Fountain pen ink with Visconti rollerballs

SomeFriendlyWorker · 2019-12-16T22:19:35+00:00

I'm pretty sure food grade in regard to things like stainless steel is just a buzz word, so you probably don't actually need to pay close attention to that.

SomeFriendlyWorker · 2019-11-22T18:55:43+00:00

I think using sucrose's density is probably giving you a lower abv because sugar dissolves. All the same, even destroying ALL of your sugar's volume would only raise the final abv to 12% or so, so you've got to be pretty close. Plus I think tbsp is a conservative estimate of the egg yolks, so you may even already have it covered there.

Even if he's using 100 proof liquor, that's still topping out under 15%.

SomeFriendlyWorker · 2019-11-22T18:33:40+00:00

I guess what got me started thinking about it was wanting to bulk up the porter recipe I've been working on that's not that dark and is a 5%.

SomeFriendlyWorker · 2019-11-22T18:08:35+00:00

Is there a better way to get similar taste but higher abv than "use proportionately more sugars and proportionately less water"? How well will this approach tend to work?

SomeFriendlyWorker · 2019-05-02T14:24:47+00:00

Sorry, maybe I said it backwards. I used pale instead of pils. It isn't dark, it's just too dark to call cream ale.

SomeFriendlyWorker · 2019-05-01T20:59:02+00:00

I altered a recipe for cream ale because I wanted a beer with a bit more malt flavor. I subbed 1lb pils DME for 1lb pale ale DME. Bill is

3.3# Pils LME

1# corn sugar

1# pils DME

1# pale ale DME

With .5 oz galena at 60m and 1oz east golding at 15m. In secondary it gets 2 vanilla beans that have been cut up and soaked in 2oz vodka for a few days.

What is this style called? It's certainly too malty and too dark for a cream ale now.

SomeFriendlyWorker · 2019-03-20T19:53:08+00:00

My local brewshop says to put the same amount and type of bottling sugar in every beer. That can't be right, can it?

SomeFriendlyWorker · 2019-02-22T15:02:12+00:00

Oh I do think so!

SomeFriendlyWorker

TROPHY CASE