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Just bottled PREHISTORICISMS two days ago! I sampled it at bottling and it tastes ABSOLUTELY DIVINE. The smell is otherworldly, soft bourbon and oak and a great bit of wheat character with a VERY CLEAN finish, due to the neutral yeast. There is absolutely no cloying sweetness at all, which I...

Alright, I'll leave it for a month on the yeast. No danger of autolysis? (Honestly, I don't even know what that means, I just hear people getting worried about it once in a while). And second, what is flushing with C02? What's the purpose, and how would I do it?

well done! :) i definitely will. and i'll be sure that it doesn't taste like a "christmas pine tree in the face".

I'm going to make a Sentinel IPA in honor of this guy.

Sounds like a plan. I'm always down with a plan that involves LESS work. :) Checked it just now, it IS at 1.032! And it's still bubbling, at a rate of maybe 4 per minute! I expect it to finish out at exactly 1.030 when I rack to secondary, meaning that the finished product is gonna' be...

Well, it seems like nobody has anything to input to this, but here's an update anyway: Been in primary for a week and the bubbles are finally slowing. Left it at about 60F ambient (63 in fermenter) for 5 days, moved it to 67F ambient (69F in fermenter) for the past 2 days. At 5 days I...

Happy late birthday! Your tips are what got me on the road to the beer I'm making today. My partial mashes have gotten better and better and I'm making beer that I'm truly, wholly proud of, thanks in a large part to some of your tips and techniques! hope it was a good one bro

This beast is in primary and bubbling like it's possessed. Thought I would share the recipe now, and if it's good (in 10 months) I'll enter the recipe into the database. :) The beer was inspired by two things: Sac Brewing Company's "Old Pappy" wheat wine, and the album "Prehistoricisms" by...

make sure you keep those blue bottles well away from any light......

I read somewhere that, when doing a big beer like a barley-wine, it is advisable to rouse the yeast from the bottom of the fermenter during primary fermentation, to keep as much of the yeast in suspension as possible and get the beer down to target FG. My wheat-wine started at 1.113, I made a...

To be honest, I thought Budweiser's American Ale was total, unbelievable crap. To me, it just made me think they took their lager recipe, added a slightly darker malt and some poorly-kept hops, and used an ale yeast. I literally disliked it more than regular Budweiser, and that is saying...

Down Rodeo - Rage Against the Machine

As far as I can tell, this would be a pretty good deal, esp. if I could get the guy down to say $250-300. Kegerator Am I correct, or is this thing a POS or something? It seems that with this, all I'd need is the keg, so if that cost $40 bucks or something I could perhaps get the whole...

How much would shipping on all that be :P

Forest King - 3 Inches of Blood

Anybody from Sacramento or Northern California ever met up? It'd be cool to hang out with a few other brewers for an hour or so and just exchange techniques, ideas, or beer samples. And by exchange, I mainly mean myself learning a ****load from the more experienced brewers. I expect that...

I just woke up and haven't had caffeine and might have taken it the wrong way :D 'Cos don't get me wrong, I AM definitely a beer-snob, my point was just that I don't flaunt it, and I never ask questions with the purpose of broadcasting my beer-snob-status. I guess you are right about MOST...

Wow, that IS pretty lame. Whatever happened to being proud of handing out old-fashioned roll-up-your-sleeves beatdowns? :)

Well I AM the OP... I don't want to "be a snob". I just want a goddamn dark beer. You act like the assumption that an employee of an establishment will KNOW WHAT'S ON THE MENU is out of line, and what's more, you seem to think that the question "Do you you have dark beer" is somehow pompous...

Sorry if this has been said before, but I CANNOT FREAKING STAND IT when I go to bars and I ask "Do you have anything dark on tap" and they answer with "We have Bear Republic IPA" or something similar. Bartenders should be forced to learn a few "spectrums" of the beer world, including but not...