Last Activity:02-02-2011 9:32 PM
Posted in thread: russian river on 05-20-2009 at 08:30 PM
Monk's has Damnation on tap right now, had it last night. Deeeeelish
Posted in thread: Man, I love Apfelwein on 05-20-2009 at 07:19 PM
You know this stuff is amazing when you have some left in the bottling bucket, pour it over
ice, and get slowly hammered on a Wed. afternoon. I'm toying with the idea of spiking mine with
a little pom...
Posted in thread: russian river on 05-15-2009 at 07:35 AM
The Foodery has it in semi-regularly assuming you want to buy bottles, but their stock gets
eaten up fairly quickly, you have to be fairly lucky to cop any. In addition to Monks, which
has the Damnati...
Posted in thread: Serving Beer With Food on 05-14-2009 at 07:12 PM
Two questions:Would you choose a different beer based on the type of spice? Specifically, there
is the 'peppery' hot (like buffalo-wings or dishes with jalepenos/serranos/habaneros/etc.) and
Posted in thread: Serving Beer With Food on 05-13-2009 at 02:01 PM
It really depends on what you're having for dessert... Would you pair a stout with a lemon
tart? I know I wouldn't. However, a nice tangy/tart fruit lambic would complement that nicely.
On the other h...
Posted in thread: Advice on Bourbon-Oak Aged Coffee Oatmeal Imperial Stout on 05-12-2009 at 05:56 PM
You also might want to try brewing a regular stout first before attempting one with all the
bells and whistles of coffee and bourbon aging etc. It's nice to start with a simple recipe you
can knock ou...
Posted in thread: Overflow 2nd day fermentation... huge problem? on 04-23-2009 at 07:58 PM
There's nothing quite like coming home to the smell of a brewery and spending the next 30
minutes cleaning hops and krausen off your ceiling...Blow-off tube, 1 inch at least FTW!!!
Posted in thread: Brewing big and yeast... on 04-17-2009 at 06:12 PM
My mistake, I assumed a larger batch as well. With an OG of 1.070 you definitely want a nice
big yeast starter.The best starters are pitched a few days before you start brewing and use a
Posted in thread: Looking for a strong intoxicating blonde offering good head on 04-16-2009 at 05:29 AM
Which 2 recipes did you find? BM's Centennial Blonde seems to be a favorite around here, an
extract version of which can be found here
Posted in thread: SchmiPielSchaeRheingoldter on 04-16-2009 at 05:00 AM
Any progress on this? I'm a Brooklyn transplant myself and I'd love to have something to bring
when I visit my friends back home that was historically relevant.