I've gotten some great advice in the classifieds section about equipment, so thanks to everybody for that! Looking forward to consulting you guys on my first real brews! Cheers!
Ahoy from the Island
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misterdalliard
Ahoy from the Island
Ahoy from Charlottetown. I've been making Festa Brew kits and Apfelwein for a few months now. It has been more an exercise in effect than flavour so far, although Festa Brew is pretty good, Brew House not so much. Currently gathering together equipment for a Sankey setup and am nine tenths of the way there. Next step is a brew kettle for BIAB and such, and ingredients for a batch of Graff cider are in the mail as well. Apartment living is cramping my style, but I will likely be moving this year and am hoping for more room.
I've gotten some great advice in the classifieds section about equipment, so thanks to everybody for that! Looking forward to consulting you guys on my first real brews! Cheers!
I've gotten some great advice in the classifieds section about equipment, so thanks to everybody for that! Looking forward to consulting you guys on my first real brews! Cheers!
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LiverDance
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Re: Ahoy from the Island
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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mr x
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Re: Ahoy from the Island
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. 
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CorneliusAlphonse
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Re: Ahoy from the Island
I made some Graff about 2.5 years ago, quite decent now. I'd like to try again, with temperature control during fermentation this time, hahaplanning: beer for my cousin's wedding
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere
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jeffsmith
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misterdalliard
Re: Ahoy from the Island
Did it really take so long to be any good? I've heard it's drinkable in a month. Three months in the bottle and my apfelwein still tastes like unoaked wine. Mind you, it'll kick your ass. I just wish it didn't taste like it too.I made some Graff about 2.5 years ago, quite decent now. I'd like to try again, with temperature control during fermentation this time, haha
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CorneliusAlphonse
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Re: Ahoy from the Island
That's how long it took mine. Maybe I just didn't like it at first because the apple-y flavour is quite like a bad extract kit flavor 
Edit: don't let me dissuade you! Yours maybe delicious much quicker!
Edit: don't let me dissuade you! Yours maybe delicious much quicker!
planning: beer for my cousin's wedding
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere
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akr71
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Re: Ahoy from the Island
Andy
"Now son, you don't want to drink beer. That's for Daddies, and kids with fake IDs." - Homer J. Simpson
"Now son, you don't want to drink beer. That's for Daddies, and kids with fake IDs." - Homer J. Simpson
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chalmers
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LeafMan66_67
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Tony L
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Re: Ahoy from the Island
Ahoy from another island.
Cheers
Cheers
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