Beer of the Day thread (and ci-derp)
04-25-2016, 08:28 PM
#2126
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04-25-2016, 08:28 PM
#2127
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Join Date: Jun 2015
Location: TAMPA, FL
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I have a stout that is currently finishing out fermentation. OG was 1.104. I'm expecting somewhere in the 13% range ABV. When it finishes, I will add coconut and cacao nibs for a few days.
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04-25-2016, 11:14 PM
#2128
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Join Date: Apr 2016
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Go try Big Bad Baptist by Epic Brewing. It be barrel aged but you probably won't notice- it's not bourbon-y and one of the best stouts in general IMO. I've been meaning to open mine up and review it here. It's one of the few beers I buy consistently out of everything I've ever had.
Oh ****, you brew your own beer?
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04-25-2016, 11:29 PM
#2129
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Location: TAMPA, FL
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Yeah, since forever. I used to post my experiments in this thread but no one really seemed interested. This past year I've been brewing large belgians, and I got to the point where I can repeatedly make this 11% belgian strong dark ale that tastes really smooth. It helped me learn about brewing with candi sugar. Which brings me to the current beer experiment... I took the candi sugar, the yeast and the special B from the belgian and combined it with a bunch of roast malts, some victory malt and about 10 lbs of 2 row to make a very strong stout that should hopefully be halfway between a belgian quad and an imperial stout. I used the darkest chocolate and roast malts possible so I'm expecting it too look like motor oil with a head that looks like foam rubber.
The last attempt came out a bit too roasty, but hopefuly this one will be perfect. If it tastes right I'm going to add cacao nibs and coconut extract. Should be like funky buddha last snow crossed with a barleywine.
The last attempt came out a bit too roasty, but hopefuly this one will be perfect. If it tastes right I'm going to add cacao nibs and coconut extract. Should be like funky buddha last snow crossed with a barleywine.
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04-26-2016, 02:13 AM
#2131
Yeah, since forever. I used to post my experiments in this thread but no one really seemed interested. This past year I've been brewing large belgians, and I got to the point where I can repeatedly make this 11% belgian strong dark ale that tastes really smooth. It helped me learn about brewing with candi sugar. Which brings me to the current beer experiment... I took the candi sugar, the yeast and the special B from the belgian and combined it with a bunch of roast malts, some victory malt and about 10 lbs of 2 row to make a very strong stout that should hopefully be halfway between a belgian quad and an imperial stout. I used the darkest chocolate and roast malts possible so I'm expecting it too look like motor oil with a head that looks like foam rubber.
The last attempt came out a bit too roasty, but hopefuly this one will be perfect. If it tastes right I'm going to add cacao nibs and coconut extract. Should be like funky buddha last snow crossed with a barleywine.
The last attempt came out a bit too roasty, but hopefuly this one will be perfect. If it tastes right I'm going to add cacao nibs and coconut extract. Should be like funky buddha last snow crossed with a barleywine.
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04-26-2016, 06:44 AM
#2133
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Join Date: Jun 2015
Location: TAMPA, FL
Posts: 817
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Can't brew for sale without permission from feds, otherwise ATF will kick down my door, shoot my dogs, etc. IIRC, you need federal and state licenses and inspections and you have to pay tax on it as well. It's a huge pain in the *** to transition from home brewing to commercial brewing, even on a small scale.
So basically I can't sell unless I open a brewery. And that would mean buying real equipment because breweries don't brew in 5 gallon batches.
I haven't done the math recently, but I am pretty something like half the price of beer in the store is tax. I have yet to brew a beer, no matter how ridiculous, that was more than 10 bucks a gallon to make, including yeast, grain, hops and other adjuncts. An average beer is something like 20-30 bucks for 5 gallons. If I bought base malt in bulk it would be something like 15 bucks a batch.
So basically I can't sell unless I open a brewery. And that would mean buying real equipment because breweries don't brew in 5 gallon batches.
I haven't done the math recently, but I am pretty something like half the price of beer in the store is tax. I have yet to brew a beer, no matter how ridiculous, that was more than 10 bucks a gallon to make, including yeast, grain, hops and other adjuncts. An average beer is something like 20-30 bucks for 5 gallons. If I bought base malt in bulk it would be something like 15 bucks a batch.
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04-26-2016, 09:19 AM
#2135
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Join Date: Oct 2011
Location: OKC, OK
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Can't brew for sale without permission from feds, otherwise ATF will kick down my door, shoot my dogs, etc. IIRC, you need federal and state licenses and inspections and you have to pay tax on it as well. It's a huge pain in the *** to transition from home brewing to commercial brewing, even on a small scale.
So basically I can't sell unless I open a brewery. And that would mean buying real equipment because breweries don't brew in 5 gallon batches.
