Recent content by cthulhughost

I think it's kind of unfair to classify BLL as a beer. It's certainly no more beer than Zima was and that was horrendous. For me it might be Milwaukees Best. We called it "the beast". I still can't stomach it, not out of irony or curiosity should it be drank.

Here is my recipe, I'm brewing it for my wife. I added roasted barley because what is the point of Black without roastiness.

Thank you, that was perfect. Time to buy some canning jars.

I am bottling an abbey this weekend and I want to take some of the yeast to use for a trippel I'm planning on brewing in a couple weeks or so. How do I was the yeast and how much should I take and what else should I put in there?

I support this comment. I am not just a beer nerd but a general nerd as well and I am used to the fan boy negativity involved with being a troll about whatever the nerd is fanatical about. I don't think that kind of attitude is appropriate for brewers who should be more inclusive and positive in...

I have had this fermenting in primary for two weeks now and i am considering dry hopping it a little because; A: it might be good, and B: I let the specialty grains steep to long and the temp was like 175-180 before I took them out and I'm worried about tannins screwing up the taste. I thought...

That sounds amazing! I think I going to give that a try this weekend. I've been planning on making a saison anyway and would love to use a wild strain. Thanks for the story.

Just had a baby girl in April. She went to her first outdoor brew session last weekend. My neighbor and I brewed two batches together in the driveway while the kids and moms hung out. I got her a little Dark Horse Brewing Co. onesie to wear. Beer nerd dads...lol.

I was curious about the same thing, this is my last batch before going all grain and I have a Belgian in the fermenter right now. It's OG is 1060 and I'm curious how important moving to a secondary is. In addition, is their any real issue with just leaving it in for three weeks for safe measure?