2

the hop henge was bottled 4 days ago

good god i love fresh hops

Bell's Oracle finally dropped in PA.
There is no Bell's product better than that.

Hop slam, but fuck i didnt have that on my list. hopefully i will still have a sixer of it coming

Hopslam wishes it was as good as the Oracle.

btw me and a guy at work should be going to check out the 55 gallon barrels i pooped about earlyer. cant really beat 100$

hell yeah!

big problem is justifying the spending to fill the dam thing between two people and the logistics based on available equip

2 people certainly eases the burden... If I put my system to full capacity I could almost fill it with a double batch brew day. I can currently do about 25 gallons with my mash tun and 2x burners/keggles

I dont have the mash tun space tbh. May do a mead however

got to try a sample today of the upcoming splinter black...amazing

http://beeradvocate.com/beer/profile/429/61144

tis ok, clearly worth the 9 bucks i paid for it

have you had deschutes version of a black ipa?

hop in the dark, yea
been awhile since it was fresh though, and it was the second of its style id ever had so im anxious to try it again

plus it aint $9 for a non-hoppy beer that tasted like an over-carbonated stout

i h8 you

http://beeradvocate.com/beer/profile/63/44409

babby's first sour

first sour poured into a glass??

because if im clearly mistaken several months to a year ago I remember a certain someone drinking a certain "ation" beer from russian river

This post has been edited by xstakemx on Sun - Dec 5 2010 - 21:17:07

He bought supplication for me if that is what you are thinking of

yep, that was consecration
and yea, you are right though, i drank the whole thing from the bottle, and i would have known it was sour if i had used glassware

lol

Those are what size?! Jesus, what do you think it would cost to ship one of those?

10 gallons and shipping would probably cost as much as the barrels themselves were

hey adam maybe you shoulda told bryan the barrels were in

also

http://www.gadling.com/2010/12/03/worlds-m...3_lnk2%7C188265

I heard of it but it's clearly the most expensive beer. A crate of porter dating back to the 1800s was found in a shipwreck and there was a single bottle of lowenbrau that survived the Hindenburg disaster. It went for $18,000 at auction.

I will just assume that it tastes like Molson Ice.

He is such a crybaby.

im still made you had splinter black, when I have stout trooper tomorrow imma be a dick and tell ya too...

and beers last nite

brooklyn cuvee noire
sierra nevada harvest
alpine black ipa
flower power

If it makes you feel any better, splinter black is no better than stout trooper in my opinion. Splinter back smells amazing but the taste falls a bit short, it is more vanilla and chocolate flavored than roasty and bitter. It is smooth as hell and absolutely poundable if you felt like chugging $25 worth of beer

So fucking happy I have good beer again, nearly 4 cases of bells and great lakes plus 7 or 8 glasses

will poop pics tomorrow

http://beeradvocate.com/forum/read/3265192

LOL I just sent you a message about this!

1995 Adam would be amazing

could you imagine what other stuff might be hiding in that place?
Original release of jubel Millenium?
Original batches of Michael, Matt, Fred, or whatever else was made that long ago that I never even thought still existed

my beer mail to you basically said this.

ghandi bot + stout trooper from fermenter black and tan

fucking nom nom nom

hits like ghandi up front with the hops and then the finish is trooper, I got a semi when rob was making it then drinking it after I suggested it

This post has been edited by bubbachunk on Tue - Dec 7 2010 - 18:50:55

bubbajew

ever successfully restart a stalled fermentation?

yes, details?

i did a sort of experiment with my quad
OG: 1.100
gravity right now is sitting at 1.034

i have the wort split up in 3 different carboys. each carboy was pitched different amounts of yeast (a vial in one, a starter in another and a stepped up starter in the 3rd) my assumption was that the one with the most yeast would take the gravity down the lowest. that was clearly the case all 3 of them are sitting at the same gravity (i just took samples of all 3)

last week i noticed they slowed down, i had them in my cellar fermenting at 60 degrees. so i brought them upstairs which is 10 degrees warmer and i swirled all the carboys to bring the yeast back into suspension. the fermentation on all of them kicked back up with airlock activity but the gravity has stayed constent

im thinking this is a product of my high mashing temperature but cant be sure, repitching yeast isnt going to do anything at this point i feel and it doesnt make sense to pitch something like champagne to dry it out because if its unfermentable sugar, its unfermentable... or am i wrong

fucking tell me i need to add beano to my beer.. fucking tell me and ill slap you

mash temp?
I think this is the one where I said holy hell good luck getting that drinkable?
If so I am guessing you are fucked and yes the champagne yeast would clearly do a dam thing because the sugar chains are too long for the yeasties to break down. When you swirled the carboys all you did (most likely) was remove some dissolved co2 from suspension hence the airlock activity. Also the elevated temp would let some additional co2 escape and give you a false positive of fermentation.

You have a few options as I see it:
1. Wait, hope and pray that it ferments out further (although I would clearly bet on it if you have me 100:1 odds)
2. Bottle/keg as is and suck it down although it will be overly sweet
3. Add a small amount of beano to each and hope that you do clearly break down the residual sugar so much that it is bone dry. (you could make do the beano thing to one of the 3 and blend but you would need to kill off the enzymes in the beano'd one before blending or they will continue to go to work.
4. Blend with another homebrew down the road. If you go with this (the best option in my eyes), it needs to be something that is very dry. I would suggest doing a 5 gal batch of mead with 12-14lbs of honey + champagne yeast to dry that sucker out and blend when clear. Or you could try something else but imo fruit wines would clash too much
5. Sour it and hope that will drop the gravity enough/the acidity would trick you into clearly realizing how sweet it actually was

Btw for my belgians I shoot for 148-150 mash temp

mash temp was between 160 and 170, i was in a panic when i hit with my strike water and the mash settled at 140, so i poured in some boiling water and took it too high (was shooting for 150-155)

the sick thing about this brew is that it tastes like an old ale with a slight belgian influence, even though it was a mistake it turned out pretty damn good, i just would like to hit the gravity i was shooting for

i think i might go the beano route because if I dry it out too far, I will say fuck it and turn it into a barrel aged beast of a quad

even though the beano might clearly stop working, the yeast should start to slow down once they go beyond 11%

This post has been edited by xstakemx on Tue - Dec 7 2010 - 19:13:26