SAME as last time you brewed it you rekon?
What are you drinking right now?
- Thread starter Ozarks Mountain Brewery
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No. Tastes the same
but this time I focused on clarity, so it isn't nearly as cloudy. But with half a kilo of hops in 19 liters, some cloudiness is unavoidable...Or maybe not. I got a bottle from Wayner himself, crystal clear.
I will continue to work on that.
Looks super good
Thanks man!
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Deer Creek Malthouse Ale #6
The malthouse where I buy most of my grains also makes beer. Farmhouse style here, showcasing Buckwheat. Not sure I can explain what the buckwheat is bringing to the table (straw? Field freshness?) because this is dominated by the Brett. According to the label, maybe that’s the point of the Buckwheat.
Damn, this is delicious.
The malthouse where I buy most of my grains also makes beer. Farmhouse style here, showcasing Buckwheat. Not sure I can explain what the buckwheat is bringing to the table (straw? Field freshness?) because this is dominated by the Brett. According to the label, maybe that’s the point of the Buckwheat.
Damn, this is delicious.
Gettin ready for Australia Day. Homemade snags. Pork with appl, onion, paragon bit of salt and white pepper.
Ut yh
THE Christening from yesterday
First bevy to Grace the surface of that bar top many many more to Come hopefully!
Holly Shoit just need some lamb Chops and your set.
THE Christening from yesterday
First bevy to Grace the surface of that bar top many many more to Come hopefully!
Chook with sun dried tomatoes, basil,sav blanc.
Porkies had sav blanc as well.
Next up, beef with garlic, rosemary, and merlot.
Uh oh. You might have started something. We have a lamb roast in the freezer, and mention of the chops made her think lamb with mint and some other herbs.
Chops are hard to come by here and bloody expensive when you do find them.
Chops are hard to come by here and bloody expensive when you do find them.
The missus helps me with my bottling, so I don’t have a problem helping her with new goodies in the kitchen. Bought a little meat grinder from Harbor Freight (who knew they had kitchen utensils?) Already chewed up 8 pounds of pork, 5 pounds of chicken and got 10 pounds of beef pointed at the grinder now. Did I mention that I HATE putting sheep casing on the filler tube?
Dunkel. Keg feels light Next brew day will be another one
Next brew day will be another one
Wow!
A little pour of Yorkshire Bitter.
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I like this beer. This beer confuses me.
Sweetwater Almond Milk Stout. Tasty. Had two last night at my grandson/granddad 's birthday cookout. (I never met my granddad. My grandson is named after him.)
Apparently there is no lactose in this "milk stout". Nor does the ingredients list say there is Almond Milk, although the promos do. There is Almond flour. There are also oats in the grist. Is it maybe an oatmeal stout?
I had a slight headache after two 5.5% beers. Odd. I did not wake up with it. Maybe the headache stems from my confusion. Maybe I should just enjoy a beer and not fret about how it's made
https://www.sweetwaterbrew.com/brews/almond-milk-stout/
Sweetwater Almond Milk Stout. Tasty. Had two last night at my grandson/granddad 's birthday cookout. (I never met my granddad. My grandson is named after him.)
Apparently there is no lactose in this "milk stout". Nor does the ingredients list say there is Almond Milk, although the promos do. There is Almond flour. There are also oats in the grist. Is it maybe an oatmeal stout?
I had a slight headache after two 5.5% beers. Odd. I did not wake up with it. Maybe the headache stems from my confusion. Maybe I should just enjoy a beer and not fret about how it's made
https://www.sweetwaterbrew.com/brews/almond-milk-stout/
Why does the name “Beachwood Brewing “ sound so familiar? Som
Dat's a gorgeous brew. I gotta try that at some point. Link the recipe, please.Dunkel. Keg feels light
https://www.brewersfriend.com/homebrew/recipe/view/1070922/munich-dunkel-
Sometimes I mix the Munich I and II more evenly. This time I did add 1% Melanoidin malt. I also will sometimes use magnum at first wort and the Hallertau at flameout.
I REALLY gotta get me some lagering equipment. This is the kinda stuff I'm missing out on. I can see a fermenting locker and chiller of some sort going in the garage. Might just build it with recycled materials when I tear down the old tool shed.
The missus and I are both wanting a new upright freezer because we're both getting a little old to be doing handstands in a chest type, and we don't have quite as many mouths to feed. Well, not as many live here, but they do like to come by for Mum's cooking. Told her if they want sausage, they should go have a peek at the price of some Johnsonville's and then come see us with their wallet open. There's a lotta work in making sausage. Bottom line, it'll free up the chest type (a biggun) and then I can put fermenters in there. I really don't wanna butcher up a new one for the brewing, for sure. I've had this one 17 years now, and who knows how old it was when the folks I bought the house from left it for me. Definitely gonna have to come up with something for pressure transfer and fermenting, though. Ain't no way I'm gonna power curl a full fermenter in and outta that thing Age and cumulative old injuries sorta prohibit that activity. A couple fans, to move the air when the compressor's running, a nifty temp controller, and that'll be a good step toward better brews I think. Should help with clarity if nothing else.
