Posted on 08/31/2010 12:35:48 PM PDT by knews_hound
While traveling the U.S. I refer to (the beer mapping project) and search what is in the area I am going to be at.
Lots of fabulous brewpubs nearly everywhere where a small businessman or woman is making some very fine brews.
Team the brewery up with a fine chef and by gosh ya gots something there.
Loads better than going to and Outback or Chili’s.
:-)
I needed this reminder that when America passes mind-boggling stupid legislation, it's not necessarily permanent.
I’ve been brewing for a long time and have no idea what you have going on in that picture.
I figured out the trick cooler; very nice.
The three carbouys going to the small carboy has me stumped.
The manner to alter the Constitution was through amendments, not judicial decree. This whole “living interpretation of the constitution” thing is BS.
Here in Texas we have hundreds of amendments to the state constitution to permit things that would normally be prohibited (largely dealing with how the government in run).
It is not easy to amend the US constitution and that is the point. But judicial activists shop for judges who will advance their cases to the Supreme Court gods.
Ah, thats just me being cheap.
Rather than use traditional “bubbler” style airlocks for the carboys, I just use a bung and a piece of hose and put all the hoses into a common container (in this case an old one gallon jug) full of sanitizer.
I have so many carboys that having bubblers for them all gets a bit pricey and hose is cheap.
Like me ;>)
Temps here near Seattle are just about perfect now, and soon the new, freshest batches of apple cider will be on the shelves!
Even now, after almost two years of homebrew experience, I prefer the cider. It comes out crisp and clean, almost like a champagne.
And two bottles or so will give you a hell of a buzz. Did I mention it’s like rocket fuel??
Cheers!
djf
I think I will brew some hard cider also this year.
The last batch I made came in at 7% abv and tasted like cool aide.
A dangerous combo.
Nothing quite like it for a crisp refreshing glass however.
BTW, you continue to impress me with your progress. So when are you going all grain or even a mini-mash for beer?
2 years is plenty of experience !
Cheers,
knewshound
Just make sure you get the PASTEURIZED, NO PRESERVATIVES cider. I use a brand called “Country Cider Mill” out of Olympia, Washington. Been adding about 1/2 lb of corn sugar per gallon of cider and using the Safale 05 yeast.
I’d like to try another batch using the Wyeast Loncon ESB but I have had such a miserable damn record of popping those stupid internal packs! Arggghh!! I shouldn’t have to smack it with a sledgehammer!!
Got 2 more Coopers, a Real Ale and a Dark Ale. Gotta drink my Bitters first.
Bottoms up!
Can you give me some directions on the cider? I picked up some raw cider from the farmers’ market a few years ago and hardened it, but I didn’t make a very good job of it. It was certainly alcohol, though. I bottled it in 22-oz bottles and I’m saving it for a REAL emergency.
I’m brewing a clone of Lagunitas’ Brown Shugga ale on Saturday. 22 lbs of grain and a half pound of brown sugar for a 10% ABV beer. My Christmas beer!
My son and I made that last year.
My advise - use more brown sugar than they call for.
Oddly, when it is fresh, it does not taste at all like what you get in the store. Only after conditioning for 2 months does it taste like the Brown Shugga you know and love. Before then,it is quite hoppy.
We ended up doubling (or more) the amount of brown sugar and I’m glad we did.
Cheers,
knewshound
I dont recall what it was other than it was bumping up against the limits of the yeast. Be sure to keep that sucker cool or you will end up with a mess on your hands.
I ended up repitcing a slurry of WLP 001 just to get it to finish out. the FG was in the 1030s or so and if I remember the OG was 1085ish.
You are going to have to be patient with this one.
Cheers,
knewshound
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