Recent content by ceweldon

Just made my first Pilsner last week. I waited a bit and pitched at 50, I didn't want to risk the chance of any off flavors from pitching at too high a temperature.

My Publix still has last years.

1oz Magnum 1oz Chinook 3oz Cascade 3oz Palisade 1oz Amarillo

I'm just glad Florida has started to enter this conversation with some force. Cigar City, Swamp Head, and Florida Beer are as good as they get IMO.

I ferment in a sanke, I use a 1 gallon Sunny Delight bottle cut in half for getting the hops in. The mouth of the bottle allow's the hops to flow right in.

Tom Waits

I used the spices he mentions in my pumpkin ale, just brewed 10 gallons on Sat. It smells freaking amazing, literally just like pumpkin pie.

So last night I was bottling my Nelson IPA, Nelson Sauvin IPA dry hopped with Chinook, as I was doing so I kept filling up the pint glass straight off the bottling wand. So I'm curious am I the only guilty of such practice? It tasted so good I can't wait until it's carbed and ready to drink.

Really enjoyed BJ's decent beer and OK food, but last few times we went they couldn't get an order right and it took us 45 minutes to ORDER drinks. Complained to the manager and gave them two more chances and the service got worse. Won't go back too many good places to eat at to waste time there.

Just discovered I can stream Brewing TV from my Roku box, awesomeness.

I recently brewed a Pliny kit and I'm not happy with it. It's good, but it's not what I remember Pliny to be. It was also my first time dry hopping with pellet hops, I have since sworn off using pellet hops ever since. The one thing I am happy about is I think the recipe could have been great...

I started with Guiness Extra Stout and Abbot Ale.

I think your getting ripped off, it's $10 here

My Hurricane IPA and the oak aged Ship Wreck IPA was a smash this summer, I hope it's not true.

I started watching Blood to Wine and couldn't get into it, I've been meaning to try it again.