I haven't done the math recently, but I am pretty something like half the price of beer in the store is tax. I have yet to brew a beer, no matter how ridiculous, that was more than 10 bucks a gallon to make, including yeast, grain, hops and other adjuncts. An average beer is something like 20-30 bucks for 5 gallons. If I bought base malt in bulk it would be something like 15 bucks a batch.
So basically I can't sell unless I open a brewery. And that would mean buying real equipment because breweries don't brew in 5 gallon batches.
I haven't done the math recently, but I am pretty something like half the price of beer in the store is tax. I have yet to brew a beer, no matter how ridiculous, that was more than 10 bucks a gallon to make, including yeast, grain, hops and other adjuncts. An average beer is something like 20-30 bucks for 5 gallons. If I bought base malt in bulk it would be something like 15 bucks a batch.
I will send you some of my amazing artwork. I draw exceptionally realistic versions of US currency. Suitable for novelty purposes only. *wink*
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04-26-2016, 10:22 AM
#2136
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Join Date: Jun 2015
Location: TAMPA, FL
Posts: 817
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Monks Blood is a super solid offering, I just wish it was avalible year round. There is nothing about the phrase "Belgian Strong Dark Ale" I don't like. 
Fireside Chat is another good seasonal from 21st Amendment if you can find it.
Fireside Chat » 21st Amendment Brewery
I think I've mentioned Sneak Attack previously, I've always got some stashed somewhere.
Sneak Attack » 21st Amendment Brewery
AlwaysBroken: what diameter blow off tube are you using? With the big Trappist style beers I've been using 1" ID tube and a 2g pail for an airlock
Fireside Chat is another good seasonal from 21st Amendment if you can find it.
Fireside Chat » 21st Amendment Brewery
I think I've mentioned Sneak Attack previously, I've always got some stashed somewhere.
Sneak Attack » 21st Amendment Brewery
AlwaysBroken: what diameter blow off tube are you using? With the big Trappist style beers I've been using 1" ID tube and a 2g pail for an airlock
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04-26-2016, 11:06 AM
#2137
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Join Date: Mar 2009
Location: Raleigh NC
Posts: 113
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Go try Big Bad Baptist by Epic Brewing. It be barrel aged but you probably won't notice- it's not bourbon-y and one of the best stouts in general IMO. I've been meaning to open mine up and review it here. It's one of the few beers I buy consistently out of everything I've ever had.
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04-26-2016, 12:08 PM
#2138
Junior Member
Join Date: Apr 2016
Posts: 225
Total Cats: 0
Can't brew for sale without permission from feds, otherwise ATF will kick down my door, shoot my dogs, etc. IIRC, you need federal and state licenses and inspections and you have to pay tax on it as well. It's a huge pain in the *** to transition from home brewing to commercial brewing, even on a small scale.
So basically I can't sell unless I open a brewery. And that would mean buying real equipment because breweries don't brew in 5 gallon batches.
I haven't done the math recently, but I am pretty something like half the price of beer in the store is tax. I have yet to brew a beer, no matter how ridiculous, that was more than 10 bucks a gallon to make, including yeast, grain, hops and other adjuncts. An average beer is something like 20-30 bucks for 5 gallons. If I bought base malt in bulk it would be something like 15 bucks a batch.
So basically I can't sell unless I open a brewery. And that would mean buying real equipment because breweries don't brew in 5 gallon batches.
I haven't done the math recently, but I am pretty something like half the price of beer in the store is tax. I have yet to brew a beer, no matter how ridiculous, that was more than 10 bucks a gallon to make, including yeast, grain, hops and other adjuncts. An average beer is something like 20-30 bucks for 5 gallons. If I bought base malt in bulk it would be something like 15 bucks a batch.
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04-26-2016, 12:22 PM
#2139
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Of course! I might even have miniatures somewhere but its been a while
A few of us do actually. I know Joe P used to brew, and Monk and I have been known to whip out a batch now and then.
Post more you hoebag! 
That sounds amazing. Funny, I've got grain for a rip off of NB's Festivus Miracle Holiday Ale sitting in my kitchen, including 2lbs of candi sugar.
I switched to acid carboys (7.5g IIRC?) and its helped A LOT, but I'm still surprised you are not getting blowouts with big belgians. How do you oxygenate?
A few of us do actually. I know Joe P used to brew, and Monk and I have been known to whip out a batch now and then.
This past year I've been brewing large belgians, and I got to the point where I can repeatedly make this 11% belgian strong dark ale that tastes really smooth. It helped me learn about brewing with candi sugar. Which brings me to the current beer experiment... I took the candi sugar, the yeast and the special B from the belgian and combined it with a bunch of roast malts, some victory malt and about 10 lbs of 2 row to make a very strong stout that should hopefully be halfway between a belgian quad and an imperial stout. I used the darkest chocolate and roast malts possible so I'm expecting it too look like motor oil with a head that looks like foam rubber.
I switched to acid carboys (7.5g IIRC?) and its helped A LOT, but I'm still surprised you are not getting blowouts with big belgians. How do you oxygenate?
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