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Gravensteins make good cider, IMO. As for how much character comes from the yeast, I'd say a lot. I actually did three batches with the same juice using Conan, 1118 & 1122. Some friends and I did a side by side by side tasting of all three the other day. All three were different...

Bottled a Conan cider 3 weeks ago (just Trader Joe's gravenstein juice and the yeast). It's still young, but the taste is really unique, a mix of apple and tangerine flavor. It's almost like a tropical fruit punch, I like it.

Jerry Remy's at Fenway is basically right next to Fenway Park, and has a very good selection.

Good points, all. Many of my clients have a drink or more at night (beer, wine, martini, etc) and not only maintain weight (by maintaining a caloric deficit through other modifications of their diet) but several compete at high levels in physique contests. It's certainly possible to drink and...

True, but he said he doesn't think he's ready for barleywines, and tried one after reading about them on the forum. He may just not like them, that's my point.

If you don't like it, that's fine. Drink what you like, not what others say you should like.

Did you ever try to brew it? I've always liked this beer, and just got back from Luebeck a couple days ago so am kind of inspired to try it (as well as a Brauberger clone). I'm thinking maybe just an altbier aged on beech chips.

Felt it here in Boston

Nice, a fellow Waltham-ite. Cool site, I'll be sure to bookmark it

Sorry, should have quoted you. Keep us posted. I've got an Alt fermenting as well, about to lager it this weekend, so it'll be interesting to see how they both turn out.

Any updates on the Alt? I have one fermenting with 1007 as well, and plan to lager like you were planning, so I'm curious how yours is coming.

That'd be awesome, thanks! I really appreciate the help.

Hi All, So I decided I wanted to try and do a Fuller's Porter clone using the recipe the Best of BYO. I've only done extract with specialty grains before, and am only really able to do that with my current equipment (4.5 gallon pot, other smaller pots), based on what I've read on the site...

Just an update. The dubbel has been bottled for just 8 days, but curiosity got the best of me tonight and I grabbed one of the small bottles. Surprisingly, it's not terrible. Of course with only 8 days in the bottle, it's still a bit green and alcohol-y, but the sour taste is probably 90%...

Thanks for the reply, I appreciate it. That's potentially good news then. Maybe it was just some odd off flavors and it'll clean up a bit with time in the bottles. It was in the primary for 19 days (I'd planned on 21) so hopefully that's sufficient. I did have a bunch of bombers on...

Hi Everyone, I've done a lot of searching around the forum, but I'm not sure I've found the answer to my specific question. I brewed a my second batch, a 2.5 gallon Belgian dubbel (followed a recipe from a LHBS), on 11/19. Used Wyeast 3787 Trappist High Gravity, and all seemed to be...

Haha, yeah that's me. I've done it will cutting for strongman comps, and some of my guys have done it cutting for fights and it's worked well. Yeah, if you're in town definitely stop in if you can. We have wrestling, muay thai, gi BJJ and my strength & conditioning class on Saturday's, so...

Congrats man. One thing that can help keeping your strength up for future weight cuts is magnesium supplementation. I made a blog post about it recently: http://blog.built-for-battle.com/?p=131