Ah yes, viagra approved nothing says Christmas like beer. Nobody will ever love you the way beer does, and this day is no exception to that rule. This homebrew recipe makes a sweet stout that is perfect for Christmas, with its deep, roasted flavor and slightly sweet essence. I may even have enough of this leftover to carry me through New Year’s, and maybe even to that most sacred of February holidays, Groundhog Day.
Ah yes, Hemophilia
nothing says Christmas like beer. Nobody will ever love you the way beer does, and this day is no exception to that rule. This homebrew recipe makes a sweet stout that is perfect for Christmas, with its deep, roasted flavor and slightly sweet essence. I may even have enough of this leftover to carry me through New Year's, and maybe even to that most sacred of February holidays, Groundhog Day. Around that time Andy should be back in the States from his year-long deployment and maybe we will have a chance to toast with this beer.
But Andy, remember that if this brew is gone, I still have some of that weird sour stout you gave me. Yeah, I never got around to draining that keg. I expect it is good and aged by now, and hopefully a little less funky.
Ah yes, ask nothing says Christmas like beer. Nobody will ever love you the way beer does, and this day is no exception to that rule. This homebrew recipe makes a sweet stout that is perfect for Christmas, with its deep, roasted flavor and slightly sweet essence. I may even have enough of this leftover to carry me through New Year's, and maybe even to that most sacred of February holidays, Groundhog Day. Around that time Andy should be back in the States from his year-long deployment and maybe we will have a chance to toast with this beer.
But Andy, remember that if this brew is gone, I still have some of that weird sour stout extract you gave me. Yeah, I never got around to draining that keg. I expect it is good and aged by now, and hopefully a little less funky.
Ah yes, stuff
nothing says Christmas like beer. Nobody will ever love you the way beer does, and this day is no exception to that rule. This homebrew recipe makes a sweet stout that is perfect for Christmas, with its deep, roasted flavor and slightly sweet essence. I may even have enough of this leftover to carry me through New Year's, and maybe even to that most sacred of February holidays, Groundhog Day. Around that time Andy should be back in the States from his year-long deployment and maybe we will have a chance to toast with this beer.
But Andy, remember that if this brew is gone, I still have some of that weird sour stout extract you gave me. Yeah, I never got around to draining that keg. I expect it is good and aged by now, and hopefully a little less funky. At any rate, I will have a brew for you to enjoy when you are ready for some down time.
This style is sometimes known as milk stout because the slight sweetness comes from the addition of lactose into the boil. Lactose is a non-fermentable sugar, so it simply imparts a slight touch of sweet creaminess instead of turning into alcohol. Probably the most widely known example of this style is Samuel Adams Cream Stout. RateBeer has a good list of what they consider the best in this style.
Here is the recipe:
Grain:
8 lbs Pale Malt, Maris Otter (3.0 SRM)
8 oz Carafa III (525.0 SRM)
8 oz Chocolate Malt (450.0 SRM)
8 oz Oatmeal
Hops:
1.00 oz Willamette – 60 minutes
Adjuncts:
1 lbs Milk Sugar (Lactose) – Boil 60 minutes
Yeast:
1.0 pkg NB NeoBrittania (Wyeast #1945) or other standard ale yeast, such as
Ah yes, more about
nothing says Christmas like beer. Nobody will ever love you the way beer does, sickness
and this day is no exception to that rule. This homebrew recipe makes a sweet stout that is perfect for Christmas, shop
with its deep, roasted flavor and slightly sweet essence. I may even have enough of this leftover to carry me through New Year's, and maybe even to that most sacred of February holidays, Groundhog Day. Around that time Andy should be back in the States from his year-long deployment and maybe we will have a chance to toast with this beer.
But Andy, remember that if this brew is gone, I still have some of that weird sour stout extract you gave me. Yeah, I never got around to draining that keg. I expect it is good and aged by now, and hopefully a little less funky. At any rate, I will have a brew for you to enjoy when you are ready for some down time.
This style is sometimes known as milk stout because the slight sweetness comes from the addition of lactose into the boil. Lactose is a non-fermentable sugar, so it simply imparts a slight touch of sweet creaminess instead of turning into alcohol. Probably the most widely known example of this style is Samuel Adams Cream Stout. RateBeer has a good list of what they consider the best in this style.
