I love this thread and have been waiting to post pictures of my basement bar until I finished a few touches. My basement was unfinished when I bought the place so the project started with framing. We (my father and I) framed the most important wall (the one with the taps) first and that actually...
I do 2 five gallon batches in parallel every time. I have 2 identical setups using freestanding burners and cooler MLTs. When I'm really ambitious, or low on beer, I'll do back to back dual batches.
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There was a legitimate sales release last year and for a short while you could get it in the states. I'm not sure if it was available elsewhere as well but I suspect so. The glass and cap look like the branding I had seen associated with that release. The bottles I had bought in Amsterdam a few...
Alas, it finally ran out! Which means I need to brew another as it was hands down my girlfriends favorite brew. I made a Dubbel to stand in as the quad really needed a little age to shine
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An excellent beer no doubt, although I'm still partial to Rochefort 10 and my own Quad (which faired quite well alongside rochefort, westy12, and chimay in a blind tasting party I had)
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I have a glassware fetish and collect different types. I have several from crate and barrel that I like a lot for the value. Their tulip is my general go to.
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I use needle nose pliers to pinch the o-ring. I turn them horizontally and pinch along the grooves so I'm just squeezing the o-ring and not scratching the post
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I've only used oak spirals but my RIS picked up the oak pretty quickly. I'd recommend sampling a taste regularly (weekly at first) and get it off the oak when it's about right. In the 8 months I've aged my RIS without oak, it hasn't lost the wood flavors significantly
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When I first started using then I did 2 sticks but have since started using 1. It gives me a perfect pour with my setup.
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When I first started using then I did 2 sticks but have since started using 1. It gives me a perfect pour with my setup.
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Perfect summer evening after work, sunny, a nice 70F, grilled chicken and one (for now) of my New Zealand blonde ales on the deck.
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