Recent content by tmags711

Brilliant!

I got the impression it was someone trolling the site. Was this in fact a real brew?

I did! Two full handfuls of basil in secondary for six days. It added a very interesting bitterness, in a good way, and did definitely help out the nose of the beer. Just cracked one open to get my notes right: Nose - light, grassy, light lime finish if you know it's there Taste - crisp...

So, Binny's, a chain of large liquor stores in Chicagoland, hosts a homebrew competition each year. It's sponsored by Sam Adams; submit a brew, get it judged, winner gets flight/hotel/entry to GABF. Awesome Catch is, it's only open to the first 50 people. And you can't pre-register. And you...

Yeah, haven't eaten there in a while. I like the special releases they do, and have met brewers at assorted festivals. If nothing else, Goose Island is old news here in Chicago. They have to play catch-up now to some of the newer guys, Revolution and Half-Acre especially. Also, the Lincoln Park...

Stop at Chicone's on your way out of Minneapolis-St. Paul http://chiconesliquor.com/ Great selection and you can mix your own six pack/case. They'll have all the beers people have recommended plus one's I haven't seen before. I suggest the Goose Island brewpub in Lincoln Park for a meal...

I was thinking that since everything is being bottled it would be easier to just knock everything out at the same time. At the least, if I do three batches over three weekends I would prefer to blend them before bottling just for consistency across all the bottles.

Hi all, I want to test the waters for a small dilemma I have. My brother and his fiance have asked me to brew the wedding favors for their wedding next June. They are expecting about 200 guests at the reception, and, allowing for children, are thinking that they'll want to have about 150 bottles...

Hi all. I brewed this a little over a month ago and generally followed the OP recipe; don't have my notes in front of me but I know it was about 2 oz Sorachi at the back half of the boil plus a large handful of basil and the zest from two limes at flameout. Fermented at about 72-74 degrees for...

Brewed this up on Sunday. Followed the OP recipe pretty closely. My efficiency has been crap lately so I added one pound of Amber DME and hit 1.080 OG exactly. Also threw in maybe 6 oz of Black Patent I had laying around. It was bubbling like mad for the first 48 hours but has settled down now...

Girlfriend's mother's birthday is the Fourth, so all day will be spent helping with the grill and chilling in the pool. Work gave us Friday off, so I'll be brewing a Black IPA on the fifth (that still counts). Going to do this https://www.homebrewtalk.com/f69/heavenly-scourge-black-iipa-141308/...

1 pound bag of Sorachi Ace pellets for $20. Guy ordered too much, so now I have something new to play try.

When you convince the principals at work to have a Memorial Day BBQ so you and a few coworkers can bring in kegs of homebrew and 'educate' the office.

Burnham Brewing I'm a Chicago native and architect. Daniel Burnham planned out the city following the Great Fire. The background image is his map and the insets for each beer are different historical buildings/places.

Sub'd for recipe. This looks like a great clone to try