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30971.5 + 183 gallons 31,154.5 gallons

I'm looking for 2 4 packs of heady topper, in exchange I have a zombie dust 6 pack and some pipeworks recent releases. I can also offer up some other Chicago distribution like Revolution, Half Acre, ect. Let me know if interested.

46,305 +171 46,476

I agree with saving some bottles and rebrewing then deciding which you like better when the time for the competition comes. To me, aged saison starts to take on a wine-like flavor as it ages, espcially higher alcohol versions. Not necessarily a bad thing, but only you can decide how you...

http://www.orangepippin.com/orchards/united-states/illinois Cant give a specific recommendation, but you could try to find an orchard new you and give them a try.

In

Your major sour styles are Flanders Red, Flanders Brown/Oud Bruin, Berliner Weiss, Lambic/Gueuze, and American Wild Ales (kind of a catchall for American made sours). Without knowing what area you are in, I would guess you would probably have access to some of the more common sour ales. Take...

Binny's South Loop on Jefferson is awesome. Printers Row Wine Shop sometimes has interesting stuff, and should have most Chicago standards.

Piece Brewing is in Wicker Park. Good beer and amazing pizza.

Revolution Half Acre Haymarket Piece Local Option Lagunitas Goose Island all have nice tap rooms/brew pubs. Go to a store and get stuff from Pipeworks, Spiteful, Two Brothers, Solemn Oath, or Une Annee.

Thanks for the offers everyone. This is closed now.

Showoff;)

I'm looking to try some Russian River sours. Looking at their website, they have Sanctification, Consecration, and Supplication at their pub now. Looking for a bottle of Sanctification and Supplication, and 2 of Consecration. Not really sure what trade value of these would be, but I have...

Door County Brewing in Bailey's Harbor. Can't tell you anything about them, but another option. I do agree about Shipwrecked, not very good.

I'm working on something similar right now (imperial milk stout with cherry and chocolate). From what I've read you should use puree or whole fruit in secondary for the cherries. I'm doing both cocoa powder and nibs (powder in the boil, nibs in secondary) to try and get a bigger chocolate...

March 2011 at 22 years old.

Bring in a copy of the statute and check with the location. I don't think many places will want to take chances with their liquor license, but if you can argue what the statute says you never know what they'll say.

The only problem I've seen others mention (usually other states but maybe applicable) is if you're at a reception hall or restaurant they might not allow it since it's not commercial alcohol and could effect their liquor license. That would be the first thing I'd check. I agree, the way it...

The CO2 being thrown off will keep anything nasty from getting in. Shouldn't have any reason to worry.

looks alright, but i'd probably up the munich to try and get that malty oktoberfest flavor. i also think its a bit too light in color and would add in an ounce or two of carafa special iii (dehusked) to get it more around 11 or 12 srm. maybe use munich extract as the base if you can find it...