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Your idea of a relaxing day off is grinding grains and hovering over a boil pot for six hours! Sent from my iPhone using Home Brew

Very cool! But you only say"1/4 vinegar". 1/4 what? Cup, tsp? And will this work on aluminum, or just on stainless? Sent from my iPhone using Home Brew

Sorry, CRS and DLS???? Sent from my iPhone using Home Brew

Hmmm, not that I know of. Their website says they were working with Trinity on a project but I have never seen them in our area.

Well, Colorado is pretty big and with hundreds of breweries and brewpubs just in the Denver area, you should find some great beers to taste. You could spend a whole day just pub hopping in LoDo, Wynkoop, Breckenridge, and plenty of others always have something new on tap that they don't bottle...

I think the whole point of this thread is to get complex flavors out of otherwise ordinary white cane sugar, so I don't know if these recipes would cross over to honey. Personally, I love the flavors of honey in there natural state but I did find this and might have to give it a try...

Forgot to attach the photo:

So I picked up a 12 pack of Sam Adam's seasonals last week to try some different flavors. The first few, the Cherry Chocolate Bock and White Christmas were unimpressive and the Juniper IPA was tasty but far from a real IPA, IMO. But when I cracked one if the Old Fezziwig ales I was pleasantly...

New Belgium Coconut Curry was undrinkable in my opinion. Oddly enough every guy in our house thought it was awful, but the girls liked it! I can't quite figure that one out.

That is awesome! Can't wait to share on facebook!

Hmmm, I've never tried heating it in the oven. Thanks for the idea, beernutz! I love orange in my beers and I'll have to give that a try.

Btw, part of the reason I like to use fresh orange is so I can really get JUST the outer layer and not all the white pith. The stuff my LHBS sells is just chopped, dried orange peel, overpriced and not high quality at all, IMO.

I've had the best orange flavor adding 1-2 ounces of fresh orange peel, soaked a few hours in vodka, to my secondary. After 7-10 days the orange really comes through.

I'd say take some time and read through the sour beer threads. Another great resource is the Mad Fermentationist site: http://www.themadfermentationist.com/ A lot of great info there.

Mike-C, Once it's in secondary you're basically just bulk aging for 5 weeks. That's what I would do. And, yes, after 8 weeks there should be plenty of yeast left for conditioning. You shouldn't have any problems unless you were going to age it for like 6 months or more. Safe travels!

Woo Hoo!

+1 to this ^^^ ! I'd keep it light and let the fruit and Brett shine through. :-)

+ 5G 5 Aces Sweet Stout =49,783

+5 gals. Holiday Cheer Beer 47,405

Plastic could be chlorine or chloramines in your water. Did you use tap water? Some of my first batches of mead and beer had to be tossed due to that nastiness. Now I use filtered water. Sorry for the frustration but it could be a learning experience.