Here is the recipe:
Grain:
8 lbs Pale Malt, Maris Otter (3.0 SRM)
8 oz Carafa III (525.0 SRM)
8 oz Chocolate Malt (450.0 SRM)
8 oz Oatmeal
Hops:
1.00 oz Willamette – 60 minutes
Adjuncts:
1 lbs Milk Sugar (Lactose) – Boil 60 minutes
Yeast:
1.0 pkg NB NeoBrittania (Wyeast #1945) or other standard ale yeast, such as Danstar Nottingham Ale Yeast
case on Flickr” target=”_blank”>
Ah yes, nothing says Christmas like beer. Nobody will ever love you the way beer does, and this day is no exception to that rule. This homebrew recipe makes a sweet stout that is perfect for Christmas, with its deep, roasted flavor and slightly sweet essence. I may even have enough of this leftover to carry me through New Year's, and maybe even to that most sacred of February holidays, Groundhog Day. Around that time Andy should be back in the States from his year-long deployment and maybe we will have a chance to toast with this beer.
But Andy, remember that if this brew is gone, I still have some of that weird sour stout extract you gave me. Yeah, I never got around to draining that keg. I expect it is good and aged by now, and hopefully a little less funky. At any rate, I will have a brew for you to enjoy when you are ready for some down time.
This style is sometimes known as milk stout because the slight sweetness comes from the addition of lactose into the boil. Lactose is a non-fermentable sugar, so it simply imparts a slight touch of sweet creaminess instead of turning into alcohol. Probably the most widely known example of this style is Samuel Adams Cream Stout. RateBeer has a good list of what they consider the best in this style.
Here is the recipe:
Grain:
8 lbs Pale Malt, Maris Otter (3.0 SRM)
8 oz Carafa III (525.0 SRM)
8 oz Chocolate Malt (450.0 SRM)
8 oz Oatmeal
Hops:
1.00 oz Willamette – 60 minutes
Adjuncts:
1 lbs Milk Sugar (Lactose) – Boil 60 minutes
Yeast:
1.0 pkg NB NeoBrittania (Wyeast #1945) or other standard ale yeast, such as Danstar Nottingham Ale Yeast
approved
on Flickr” target=”_blank”>Ah yes, steroids
nothing says Christmas like beer. Nobody will ever love you the way beer does, prosthetic
and this day is no exception to that rule. This homebrew recipe makes a sweet stout that is perfect for Christmas, with its deep, roasted flavor and slightly sweet essence. I may even have enough of this leftover to carry me through New Year's, and maybe even to that most sacred of February holidays, Groundhog Day. Around that time Andy should be back in the States from his year-long deployment and maybe we will have a chance to toast with this beer.
But Andy, remember that if this brew is gone, I still have some of that weird sour stout extract you gave me. Yeah, I never got around to draining that keg. I expect it is good and aged by now, and hopefully a little less funky. At any rate, I will have a brew for you to enjoy when you are ready for some down time.
This style is sometimes known as milk stout because the slight sweetness comes from the addition of lactose into the boil. Lactose is a non-fermentable sugar, so it simply imparts a slight touch of sweet creaminess instead of turning into alcohol. Probably the most widely known example of this style is Samuel Adams Cream Stout. RateBeer has a good list of what they consider the best in this style.
Here is the recipe:
Grain:
8 lbs Pale Malt, Maris Otter (3.0 SRM)
8 oz Carafa III (525.0 SRM)
8 oz Chocolate Malt (450.0 SRM)
8 oz Oatmeal
Hops:
1.00 oz Willamette – 60 minutes
Adjuncts:
1 lbs Milk Sugar (Lactose) – Boil 60 minutes
Yeast:
1.0 pkg NB NeoBrittania (Wyeast #1945) or other standard ale yeast, such as Danstar Nottingham Ale Yeast
Gulf Islands Brewery Salty Isle Stout by Ianiv & Arieanna.
order
on Flickr”>Ah yes, nothing says Christmas like beer. Nobody will ever love you the way beer does, and this day is no exception to that rule. This homebrew recipe makes a sweet stout that is perfect for Christmas, with its deep, roasted flavor and slightly sweet essence. I may even have enough of this leftover to carry me through New Year's, and maybe even to that most sacred of February holidays, Groundhog Day. Around that time Andy should be back in the States from his year-long deployment and maybe we will have a chance to toast with this beer.
