Recent content by wahmbush

A bar here in Chicago has a vertical of kegs on tap of SN Celebration 2012, 2013, and 2014. It is a wet hop beer but can age and let the malt dominate

Filtering takes out the "character" of cider and leaves you with sweet juice. Kind of makes for a one note hard cider.

Costco is great. $7 for 2 gallons of shelf juice, or like mentioned, $4.50 for fresh pressed cider.

I enjoyed both commercial versions so was inspired to do a smoked pig beer. I went to a meat packer and bought raw skin that had been smoked by them. I cut it up and roasted skin in 150°f oven for about and hour on a rack to extract fat. All versions of beer turned out well to me. The one...

I did a smoked beer in the idea of New Holland's charkoota rye and Right Brain's Mangalitsa Pig Porter. I split the 5 gallon batch. 2.5 gallons regular boil and 2.5 smoked skin added @45min in boil. Also split wort after boil and both have normal and 3oz of vodka soaked "dry pig" additions in...

Find a brew club. See if they will let you store beer or a member might help?

Chicago Illinois. Got over 100 12 oz bottles, 12+ 22oz, and 10+ 750ml bottles. All cleaned and some with labels removed.

I am in the experimental stretch of brewing beer. Thinking of doing a Bananas Foster inspired brew. Putting wheat in the mash to cream it up and add brown sugar late in boil. Vanilla beans and dark rum in secondary. Use a wheat yeast to add to the banana flavor. Thinking of brulee the...

Put in a blender?

Had great success adding 5-7 lbs of pureed fruit into 5 gallons of beer @ secondary for 1 week.

Very nice. 🍻

Like said above.... I have not taken a final gravity reading on many batches. Let it ride 3 weeks and then bottle.

Here is some experience.... http://www.beersmith.com/forum/index.php?topic=9484.0

Still work? Interested if working and still available.

After 5+ years of brewing beer I did my first batch of cider last weekend. I used 2 varieties of juice totaling 5 gallons and added 10 fresh blended apples. I pitched Wyeast cider blend and yeast nutrient. Fermenting it at around 60 for a nice even fermentation. I am thinking of breaking it...