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Interestingly enough I used to hit up Southern tier brewing in Lakewood NY, back in the early 2010 era and was very familiar with their signature brewhouse taste. It didn't matter the style of beer, you knew when you tasted it, that it was a southern tier product. Love them or hate them back...

All internet sites point to 2020 as their last even. No mention anywhere in if this even was done away with. Anyone have any info?

I got access to a remote spring and from the locals they claim the quality is second to none. Any advantage in brewing with this water? What kind of reciepies would be good using this natural water profile?

Interesting....so unlike state of the art, cost cutting, mass production breweries, this recipe is like the old days? The after taste of their lager is very crisp. Very well done.

Yes I did ask and they were not sure of the changes and I bet they can't answer it anyways.....

Specifically what I would like to know as I hear people mention that today's recipes are watered down and cheap. Nothing today tastes like the 50s 60s or 70s back when beer was beer and smelled and tasted good. Being I just took a tour of their place and found they use no chemicals...

Glad you like it, that gives me more reason to make this a priority to brew. I tossed around idea early summer, and just kept putting it off.

In terms of coffee, when you drink it, you certainly can tell the difference in terms of the brand and style. When you add coffee to a secondary for your coffee porters / stouts, is the flavor really affected that much?

As already mentioned WE USED 4 DIFFERENT WATER SOURCES. 1.) Known good / tested well water processed with a whole house rainsoft system + UV. (located where brew system resides) 2.) Known good municiple water from a different geographic area. 3.) Suspect high iron well water untreated from a...

Honestly, it may be worth all of the doubters to perform this simple test. -Cut a 6" piece of hose off. -Place in a small 6-8" sauce pan of boiling water making certain the hose is NOT touching the bottom of the pan. -Boil for 1 hr, and pull a sample. I would bet you will be able to detect a...

UPDATE: We purchased "Platinum Cured" silicon hose from williamsbrewery.com. It is identified with the orange stripe and is more transparent. It is only rated at 5psi up to 350 degrees but that is a non issue. This hose has yet to affect flavor. We recirc'ed boiling water thru it for 1 hr...

Rubystreetbrewing supplied the original hose, and brewhardware supplied another batch that was significantly better. But when exposed to boil, it leaches awful flavor. We ruled out all other factors by floating the hose on top of some boiling water in a pan for 30 min to rule out all other...

runningfarmer, This is a brand new system. It is properly passivated. And spotless. I also cut a section of tubing and put it in a pan of boiling water and was able to narrow it down to the tubing itself with no other things involved.

UPDATE: We conducted a test on the Brewer's Hardware silcone hose, and it is indeed better, but not usable for brewing, still imparting a terrible taste. Here is the testing we did. -We used very good well water (filtered, and treated with UV)circulated at boiling temp, and grabbed a sample...

Those of you that use silicone hoses in your home brew setup for recirculation, would you be willing to do a test? 1.) boil water which does not come in contact with hoses and pull a sample in a glass and let cool. 2.) Connect and recirculate plain water thru your hoses for 30 min at...

Well, our brew that we did per the OP receipe came out freakin' awsome. Pics and review to follow once carbed up. It tastes amazing uncarbed, cant wait!!!! The only change was that we did not have Crystal hops avail locally so we subbed Australian Helga. Still came out fantastic. We two...

We are going to try the hose from brewhardware.com, they get it directly from the manufacture here in the USA. Will see how it works out.

For those who have done this brew, can you explain how you did the primary fermention? 1. Did you begin the diacetyl rest and cold crash early so you could have it transferred to secondary BY THE 14th day? 2. Or did you leave alone for full 14 days and then begin to do diacetyl rest and...

Did you typically call or email?

I think I already know the answer, but has anyone ever called a brewery and expressed interest in homebrewing to get them to help with details? Looks like a fairly large brewery for this to work......