Anybody ever had this? I'm diggin' it. 12% w/ lactose, vanilla, and coffee.
Grabbed this the other day. Never seen it before. f**ker was $9.99/can.
It's really thick too, which I'm finding I like in a stout
Edit: hard pour, zero head. Just looked it up, then checked the bottom of the can; only brewed once.... back in March, lol. I still dig it, haha
Sure, dude. Here you go: https://www.amazon.c...cxBL&ref=plSrch
If you don't feel like waiting for Amazon to deliver it, you can honestly find them at virtually ANY pharmacy or grocery store. I've never seen them out of stock
Tempted to open it and add some more starter. Think I killed my first batch of starter because mash was still hot from heating it to kill any yeasts.
Yeah, I saw that you heated everything up in your sauce thread. I think that might have been a case of "good initiative, bad judgment." I just don't see a reason to do that. There's a good chance you might've killed off any good bacteria too. Then again, it might not be a problem at all. Some ferments are just a lot slower to "take off" than others. I've had them take 3-4 weeks to "start" before, and others have taken less than 18 hours
Also, It hasnt been very clear. The % of salt used in brine. Is that to water weight or ingredients weight? Assumed it was water
I'm gonna preface this response by saying, "I really don't know, man," so don't get too excited while you're reading it, because I probably won't actually answer you
I *think* the salt % is determined by the weight of the ingredients, BUT I could also "justify" it (in my head, anyway) by weighing the water (?). I just really don't know for sure. Dru has posted this chart quite a few times. *To me*, it looks like the top half of the chart represents the water volume. The bottom half, *to me*, is tough to decipher, because I can't tell if that's ALSO water volume, or it's the volume of ingredients (?). Not sure if it's just a Metric vs. U.S. measurements thing (?).
So, in a nutshell, D3, I have no idea, bro. Hopefully, Dru or somebody else with more experience will see this and clear things up. Maybe he can start a "Brine" thread too It'd be nice to have a Brine sticky thread here somewhere.
A lot of people are probably sick of me repeating myself, but all that confusion ^ is why I swear by those powdered packets of probiotics, a straight wine brine, and salt "to taste." As much as I DO enjoy learning about this stuff, my method/system takes ALL the guesswork out of it.
Very straightforward: chop everything up and dump into a bowl, add sugars (honey, agave, turbinado, whatever), stir it all up. Add 4 or 5 grams of probiotic powder, and stir it up again. Transfer to jar and dump wine in, straight from the bottle. BOOM. Done. Easy peasy, man. You should give it a shot. The more probiotics and sugars you add, the lighter you can go on the salt. I've found that if I can add 1/2 cup of any combo of sugars, I can get away with only using 1 teaspoon of salt per half gallon batch.
DAYOM DUDE! those look awesome! The mixed berry one, are those clear or blue jars?! The color! Unless it's just the lighting?
Thanks, man! Those are just regular clear jars, lol. It was just the sunlight coming in through the kitchen window
So going to use the orange recipe.
Got this in my backyard
Good luck, dude! Just remember to remove as much of the white pith as you can. I really had to cook those oranges down for a while to soften them up. I heard/read somewhere that the longer pith is cooked, the more bitter the product will end up