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What are you drinking tonight 2020.
- Thread starter Chippy_Tea
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Pennine
Landlord.
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that is the cleanest and most orderly set up I have ever seen. nice job.
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Really good and making me think about brewing a Belgian beer again, it's been too long .Cheers mate, glad it's going down well
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Started the night with the version of my Belgian Pale that had been bottled with Brett. I'm being I'm impatient and it's only been a month, maybe slightly different from the non Brett version but no major change. Christmas day be next sample I think.
Followed up by my American Amber
Followed up by my American Amber
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Next up this Steam Brew Session IPA. On closer inspection, this is a craft-a-like beer produced for Lidl, no idea who by. Slightly hazy. A bit less hop aroma than the last one. Again, perfectly drinkable. I think I slightly prefer this one. No idea on hops. Something new worldy, slightly tropical.
Maybe finishing with a sweet stout.
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Do it
Fuzzy Growler
Landlord.
I think it's time for that beer swap
What did you have in mind?
Fuzzy Growler
Landlord.
I only have the raspberry Berliner weisse and juicy session at the mo.... But will have a stronger version of the juicy next week
I only have the raspberry Berliner weisse and juicy session at the mo.... But will have a stronger version of the juicy next week
I’m happy with all
What’s your preference?
BridgeBrew
Regular.
Next - this.
Unfiltered. Columbus and Chinook. Hazy, bitter, not overly fragrant. Best one so far.
Unfiltered. Columbus and Chinook. Hazy, bitter, not overly fragrant. Best one so far.
I agree Chippy water
Same beer, different day. I'm okay with that since I'm getting a great price and I love RIS.
Got some spices in the mail from a place called Penzeys. Of note is their Spanish Smoked Paprika (WOW) and a blend of spices called Mural of Flavors (my wife swears by it).
In any case, I was just shoring up my spices by keeping them fresh and filling in the gaps since I'm going to make a KFC clone (no, it's not a chicken-flavored stout) soon-ish. I'll be putting in exactly eleven herbs and spices. I'll use boneless dark meat since dark meat is easily my favorite. The only question is whether to just brine it first or use a buttermilk/egg batter. Leaning toward using a brine by about 70/30.
There are people that will pressure-fry the chicken at home like KFC does in their stores. I didn't see any of that proper equipment for less than $1K that I would trust so, no thanks--I'll keep my house just the way it is.
Got some spices in the mail from a place called Penzeys. Of note is their Spanish Smoked Paprika (WOW) and a blend of spices called Mural of Flavors (my wife swears by it).
In any case, I was just shoring up my spices by keeping them fresh and filling in the gaps since I'm going to make a KFC clone (no, it's not a chicken-flavored stout) soon-ish. I'll be putting in exactly eleven herbs and spices. I'll use boneless dark meat since dark meat is easily my favorite. The only question is whether to just brine it first or use a buttermilk/egg batter. Leaning toward using a brine by about 70/30.
There are people that will pressure-fry the chicken at home like KFC does in their stores. I didn't see any of that proper equipment for less than $1K that I would trust so, no thanks--I'll keep my house just the way it is.
Dave,when you make the KFC put a post up of your recipe and method please.
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