Recent content by edgeoftheUS

Everything I needed to know about hops i learned from Mitch Steele's (founder of Stone) IPA book. http://www.amazon.com/IPA-Brewing-Techniques-Recipes-Evolution/dp/1938469003 okay, not everything but he did pave the way for craft breweries, posts all of their recipes online, and goes through...

The most concentrated heat, caused from capsaicin, is produced and found in the placental partition of the pepper (vein). Next are the seeds because they are in contact with the placenta. Your heat is going to vary based on the particular pepper and exposure of the vein. Also keep in mind a...

Here's the other, styled in a pour the gourd glass from years past.

Me and some folks split it up and mades SMASHes with 2-row; then hopped with sterling, simcoe, hallertau, magnum, cascade, apollo and willamette. we went 11 lbs, 1 @60, 1 @30, 1 @10. Was an awesome tasting. We then went 11 pils, 11 2-row, 11 6-row, 11 vienna and fresh hopped 5@60, 4@10 with...

They're both great! But quite different. The 2007 yeast smelled like a typical american pils (think michelob or coors) at pitch but the final flavor is quite bright and light. The sterling hops are just citrusy enough to lend a mild pala ale taste with the vienna malt just shining through...

Back in September my partner told me she bought a refrigerator from someone for $100 and I just needed to go pick it up. She heard me mention trying a lager and wanted to make it happen. Turns out it was much nicer than expected . Here are the recipes I used: Wyeast 2007 - x2 with starter...

But do think full sail should have called it a neo ber similar to how DFH does with teir perched.

So this beer turned out incredibly sour. Taste was decent, but cheek puckering tart. I would prob used aciduated in the future though. With regards to full sail, I commend them for thinking outside the box. They tried something different without risking equipment infection. To see the side...

Still fermenting. Life got real busy and haven't bottled yet. I'll update in a week with prelim tasting info. I figured longer with the lacto was ok anyways.

Schlafly Pilsner - On tap in Kansas City. If a benzene and diacetyl cocktail somehow got poured into my glass, I wouldn't have been surprised. Maybe they pitched some stressed yeast into a nearby fracking resevoir....

Festina Peche is what vaulted the significant other back into beer drinking so I can't hate on it even if its not my taste. DFH calls it a neo-berliner weiss, in reality it taste like a highly carbed fruit syrup soda to me. I brew berliner's sans fruit and buy lambics for the Saturday/Sunday...

Interesting, maybe ill give it another shot if I see it next year. Haven't had Belgo by NB, can't say I've seen it in the far NW either.

Lagunitas Little Sumpin Wild - On tap in Portland at a place across from Rogue - Slightly soured, hints of acetobacter with a cough syrup viscosity. Difficult to finish but each drink I kept telling myself it can't be this bad. I had Lagunitas Czech Pils bottle recently and their IPA on tap at...

The sig other recently discovered she enjoys tart and sour style brews. After trying a few examples at the local bottle shop including DFH's Peche, NB Lychee, and Full Sail's Berliner Weiss http://www.fullsailbrewing.com/brewers-share.cfm, she asked if I could replicate the last. And so began...

Some interesting information in this thread that I think should be explained, and some I've never heard...but am researching. Worth repeating - You can't sanitize a dirty surface. An analogy for those who may not understand the difference. If hard mud is packed and dryed on your car, spraying...