I am going to pitch yeast into my white wine juice and throw it in the basement for a few months.
Looking great !!!View attachment 629819
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Watered my hops. These Chinooks are growing like crazy. I think it’s their fourth year. They already have leaves bigger than my hand. Should be a good harvest later this year.
@pshankstar your post just motivated me to plant a couple sterling rhizomes I have. An HBTer had given me some cascade which wasn’t healthy looking once dug up this early spring. I had planted 4 pieces of rhizome that felt firm, but haven’t seen any signs of growth, until I started digging up the spot for the sterling. Sterling will get started in pots now.
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Put the lager I brewed yesterday and pitched last night in the fridge for primary fermenting (in Corny Keg). Getting crowded in there!
I dig the Buc-ee's stickers! Gotta make sure you keep brewin' to feed the beavers!
Today (really a week ago) I cracked open my Moose Drool clone and was actually bold enough to share it with the family at my nephew's HS graduation (not with the nephew, though). It received good feedback, so I must be doing something right! It was only my fourth brew.
Well it actually was Caribou Slobber, the all-grain version from Norther Brewer. I modified the 5-gallon recipe to a 3-gallon recipe so I could do it via the BIAB method. Here is what I used:I brewed an extract called Caribou Slobber which was amazing! Did you do a full grain of this? If so would be interested in the recipe if you care to share
Came home after 4 unexpected extra hours of work, heated up the water, added the grain, and tucked it in for an extended mash. Will wake up later today to finish.
I use BIAB so take this for what it's worth, but I've set up the mash in the morning, gone out for family time all day, and done the boil in the late afternoon with no issue.How does this work for your efficiency, possible overnight souring, or other variables? If I could do this, I might make more beer.
[emoji16]that's a first I've heard of pistachio!I age it a minimum of 7 days. Then package it in large Utz Sourdough Pretzel Jars. They each hold five pounds.
This photo is pistachio smoked malt. I used the shells. The smoke is mild. Kinda nutty taste wise. This batch is from last July. I used two lbs of it. I should use it all soon before that smoke flavor fades. It still smells pretty good. It would be really mellow now.. Would be nice in a mild or an Altbier. View attachment 628963
I found out about this on the Dante's Devine Website that one could use pistachio shells. I've also used peanut shells too. Both make a nice mellow nutty tasting smoke.[emoji16]that's a first I've heard of pistachio!
I will thanks! Only smoked I've ever had is Schlenkerla, their beechwood and hickory. I love pistachio and sounds interesting. I can't imagine though you are getting much of a pistachio flavor without using the actual nuts??I found out about this on the Dante's Devine Website that one could use pistachio shells. I've also used peanut shells too. Both make a nice mellow nutty tasting smoke.
There's a lot here I have not tried. Check it out.
http://www.dantesdevine.com/pages/Smoking-Woods.html
Beechwood and oak Schlenkerla, not hickory. Thanks for the smoke list!I will thanks! Only smoked I've ever had is Schlenkerla, their beechwood and hickory. I love pistachio and sounds interesting. I can't imagine though you are getting much of a pistachio flavor without using the actual nuts??
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