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I tasted the Centennial today and it's perfect :mug: Crisp and refreshing with a beautiful C hop aroma (I dry hopped with centennial and cascade) and a low enough ABV that I can drink a few without needing to sit down. This is light bodied enough that it might even attract the BMC crowd...

Monk's has Damnation on tap right now, had it last night. Deeeeelish

You know this stuff is amazing when you have some left in the bottling bucket, pour it over ice, and get slowly hammered on a Wed. afternoon. I'm toying with the idea of spiking mine with a little pomegranate or blueberry juice on the next batch for color. Apfelwein!

Worked two doubles in a row, came home to check on my psuedo-Racer 5 Clone. It was too grassy and hot when I last tried it a week ago... lines froze, fridge too cold. Thawed out and tasted it... still too grassy and hot. Went to keg my batch of Centennial Blonde Ale... autosiphon broken...

The Foodery has it in semi-regularly assuming you want to buy bottles, but their stock gets eaten up fairly quickly, you have to be fairly lucky to cop any. In addition to Monks, which has the Damnation tapped as we speak, the Memphis Taproom in Fishtown, and Local 44 in University City both...

I'm pretty sure by pie he means savory pies, like the meat pies you're likely to find in the UK. Regarding spice, this all really depends on your taste. When I drink wine wine with something like Indian food, I tend to go with something light and crisp with a good acidity that will 'reset'...

It really depends on what you're having for dessert... Would you pair a stout with a lemon tart? I know I wouldn't. However, a nice tangy/tart fruit lambic would complement that nicely. On the other hand, a rich choc. stout with a piece of dark chocolate cake would be fantastic. A nice...

You also might want to try brewing a regular stout first before attempting one with all the bells and whistles of coffee and bourbon aging etc. It's nice to start with a simple recipe you can knock out with your eyes closed and just tweak it by adding ingredients/flavors, it takes a lot of the...

And craft brews grow on trees and the streets are paved with hops! Worst comment so far : "Oh that's just disgusting!" when trying my Paulaner Hefeweizen clone. Truth be told, it was one of the ones I had accidently bottled on top of a quarter of a bottle of sanitizing solution, so it was...

There's nothing quite like coming home to the smell of a brewery and spending the next 30 minutes cleaning hops and krausen off your ceiling... Blow-off tube, 1 inch at least FTW!!!

My mistake, I assumed a larger batch as well. With an OG of 1.070 you definitely want a nice big yeast starter. The best starters are pitched a few days before you start brewing and use a stirbar/plate to continuously aerate the yeast as they are hard at work getting busy, but even the...

Which 2 recipes did you find? BM's Centennial Blonde seems to be a favorite around here, an extract version of which can be found here

Any progress on this? I'm a Brooklyn transplant myself and I'd love to have something to bring when I visit my friends back home that was historically relevant.

It's going to be hard if not impossible to tell you anything about your 'funky looking' beer without pictures of some kind. Pitching dry yeast is pretty much fool-proof, most brewers start with them and they tend to take care of themselves. Depending on the size of your batch one vial of the...

Bear Republic Racer 5 Green Flash WCIPA Russian River Blind Pig mmmmmmmmmmmm.... Speaking of which, anyone have a TRIED and enjoyed recipe for any of those listed above? I have the BYO clone of Racer 5 recipe but so far I haven't read a reply from anyone who has brewed it and compared it to...

I'm watching this thread pretty eagerly. My first batch (kit bavarian brown) had a faint plastic taste to it, but nothing that got in the way of enjoying it. My second batch was an IPA bottled 2 weeks ago after 1 week in the primary and 2 in the secondary. I cracked open one today to try it...

I've been meaning to try this recipe out so I went to my LHBS today to stock up on supplies. The owner informed me that most if not all Wheat DME is actually pre-mixed so that I wouldn't be needing to use anything but the wheat DME. Does anyone know if the extract they were using was pure...