I think this thread should be here

http://forums.d2jsp.org/topic.php?t=56404318&f=27

Technically, beer is food and it may be culinary art for those brewing it. I would argue along those lines..

So, the GC beer thread should move here


This post was edited by Dmon_Hunter on May 22 2012 03:39pm

just plain ole budweiser for me.

not quite that into it yet. only just finished with my first couple batches. made an american cream ale and now i got a holiday ale sitting in my closet. was a little sweet yet so letting it sit for another week.

im moving in a few months and i guess once i find a more permanent home, ill look more and more into growing yeast and other methods of sterilization. i have enough other shit to move already.

Just some precisions. When we bake our glassware, we increase the oven temperature slowly to 250F. Bake an hour. Let it cool overnight in the oven before moving the bottles. This makes a huge difference b/c the beer bottle glass quality is poor.

ya, i think if the cleaner gets too expensive i am just going to use bleach water. dont have the best oven for doing that and also dont currently have my own place -.-

planning on making a raspberry beer for a friend of mine and also maybe gonna do a dogfish head (extract recipe). i have only done recipes from kits so far, but these would be at least me gathering the ingredients myself and possibly dry hopping. trying to pick up everything little by little.

IPA
my favorite is Beacon IPA from Lighthouse brewing on Vancouver Island, BC Canada

monks have been making it for over 500 years, its gonna be good

This post was edited by Lplasma on May 22 2012 11:19pm

That's awesome! My g/f brewed some raspberry mead years ago. Apparently it was great.

There is also the concept of raspberry lambic. But that's a curious creature on its own. A true lambic is quite wild, something we're not going to attempt in the near future. Imagine that -- letting the inoculation occur spontaneously by opening the carboy lid until it ferments. LOL We're not that adventurous just yet.

ah, another thing i want to do is mead. have a friend who raises bees, but i just gotta get some honey from him.

and lol ya, ive talked about leaving the carboy open for inoculation to occur with some co-workers. dont think i could ever bring myself to drink it though seeing as how a lot of the wild yeast and what ever else will grow in it, will probably tend to make it sour (at least from what i have heard).