QUOTE(JPB @ Sep 22 2007, 09:14 AM)
If you made more beer, it would have been a massive crash site for the night. You had the world by the nads my friend; by the nads. Of all the hobbies I have ever seen, this zymdog deal is by far the coolest hobbie ever. You have converted me and can't wait to get started once I settle in somewhere. I get a feelin your cowbell will come in handy at the next event
Thanks for your support! I actually had additional homebrew, but it was freshly bottled and it hadn't fully carbonated yet. I'm not too crazy about flat beer. Seems like those 9.5% Belgians take a little while to mature.
Fall is almost here, so it's cider time. I bought 5 gallons of fresh pressed cider from a local farm. It's UV sanitized (no heat) so it's very fresh and appley tasting. No heat = pectins aren't set, so it should ferment out very clear, just like last year. I got the cider from their fridge and poured it into a glass fermenter to let it warm up to room temperature... after several hours, I threw in some yeast nutrient and a packet of my favorite ale yeast. That should be done in a few weeks.
Oh yeah, also threw together an all-grain brown ale. I'm getting tired of having only "thick and heavy" beers on tap. This one is a lawnmower beer, and the preliminary samples (pre-fermentation) are spectacular... I'm thinking of having only session beers on tap and bottling the heavy, high-octane stuff. Unless it's a keg for a special event, of course!
I gotta practice with that cowbell...