Recent content by Andrewtherooster

I'm doing an Imperial Milk Chocolate Pretzel Porter as we speak. Just mashed in.

If you blend with anything that still has fermentables, the brett and other bacteria will consume it. If it's in a standard bottle, that bottle will explode. Thicker bottles, such as champagne bottles and some Belgian bottles will withstand higher volumes of CO2. I've never had one of these...

So I'm guessing that you're not adding priming sugar when you bottle?

I just bottled up a 1.060 Saison with this guy that fermented out to 1.000. I pitched at 60, and it stayed on the basement floor of my friends house at around 60-65. In hindsight, I would ferment warmer, but this turned out to be a super refreshing, easy-drinking beer with a surprisingly full...

And Tom Waits! As far as desert beers go, I would go for something low abv. and thirst-quenching. It's hot out there! My girlfriend loves Red's Rye, so maybe clone that.

At the shop I work at, our hops range from $1.50 to $3.50 per ounce.

Unfortunately, I can't really recommend Brewery Vivant. They sell their beers at a premium, but I've had multiple bad encounters with cans being super oxidized or infected. On draft, they're not so bad, but "Belgian" in the sense that Fat Tire is. They're not that great, in my opinion...

I can't wait for this, considering I can easily walk to the DeVos Hall. I think I might have to start a brew club just so we can participate in club night.

http://www.grbj.com/articles/75647-beer-association-taps-grand-rapids-for-national-convention I almost can't believe it. NHC is coming to Grand Rapids, MI in 2014! I have yet to make it out to one of these, but I can't wait.

I'm partial to Wyeast 1272 and 1450. 1450 doesn't flocculate quickly, but it's worth the wait to me.

Thanks for the info. Any particulars on amounts? The Pilgrim is 10.5% AA, and while I don't have my recipe in front of me, I think it's about 20 IBUs. I was going to do a single infusion mash at 148F for 75min.

I'm brewing on Monday for a Christmas party on Dec. 28th. Can I turn this beer around in time to be on a keg for the party? Or, I guess I should ask: Will it be any good then? 11lb. Vienna malt 8oz. Midnight Wheat 8oz. Chocolate Malt .35oz. Pilgrim FWH 2oz. Cocoa powder (5 min) 2oz. Sweet...

I'm guessing it could have benefited from warmer ferment temps, especially towards the end. A lot of these Belgian yeasts need 75F+ to achieve proper attenuation.

Everything I've had from Troegs has been good.

I quit drinking for 40 days this past Spring, and that definitely changed my palate. Why I still like IPAs, I don't enjoy drinking them all the time like I used to.