Recent content by Howie

Well, I'd say that's a big one. Since you are paying for beer in them, they are kinda expensive for the sole purpose of buying the bottles. A few other potential negatives that come to mind: -They say "Bud Light" or whatever on them -How durable are the liners? Will cleaning/sanitizing...

Thanks for the backup, fellas. Not sure what that other guy's problem was. I suggested the plastic bottles because I had also thought about re-using the aluminum bottles at one point. After giving it some thought, the plastic bottles made far more sense. There were a lot of negatives to the...

How about buying some of the 16oz plastic bottles the homebrew shops sell?

I don't know that I have any cornies without dents and scratches

You never know. The Saison category could have contained a lot of great beers and not so many in the fruit category. How about this? I had a beer place in the BOS round in a big comp one week and then not even get a medal in a much smaller comp the following week? Its all about the specific...

I'd say my Tarpon Rye Pale Ale (loosely based on Terrapin). It certainly scored the best of any I've ever entered into competition. Next would be my ordinary bitter. Its done well in competitions, too.

I remember seeing her do some show years ago where she was interviewing some people who were famous for their corn dogs. She would only eat the breading off the corn dog. Still, I can't believe she wouldn't try the smoke beer. Seems like they would have discussed the tasting before the show...

I was going to suggest American Wheat. I'd use something like Wyeast 1272 that will ferment fast and drop clear - and pitch plenty of it. Two row and wheat. Maybe a little light crystal or something. Moderate gravity. Hit it up with some late addition hops.

Oatmeal Stout has a lot of roasted grains in it, just like Guinness. It was also a stout, just like Guinness. So, compared to most other beer on the market, I'd say it probably would remind him of Guinness. I have no problem whatsoever drawing that comparison. At least he didn't compare it to...

I said that I could see thinking that carbonic acid was metallic. 15psi at 48 would be 2.38 volumes of CO2. I'd say that's high for a dry stout. All you can do is reduce it and see if it fixes it. Pour a glass and whisk some of the CO2 out of solution and see how that is.

That's awesome. Will it hold the brown champagne style bottles? I think they may be a little bigger at the base than the bombers?

First off, I wouldn't say that there is a perfect setting for all beers. Perhaps how you have it set is just too much for this particular beer. What kind of stout is it? If it's a low gravity British/Irish style, then I'd say overcarbing is a definite possibility. The amount of CO2 in...

I'd guess you overcarbed it. You are probably tasting carbonic acid

+1 We had a number of heated threads about this recently. As I pointed out, the overwhelming majority of commercial brewers making this style are calling them Black IPAs. Despite what BJCP, GABF, or homebrewers in the NW want call them, the industry seems to be going with Black IPA.

Check the Raleigh CL. There was a guy with about 100 for sale