what..is...happening...here? whatever it is is looks delicious
Overcarbonation causing the foam to cascade like it was on nitro. It's very tasty unless you don't like coffee, but you have to wait for the foam to die down and it to warm some to really get the most out of it.
- Joined
- Mar 15, 2016
- Messages
- 1,976
had Founders Breakfast Stout on nitro @ Founders over thanksgiving weekend . . . perfection
Just peeking in on a gal of blonde ale that caught some wild yeast. Had this sitting several months now and the pellicle has really gotten funky. Will probably pull a sample at the end of winter unless the pellicle drops sooner.
Brewed up a brown Porter today as part of a scale up contest with our LHBC. It's a style I've really come to love, I think it's the brown malt. Also put a NE IPA on tap earlier this week and so far seems to be getting good reviews. Unfortunately though my first full scale batch of Berliner came out smelling like Parmesan lol. Not as bad as my first handful of attempts at home though as it tastes great, just too much funk on the nose. Luckily I know better at this point and sort of expected it so I'm only doing extract trial runs while I dial things in!!
Brown malt is delicious. If you don't like it, you are wrong.
IIPA: og was 1.070, fg came to 1.004. Tested a new recipe using no crystal malts and it turned out killer.
Kegged up that Brown Porter today and I'm digging the way it turned out. Full of roasty and toasty brown malt goodness. Also pasteurized my second full scale attempt at a Berliner and no hints of cheese this time lol! Just that clean Arnold Palmer-esque character. Having this down makes dumping the 2bbl test run every bit worth it.