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It’s Beer Thirty FReepers! Time For The Homebrewing / Wine Making Thread #36 April 26, 2013
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| 4-26-2013
| Red_Devil 232
Posted on 04/26/2013 3:48:52 PM PDT by Red_Devil 232
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To: Red_Devil 232; Jayster
I too am in Sacto.
I’m growing 4 hops myself. My Cascades are also going nuts. I’m waiting for my Centenial to show itself.
I’m up at the crack o dawn to start a double batch day. I’m making a Hefe first and a malty blond ale using Motueka hops from New Zealand. The blond is for my nephews wedding so I am giving it my full attention.
Jayster, we ought to have a beer, Homebrew of course.
Cheers,
knewshound
21
posted on
04/27/2013 6:21:05 AM PDT
by
knews_hound
(Reading without commenting since 2001.)
To: knews_hound
Heck yea!! On the Beer....
What is it about the Cascade? My others are just getting going but the Cascade is on steroids.
22
posted on
04/27/2013 7:16:23 AM PDT
by
Jayster
To: Red_Devil 232
23
posted on
04/29/2013 9:58:51 AM PDT
by
Hotmetal
To: Hotmetal
Oh Wow! that looks so good! How long did it take and more importantly how does it taste? My first Mead was a Cranberry melomel and took a year and tasted excellent.
24
posted on
04/29/2013 11:12:49 AM PDT
by
Red_Devil 232
(VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
To: Red_Devil 232
Mines not ready yet, just wanted to try it.I used Lalvin 71B-1122 fast fermenting yeast. It's supposed to mature fast 2.5 months. This is only about 2 months old and already taste pretty good but with a couple more months it's going to be just right. Yours looks really nice too. I was surprised with the color and clarity with mine. I have only moved it once, from primary to secondary onto the blackberrys.
25
posted on
04/29/2013 11:43:57 AM PDT
by
Hotmetal
To: Hotmetal
I let mine sit in a secondary for just over a year. The secondary survived a bumpy move along I-20 from Meridian, Ms to Marshall, Tx.
26
posted on
04/29/2013 11:52:01 AM PDT
by
Red_Devil 232
(VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
To: djf
I consider a Stout in the food group also!
27
posted on
04/29/2013 11:54:00 AM PDT
by
Red_Devil 232
(VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
To: Red_Devil 232
I’m brewing a sasion next week after that I want to brew a cocconut stout.
28
posted on
04/29/2013 11:56:30 AM PDT
by
Hotmetal
To: Hotmetal
For some reason I don;t think the flavor of Cocconut in a Stout would be pleasing to my pallet. But heck I would try one!
29
posted on
04/29/2013 2:36:13 PM PDT
by
Red_Devil 232
(VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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