McAnally's (The Community Pub) > The Bar
The Brewmaster is in.
DominicJ:
An "Australian lager" is bubbling away nicely and will be ready for bottling on Sunday, best get some bottles in the dishwasher tonight, have a nice stock of 500ml bottle this time so can vary my quantities.
4 week aged lager and 5 week aged ginger beer for christmas drinking, yummy.
Going to get a quality real ale ordered and can get that made, age it a full year for next year.
Berrylovely:
Honey is now the proud owner of a chiller for his beer making talents.
Also I had a lovely Cream Ale on Thanksgiving that I absolutley LOVED. No bitter after taste bite.
Delmorian:
At a friends house, I was given something they claimed was home brewed Mead, but was amazing to taste, sweet with no "wine-ish" overtones. Like a light honey liqueur, not cloying but with a bit of kick. Since then, I have found a professional product, Bearenyager, which is to Mead what Moonshine is to Segrams Twisters. This stuff is like a shot of pure honey, with a kick like whiskey. Considering it is 78 proof, its no surprise. I like to put it in a flask and use it to spike my tea at the Renfest. (I may need to get a leather flask, probably wax coated, like my favorite pirate Mr. Gibbs has... maybe with a hexagon pattern and a couple of bees on the outside.)
So my question is Does anyone have any suggested recipes for Mead, and does it take any specialized equipment to brew/bottle? (brother in-law brews beers with a couple of friends in Lakeland, may have the bottling equipment I need...)
MetalFae:
Someone brew me a Gluten Free Beer that actually tastes like...well...BEER and you will be my best friend for life! I promise. :) Budweisers Red Bridge is gawd awful! >:( *gag*
Daghain:
--- Quote from: Snowleopard on November 09, 2011, 07:50:57 PM ---Just remember to use the right bottle for the right product.
A friend told a story of one of her friends who decided to try to make champagne.
Only problem was that he hadn't realized that champagne bottles are built heavily for
a very basic reason - to contain the pressure, and he used ordinary wine bottles.
He'd put his bottles in the garage and he started hearing loud noises from the garage.
There was a side door and he looked in before opening the main door.
The pressure of the bubbles was literally blowing the bottom off the wine bottles and launching
them like glass rockets.
Wisely he just closed the door and went away until all the crashing noises stopped.
--- End quote ---
We had some blueberry mead go horribly wrong and two or three of the bottles popped their corks (synthetic too - if you know what a PITA those things are to get out normally you have a good idea of the pressure involved). We refrigerated them after that so the yeastie beasties would stop fermenting and ended up with some pretty good blueberry champagne out of it. Of course, you had to be VERY careful opening them!
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