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I'm in!!:tank:

My first oktoberfest, drinks better now in 2011 than it did in 2009.

Based off of the clone recipe for Green Flash West Coast IPA. That beer ended up sooper hoppy and delicious.

Nice cool beer on a warm summer day.

Hey, did this group ever get going? It's a few months since... just curious.

I live in Philadelphia and I have two vines (Cascade & ?????) and neither of mine have much aroma coming from them yet this season and they don't seem to have that much lupulin in the glands. They are both in their second year. I guess I'm not the only person in PA with this problem - I was...

Sorry to revive what is clearly a dead thread, but I just brewed a (whatever they ended up calling this style) and I also named mine "Darkness" in honor of Mr. Murphy and his contributions to the world. Just wanted to say "well played, old boy" to babalu for your discerning taste. Cheers!!

I'll gladly take one if you pick me.

The freezing and concentration process is a long standing tradition. "Gimmicky" seems to imply that some people here think the entire Eisbock category is crap, I guess. Picking on a brewery for charging more money for putting out more effort seems ridiculous. And, since people seem to be...

This is my first taste of Raspberry & Cherry flavored Belgian Golden Strong Ale. Only 10 days after bottling. Not too shabby.

My kitchen smells of delightful autumnal goodness.

Hey All Philadelphia Area and other Southeastern PA peeps. How is it we don't have a group? There's a NorthWest PA, NorthCentral PA, SouthCentral PA, and even Lancaster County and Lehigh Valley specific groups. There seem to be enough people from this area. Maybe we could start one...

Question: You say the batch was around 4% ABV. Am I confused?? Shouldn't a RIS come out in the 8-9% ABV? I am getting ready to brew one myself... is the low ABV just from not aging long enough? Also, from whom did you get the kit? I was just looking at Midwest Brewing Supply's website...

Hey Splifs, I'm fairly new to the brewing thing myself (just started back in April as well). I'm from NW Philadelphia. I just wanted to say hello from another local noob.

I have been thinking about brewing a sour, my wife loves them. I was just wondering how this recipe turned out. Would you recommend it, and would you make any adjustments if you were going to do it again?

I brewed a duvel clone about three weeks ago. After the main fermentation mellowed, I transferred it to a glass carboy. It's been there over 2 weeks. Are there any signs I should be looking for? I know I'm supposed to wait a few months, but how do I know when to bottle? Should I just check...