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- Apr 17, 2014
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No problem buddy. Thanks for the heads up.@TBC I'm going to drop out. Haven't had overtime in 6 months and it doesn't appear to be changing anytime soon. Rather drop out now then later. I'm going to brew the beer and bottle it anyway. Maybe fortune will favor the foolish by the end of the year.
@Yeroc I believe this is correct.
Here is the list of Beers:
GROUP 1 (East Coast)
1) Caramel Quadruple @passedpawn
2) Spiced Cherry Dubbel @CaddyWampus
3) Spiced Dunkel Weizenbock @imasickboy
4) Juniper Rye Bock @jack13
5) Fruitcake Old Ale. @Hoppy2bmerry
6) Saffron Tripel @HopHeavy
7) Christmas Gruit @j1laskey
8) Honey Ginger IPA @CarLock Brewing
9) Crabapple Lambicky Ale @TBC
10) Gingerbread Ale @satph
11) Spiced Bourbon Stout @wstbrewing
12) Abbey Weizen @fourfarthing
GROUP 2 (West Coast)
1) Caramel Quadruple @jerbrew
2) Spiced Cherry Dubbel
3) Spiced Dunkel Weizenbock @grampamark
4) Juniper Rye Bock
5) Fruitcake Old Ale @Yeroc
6) Saffron Tripel
7) Christmas Gruit @yoop89
8) Honey Ginger IPA
9) Crabapple Lambicky Ale
10) Gingerbread Ale
11) Spiced Bourbon Stout @gunhaus
12) Abbey Weizen @TwistedGray
Wow, the West Coast group needs more participation. I hope more brews happen across this thread and don't just assume all the slots are filled (since it's filled up so fast over the last few years).
I plan on brewing a brown ale with 100% maple sap tomorrow (no additional water added). I will add the extracts at bottling time and prime with maple syrup.
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Maple sap. Cool. What’s the starting gravity of the sap? Did you tap the trees yourself or source the sap? What an interesting idea.
West coast needs to get filled up. Maybe one of you west coasters should do a trade with Ultryx and get him locked in!
I think we should do a roll call / check-in so we can replace any dropouts--we lost a lot of people last year. A bunch of members have their profiles set so you can't see when they were last
I mixed up some tinctures for the East Coast Gingerbread Ale. From left to right: ginger, fenugreek and cinnamon/clove/nutmeg. Started with all whole spices and cracked them. I didn't get a picture of the vanilla extract.
I plan on brewing a brown ale with 100% maple sap tomorrow (no additional water added). I will add the extracts at bottling time and prime with maple syrup.
View attachment 669848
Got some frozen cherries to hopefully rack the dubbel on to some time today. The only cherries I could find were sweet cherries so I am thinking about adding a bottle of tart cherry juice also.
IMO sweet cherries are better. It won't stay sweet. I think the Montmercey / tart berries make it too tart - at least my experience. I'm guessing the use of tarts comes out of the baking / cooking world, but they don't have do deal with yeast eating all the sugars.
(I could be wrong, but I used sweet cherry juice on trial 2 and it turned out better than the trial 1 with the tart).
Did you use fruit and juice? I also have a couple bottles of black cherry juice that I’m assuming is sweeter than tart juice. I might try one of those then and see how it goes. Thanks for the tip!
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Fruitcake ale is in process. I’m contemplating making a pecan addition probably a tincture, is anyone on the East coast list allergic to tree nuts? If so, I will nix this idea.
Just pine nuts.
View attachment 673266
Fruitcake ale is in process. I’m contemplating making a pecan addition probably a tincture, is anyone on the East coast list allergic to tree nuts? If so, I will nix this idea.
Interesting. Do you have to avoid pesto in restaurants?
Just pine nuts.
I’ve never had fruitcake without nuts, and I certainly haven’t baked it without nuts either.No allergies here. Sounds like a nice addition!
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