…the fingers :o

Yep I had lots of those.

Yeah I treat twist offs as one time use, they are just too hard to deal with. Aside from being clear and irredeemably labeled, Topo Chico bottles are the best. But Fischer made the best - brown and flip top.

Nah they are pop top. I can’t recap twist offs so your memory is correct.

Had an old recipe that I modified because I had some spices lying around to use and leftover LME from the other batch going. Here’s what i did:

3 lbs Llano Pils steep 45 min at 150-60 degrees

Bring to boil, add

6lbs Gold LME

1 lb Pils LME

2 lbs honey

1 oz Cascade

After 45 min add:

1/2 oz Cascade

0.4 oz bitter orange peel / 0.5 oz sweet orange peel

0.5 oz mix cracked coriander seed and coriander powder

After 10 more min add 1/2 oz Cascade, boil 5 more min.

Cool and add water to bring to 5 gal, original gravity should be about 1.071, maybe a little higher? Pitched Wyeast 3787.

Final gravity of this batch was 1.019 with the priming sugar so about 7% ABV.

Lately???

Wonder what kind of condition it’s in.

Not in this one. Was a couple pounds of Llano Pilsner malt, a pound of pils LME, 5 lbs golden LME and a couple of lbs honey. Simethicone? Never heard of that but why not lol

Yeah that’s what I figured too. I thought I’d let it mellow for a year or two then just add a dollop of sweetener to a bottle when serving if its still got a bang to it.

Diastaticus is a good one I want to use in meetings.

For your bock though, you’ve got a stuck fermentation, that’s not hard to at least attempt to fix. Warm it up a bit or pitch a starter and see if that works.

I’m thinking it was a temp spike as the house heat came on. Hasn’t run and it was pretty cool in it’s little corner, then warmed up some and all the sluggish yeast woke up.

I’ll type up the recipe just for the record

Just goes to show you, ive been brewing at a medium skill level for ages and leave lots of headspace and never had this happen, but I guess krausening is good

I’m thinking maybe the fermenter got a little warm. Heater came on to 68 when it was about 63 before and it went nuts. I’m gonna put it out in the cold for a bit while I rig a blowoff

Very dry and a little acidic. It isnt particularly cool here but is dark.

This is what I did - primary then mashed in blackberries and lavender in the secondary and let it sit a long while. Added potassium sorbate,added more honey and bottled. My first mead batch, it was pretty harsh but has mellowed some, I’m just gonna leave it for a few years.

This is truth

I did a lavender infused mead last year, it isnt bad but it needs to age a while longer I think. Was my first mead.

I know some of these words

Just made a strong winter ale and a Grand Cru. The winter ales are freaking awesome after about a year. The Grand Cru will be good this summer.

I’m going to try Arne Schwabe’s version of the app and see if that helps.