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tcsinowski

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About tcsinowski

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    Brewmaster in Training
  1. Manowarfan1 wrote: Is this supposed to be reflected on the website/ordering/shopping cart page? Mine still shows $21 shipping. Do they want us to place the order and then have to contact them to correct it? Seems it would be much easier to have the website show the correct total from the start. Cheers jeff The correct price of shipping is reflected on my order page. Maybe refresh your page? oh and... Roll Tide!
  2. Solved: Tommy: Shipping price on Winter Seasonal Strong Ale to Marietta, Georgia 30064. The price for UPS Ground is $20.20, is that correct? MB-Diane: That's because it isn't really available quite yet, we haven't engaged the shipping module, once it is available it will be $7.95 for UPS ground. Tommy: okay. so if i order now it will still be 7.95 MB-Diane: You can't order now, that is just to call dibs. Once it is available we'll let you know, but you have a dibs reserved. Tommy: ah Tommy: thank you Tommy: Roll Tide? MB-Diane: Woo hoo.
  3. Anyone called or email or have more info?
  4. the cheapest shipping for me is 19 bucks UPS 3-days. I live in Georgia (the state not the county). Regular shipping from UPS is more expensive at 20 bucks. Needless to say, if these prices are correct I will not be partaking in the winter seasonal brews. *Edit* Just looked at the other "strong ale" recipes, and the shipping for them is normal, 7.95 UPS ground...
  5. How long are people conditioning this? Anyone poped a bottle open yet and tried?
  6. Just did some research on temperature for fermenting. Banana smell or taste is a common occurring when you are fermenting at a higher temperature than you should be. "too hot (more than 10°F above the nominal range) and they indulge in an orgy of fermentation that often cannot be cleaned up by conditioning. High temperatures encourage the production of fusel alcohols - heavier alcohols that can have harsh solvent-like flavors. Many of these fusels esterify during secondary fermentation, but in large amounts these esters can dominate the beer's flavor. Excessively banana-tasting beers are one example of high esters due to high temperature fermentation." Guessing my temp was too high. Might need to invest in a stick on thermometer...
  7. FedoraDave wrote: tcsinowski wrote: FedoraDave wrote: Oyster Stout. Ooooo-kaaaaay. Put your hands up and back away from the LBK slowly.... Co-operate with us here. We don't want anyone to get hurt. Try one next time you find yourself somewhere that has them. Bet you would enjoy it. If I am wrong you can point and laugh. Well, I'm not crazy about stout in the first place, so it would take a lot for me to choose that over some other style. Putting oysters in it de-incentivizes me that much more.haha, granted it is strange as hell. I was all ready to make a standard Irish stout yesterday and i found the term oyster stout. It may have had a minor snowball effect to which i cannot get the idea out of my head. But on the other hand, if people are over and want a beer. All I have is some Oyster Stout....never mind ill just have water. (More for ME!)
  8. tcsinowski wrote: i bottle tomorrow, although i still have a heavy banana scent. Bottled this bad boy up. First smell was not a good one. Very sour smelling. First taste was also not very well received. Continued on anyways with a slight depression setting in. However half way through I took another wiff and the sour smell was gone and in its place was fruity notes with an almost bakers yeast after scent. Tried another taste and this tasted like a dubbel. Sadly or happily (not sure yet) the heavy banana smell was gone. And now we play the waiting game...
  9. FedoraDave wrote: Oyster Stout. Ooooo-kaaaaay. Put your hands up and back away from the LBK slowly.... Co-operate with us here. We don't want anyone to get hurt. Try one next time you find yourself somewhere that has them. Bet you would enjoy it. If I am wrong you can point and laugh.
  10. Christ872 wrote: LOL...if this works, I'm gonna do it...but substitute the oysters with crab. Buy a 1 lb. Container of Philips Crabmeat...drench it in Old Bay...bake it in for an hour...let it rest...lightly rinse it 9to distinguish what has absorbed into the crab and what flakes off...and then season it with old bay again and bake it through again. Throw that nonsense into a hopsack and let her sit in the fermenter for 2-to-3 weeks. ....Suffice it to say...if I don't get the runs, I'll go with it. lol King Crab Stout?
  11. russki wrote: For what it's worth, I've had Kelpie - scottish ale brewed with seaweed, and it doesn't taste like sushi There's just a bit of briny note to it. I can imagine the Oyster Stout to be similar. I say go for it! That is exactly what I am hearing. It should make the beer thicker and give more of a mouthfeel without imparting any "fishy" taste. Besides after I boil for around 15mins...hey oysters!
  12. "hate to barg in here, as i hate oysters, but in my opionion you guys have flipped. there are certain things, in my opionion that should not be put in beer and you just hit on one of them. as has been said before "its your beer, brew how you like it etc.." so enjoy" A good brewer(pilot) is compelled to evaluate what's happened, so he can apply what he's learned. Up there, we gotta push it. That's our job. It's your option, Brian1179(Lieutenant). All yours. haha sorry Top Gun fit to well to pass it up. I know it does sound completely off. But stouts and oysters go Amazing together. Several brewers have made limited release oyster stouts. They add full oysters to the boil and then strain them out before they pitch the yeast. Several even pop the shells into the ferment after initial fermentation as a type of "dry-hop" sorry I always forget to press "quote"
  13. Haha, Now I really dont know what to make!
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