Recent content by ErieShores

I'm sorry, I just don't get anything "tropical" from Amarillo. They're just plain tinny/metallic to me.

Wyeast 1098, WLP007 or Conan per Jean-Claude Tetreault himself.

I've added things to a carbonated keg in the past. Just try to gently add a spice tea, don't just dump it in.

I'm here at work chewing Extra Cinnamon gum and realizing that this has the essence of Pumking.

It's gotta be butter, right?

Anyone catch that Misfits reunion live? I was pretty excited watching on Periscope, love them.

I did I grapefruit session IPA that turned out surprisingly better than I had expected. I didn't dry hop but hit it hard with the flameout additions. After fermentation, I sprayed two large grapefruits with starsan and zested them, no white, just peel. I "dry hopped" for two days, I recommend...

I doubt there is a way. Omit it from your mash. Check the pH, 1 oz will lower your mash pH by .1. This is what I do.

Love the Milligan character, it's played well. The butcher was in Breaking Bad too I believe?

By start you mean 60 minutes? If you want to reduce the biterness, add the hops later in the boil or add less.

Columbus and Mosaic are like peas and carrots or peanut butter and jelly or…

Goat Island on the American side.

The aroma of 6277 reminded me of Amarillo but maybe a bit more pungent.

Sure did, I went from close to 60 on my ALT to 35 after three months.

A suppliment that helped to lower my liver enzymes: Milk thistle