Search results

A very lightly-hopped brown ale? If the Saaz was about 3.5% AA then a quick calc says you've only got about 5 IBU...might be a candidate for blending with something nice and hoppy!

I bought a bottle too and was confused when I tried it - smelled and tasted like a saison. Might just be my zonked palate though :drunk:

Funny. As I was searching for my bag of MO, Neil helped me find it and mentioned that he gets through loads of the stuff.

Picked mine up last night, no problems. Thanks for oganizing :mug:

Apologies for the dumb question, but is collecting our grain as simple as turning up at Defiant, asking where the HBT delivery is, and taking what we've ordered?

Payment sent - thanks!

In Brooklyn, Bar Great Harry. Smith Street is a great place to eat and drink in general.

Good to go here...thanks!

Charge him the full cost of the grain/hops/yeast (fairly easy to figure), rounded up to the nearest $5 to cover difficult-to-calculate things like propane/star san etc., then split the batch at the end. He gets one case for the costs he covered, you get a case to compensate for the...

Put me down for 1 bag MO please!

I'd also be interested in joining the next order. Cheers :mug:

The meetings are good - interesting speakers, including brewers/brewery reps with samples. The meetings are very busy, apparently membership has something like doubled in the past year.

I just picked up a couple of ounces so I'll make a half batch this w/e. If it's a Golding's variant then a simple MO+crystal 55 Best Bitter sounds like a nice way to go.

Is there a reason this thread hasn't mentioned the New York City Homebrewer's Guild? There's really no reason for a homebrewer in NYC to have never met another homebrewer! :mug:

You can blame the Brits, of course. The Imperial system came from Britain with the empire and the US is the only place it's stuck around - pretty weird considering that whole revolution thing. I've always thought mankind created these measurement systems in totally the wrong places. The...

I was referring to my own clumsy practices - it's tough to do everything right when you're two dimensional... :D

Never intentional, but practically SOP.

Bumping this thread with an update. The competition was yesterday, with my English Pale Ale entered in 8A with no additional notes added. It scored 39 points and won the combined Cat 8 A/B/C!! As if that wasn't cool enough my other entry in the category, an ESB, came second :ban: Many thanks...

Forgive the newbie question, but why does the recipe add sugar when this yeast attenuates so highly? Won't it give the dry result we want without the sugar?

Thanks for all the advice! The reason I'm able to enter this comp is because I started bottling a six pack of 12oz bottles in each batch a few months ago. I'm certain I picked up that advice on HBT so it's entirely possible it was a previous posting from Revvy that set me right back then. This...