Recent content by WalkingWolf

Looking to oak some BB in the near future

Glad to see it made it.

Wii do. Thanks Joe

I pulled a sample of this this morning. Mentally comparing it to the sample of a very young Super Tuscan we sampled last evening. The ST compared favorably to a commercial Sangiovese-blend ($18) we had on hand. I found the Malbec lacking the variety/complexity of the previous evening...

ICV D254 with CY3079 I've been reading up on different yeasts. I read where some Chardonnay producers will in fact mix the CY3079 and the ICV D254. I have always heard not to mix yeast due to the potential problems mentioned above. I think what I may do is ferment half of the kit with each...

Well, I thought I'd enter the "playroom" since so much fun was being had by all. I went with a Fontana Malbec as my first cheap-kit tweaker. I added 1 cup oak, 1 cup currants, 1 tblsp tannin and 1qt simple syrup.

I put on a 4-berry blend earlier. Have racked off the lees but haven't sweetened or bottled. Been sitting in bulk for about a month now. Drew out some for dinner this evening and I thoroughly enjoyed it "unsweetened". I'm not a fan of the big, bold reds or harsh tannins. This was dry put not...

I think it would be fun. May give it a try.

Hello all -- It's been a while (LIFE happens). Wanted to give an update on this experiment. Went back and read the initial post then the update. Was interesting to note the grain was primary young with the grain moving back over time. The grain now resides mildly in the aftertaste. I lack...

We bottled a couple bottles last night for a little get-together we will be having this evening. We drew a few samples as well. While I did add a bit of sugar on the initial sampling I did not add any sweetener this time. I do not have the proper vocabulary to describe the taste. The first...

Laundry room brewer as well Repsolal Same here dude -- a brutha in arms. I have noticed a considerable price difference in kits from the different sites. My LHBS is outrageous and I will not buy from him.

For the 4th of July we have a big get together and grilled dogs and burgers are always on the menu. After the heat has toned down a bit I like to put fresh asparagus spears, rolled in oil, teriyaki or worchestershire and salt, on the grill along with portabella mushrooms. I always lay the...

2PUPS -- this is one nice looking rig. I have a SS 55 gallon barrel that I wanted to make a smoker with. I'd sure like more details (if you don't mind) and would like to try to replicate what you have there. Used a smoker years ago and have wanted to get another one.

This is a bastard take on a recipe from cafe' Annie's (Houston, TX) from many years ago. For first timers I always get the "raised" eyebrow -- until they taste it. 1 full size dinner plate will usually accommodate two large ribeyes. pour about a tablespoonful of oil on a dinner plate and...

Thanks guys -- I think this will turn out nice. Different, from a wine drinkers perspective, but enjoyable all the same. This recipe and process is from another forum. Mods/Admins, if this is inapproiate please delete this post. http://www.brewboard.com/index.php?showtopic=9515 enjoy