What are you drinking now?

ChefRex said:

Jameson after getting back from the vet, for a dog I didn't want when the ex brought her home and receptively tried to give away l'm pretty tore up. Worse part of having a dog.

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No bueno.

mcbaumannerb said:

Sorry to hear that - and you're right, it is rough.

More water here as I'm finally nearing sparge time on my turbid mash. I've never worked grains so hard in my life!

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Why go through all that trouble when you can make award winning lambice with extract?

Water. Found some Weller 12 today and am looking forward to that, but tractors and liqour don't mix. It's almost 60 degrees today so I need to get a few things done before the singe digits return tomorrow night. This weather is so screwed up. We'll be able to tell the young folks we remember seasons.

The end of my Extra Knuckle as my "lambeec" boils.

And Gabe - after going through that mash I can understand the allure of using extract . Pre-boil gravity of 1.041 makes me think the mash went pretty well. :rockin:

unionrdr said:

I can't quite make out who makes that one?^^ What's the over-all flavor profile like??

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By two brothers. It's good. Kind of sweet, bitterness isn't over powering. Almost reminds me of a dales pale but a tad but more bitter!

Was forced to pop open this krekling. Pretty tasty!

Having this as the boil continues. Thanks Clint! Looks like it won't be quite as long a boil as the dry air is really contributing to boil-off.

mcbaumannerb said:

Having this as the boil continues. Thanks Clint! Looks like it won't be quite as long a boil as the dry air is really contributing to boil-off.

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Getting windy?

ChefRex said:

Getting windy?

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Yeah, it was calm when the day started and now it is quite blustery out there. Thus the ghetto wind screen!

Fan unit just died. Time to use oil for the first night all season.

not as good as dirt wolf but not bad

Wow I forgot how good this is. This is so freaking good!

mcbaumannerb said:

The end of my Extra Knuckle as my "lambeec" boils.

And Gabe - after going through that mash I can understand the allure of using extract . Pre-boil gravity of 1.041 makes me think the mash went pretty well. :rockin:

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Pshaw. What's a couple hours of work for a beer that's going to take a year or three to mature?

mcbaumannerb said:

Having this as the boil continues. Thanks Clint! Looks like it won't be quite as long a boil as the dry air is really contributing to boil-off.

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You call that ghetto? Have you not seen the rusted out stock tank I have my burner in?

Bourbon County on tap at whole foods? Yeees please



Generous pour

BUCKNUTS said:

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not as good as dirt wolf but not bad

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How that? Didn't they use the azacca hops in that. I just orders some going to do a smash.


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The542 said:

Bourbon County on tap at whole foods? Yeees please

Generous pour

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Your Whole Foods makes my Whole Foods look like garbage!

tripplehazzard said:

How that? Didn't they use the azacca hops in that. I just orders some going to do a smash.


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Yeah Azacca and Mosaic. Its very light in color decent aroma and hop flavor not as flavorable as Dirt Wolf

I'd been curious about this Omission line for a long time. I have to say, I'm impressed. In that it tastes like decent beer (albeit not the best beer). But for something that's by many (but not all) definitions, gluten free, it's leaps and bounds beyond the competition.

Wort is cooled and covered - will oxygenate and pitch after dinner. Then I get to clean up too . Thanks for this one Allen!

mcbaumannerb said:

Wort is cooled and covered - will oxygenate and pitch after dinner. Then I get to clean up too . Thanks for this one Allen!

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Nice, I like that a lot for a sessionable beer, it was brewery only forever. When you try out that José Martí, make sure to let it warm up quite a bit. Also, it's 65ibu, hop forward, so don't age it too long.

my Meh Pils. supposed to get down to -17F tonight. I'm not exactly excited. in fact, I want to call in tomorrow. stupid work being all stupid in the stupid cold. stupid.

The glass and the bottle are quite apropos for today.

mcbaumannerb said:

Wort is cooled and covered - will oxygenate and pitch after dinner. Then I get to clean up too . Thanks for this one Allen!

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I'd skip the oxygen, the bacteria won't appreciate it. A robust sacc fermentation isn't important.

Having some Weller 12, pretty darn tasty, much better than Antique.

Wouldn't have thought oak and west coast hops would have been a good pair...they are amazing!

BrewinHooligan said:

Your Whole Foods makes my Whole Foods look like garbage!

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Sorry Homie, I can tell you I'd rather be in Mesa for the next week while our new and improved polar vortex is coming in...or any time school is in down there!

The542 said:

Wouldn't have thought oak and west coast hops would have been a good pair...they are amazing!

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That is a great one, I do like the Humidor (cedar) one better though

TNGabe said:

I'd skip the oxygen, the bacteria won't appreciate it. A robust sacc fermentation isn't important.

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Works for me! Having this as I begin to clean and hope my six+ gallons start to ferment happily.

Meh.

mcbaumannerb said:

Works for me! Having this as I begin to clean and hope my six+ gallons start to ferment happily.

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Mmmmm bugs...Philly homebrew?

Qhrumphf said:

Meh.

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I've passed that one up a dozen times. kinda glad I did since I keep hearing the same thing. I already have 36+ bottles of Meh.

My Oktoberfest lager homebrew is finally finished bottle conditioning... and is delicious. I need to slow down on it since it's a Monday and I still have another two hours of brewing left to do!

Billy-Klubb said:

I've passed that one up a dozen times. kinda glad I did since I keep hearing the same thing. I already have 36+ bottles of Meh.

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Just grabbed it to try it. Don't know why I bothered. I should have expected it. New Belgium has never thrilled me.

The542 said:

Mmmmm bugs...Philly homebrew?

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Yep - out in Phoenixville.

Qhrumphf said:

Just grabbed it to try it. Don't know why I bothered. I should have expected it. New Belgium has never thrilled me.

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I used to drink the hell out of Frambozen when I could get my hands on it. but over the last 5-6 years, I've not had much interest in them. fickle taste, we brewers seem to have. hahahahhaa!!

mcbaumannerb said:

Yep - out in Phoenixville.

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Whoa, there's a Philly homebrew in Phoenixville now?

Billy-Klubb said:

I used to drink the hell out of Frambozen when I could get my hands on it. but over the last 5-6 years, I've not had much interest in them. fickle taste, we brewers seem to have. hahahahhaa!!

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Our palettes continuously evolve and improve!

Billy-Klubb said:

I used to drink the hell out of Frambozen when I could get my hands on it. but over the last 5-6 years, I've not had much interest in them. fickle taste, we brewers seem to have. hahahahhaa!!

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They haven't been available around here that long, and never had that one. A couple years, maybe. I didn't mind Belgo, but any of their other beers (Lips of Faith ones included) never get beyond "meh".

Two hb ESBs down. Sigh, moving on to Coronitas. Have to build up the mini bottle collection in prep for bottling my fruit aged apfelwien.

Having the Brooklyn lager now, had the great lakes one before this. Both solid lagers.

Black Butte XXV on tap at WF in Austin. Couldn't pass it up. Have a couple bottles, but waiting to open those for a bit.

An unsolid lager. The things I do for swmbo.

Not entirely sold on this one. I get the concept. And I dig the yeast. But there seems to be too much going on. And I'm pretty sure this isn't a fresh bottle. Not as much hops as I was led to believe.