Erisian Brewer's Cadre. Or: How I saw the Goddess in the first place

[Don Coyote]

but but but but but I dont even have hayfever!

Well it's not hay, it's hops. You have hopfever.

[Triple Zero]

awesome.

[Sir Squid Diddimus]

Today we are brewing:

Bell's Two Hearted IPA clone
and

A belgian double with strawberries and a saison yeast.


Mmmmmmm. Smells good in here.
(both of these are all grain, no malt extracts)

[Richter]

My "Not so good" cider has really improved after 2-3 months bottled in the fridge.  Some of the water has frozen off too, and it's tasting like a lighter Strongbow without the aftertaste.

[Precious Moments Zalgo]

Today we are brewing:

Bell's Two Hearted IPA clone
and

A belgian double with strawberries and a saison yeast.


Mmmmmmm. Smells good in here.
(both of these are all grain, no malt extracts)

Cool.  I'll be really interested to know how that strawberry double turns out.

My "Not so good" cider has really improved after 2-3 months bottled in the fridge.  Some of the water has frozen off too, and it's tasting like a lighter Strongbow without the aftertaste.

Glad to hear it's improving.  It will probably be excellent by the time you get to your last bottle.

This weekend, I plan on brewing a rye wine and a foreign extra stout.  I have some chipotles soaking in a pint of Kaluha right now, and I dumping the whole mess into the stout when it goes into secondary.

[Sir Squid Diddimus]

Today we are brewing:

Bell's Two Hearted IPA clone
and

A belgian double with strawberries and a saison yeast.


Mmmmmmm. Smells good in here.
(both of these are all grain, no malt extracts)

Cool.  I'll be really interested to know how that strawberry double turns out.

My "Not so good" cider has really improved after 2-3 months bottled in the fridge.  Some of the water has frozen off too, and it's tasting like a lighter Strongbow without the aftertaste.

Glad to hear it's improving.  It will probably be excellent by the time you get to your last bottle.

This weekend, I plan on brewing a rye wine and a foreign extra stout.  I have some chipotles soaking in a pint of Kaluha right now, and I dumping the whole mess into the stout when it goes into secondary.

[Jenne]

Shitballs, Zappathruster--chilis in KAHLUA?  I think I just got wet.

Dammit.  I never have a clear path to a timeframe I can gather shit together and just MAKE this stuff.  Bah.  I have to rectify this.  Immediately.










...after this weekend, of course.  Ugh.

[Precious Moments Zalgo]

Shitballs, Zappathruster--chilis in KAHLUA?  I think I just got wet.

It has been soaking for about a week.  I opened the jar to check on it, and it smells awesome.  I could strain it and drink it straight up.

I brewed the beer yesterday, so it will soak for another two weeks or so before it goes into the beer, if I can stay out of it.

[Richter]

DAMN 

Also, started my next batch of liqeur.  Use dried habeneros this time, and I've got ghost chilis for the next batch.

[Luna]

Frighteningly enough, I'm actually looking forward to seeing the results of the ghost chili experiment.

I gotta get supplies for my first brewing project and get it rolling.

[Suu]

The last time I ate ghost chile/bhut jolokia. I got a nosebleed.

We do this shit for science.

[Sir Squid Diddimus]

We just bottled our IPA on Sunday.
By this Saturday it should be ready to drink.
We're bringing a 22oz up north with us.

It's a Bell's Two Hearted ale clone. Only real difference as far as I can tell is we didn't propagate their yeast and used american ale II yeast.


The belgian needed a little help since it's too cold for the saison yeast, so after a week we added a trappist yeast. By this weekend it should be ready for the secondary where we'll then add strawberries.
The blueberry pomegranate hooch is almost clear, so I'll probably bottle that this weekend too.
(this shit is going to be strong)
The limeade is still bubbling away.

[Suu]

I need to find a Sam's or BJ's where I can buy a palette of limeade for this venture. I need to make at least 5 gallons.

[Richter]

The last time I ate ghost chile/bhut jolokia. I got a nosebleed.

We do this shit for science.

"Faelen's: How do I Destroyed Life?"

[Sir Squid Diddimus]

I need to find a Sam's or BJ's where I can buy a palette of limeade for this venture. I need to make at least 5 gallons.

We used frozen concentrate by minute maid, no chemical preservatives.
Ten cans makes 5 gallons.

Here:
10 cans frozen limeade
4 gallons boiled water
2 lbs sugar
1 pack champagne yeast