Eric's Latest Mistake

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About Eric's Latest Mistake

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  • Birthday January 2

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    Music, woodworking, and animals (we have horses, goats, a donkey, chickens and rabbits, beyond the dogs and cats.)

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  1. Makes for a happy Hoppy!
  2. From the album Erics Latest Mistake

    First bottle of my Oktoberfest beer. Still a bit cloudy, though I always open my last bottle (bottom of the LBK) first. Good malty flavor.
  3. From the album Erics Latest Mistake

    My final of the Star Wars trio. First bottle is still a bit raw but crisp. I'll just need to bide my time, because I think it is going to turn out quite well.
  4. Just bottled: Imperial Pilsner, Noche del Lobo Mexican Amber

    Fermenting: nothing yet - still too cold for the Smitten Bovine

    Conditioning: St. Brigid Blonde, Schwarzbier, Ludwig's Marzen

    Drinking: Peanut Butter Porter, Wild Wheat, Cowgirl Honey Blonde, Shade Tree Kolsch

    1. Bonsai & Brew

      Bonsai & Brew

      Brew a lager.  Just sayin'?

    2. Eric's Latest Mistake

      Eric's Latest Mistake

      No time like the present.  Thus my current conditioning condition. B)

  5. Not too bad. I still have a few left that will welcome a warm spell. They have a nice crispness. Good luck on yours and post your recipe if it turns out well. I'm still mostly extract, especially if my wife has any opinion.
  6. Just bottled: Ludwig's Marzen - I should tell my wife I CAN get something done early ;-)

    Fermenting: Imperial Pilsner, Noche del Lobo Mexican Amber

    Conditioning: St. Brigid Blonde, Schwarzbier

    Next up: ? Smitten Bovine? POTUS Porter (or is it now Prior POTUS Porter)? 

    Drinking / Defusing: ensuring "inventory rotation" but still require a splash guard with my lager. Maybe I label it "best enjoyed outdoors"

  7. This really sounds interesting, especially after having had a Xocoveza last week. A few years back I roasted some serrano peppers to kick up some of the Cerveza. Good idea, bad execution. The heat was too "forward." This sounds like the heat would be an undercurrent. Also, I had not thought about the physics of packing the hopsacks. Every brewing experience is a learning experience.
  8. Looks like a happy day in your future. My batch of cold-fermented Baltic porter didn't last long enough to probably reach its true potential. I may have to steal back the ones sitting in my coworkers' fridge. I'll leave him an IPA or a witbier instead. Its been there for months, taunting me. I've not done the barrel thing yet. I'm not a bourbon fan but a clean barrel would impart some oak or smoke to it, wouldn't it? Of course I'd have to wait even longer enjoy it.
  9. From the album Erics Latest Mistake

    Inspired by Listermann's Nut Case, recipe pulled from various discussions on the forums here. Just had my first bottle. The oils from the peanut butter powder cut the head quite a bit but the flavor is nice. The peanuts are just a hint in the nose, and balance well with the light chocolate from the nibs and the base porter HME.
  10. From the album Erics Latest Mistake

    For the love of God, open a window! Or at least light a candle! Mrs. Mistake doesn't like the smell of boiling English Dark Crystal, Carastan, and Pale Chocolate malts, or Magnum and Goldings hops. You might not either. Not my problem. It actually turned out quite smooth, despite her opinion of the house on brew day.
  11. From the album Erics Latest Mistake

    I wrestled when I bottled this, as I had the orange peel and coriander loose in the keg. It kept clogging the nozzle but the first bottles of it have really been nice. I will definitely brew this again, though maybe with a hopsack.
  12. From the album Erics Latest Mistake

    The Shade Tree Kolsch was ready just in time to enjoy before the weather cooled.
  13. Just bottled: Shade Tree Kolsch, Belgian Blanc

    Fermenting: chocolate peanut butter porter

    Just brewed: St. Brigid Blonde

    Next up: ? dunkelweizen? Vienna lager?

  14. Just bottled: Shade Tree Kolsch

    Fermenting: Belgian Blanc

    just brewed: chocolate peanut butter porter

    next up: St. Brigid Blonde

  15. That recipe sounds like something to try or tweak, with one of my surplus Bavarians (Rural King closeout ). I do appreciate the tip to wrap THE BEER in paper towel (saved an awkward conversation with Mrs. Mistake...) So there's no BJCP category for Franken-beers? Here There Be Wheat Dragons? Abandon all Hop, Ye who go here? Seriuosly, thanks to all for hints, tips, tweaks, and FtLoGDDT!s