JDXX1971
Well-Known Member
Those look great! Makes going first harder.
And going last so much easier.
Those look great! Makes going first harder.
Like how some of you put the descriptions in. Guess I was lazy. I was thinking of being really lazy and call them Beer 1,2,3,4,5, maybe next time.
HEY YOU GUYS!!!!!!!!
@jerbrew
@Dade0
@TwistedGray
@fourfarthing
@Thorrak
@PianoMan
@pshankstar
@GaBrewZoo
Fellowship of the Drink - FotHB III: Coatee-cha tu yub nub!
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All Offers This Round:
Active Participants with Offers:
PianoMan
PianoMan's offer:
Bomber: Dubbel. 6.5%
Bomber: Chocolate Stout. 7%
Bomber: Gin Lime Gose. 5%
Bomber: Cherry/Raspberry Tart Ale made with WL644. 5.5%
12oz: Bourbon Barrel (Balcones Distillery out of Waco) Russian Imperial Stout, 10.8%
[*]Bourbon Chips are Magic - Russian Imperial Stout - This doesn't have any bourbon chips in it yet.
It's still awesome! Truelly appreciate your advice! Probably would have it aging till June otherwise!Darn it was hoping I could get in on this but still have too many beers left too brew. Hey pianoman 7 days wasn't enough on that fresh barrel? Sorry I led you a stray. I figured I'd better warn you when I saw you got that barrel but sounds like I might have made you second guess yourself... hopefully I get on this next time. I only had a coffee cake cream ale and mead. Pale ale dry hopping, quad aging, wee heavy aging... spruce tip amber coming along with some others red ale with omega hothead yeast, new zealand pilsner and lastly a raspberry sour blonde on deck. If this gets setup again I need in...
@SailorJerry PMed me about how I did the maple stout. Said you were the guy to ask. Mine didn't come out so good...which maybe a tid bit of how you introduced the maple would be cool.Good deal... I was hoping to hear big things from this stout. I had sent that maple bourbon barrel stout your way a while back and tried to throw my lessons learned if you will... we have to look out for each other
Next time..... I'm in on this if I don't have some major life event like another kid... or a move...
I thought along those lines but others added to post boil kettel. It didn't make much sense to me but there always has to be a learning experience...I don't recommend doing this way. Thank you!Finings prior to transfer to barrel. Add potassium sorbate to keg and after about a day or two add maple to the
keg to taste. Goal was to get as much yeast out of suspension and then try to keep them at bay so they are t chewing through the Vermont maple. Also used the dark stuff for more flavor. Probably could have added sorbate in primary prior to adding to barrel. When the keg was kicked admittedly I had some maple crud and the bottom of the keg. I needed to remind myself that adding to taste prior to carbing is always different. I'll think it's perfect and then once carbed I feel like the flavors etc are a bit more than planned.
Got my top picks....please please..[emoji15]
Where is the thumbs DOWN when you need it![emoji2]3rd place is a good spot to be in
What time are the picks?
Tomorrow morning, 9am PST I believe
Here you go..Here is the pick order fresh out of the randomizer.
- jerbrew
- DadeO
- TwistedGray
- fourfarthing
- Thorrak
- PianoMan
- pshankstar
- GaBrewZoo
- JDXX1971
Mmmmmm.........Bourbon chip/barrel aged.............mmmmmmm.........
Anyway, I set the time for the pick for 9:00 a.m PST Saturday 02/17/2018. I hope that will work for everyone (if not let me know, I am flexible).
Let the selections begin, right?
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