Haven't had this yet but everything I've had from The Brewery has been pretty good.killer_ewok;1264859 wrote:Anyone on here ever had a Bruery Autumn Maple?
Got some last night, one of the beers I look forward to every year.killer_ewok;1264240 wrote:Finally got my hands on some Nosferatu...for the first time ever. Great shit.
Almost picked this up last night, went with Speedway Stout (Incredible!) and Baby Tree Quad (Also very good) instead.killer_ewok;1264859 wrote:Anyone on here ever had a Bruery Autumn Maple?
Uh, no. How did you get it?said_aouita;1266045 wrote:Anyone ever get their golden ticket for this cult favorite?
Bourbon Barrel Aged Dark Lord Imperial Stout - Three Floyds
said_aouita;1266045 wrote:Anyone ever get their golden ticket for this cult favorite?
[h=1]Bourbon Barrel Aged Dark Lord Imperial Stout - Three Floyds[/h]
Jessica went a while back and enjoyed it. I haven't had a chance to go yet.Curly J;1266217 wrote:That's damn near the Holy Grail of beers. Well with in the top 5 or 3 even.
I visited Mt Carmel brewery yesterday and took the tour. Awesome tasting room. Brought home a growler of their 3rd Shift Stout. Great beer you can only get at their Brewery. I suggest any Cincy Beer Snobs check this place out. I will be going there again. Nice relaxing place to have some beers.
Did you use canned or fresh pumpkin?justincredible;1266334 wrote:Checked the gravity reading on my pumpkin ale tonight. It's been in the primary for a week and it read at 1.020 (started at 1.050). It'll be moved to a secondary fermenter next weekend when it's hopefully reading 1.010. Smells delicious.
90oz's of canned.I Wear Pants;1266377 wrote:Did you use canned or fresh pumpkin?
FIFY.Curly J;1266396 wrote:On a sad note Jungle Jim's is out of Pumpking. WTF it is not even October yet. Might be road trip time to Akron since O-Trap offered to buy me a free one.
Should be ready Wednesday.Curly J;1266396 wrote:On a sad note Jungle Jim's is out of Pumpking. WTF it is not even October yet. Might be road trip time to Justin's garage soon for some Pumpkin Beers.
O-Trap;1266401 wrote:FIFY.
justincredible;1266408 wrote:Should be ready Wednesday.
What temp were you fermenting at/how good is your temp control during fermentation?justincredible;1266418 wrote:Well, I am starting to get a little worried. Noticed there was a really harsh alcohol smell when I put my nose down in the fermenter and took a sniff. I'm afraid I might have fermented a little too hot to start. It may have to sit in the secondary for a lot longer than I was expecting to hopefully mellow out. I guess we'll see what it's looking like after one more week in the primary.
Sounds about right for the ferm times and temps. If you were under 73 or so you should be fine, above that with this type of brew is where you start getting diacetyl.justincredible;1266456 wrote:I was following the modified recipe wheatmeister posted here: http://www.homebrewtalk.com/f37/just-brewed-midwest-supplies-pumpkin-ale-208562/
Pitched at 70º. Temp control for fermenting isn't great but stays pretty constant. I put the fermenter in a larger tub with water, cover the fermenter with a shirt, and point a fan at it. The water wicks up the shirt and evaporates to cool the beer. Thermometer reads 68º. It might have been a little warm initially. This is only my second beer brew but I was going to do 2 weeks primary/2 weeks secondar and then bottle for 3 weeks.
Not the same thing. "Hot" and other off flavors that can happen with high or inconsistent fermentation aren't what gives the bourbon flavors.O-Trap;1266522 wrote:For what it's worth, there are those out there who do like a little liquor smell and taste in their beer.
I'm a fan of New Holland's Dragon's Milk, but you can definitely taste the bourbon barrels in it.
Fair enough. Never brewed my own stuff, so I guess I have to plead ignorance.I Wear Pants;1266600 wrote:Not the same thing. "Hot" and other off flavors that can happen with high or inconsistent fermentation aren't what gives the bourbon flavors.
