Search results

I recently bought a CNC router, and decided that my first major project with it should be something for my bar. As I am a fan of the Lord of the Rings movies, I decided to make the sign from the Prancing Pony Inn. After 6 hours of running, this is the result. It is 15”x20” and carved from a...

This is my latest creation for my home bar, a 12" x 12" Lord of the Rings themed laser etched mirror. Of course, just a laser etched design isn't all that special, but when you back light it with LEDs....

A couple months ago I bought a laser engraver and have been tinkering with it for a while. A few days ago, an idea struck me. Why not use my laser to vaporize the paint off a bottle cap to make them into custom labels. This is the result of my first batch of caps. I had to make these one at a...

I recently finished my keezer build. I waited until it was finished to post my build thread because I hate when I am left hanging for the next update. This is the freezer I used as a base, a GE 7.0ft. It is sitting in it's eventual home, a shallow closet in the room I plan to convert to a home...

Having issues with bubbles in my epoxy. I built my bar top from oak, and assumed that 2 coats of polyurethane would sufficient to seal the pores in the wood before applying the epoxy. I was wrong and the wood is releasing a lot of bubbles from the grain. I have been trying to stay on top of them...

I am currently in the planning stages for a keezer. While shopping for some perlick faucets I saw that the chrome plated ones were about half the price of the stainless ones. My budget is disappearing pretty fast so I am considering going the chrome route. What are the disadvantages to these...

I have a batch of mead fermenting that I am considering making an apple/cherry cyser. I want to let it ferment dry, stabilize, and then rack it onto a mixture of honey, apple juice and tart cherry juice. My question is how do I figure what my final gravity will be. I think I know how but would...

While searching for ideas for my next mead, I came across threads discussing bochet and the marshmallow flavors that can be commonly be detected in it. I decided to try making a marshmallow flavored mead. Using real marshmallows was not something I felt was feasible. Instead, I chose to use...

I recently found a 2'x2' chess board at a lawn sale and want to turn it into a pub table by pouring some 2 part epoxy on it. I plan on using a temporary frame to surround the playing surface to contain the epoxy while it cures and remove it after it is done. My issue is that I am unsure how to...

Back in mid April, maple syrup season started here in upstate NY. I visited an open house at a local sugaring farm and picked up a 1/2 gallon of extra dark maple syrup. I used it to make up a batch of maple wine. I transferred it to secondary today (4/22) and tasted the gravity sample. Wow...

I am making a belgian honey wit that I racked onto honey in the secondary. I am wondering how I would figure out my final ABV after adding the extra fermentables in the secondary. My OG was 1.064 and my reading before racking was 1.008. After racking onto the honey, I had 1.012. Is figuring my...

I made this a few months back and it came out extremely well, so I decided to share. Turned out very dry and refreshing. Corriander and orange peel work well with the citrus type hops. Very yummy and potent. 6lb pilsner LME 5lb raw fall wildflower honey (flameout) 1lb caramel 10L steeping...

Just made a honey ale and used 5 lb of honey along with 6lb of light malt. Would this technically be considered braggot? Right now I am calling it blonde honey ale just because I used more malt than honey. Side note... Smells coming from the fermenter are fantastic.

Over the past year, I have attempted to make 3 beers with an OG over 1.080. Every time, my yeast seems to give up any where from 1.030 to 1.025. I am aerating well(pouring between buckets 8-10x), maintaining my tempratures, and using starters with no luck. My normal beers all turn out great...

My first mead, a traditional, is nearing the end of primary fermentation. I was thinking about cold crashing it before transferring it to secondary to help it clear faster. The only reason I can think of to not do this is that the yeast are needed to age it properly. So, what do you guys think...

I am having an issue with a holiday spice ale I brewed a couple of months ago. Original gravity was 1.080. It fermented quite well and after 1 1/2 weeks I transfered it to a glass carboy for secondary/aging. After 6 weeks I am still at 1.045. There is still a little activity in my airlock and it...