Realism 836 Posted March 22, 2012 Share Posted March 22, 2012 This shitty shit, which could be shittier for the price. Lancaster looks good, Boats, I like a good milk stout... Quote Link to post Share on other sites
the.crooked 343 Posted March 22, 2012 Share Posted March 22, 2012 protestor- Ahh, fair enough. I thought you meant the physical pour itself. I was all, CMAAANNNN. Quote Link to post Share on other sites
theprotester 1,016 Posted March 22, 2012 Share Posted March 22, 2012 Yeah I didn't say it very well first up. Making port this morning - I know it's not beer, but you know, it's booze!? Quote Link to post Share on other sites
eviltrailer77 317 Posted March 22, 2012 Share Posted March 22, 2012 Hey protester, you got any nuggets of wisdom you would be willing to share regarding cider making? Thinking about doing a couple 5 gallon batches now so they will be ready by the time it gets over 110f (45c) here. Quote Link to post Share on other sites
theprotester 1,016 Posted March 23, 2012 Share Posted March 23, 2012 Spend money on goo dextrose, the simplified fermentation will yield better attenuation and give a dryer/higher ABV finished product. What style are you trying to make? Quote Link to post Share on other sites
theprotester 1,016 Posted March 23, 2012 Share Posted March 23, 2012 *good not goo! Will you be using real apples? Or going from a kit? Quote Link to post Share on other sites
eviltrailer77 317 Posted March 23, 2012 Share Posted March 23, 2012 Cold pressed cider for my base. I was going to use honey as my sugar, it's all over the place up here right now. I'm shooting for something that is more on the sweet side, for the wifey on a hot afternoon kinda thing. Quote Link to post Share on other sites
theprotester 1,016 Posted March 24, 2012 Share Posted March 24, 2012 You can add a spot of ginger to give it a little punch, but usually girls don't seem to like the ginger heat in the drink. I think it gives something special. Only other thing I'd suggest is using Champagne yeast - you might already be doing that? The attenuation and perseverance of a Champ. yeast will yield a lot more alcohol and will give you more control over exactly when you want to finish the ferment. What OG are you looking for? Quote Link to post Share on other sites
eviltrailer77 317 Posted March 24, 2012 Share Posted March 24, 2012 1.065-ish Quote Link to post Share on other sites
theprotester 1,016 Posted March 24, 2012 Share Posted March 24, 2012 Ten sixty five will be pretty stable for ferment, I'd still go the Champagne yeast and pull her at 1020, should give you around the 5.8% mark but have enough body to hold onto the residual sweetness. You could push to 1012'ish and be looking at a beasty 7%'er - but it would probably be too dry for the female palate. Quote Link to post Share on other sites
eviltrailer77 317 Posted March 24, 2012 Share Posted March 24, 2012 Yeah I have to keep it sweet, I was looking at a couple different yeast options and I had it narrowed down to Champagne yeasts. I do want it to have some punch, but I don't want to have to babysit her either, ya know? Quote Link to post Share on other sites
theprotester 1,016 Posted March 24, 2012 Share Posted March 24, 2012 Pull it at 1020 and you'll be in a good spot. Look forward to hearing your results! Quote Link to post Share on other sites
john_gacy 426 Posted March 25, 2012 Share Posted March 25, 2012 And that Lancaster is good shit Quote Link to post Share on other sites
Milk Grenades 531 Posted March 26, 2012 Share Posted March 26, 2012 8,000 bottled 1 Quote Link to post Share on other sites
somethinglikethat 22 Posted March 26, 2012 Share Posted March 26, 2012 I enjoyed it. Quote Link to post Share on other sites
john_gacy 426 Posted March 27, 2012 Share Posted March 27, 2012 Like their shit, might have to cop that. Hope the brewery is not close to the radiation. Quote Link to post Share on other sites
anything goes 110 Posted March 27, 2012 Share Posted March 27, 2012 I couldn't find Hitachino for a long time after the earthquake, I think I posted something about that on here. must spread rep john_gacy, sixpoint resin, bengali tiger and righteous are all good beers IMO Quote Link to post Share on other sites
john_gacy 426 Posted March 28, 2012 Share Posted March 28, 2012 As the only other person on here that I've seen comment on sixpoint, I like their shit, but doesn't their brews all seem slightly similar to you? Quote Link to post Share on other sites
theprotester 1,016 Posted March 28, 2012 Share Posted March 28, 2012 I'm a happy little piggie today!!!! Gunna have some fun!!! :) Quote Link to post Share on other sites
the.crooked 343 Posted March 28, 2012 Share Posted March 28, 2012 i support that. Quote Link to post Share on other sites
anything goes 110 Posted March 28, 2012 Share Posted March 28, 2012 As the only other person on here that I've seen comment on sixpoint, I like their shit, but doesn't their brews all seem slightly similar to you? I agree and I can't put my finger on exactly what it is they're doing to create that but I've definitely noticed it too. Maybe they're using a proprietary blend of hops when brewing their higher ibu beers? I've only had the three I previously mentioned and the Sixpoint Autumnation which is their pumpkin beer (I think). I've found my summer beer - /shitty label is shitty Quote Link to post Share on other sites
crime stoppers 180 Posted March 28, 2012 Share Posted March 28, 2012 in Maastricht, very southern tip of Holland. westmalle dubbel is 1.10euro a bottle and a shitload of other tasty belgians are here too. ...on weed man! Quote Link to post Share on other sites
serum 138 Posted March 30, 2012 Share Posted March 30, 2012 Like their shit, might have to cop that. Hope the brewery is not close to the radiation. I just returned from Kiuchi brewery. Give me a chance and I'll post some pics They had trouble with the earthquake and recently set up a newer brewery to help with distribution growing pains. They have tested their beer for radiation and its fine. All of Japan is covered with radiation buts its in my humble opinion that its not something to be too concerned with. The radiation type is a very low level type and at this point its anyone's guess what the real long term effects are. J govt is not known for publishing its findings in any environmental catastrophe. for more info on the brewery check http://www.kodawari.cc/?en_home.html Quote Link to post Share on other sites
serum 138 Posted March 31, 2012 Share Posted March 31, 2012 started with the white ale then the weizen which I liked the best pale ale amber ale stout Quote Link to post Share on other sites
serum 138 Posted March 31, 2012 Share Posted March 31, 2012 the architecture of the 200 year old building was beautiful I chatted with the translator that does all their english promotion they are trying to expand to hong kong. she was suprised when i told her that hitachino is actually pretty popular with micro brew loving americans. I would highly recommend their sake which is actually much better than their beer but only has a following with older japanese folk. but they dont really distribute that much outside of japan. i have a pamphlet that I will upload into a pdf format if anyone is interested. 2 Quote Link to post Share on other sites
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