Recent content by smw356

With good aeration(hit it big at pitching time, then again 12 hours later) some additional nutrients and temp control you shouldnt need the high gravity yeasts at all here. 002 should do this just fine on its own. If for some reason it stalls or you're afraid that its going too when after high...

Adding some bourbon or other spirit too it would prob help cut the sweetness as well.

Make a 10g batch using the whole sack, around 40ibu's of ekg/fuggle a 3-4 hour boil and your scottish / british yeast of choice

I got the same thing in a double IPA that I did with Trois, I dont think its too much oxygen or temps since I didn't oxygenate and fermented at 65 rising to 72. It also didn't show up until after being kegged and carbed for a week or two.

What barrels are left?

The head brewer for ac golden did an interview with embrace the funk a few weeks ago, seemed pretty legit with what they were doing with that program. If the beer is quality enough I don't see why not .

Well I'm glad for the Sam Adams version since jacks abbey isn't distributed anywhere near here, and it gave me the chance to try the style.

I'm guessing they cant fit enough grain in their mash tun to do it consistently that way.

Mt Carmel is pretty meh, if you like nut brown ales theirs is decent, they're recently expanded to some belgian offerings which are pretty harsh. Listerman/Triple Digit - Cincinnatus stout is a BBA Stout thats pretty good (if you like your bourbon aged stouts to be heavy on the bourbon) (its...

I think the wine industry comparison may be a fallacy, seeing as how small wineries can directly ship to their consumers, while I don't believe breweries can. So basically the distributers and their lobby still have a stranglehold here and this really needs to change.