I tried a Bell's Cherry Smoked Stout knock-off, but don't remember it having any mention of chocolate in it. The Cherry Smoked malt to me was very harsh and bitter. Probably just put a little too much, or used the wrong bittering hops.
What are you drinking right now?
- Thread starter Ozarks Mountain Brewery
- Start date
Yeah, they're pricy, but so are bottles, cleaning materials, and the continuing cost of caps and primer sugar (I just use table sugar now). I'm hoping some of the cost goes away and it'll certainly be a hell of a lot more convenient to store than 30 bottles or so with the same 2.5 gallons in them. The amount of stuff I need to add for cleaning is one of the limiting factors, but most of that is a one-time cost as opposed to the caps and sugar for bottling. There's no small amount of water and StarSan involved in cleaning 100+ bottles, either. But let's not forget the CO2 hardware. However, my stepson gave me a bottle and regulator because he wasn't brewing any more. I've had it nearly a year, and have yet to use it at all. It's still 'charged' however, I don't know how much it really has in it. If I can perfect my plumbing, I can hopefully make a cylinder last me 10 months like Ben did.
- Joined
- Jul 19, 2019
- Messages
- 2,198
- Reaction score
- 5,534
- Points
- 113
Chimay Clone
- Joined
- Mar 14, 2018
- Messages
- 9,443
- Reaction score
- 17,201
- Points
- 113
Didn't have time to keg this today, so serving from the fermenter again. Much lighter than the picture, color is pretty much the way it looks at the bottom.
This is the Hazy I brewed last Saturday.
This is the Hazy I brewed last Saturday.
- Joined
- May 10, 2020
- Messages
- 392
- Reaction score
- 963
- Points
- 93
This Bell's recipe actually doesn't have any smoked malt, but served as a base for my recipe. Has the chocolate malt and chocolate rye. It used cherry juice, and I fermented on top of cherries in a secondary fermentation.
My smoked malt is barely noticeable at about 20% of the grist - not overwhelming, I like to think it adds to complexity.
- Joined
- May 10, 2020
- Messages
- 392
- Reaction score
- 963
- Points
- 93
Looks great! I assume you pressure fermented if your drinking already?
- Joined
- Mar 14, 2018
- Messages
- 9,443
- Reaction score
- 17,201
- Points
- 113
My last bottle of Smooth Stout - time to brew another batch, maybe with some tweaks, maybe as is. I have slurry from last batch available for deployment, which might benefit from a SNS starter (a little under 2 months old).
- Joined
- Jul 19, 2019
- Messages
- 2,198
- Reaction score
- 5,534
- Points
- 113
Did you brew the wine?
You flatter me with the question; this wine was sent from my father from my home state. I'm not much of a wine drinker, but will always try a pinot from the Willamette Valley.
That colour is delightful there Herm!
- Joined
- Jul 19, 2019
- Messages
- 2,198
- Reaction score
- 5,534
- Points
- 113
Q4 and homemade soup.
- Joined
- Mar 14, 2018
- Messages
- 9,443
- Reaction score
- 17,201
- Points
- 113
MGG-35
I was going to call it G-35. It is a recipe that was originally copied from a homebrew sho pi n Michigan as a clone of M-43 named after Michigan Interstate 35.
I MGG is an acronym for My Goodness Gracious.
I was going to call it G-35. It is a recipe that was originally copied from a homebrew sho pi n Michigan as a clone of M-43 named after Michigan Interstate 35.
I MGG is an acronym for My Goodness Gracious.
A starter will never hurt. But even if there's only 50% viability, you're just pitching into a very large starter. It might take some time to get going, but it will still go.
Helles
