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10-28-2015 5:40 PM

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  • Posted in thread: Coconut Porter on 10-11-2015 at 03:42 AM

  • Posted in thread: Sacramento area bottle shops on 10-01-2015 at 05:07 PM
    I have a friend in Sacramento today that offered to pick up some beer for me. I was hoping to
    get some Russian River, Firestone Walker, and Dogfish Head; as none of those are distributed in
    my area. I...

  • Posted in thread: Whoppers Stout on 07-01-2015 at 02:40 AM
    I've made a malted milk ball stout 3x now that is very similar, though all grain. This is
    actually what got me to start brewing. I love malt balls and I saw like peanut butter porters
    and creme brulee...

  • Posted in thread: Brewing with coconut? on 06-27-2015 at 06:24 PM
    Maui Brewing makes a coconut porter that i hear is fantastic. My only concern would be how the
    oil in the coconut would affect head retention. Was it dried, toasted, fresh? Did you add it to
    the mash,...

  • Posted in thread: Chocolate Coffee Stout (Chocolate Jitterz) on 06-19-2015 at 05:20 PM

  • Posted in thread: Cocoa Cayenne Porter on 06-19-2015 at 02:13 AM
    I plan on making thus with the addition of a couple star anise pods.

  • Posted in thread: I want my cake and eat it too on 06-19-2015 at 01:25 AM
    You could try the low-tech layering system by basic brewing radio. All you need are two garbage
    cans, a pump, and temperature controller. There's at least one thread on here about it.

  • Posted in thread: Ballast points sculpin IPA on 06-18-2015 at 03:22 AM
    Has anyone compared any of the several attempts listed here against the real thing?

  • Posted in thread: Mosaic Melon Blonde Ale on 06-18-2015 at 02:16 AM
    I definitely need to make this for the swmbo. I think I'll do a split batch and toss some brett
    lochristi (yeast bay) into one of the fermenters. Lochristi also gives hints of strawberry and
    I like th...

  • Posted in thread: Barleywine in memory of my dads dog on 06-16-2015 at 01:04 AM
    What kind of oak? IIRC American is the most intense oak flavor, French is the weakest, and
    Hungarian is somewhere in the middle. The level of toast will also make a difference. Whatever
    you decide on,...


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