Search results

If I wanted to be drunk for the rest of my life: Founder's Canadian Breakfast Stout. If I wanted to be quasi-functioning for the rest of my life: Hofbrau Helles.

I made a 11% bourbon barrel aged imperial stout for my wedding, which was in July. Go big or go home. That said I don't care for plain "oaked" stuff...it's gotta have some bourbon flavor or something in there. Maybe soak some spirals in bourbon for a month and drop those in your keg for a...

Troegs is buying all of them up to make Perpetual ;) We had problems getting it, too.

I agree. I can't wait for the hoppy extreme beer trend to be over. They give me worse hangovers, take the enamel off my teeth, and generally aren't any fun to drink- why would you want to be in pain while drinking beer? And a totally selfish reason- malty beers are easier to brew- less hops...

In May I was at one of my fellow Troegs brewer's wedding, and he brewed a Kolsch-ish thing with American hops for it. Two half kegs of that, plus bottles of Pale Ale, Sunshine Pils, and Hopback. His beer was the best. And last year for my wedding, my wife and I homebrewed a stupid-huge...

The only time I've stuck a sparge homebrewing, I just just wrecked the bed by stirring it all around and re-vorlaufing. Takes a while, but it eliminates all the crap you normally have to go through. Now when I stick a mash on the 100 bbl system at work...that causes a slight headache.

I would age it in secondary for a couple months as well, especially if it's high ABV.

What he said. DMS precursors still hang around, but if you had a good boil, then they should be minimal, and also most pasteurizers at big breweries are flash pasteurizers, they heat up and cool down very quickly, again eliminating a chance for much DMS to form. Our lab guy used to work at the...

Not really. And the SN is a better beer, period. Then again, I think all Stone beers are over-hyped and overrated, so take my opinion with a grain of salt.

I agree with you. Never liked them either.

Yes. I am sick and tired of stupid huge beers, especially anything with "IPA" in the title. Give me a blonde ale. Also, small beers are terribly hard to homebrew correctly. Or, at least, they are not as forgiving of screw-ups as big beers are. Weird off-flavor in a cream ale? Yuck...

I bought a small stopper and an airlock when I used my barrel, but I was paranoid about a tiny bit of fermentation going on and popping the stopper while I was away and carbonated imperial stout flying everywhere. To store it, I filled it halfway with cold water, added some citric acid and...

We regularly get our kegs back at Troegs with "Lite" and a batch code printed on them, or "Banquet" and a batch code, etc etc. The big breweries don't give two hoots about whose keg it is, they just fill it anyway. All the big breweries do this. This poor guy paid the price. I can see...

My wedding imperial stout would've also been damned expensive, if I didn't "borrow" the malt from work. 10 gallons worked out to over 45 lbs of grain, plus 4 lbs. brown sugar and a tin of oats ($10 from the grocery store), and a $80 3-gallon bourbon barrel. It would've easily topped $120 as...

Sorry to hear about being unemployed, yay economy. Put a lot of good people out of work. At any rate, I am a person who started homebrewing in college, then scored an entry-level job at a brewery when I graduated and worked up to brewing from there. Here's my advice after 3.5 years at the...

Simcoe and Columbus together can be pretty awesome. Despite the fact that they are both stinky as hell. You go to Scotzin Brothers in Lemoyne? Or is there another place over there in Lebanon County? I thought I saw Citra at Scotzin before.

Here's the process at Troegs: 1. 4th hop additions (like in Hopback, Perpetual, Nugget, Mouflan, some scratch beers) usually signal the end the boil. 2. We add them, and then there's a 5 minute protein break, to let some crap drop out. This is done in the kettle, so the beer stays at roughly...

Troegs Scratch #47, the witbier. Probably followed by a Troegenator, because spiced witbiers and doppelbocks go so well together :p And I had some of that Stone 15 yesterday. Dear christ is it bitter.

There's a fairly good reason for that...brewery owners don't want to deal with tour-takers with broken glass pieces embedded in their faces :) I've never been to New Glarus, although my boss has. Probably why we have an open-fermentation room in our new brewery.

I'm in the process of doing a blackberry lambic/sour beer. 1.5 pounds of ground-up blackberries. I figured it would be a good break from the ordinary (and overdone) cherry and raspberry beers.