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Old 12-08-2012, 04:35 AM   #17511
KeyWestBrewing
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Jan 2012
Key West, Florida
Posts: 6,078
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Hop Head Red on draft.
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EAC - 5/2/14

Growing Hops in Key West, FL....

http://www.homebrewtalk.com/f92/casc...y-west-333466/

Primary : Gz Up, Gose Down
Primary : Key West Best Bitter
Primary : Soon To Be Filled
On Tap : Watermelon Berliner, Simcoe/Galaxy/Citra IPA, Weizenbock, Cypress aged Chocolate Stout, Oak Aged Chocolate Stout, Smoked Porter
On Deck : Jackfruit Hefeweizen, Pink Lemon Wit

*Member: The HBT Sweaty Fat Guys Cigar club

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Old 12-08-2012, 04:45 AM   #17512
InityBrew
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Oct 2011
Phoenixville, Pa
Posts: 832
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Quote:
Originally Posted by nukebrewer View Post

Jealous. I should be getting some for myself very soon. Have you brewed with Belma before? I just ordered a pound 'cause at $5.25 and with the amazing sounding description I couldn't pass it up. Just trying to find out how well it does in practice.
I have never used the belma but have been following the Belma thread. Supposedly it brings a strawberry flavor / aroma and it plays well with other citrus based hops... And for $5.25...shiiitt... I had to order some. It made me feel better about the $13-15 per lb I was paying for other hops.
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Old 12-08-2012, 04:50 AM   #17513
BrewinHooligan
 
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Dec 2011
Mesa, AZ
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Several punkin ales and now my milk stout. Mmmmm!

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No yeast, no beer. No beer, no civilization. Therefore, we really have yeast to thank for all our modern-day conveniences and tasty beer

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Old 12-08-2012, 05:06 AM   #17514
MrNic
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Mar 2011
Laramie, Wyoming
Posts: 1,860
Liked 687 Times on 439 Posts


Deschutes Black Butte Porter
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On Deck: Pumpkin Ale
Primary: Juicy Lucy Wet-Hopped IPA (OG 1.065)
Kegged: Espresso Porter (5%)

 
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Old 12-08-2012, 05:09 AM   #17515
lumpher
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Jul 2009
texas
Posts: 5,064
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alternating hefe with smoked robust porter. the first drink of each on its' rotation is a great conflict of flavors
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Old 12-08-2012, 05:12 AM   #17516
JohnnySardonic
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Mar 2012
Ventura, CA
Posts: 89
Liked 10 Times on 9 Posts


Just finished an 8oz Firestone XVI at Ojai Beverage Company. They were having a FW anniversary party. Didn't get to meet Mr. Firestone or Walker, but the beer was great. Slightly warm alcohol, but less than I expected for 13%. Going to cellar a bottle for a couple of years, should turn out amazing.

Now I'm revisiting Arrogant Bastard. I haven't had one in years, and I finally made a brew highlighting Chinook so I figured I would compare. Not as abrasive as I remember, my palate must have changed

 
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Old 12-08-2012, 05:28 AM   #17517
bottlebomber
 
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Apr 2011
Ukiah, CA
Posts: 14,345
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Quote:
Originally Posted by JohnnySardonic
Now I'm revisiting Arrogant Bastard. I haven't had one in years, and I finally made a brew highlighting Chinook so I figured I would compare. Not as abrasive as I remember, my palate must have changed
I don't know how they do it, but abrasive is a perfect word for it.. Your palate may still be the same

 
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Old 12-08-2012, 05:41 AM   #17518
boxofjibboo
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Feb 2012
San Diego, Ca
Posts: 341
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I think it's delicious




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Old 12-08-2012, 05:45 AM   #17519
bad67z
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Feb 2009
Columbus, Ohio
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Great Lakes Burning River.

 
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Old 12-08-2012, 05:46 AM   #17520
JohnnySardonic
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Mar 2012
Ventura, CA
Posts: 89
Liked 10 Times on 9 Posts


Quote:
Originally Posted by bottlebomber View Post

I don't know how they do it, but abrasive is a perfect word for it.. Your palate may still be the same
You don't know how they do it? Listen to the Arrogant Bastard episodes on CYBI, Mitch tells Jamil and Tasty EXACTLY how its made.... Hahaha

 
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