West Sixth Brewing Collabs with Bulleit Frontier Whiskey on Rye Barrel Porter

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(LEXINGTON, KY.)  – West Sixth Brewing, one of Kentucky’s largest craft breweries, has announced its third collaboration with Kentucky-based distillery, Bulleit Frontier Whiskey, on a unique barrel-aged beer for all […] The post West Sixth Brewing Collabs with Bulleit Frontier Whiskey on Rye Barrel Porter appeared first on The Full Pint – Craft Beer News. … Read more

Urban South Brewery Announces Black Friday Releases

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(NEW ORLEANS, LA) — November 14, 2022 — Urban South Brewery is hosting Black Friday festivities and specialty beer releases at both its New Orleans and Houston taproom locations on Friday, November […] The post Urban South Brewery Announces Black Friday Releases appeared first on The Full Pint – Craft Beer News. Read More

Cab Pyment II

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Mix all primary ingredients in fermenter and rehydrate yeast per Scott Labs protocol using Go-Ferm. Oxygenate must with wand/stone for 2 minutes just prior to pitching yeast. Ferment at 65°F (18°C) and use TOSNA protocol for adding yeast nutrients (I used Fermaid-O) until FG is reached. Cold crash near freezing for a few days, then … Read more

Lawnmower Mead

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Honey mixed with 4.5 gal. of distilled water. Fermaid K and yeast added. Day 2 boiled the lime zest, lime juice and ginger root in 1/2 gallon (1.89 L) distilled water for 10 minutes, covered, and let sit overnight. Added solution and solids to fermenter on day 3. Fermentation started at 71°F (22°C), peaked at … Read more

Ode to H.O.D. Melomel

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Add all frozen fruit to larger 7- to 10-gallon fermenter and let partially thaw over 24 hours, then pour honey over top and let it continue to thaw for another 24 hours. Mix fruit and honey together, adding all yeast nutrients into must while mixing. Create yeast starter with GoFerm and warm spring water, add … Read more

Bobbing For Medals New World Cider

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Fermented in the 58°F–62°F (14–17°C) range, chilled to stop fermentation early, and a couple years later I got around to force carbonating it. Golden Russet chosen for very high gravity and arguably my favorite apple. Northern Spy for high acid and fruit character, often pear/melon. McIntosh is sometimes described as tasting like partially fermented apples, … Read more