Recent content by moti_mo

I got my case last week, and just shared one of these last night to celebrate making it through Monday. Ridiculously tasty, and kind of amazing to get it at 1/5 of what it should cost before even factoring in the fact that they aged it two years for you.

And lumping them into "gateway beers" is also short-sighted (no offense BarleyStanding, not just singling out your post). I've been drinking craft beer of all kinds for over twenty years, and I will always love innovative beers made with crazy ingredients...if they're made well and appeal to me...

If beers brewed with non-traditional ingredients are made well, they use one to several ingredients sparingly to create unique tastes that often can't be achieved with standard ingredients. And when these well-made spiced/flavored beers are handed to someone in a blind taste test, the taster...

A terminal gravity of 1.040 - 1.045? That sounds ridiculously sweet to me, even given the huge abv. I've shot for a ~1.025 terminal gravity before on a really big beer, but finishing as high as 1.045 seems like a really cloying beer. Are there commercial examples that you've had that have that...

I would drink your bottle of Saison Brett now, but that's just my two cents. One of the best parts of that beer is how the brett flavors and aromas blend with the Amarillo dry hops. Its really quite amazing when young, one of my favorite brett beers. But of course, its your bottle...

What "problems" are you talking about that professional brewers have? Most professional breweries can take advantage of scale, professional lab equipment and analysis, highly regulated temperature control and oxygenation levels, and many other advantages that most (but not all) homebrewers...

I would be amazed if age mellowed out Punishment. I split a bomber with two friends and could only take a few sips. I enjoy balanced spicy foods and drinks, and I've made a few beers with peppers in them with noticeable heat. But Punishment was aptly named for me, I felt like I had wronged...

If you liked the Lindeman's Gueuze, there are likely plenty of sours that you will like. That's a good gateway beer into the style and should prime you for some of what to expect in other sour beers. Not sure what you can get in your area, so its hard to make a ton of recommendations. But if you...

I would agree with you on this point if the rules didn't state that you could either enter the exact beer that gained you entry into MCAB, or you could re-brew it, or you could enter a completely different beer as long as its in the same base style category. Since they have the finals mid-year...

I qualified for, and entered a beer into, the 2013 MCAB. I was underwhelmed by the feedback I got. Each criterion had a single line, 3 - 5 words of feedback, from both of the judges. It was the least descriptive/helpful feedback I've ever gotten in a competition. Could be that its hit or miss...

Not saying you're going to end up loving them, but you should at least try a couple for yourself. Strangers on a forum can't accurately describe how your taste buds will perceive all of the subtle flavors that exist in sour beers.

Craziness. Live a little. Nearly every person I know who is addicted to sours now originally said they would never get into them. Just try one...or two...or three. Split them with some friends if cost is an issue.

And what brewery is this? No indication in your post or on the brew sheet...

That would be 600 ml of a 75% phosphoric acid solution to adjust pH. Phosphoric acid is a cost-effective way for commercial breweries to get correct mash and/or sparge pH, and has the benefit of not adding extra flavor components to the beer that may result from acidifying with lactic, tartaric...

I would chime in as one vote for souring a portion of the stout. I've done two now, and I can't get enough of them. If you get the balance right, they're amazing. I've got 3 gallons or so left in the fridge right now, and another 5 gallons waiting to follow that up. I guess I really like the...