We use them for banana bread! Banana bread in a glass with rum sounds good though!
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Do tell what are hurricane glasses? I see no need for them up here… rather… insulated tumblers…
You know… young peeps in the gym class with snow suits!! 
Sneezles61
Get’s the name and shape from the hurricane shade which is used to protect candles and gas lamps from wind.
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Homemade of course
I don’t often open a bottle unless i have company to finish it. Wine is not as good after a day or so. What im trying is to purge my decanter with CO2 and see how it stays
I know that wine makers use nitrogen as the CO2 can be absorbed but I think a little in a decanter/bottle at room temp wouldn’t absorb much at all.
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Sparklin’ Merlin?
Sneezles61
Hard to decide tonight… have the following on draft:
- American IPA
- Gose
- Strawberry Coffee Gose
- Irish red ale
- Mandarina Bavaria Lager
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Think I would try the Gose first. Can I get a flight?
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If you’re ever in Columbus let me know!
Truth be told I’ll have a couple of all them. Usually I will use the Gose to clean the palate between beers. Not only is the beer a great, flavorful easy drinker but it does a great job at cleansing between beers.
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Dont have a picture but just finished a bottle of my BoyZinberry Wine. Old vine Zinfandel juice fermented over my crushed boysenberries
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That sounds fantastic!
Oly… 
Sneezles61
?Little Oly?
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12 of 12-ers… I’ll have to look in my beer can collection… I may have one of those lil’ cans…
Sneezles61
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IPA I brewed Feb 5, pretty good but lacking great aroma. 80% 2 row, 15% wheat, 2.5% c40, 2.5% acidulated malt(thanks @brewcat ). El Dorado, Azacca and Centenial FW, ED 60, combo at 5 and WP followed by DH of 1oz cent, .5 ea of ED and Az. Really nice bitterness and fruity taste just needs more nose.
Bohemian Lager brewed Jan 25, kegged 2/12, so just a few weeks cold conditioning. Clearing nicely, crisp and clean. It was supposed to be my usual Pilsner but I was short on pilsen malt so subbed in about 12% vienna malt. I’ve seen pilsner recipes that are way busier but my Pils is straight pilsen malt with enough acidulated (thanks @brewcat 
) to get the mash pH to 5.4. So I’m just calling this one a lager.
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Justalager catchy name
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