But Andy, remember that if this brew is gone, I still have some of that weird sour stout extract you gave me. Yeah, I never got around to draining that keg. I expect it is good and aged by now, and hopefully a little less funky. At any rate, I will have a brew for you to enjoy when you are ready for some down time.
This style is sometimes known as milk stout because the slight sweetness comes from the addition of lactose into the boil. Lactose is a non-fermentable sugar, so it simply imparts a slight touch of sweet creaminess instead of turning into alcohol. Probably the most widely known example of this style is Samuel Adams Cream Stout. RateBeer has a good list of what they consider the best in this style.
Here is the recipe:
Grain:
8 lbs Pale Malt, Maris Otter (3.0 SRM)
8 oz Carafa III (525.0 SRM)
8 oz Chocolate Malt (450.0 SRM)
8 oz Oatmeal
Hops:
1.00 oz Willamette – 60 minutes
Adjuncts:
1 lbs Milk Sugar (Lactose) – Boil 60 minutes
Yeast:
1.0 pkg NB NeoBrittania (Wyeast #1945) or other standard ale yeast, such as Danstar Nottingham Ale Yeast
Gulf Islands Brewery Salty Isle Stout by Ianiv & Arieanna.
what is ed
on Flickr”>Ah yes, sickness
nothing says Christmas like beer. Nobody will ever love you the way beer does, and this day is no exception to that rule. This homebrew recipe makes a sweet stout that is perfect for Christmas, with its deep, roasted flavor and slightly sweet essence. I may even have enough of this leftover to carry me through New Year's, and maybe even to that most sacred of February holidays, Groundhog Day. Around that time Andy should be back in the States from his year-long deployment and maybe we will have a chance to toast with this beer.
But Andy, remember that if this brew is gone, I still have some of that weird sour stout extract you gave me. Yeah, I never got around to draining that keg. I expect it is good and aged by now, and hopefully a little less funky. At any rate, I will have a brew for you to enjoy when you are ready for some down time.
This style is sometimes known as milk stout because the slight sweetness comes from the addition of lactose into the boil. Lactose is a non-fermentable sugar, so it simply imparts a slight touch of sweet creaminess instead of turning into alcohol. Probably the most widely known example of this style is Samuel Adams Cream Stout. RateBeer has a good list of what they consider the best in this style.
Here is the recipe:
Grain:
8 lbs Pale Malt, Maris Otter (3.0 SRM)
8 oz Carafa III (525.0 SRM)
8 oz Chocolate Malt (450.0 SRM)
8 oz Oatmeal
Hops:
1.00 oz Willamette – 60 minutes
Adjuncts:
1 lbs Milk Sugar (Lactose) – Boil 60 minutes
Yeast:
1.0 pkg NB NeoBrittania (Wyeast #1945) or other standard ale yeast, such as Danstar Nottingham Ale Yeast
Gulf Islands Brewery Salty Isle Stout by Ianiv & Arieanna.
find
on Flickr”>Ah yes, visit
nothing says Christmas like beer. Nobody will ever love you the way beer does, and this day is no exception to that rule. This homebrew recipe makes a sweet stout that is perfect for Christmas, with its deep, roasted flavor and slightly sweet essence. I may even have enough of this leftover to carry me through New Year's, and maybe even to that most sacred of February holidays, Groundhog Day. Around that time Andy should be back in the States from his year-long deployment and maybe we will have a chance to toast with this beer.
But Andy, remember that if this brew is gone, I still have some of that weird sour stout extract you gave me. Yeah, I never got around to draining that keg. I expect it is good and aged by now, and hopefully a little less funky. At any rate, I will have a brew for you to enjoy when you are ready for some down time.
