yep, Especially More BEER!! :cheers
:blush :flower I guess I don’t go out on Saturday night when I’ve been building tables all day. I’ll have to build up more tolerance, I’m off my preparing for town park schedule. Better go join the kids in the bar.
I heard from Michele that some folks were talking about me (or at least my beer) and thought I’d better check out what was up. Karlos, it’ll be interesting to compare your beer w/ mine (I’ll be bringing 15 gallons of it, this year, FWIW). Also, I’m sure that you’ve appreciated the joys of cleaning out the carboy, afterwards. A handy hit (though one that I seldom follow, myself): a a plastic bucket is MUCH easier to clean and get the coconut back out of. If you’ve GOT to ferment in glass, I’d suggest using PBW to get the oil off the inside of the carboy. And I can attest to the fact that Michele is making green chile beer _ I helped put together the recipe, today. 42 lbs of malt, around 1/2 of hops… It should be pretty good, I think! And for those who might have been a little curious about what else I might be bringing, I also got 5 gallons of smoked hefeweisen in a keg, and 5 gallons of an amber and an apricot ale in fermenters, as I type; I realized yesterday that I didn’t have anything hoppy (yet), so I’m thinking that whatever else I might bring is going to be along the lines of a pale ale or IPA, or both… Hopefully I can get some of this cranked out tomorrow, before I head off ot a party, tomorrow night!
JamesHey James,
I will vote for the IPA :cheers :cheers :cheers :cheers :pirate :drunk :drunk
Make that two votes! yummmmmmm! both sounds good as well…wow! you all work so hard! Looking forward to meeting you (and your beer) James!
Welcome Saint James!
It’s good to see you posting here :thumbsup I’m looking for advice from the resident beer guru. We spoke Monday night about the stalled fermentation of the LlamaLlager and you suggested some dry yeast culture. Unfortunately we had already embarked on this path…
Karlos cleaned out a carboy and pitched a well cultured wet starter of a vigorrous american yeast. Report from Karlos is that nothing much is happening 5 days later.
We started at SG 1078 and pitched a bavarian oktoberfest yeast. When Karlos went to transfer the sg was only 1050, so we decided to try again with the american.
We will check the sg this weekend and see if anything is going on in the carboy.
My question is :
at what point do we give up and dump the batch?
should we tray another pitch?
what can I do with 6 gallons of great llamallager “starter”
TIA for your response.
:cheers
From a personal message:
GandD (Gary and Dwayne) wrote.....We’re bringing a Volcano Roast Ported that has a 1/2 # of dark roast organic homegrown Maui coffee in it…yum.
Can’t wait to taste it! :flower
20 gallons of Pale ale for the masses
will explore other recipes for next year
of course i will be picking all the Master Brewers brains for recipes
:cheers
Tom we need a Brewers emoticacon ?
Damn your Fast!!!
:rollin
That’s what friends are for.
I didn’t know there were car boys. Where the heck is my car boy? I want my own car boy!
C :wave
:rollin :rollin :rollin :rollin
Courtney, you might also want to ask if he has any training as a foot slave!
It should actually read
:quote Brew Me Beer :quote
Good morning
:cheers
Us non-brewers could start a chant, or would a brewer also chant that.
How about “Please sir, may I have another?”
“You can’t have your pudding if you don’t drink your beer”
Here is a Carboy with the last 5 gallons of Pale Ale
Well… that’s not exactly the car boy I had in mind, but, if the brew fits.
well Deb said it would be ok to be your Car Boy
:cheers :cheers
Would you then be a used car boy?
Well used! :lol