Recent content by HopHoarder

I mash my entire grainbill as a single step infusion. That being said I don't know if that's the best way or not. I generally like to mash around 150-152 for 75 minutes.

Yes they are but when you say "American" the common perception is a referral to the U.S. alone, which is my point. Incidentally Phillips Brewery in Victoria, Canada also had a hand in developing and popularizing the style. Plenty of American references already in beer styles, time for something...

Cascadian Dark Ale is primarily what it's called out here in Cascadia (west coast of the U.S. and Canada). CDA's are often hopped citrusy like our IPAs, so really I think the CDA is the best name for this emerging style of beer. Let's leave "American" out of the name please.

Denny Conn's Bourbon Vanilla Porter is a great winter beer. The recipe can be found on this site.

I'll add my vote for that rancid Boatswain IPA that's at Trader Joe's. Awful awful beer.

I doubt that many on this forum would have tried that beer. I'm just east of Vancouver and I've never heard of the brewery or the beer. Website says Citrus, Tropical Fruit and Pine, so I'd guess offhand Cascade, Simcoe and possibly Amarillo. I'd also guess that they do alot of late additions...

I'd cut back quite a bit on the Black Patent. Take that bad boy down to 4oz and put in around 5% grainbill of Roasted Barley instead. Personally I'd also scale back your flaked barley and oats to 1lb each. If you can get some Special Roast or Victory Malt, I'd throw in 1lb of that. I just...

This time of year I look at what I have left and make something out of my leftover hops to make way for the new harvest.

Anything past 120 or so IBUs is pointless as you won't notice the difference anymore. That being said though one of my favorite hops for higher IBU counts in my IPAs is Summit. I prefer First Wort Hopping summit over say a 60 minute addition as I find the bitterness to be smoother that way.

Johny Cash

I too am interested in how this will turn out.

You can buy directly from the Gambrinus plant?

Yes I would definitely brew this one again. As far as the grain bill goes I wouldn't change anything, but I would probably be a bit more aggressive with the sour mash to get more of that tart twang. The raspberries works really well in secondary.

Tasting it after some aging I and a few of my drinking buddies thought this beer was quite tasty. Distinct but not over-powering raspberry paired with a decent malt body combined with the sour mash twang. Definitely a good one to enjoy on the patio.

I'm heading to Maui in a couple days and will be staying in Kihei. I already know of Maui Brewing Company and will certainly be going there, but other than that, where else is a good place in Maui to buy beer or to drink decent beer?