Brewing Clamper

Recipes 

So although I give my beers at least a few weeks of conditioning after bottling or kegging, they don't usually stick around long due to my lushy friends & family. That being said, my recent high gear brewing has developed a large inventory. Back in January I brewed an Oatmeal Stout and in mid Feb I opened a bottle. It was good... ish, but the SWMBO didn't like it. She said it was "Harsh". I kept telling her it would get better, she was skeptical. Anyway, I just put a bunch of them in the fridge this past weekend and she and I had a few of them last night. She LOVES it now! She was quite impressed! Now she's calling it one of the best brews I've done. She's even encouraging me to enter it in a local comp. Woohoo! Oh, BTW the thin line between arausal & asleep that was discussed in a previous thread was way overshot and she conked out after her 3rd beer... bummer...

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--Omar

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Evan!

Recipes 

Um, why would you condition/age rocks? Aren't rocks already aged enough? I mean, we're talking billions of years here. That's what I call "conditioning".

Seriously, at first, I thought you were talking about aging actual rocks. Hehe.

Yes, aging your brew really does make a diff. A big diff. Especially big beers.

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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers

.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)