Stout is what you get from drinking too much beer or ale..

Some people even get 10 feet tall and bullet proof

 

Markd77, I have a question for you.

This came up in a homebrewing forum, I was questioning why we Americans use some german words for parts of the process, specifically these:
Krausen - a thick layer of foam that forms on top of beer while fermenting
Vorlauf - to drain water from the mash and put it back in, repeatedly,until it runs clear.

then this came up:


So, what do you call these things?

Germany is the home of beer, France the home of Champagne, Russia the home of vodka, ect..... The names just carry over.

 

I made beer in Iraq because it was hard, and dangerous, to smuggle liquor in (though we did it.) It's not hard to do, but it's also not worth it. It takes a long time, and it doesn't really taste that great.

Its an art, expect to throw out or give the first 5-10 attepts to alcoholics. Took my brother 6 tried before it was actually drinkable to get drunk on.

 

I've got 5gal of apfelwein, 5gal of mead, and 5gal of blueberry wine fermenting right now. 2gal of cherry mead bottled, and 5gal of pale ale on the way. .25 gal of cherry mead in my gut.

watch out, internet.

 

We used to keep a still on our coffee table and would go buy cheap cheap liquor then run it thru the still to get 99% ethanol. Worked great! No nitrates, no crap, it was the best liquor I ever drank. Hit you ultra fast too. I think thats because they add stuff to make it absorb slower but when you distill it, it removes all that crap. You could get smashed on a lil of this stuff and no hang over at all.

Right now my buds in KY and he's says the shine is everywhere. He's gonna send me a couple jars to try. He says its big there to take cherries and put them in the shine. Then you just eat 4-5 cherries and you blasted. Sounds fun so I'm gonna play with it.

 

I've got 5gal of apfelwein, 5gal of mead, and 5gal of blueberry wine fermenting right now. 2gal of cherry mead bottled, and 5gal of pale ale on the way. .25 gal of cherry mead in my gut.

watch out, internet.

Good work, did you measure original and final specific gravities?
Tasting good?
Try and keep a few bottles for at least six months, and see how the flavour improves.

 

Good work, did you measure original and final specific gravities?
Tasting good?
Try and keep a few bottles for at least six months, and see how the flavour improves.

apfelwein: OG: 1.062 Currently: 1.004, waiting to see if I can get <1.000 but I think it's done @ 7.6% ABV

Spiced Mead: OG 1.140 (only 4 days old) should hit the 18% ABV limit of the yeast and have just a little sweetness left over.

Blueberry apfelmead: OG: 1.104 (only 2 days old), should end up around 13%.

The Cherry mead that I was drinking last night was my first non-beer brew. I neglected to take a gravity reading at first, and then added sugars several times during fermentation so I have no idea.

 

Sounds good. You can add potassium sorbate if they don't finish completely dry. The yeast can look as though it has finished, but if there is sugar left there's a risk it's still going very slowly and it can pop the bottles.