This style is sometimes known as milk stout because the slight sweetness comes from the addition of lactose into the boil. Lactose is a non-fermentable sugar, so it simply imparts a slight touch of sweet creaminess instead of turning into alcohol. Probably the most widely known example of this style is Samuel Adams Cream Stout. RateBeer has a good list of what they consider the best in this style.
Here is the recipe:
Grain:
8 lbs Pale Malt, Maris Otter (3.0 SRM)
8 oz Carafa III (525.0 SRM)
8 oz Chocolate Malt (450.0 SRM)
8 oz Oatmeal
Hops:
1.00 oz Willamette – 60 minutes
Adjuncts:
1 lbs Milk Sugar (Lactose) – Boil 60 minutes
Yeast:
1.0 pkg NB NeoBrittania (Wyeast #1945) or other standard ale yeast, such as Danstar Nottingham Ale Yeast
Gulf Islands Brewery Salty Isle Stout by Ianiv & Arieanna.
I recently had someone cajole me into getting an auto siphon racking cane to make the process of siphoning my beer and wine easier. I have to admit that in general, decease
I keep things old skool. I do not use a filter for wine or beer, I do not have lots of gadgets and hardware, and the way I have siphoned my brew for more than 20 years was the plain old way people have been doing it since time immemorial: by sucking on a tube.
It's not pretty, I admit, but it works just fine.
The auto siphon removes the need to put your lips on a hose, thus keeping your germs and beasties out of your beer. Honestly, I do not worry about such things because I figure people have been doing it this way for a long time and I have never had a batch of beer get infected. I have a clamp toward the end of the hose that allows me to pinch it shut. I do this, dip the tip of the hose in sanitizer, and proceed to transfer the beer. No fuss, not much muss. Whatever muss is.
I needed a new racking cane and took a friend to see the Maryland Homebrew store. He kept saying, "Get an auto siphon racking cane," so I figured I would try it. I was not impressed. This might just be because I am old and stuck in my ways, but I already have a system I use for racking. It is simple and there are no moving parts.
The big problem I had with the auto siphon is that using it requires you to insert the thing into your beer and then pull the center tube out to draw an amount of beer into the device, then push the center tube back in to start the flow. All this pushing and pulling causes the device to move in the beer and possibly stir up the stuff that had settled to the bottom. This does not sit well with me at all. On the other hand, if you don't like starting the flow of your beer the way you might steal gas from your sleeping neighbors, this is a fine tool to use.
orthopedist
on Flickr”>
I recently had someone cajole me into getting an auto siphon racking cane to make the process of siphoning my beer and wine easier. I have to admit that in general, find
I keep things old skool. I do not use a filter for wine or beer, I do not have lots of gadgets and hardware, and the way I have siphoned my brew for more than 20 years was the plain old way people have been doing it since time immemorial: by sucking on a tube.
It's not pretty, I admit, but it works just fine.
The auto siphon removes the need to put your lips on a hose, thus keeping your germs and beasties out of your beer. Honestly, I do not worry about such things because I figure people have been doing it this way for a long time and I have never had a batch of beer get infected. I have a clamp toward the end of the hose that allows me to pinch it shut. I do this, dip the tip of the hose in sanitizer, and proceed to transfer the beer. No fuss, not much muss. Whatever muss is.
I needed a new racking cane and took a friend to see the Maryland Homebrew store. He kept saying, "Get an auto siphon racking cane," so I figured I would try it. I was not impressed. This might just be because I am old and stuck in my ways, but I already have a system I use for racking. It is simple and there are no moving parts.
The big problem I had with the auto siphon is that using it requires you to insert the thing into your beer and then pull the center tube out to draw an amount of beer into the device, then push the center tube back in to start the flow. All this pushing and pulling causes the device to move in the beer and possibly stir up the stuff that had settled to the bottom. This does not sit well with me at all. I am not sure what it says about me that I had trouble using a simple hand-pump auto siphon, but there it is. You may have good luck with it. I have talked to people who love them and people who hate them, so at least I know I am not alone with my hatred.
On the other hand, if you don't like starting the flow of your beer the way you might steal gas from your sleeping neighbors, this is a fine tool to use.
Siphoning the the wort into the primary fermenter by Wandering Eyre.