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That’s a matter of opinion. I’ll take bourbon over scotch any day.

Personally I think the Mexicans do the style the best. I’m not gonna lie I love Modelo especial...Pacifico is a close second. Living in Los Angeles for 5 years now I’ve developed a taste for it. I’ve also tried a number of Asian versions of BMC and it’s not so great....ever had HITE? It’s Korean...

Idk I’ll guess I’ll go against the grain. If you’re sure that this is something you’ll love and money isn’t much of a factor just buy the system. I wish I did that. I’ve probably spent $500 or do building a simple system. I wish I just bought the grainfather from the beginning. I want automation...

If I drink BMC I prefer Coors Original. In my opinion PBR is just a Hipster beer. Hipsters don’t want to be mainstream so they can’t drink BMC....but they also don’t want to attach themselves to a fad or “yuppy” culture....so they can’t have craft either. So they drink the most obscure of the...

Or a good German Pils....one of my favorites. Give me a BitBurger any day. 100% Pilsner malt....one addition of noble hops and you’ve got a world class beer. It’s all about the process and technique, not the recipe.

Exactly....you have to respect the precision these beers are made with. The vast majority of homebrewers could not brew these beers. That’s why I was saying I think most of the snobs are craft beer enthusiasts, but probably not homebrewers. As a brewer you understand how difficult this style is...

If you like Mexican beers try Bohemia. It can be hard to find depending on where you are.

When I first got into beer I admit I was a little snobbish. What changed that for me was becoming a homebrewer. Once I truly understood what beer was and how it was made it changed my mind. Perhaps most of the beer snobs out there are people that like craft beer, but have no clue what goes into...

Even though I’m passionate about craft beer, I don’t share the same distain for BMC that others seem to have. I simply think of them as a particular style that is very boring. Not as “low quality” beers. In my eyes a low quality beer is one with off flavors, a beer that was carelessly brewed...

It’s the water I think. With extract the water profile is done for you by a pro brewer. If you were making good beer with extract it doesn’t make sense that it’s a fermentation issue if no other part of the process has changed.

It’s hard to know what your beer needs without knowing your full process. For me when I implemented what I consider the 4 most important steps my beer started to become commercial quality. This is what did it for me: 1. Temp control...not a cold basement or wet towels. Get a fridge and a...

Nobody in my or my wife’s family drinks craft beer. So I don’t give them my beer unless they ask. Even then I do it with trepidation. For non craft beer drinkers it’s too much most of the time. I do however have a blonde ale that was a smash hit. I’m going to start keeping that on tap all the...

Looks Amazing! Mouth is watering

I can tell from the taste that it’s dry....tastes like a 1.012 beer

I’ll check that tonight

60 minute mash...dry hopped with one once of cascade. Beer was at 1.014 when I added the hops.

First time using English ale yeast. Surprised to see it down to 1.012 from 1.059. I mashed at 152 single infusion, used a big starter, and used pure oxygen. Fermented at 68 degrees steady for 10 days. I tasted a sample and I love it. This might be my go to yeast from now on, because it seems...

I have a 10 cubic foot chest freezer with 4 kegs in our 1 bedroom apartment. For fermenting I have a brew jacket immersion pro that sits next to the TV. I live by my father’s advice, “son, it’s easier to get forgiveness than to get permission”. Seriously though it’s not a problem, my wife...

I agree that most of the OG beers are lackluster compared to the new guys. With a big exception for Stone...they still innovate.

Personally, I don’t know any homebrewer that cans their beer. Very expensive. If you can afford to spend a few hundred dollars kegging is definitely worth it. Not only is it easier and faster, but the beer has less exposure to oxygen, and is kept cold the entire time. All good things for making...