92k2500454
Newbie
Coors banquet!
Favorite beer
- Thread starter Tommy1234
- Start date
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Tommy1234
I'm Awesome
That's a good one even though I'm a coors light person
Oklahoma has a pretty good craft beer industry right now. I have a rye allergy, and lighter beers tend to have Rye, so I stick to reds, stouts, porters, and mexican beers.
Twisted Spike had a great vanilla-stout called "Twisted 'Stache". It was a short run, and I'm sad they're out of it now.
Coop Ale Works had a "Grand Sport Porter" that was really good.
Anthem Brewery's "Wanderlust" porter is excellent.
Angry Scot's has a "Fall Back" red that's pretty good, but I have to be ready for the bitterness.
The last time I went to England I brought back twelve cans of Doombar and rationed it as long as I could.
Then I also have plenty of home-brewed wine on hand. Mostly cider, and pretty soon I need to start a batch of jalapeno-cherry wine.
Twisted Spike had a great vanilla-stout called "Twisted 'Stache". It was a short run, and I'm sad they're out of it now.
Coop Ale Works had a "Grand Sport Porter" that was really good.
Anthem Brewery's "Wanderlust" porter is excellent.
Angry Scot's has a "Fall Back" red that's pretty good, but I have to be ready for the bitterness.
The last time I went to England I brought back twelve cans of Doombar and rationed it as long as I could.
Then I also have plenty of home-brewed wine on hand. Mostly cider, and pretty soon I need to start a batch of jalapeno-cherry wine.
stutaeng
I'm Awesome
Jalapeño-cherry wine? I've never heard of that...
Neither had I, but I had cherries and I had jalapenos, so I made a wine. It's popular enough that if I don't get enough cherries from my trees, my friends buy cherries for me.
Here's my notes from last year's batch.
Firecracker Wine – Jalapeno Cherry
Started 20210710
10 lbs cherries (2 gallons, with some left over)
5 lbs store-bought “Sweet Black” cherries
1 reconstituted 22oz box of raisins w/ 22oz water
12 medium jalapenos, dark, w/ seeds
Blended cherries, jalapenos, and raisins with 1 gallon water
Put in pot on stove and simmered 1 hour
Simmered 1 gallon water with 12 cups sugar until dissolved
Cool
Put into two primary fermentation buckets
Crushed 6 campden tablets and added 3 to each bucket
Let sit for 24 hours
20210711
Added 1½ tsp pectic enzyme to each bucket
Waited 4 hours
Added Lalvin EC-1118 to each bucket
No hydrometer reading – too much sediment
20210722
Screened to secondary, little less than 4 gallons in 5 gallon carboy
Simmered 8 cups sugar in 1 gallon water with 2 tsp bentonite
Added to top off carboy, still needed another quart of water
20210806
Liquid level in carboy dropped about a pint.
Racked
Lost about 1½ quarts to sediment
Simmered 8 cups sugar in 1 gallon water, added ½ – 2 quarts – to top off carboy
After racking, fairly clear, lightly sweet, fairly tart, and pretty spicy
20210917
Racked
Lost about 1 pint to sediment & evaporation
Simmered 4 cups sugar in ½ gallon hot water with 1 tbsp Sparkolloid, added 1 pint to top off carboy
20210930
Bottled, yielded 4½ gallons
Excellent, moderately spicy
Here's my notes from last year's batch.
Firecracker Wine – Jalapeno Cherry
Started 20210710
10 lbs cherries (2 gallons, with some left over)
5 lbs store-bought “Sweet Black” cherries
1 reconstituted 22oz box of raisins w/ 22oz water
12 medium jalapenos, dark, w/ seeds
Blended cherries, jalapenos, and raisins with 1 gallon water
Put in pot on stove and simmered 1 hour
Simmered 1 gallon water with 12 cups sugar until dissolved
Cool
Put into two primary fermentation buckets
Crushed 6 campden tablets and added 3 to each bucket
Let sit for 24 hours
20210711
Added 1½ tsp pectic enzyme to each bucket
Waited 4 hours
Added Lalvin EC-1118 to each bucket
No hydrometer reading – too much sediment
20210722
Screened to secondary, little less than 4 gallons in 5 gallon carboy
Simmered 8 cups sugar in 1 gallon water with 2 tsp bentonite
Added to top off carboy, still needed another quart of water
20210806
Liquid level in carboy dropped about a pint.
Racked
Lost about 1½ quarts to sediment
Simmered 8 cups sugar in 1 gallon water, added ½ – 2 quarts – to top off carboy
After racking, fairly clear, lightly sweet, fairly tart, and pretty spicy
20210917
Racked
Lost about 1 pint to sediment & evaporation
Simmered 4 cups sugar in ½ gallon hot water with 1 tbsp Sparkolloid, added 1 pint to top off carboy
20210930
Bottled, yielded 4½ gallons
Excellent, moderately spicy
RedneckWithPaychecks
454/350 x (4x4)²
The best beer is the one that’s on sale 
Kilt Lifter, Dos XX, Modelo, Sapporo, etc.
Have you tried Indio beer?
OutlawDrifter
Long Roof K2500 Driver
Boulevard 80 Acre is my favorite of all time...now only available in a seasonal variety pack. It's a hoppy wheat that can be drank summer or winter.
Coors Banquet, Coors Light, PBR.
Cold/Free as stated is generally good.
Coors Banquet, Coors Light, PBR.
Cold/Free as stated is generally good.
stutaeng
I'm Awesome
Yes. It's good. Don't remember exactly, but I want to say similar to Negra Modelo or Bohemia?
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