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westy!

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I personally hate oak on Nebbiolo. Time is the best way to mellow tannin. Something else to consider is that Nebbiolo is very prone to showing Volatile Acidity & Ethyl Acetate. Keeping your cap submerged and the edges of your vessel clean will go a long way to reducing VA & EA. Good luck!

I'm interested in taking half of someone's BOGO. Pm me!

have not brewed it yet. This one is 4th down on my list. It will happen this fall, though, and i'll update.

perhaps you could be a bit more specific with what types of recipes you are interested in, what aspects of your brewing you want to improve and maybe a bit about your brewing history and setup. Lots of people will help

I have a Wit getting ready to go on tap for our annual BBQ next Saturday. From a style standpoint, it's probably the best beer I've made. It's among the best wits i've had. 6.5lbs Pilsner (I used Rahr for it's high diastatic power) 5lbs Unmalted Wheat 10ozs flaked Oats 4.5 oz's acid malt Zest...

929, 930, 931, 932, 933 I've only used a hydrometer (for brewing) 4 times. So that's 5 broken Hydrometers on 4 uses. I'll stick to my rubber/plastic coated Refractometer.

There is only one beer I chase, and it's voodoo's cowbell. I need more high gravity chocolate milkshake beer. Anyone interested in helping me clone this puppy? Here's my starting point: 2 Row 64% Flaked Oats 10% Caramel 80L 8.6% Pale Choc 6.2% Choc 2.5% Roasted Barley 2.5%...

Is there not acetobactor in the commercial flanders yeast blends?

I'm not a beer a hoarder as I buy my beer to drink. That said, I'm not drinking mine for at least a year. I've had it several times over the last few months, draft and bottle, and I think it needs time. The parts aren't well integrated yet.

I'm not a beer a hoarder as I buy my beer to drink. That said, I'm not drinking mine for at least a year. I've had it several times over the last few months, draft and bottle, and I think it needs time. The parts aren't well integrated yet.

Nope, I don't want to pull 02 into my beer post fermentation. I do Cold crash when I force carb my kegs. My kegs get chilled to 32F and carbed for 5-7 days. This clears the vast majority of the floaties, and leaves my beer fresh.

Great recommendations. I'd do this!

Vegan: I'm interested in your new Grain Bill, since it's really close to the bill i'm using for my first conan brew: Pils, Vienna and oats. I thought all along that subbing pearl for the Pils would get me close to Heady. It took me a little while to get to brewing, but on day 3 in the...

I thought my first bottle of the year was a little less hoppy than i remembered. Then I opened it at the same time as Pliny, Sucks and Hopslam. It was plenty hoppy. What an awesome beer.

I'm in!

I'm going to be honest....This is the one area i'm lax with sanitation. 1) Only use lube when absolutely needed. Do a leak test. 2) when cleaning, wipe as much off with a paper towel as possible 3) soap and water 4) soak in sani solution. 5) put them back on the keg and pray. The stuff is...

Oh that's easy! I live in PA, where RR flows like wine (er.....) I went to college in Ithaca. I have many friends and some business up there, so I go frequently (every other month, at least). I am happy to get Ithaca beers for anyone who wants them. I have a little Le Bleu that I can...

I have RR, Ithaca Le Bleu, and Cascasde Sand Noir. Interested?