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Old 03-05-2008, 01:14 PM   #1
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Default St Paddy's roll call

What are you serving? I'll have Dry Stout and Irish Red on the taps. Commercially, I'll have Beamish and SA Irish Ale available. I'm excited about the homebrew though, both FG samples tasted great!

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Old 03-06-2008, 02:32 PM   #2
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I have Smithwick's plus a Stout which i'll be tapping the keg on St. Paddy's Day which is the best Stout i've made yet!

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Old 03-06-2008, 02:40 PM   #3
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we're off to a friend's place for dinner, big irish-ameican family, taking a case of home brew dry stout (which has been great so far), and will probably take a six of my first lager (although it won't have been in bottles long at that point)

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Old 03-06-2008, 02:52 PM   #4
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The dry stout will be ready to pour.

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Old 03-06-2008, 02:56 PM   #5
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Sadly, no stouts or red homebrews, yet. I will have to stick to the commercial stuff.

Greg

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Old 03-06-2008, 03:08 PM   #6
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My Mocha Java Stout will be on tap, though green at 3 weeks. I'll also have an IPA and an ESB (or a Brown Ale if the ESB gets kicked).

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Old 03-06-2008, 03:20 PM   #7
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I have nothing but Lake Walk and smoked porter. St. Paddy's day is going to be a bummer this year--the whole base (air force) is going to be in an exercise, so all of my friends are working.

It just so happens to be my day off though, so I bought a brisket that I'm going to start marinating in traditional spices (even though corned beef really isn't traditional Irish food) and have a corned beef and cabbage feast with a few guinnesses. All by my lonesome at Bratwursts and Shillelaghs.

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Old 03-06-2008, 04:35 PM   #8
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I have two kegs of Stout ready...a Guinness clone and a Chocolate Stout.

I also have an Irish Ale ready to tap...

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Old 03-06-2008, 04:49 PM   #9
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i've got a toasty irish ale on tap now, already kegged the dry stout, but letting it age another week before it gets put under the gas. but st. paddy's isn't at my house, so it's all mine!!!!

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Old 03-06-2008, 04:50 PM   #10
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Quote:
Originally Posted by uglygoat
i've got a toasty irish ale on tap now, already kegged the dry stout, but letting it age another week before it gets put under the gas. but st. paddy's isn't at my house, so it's all mine!!!!
Where does the toasty aspect come from? I'd like that in my Red's as well...
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