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And I thought my 10 bottles of cantillon were impressive. I can't even fathom how to acquire that much but it's beautiful

La Chouffe Houblon IPA?

have fun with all the fusels and funky esters you will get at 75 deg with s-04

I prefer the blichman beer gun, I think it works much better than the bier muncher method or other methods I have tried but that's just me.

blichman beer gun

I do a session IPA that has 24 oz of hops in 13 gallons, what you are doing looks damn good to me. I wouldn't hesitate to add even more at flameout if you want. Also I don't think 30 minutes is the magic number for getting whirlpool hop goodness, I'd say at least 15 minutes above 160 deg is all...

homebrewers over think everything, just ask, it's not that big of a deal. As a data point, I asked this question at my homebrewshop, they didn't give to sh1ts either way.

I am surprised no one has mentioned Fremont Brewing, probably the best local brewery in a really good neighborhood. I live about 20 minutes north of Seattle, send me a message if you want any more suggestions or want to try some homebrew.

Thanks for the info, I wasn't sure if the trades were international or if there was somewhere in the US getting that much Cantillon. I can't find any near me I know that much. I really need to get into this trading thing

I'm very curious how you are able to get that much Cantillon, I'd love to know how if you're willing to give the details.

Did you buy the cantillon online and get it shipped or do you have a contact over there?

If anyone is still looking for an abyss I have two I'd be willing to trade, I managed to get 6 bottles this year. I have mirror mirror and not the stoic as well and I can get any WA/OR beers pretty easily when they are available

no

maybe not the right place for this but how do you guys organize these trades? I live in Seattle and would love to trade for some east coast beers.

You have 10 kegs lagering, 6 drinking, 4 waiting to go on tap and 60 gallons in various fermenters or bottles

yes, the last of my 2012 still smell great, way better than the best 2013 I have found so far

what kind of beer was it?

I should add my experience to this. I bought 2 pounds of pellet and one pound of leaf from hops direct. Around the same time my neighbor who brews did as well. He mentioned to me that he made an all amarillo beer that tasted like onions. So being paranoid I opened all my amarillo hops. Sure...

I think it depends a lot on your primary fermentation profile. The braukaiser site has a lot of plots on fermentation profiles. If you ferment and hold a constant cooler temp around 50deg then yes as you cool the yeast is still working, however if you do a 4 day rest at 65 or so I think the...

I wanted to resurrect/update this thread. I brewed the recipe listed on the first page. It turned out to be an amazing beer. Going from memory of the last time I had the merlin on draft it is very very close. It needs a month of age for the flavors to meld and some of the British esters to...