Recent content by jeffg

I am only familiar with Blackwater because my buddy from New Orleans told me the only reason his house did not get looted was because Blackwater was patrolling his neighborhood with *extreme prejudice* to would be looters. I thought he was full of sh*t until stories starting surfacing about...

I pay $290 a MONTH for Boston :( and that's down the street. My building is over $400 a month. Cost of doing business. best not to think about it.

Supposedly there is a good new beer bar in Kenmore Square owned by the folks that own Bukowski's (another good beer bar on Dalton St. right near Boylston and Mass Ave.). Not sure what the new joint is called. Man, I have not been in the beer works in at least half a decade

I generally do two weeks and two weeks before kegging. However, I have found that when I have a back up of beers in the secondary and they end up aging for 6 weeks or more, they come out extra good for some reason. Usually the beer bodies up really well and sometimes starts to lightly...

I have used Spalt in my Kolsch and Alts as a bitter/flavoring hop--usually with several additions at the 30 and 45 minute marks of a 60 minute boil. I'd describe it as somewhat spicey and earthy, a little floral. I really like it but i went so far as to do a double Alt with nothing but Spalt...

6-7 years ago I went from bottling to kegging and have not looked back...until recently. I just started trying to bottle a six pack or so of each beer I brew and keg, in part to have a reserve supply, maybe to submit to a homebrew competition. This weekend I sampled a bottle of the dopplebock...

I went last night. I waited over an hour to get in so plan accordingly. There were far fewer english beers tapped at any given time then there were last year whn i went (I think 5-7 total), and there are really no domestic beers outside of New England this year (last year there was Stone and a...

Your mileage may vary mind you, but consider dryhopping with a little bit of saaz. I tried to do an all spalt alt and was less than satisfied with the results--ended up dryhoppnig in the keg and it improved. I also agree you probably racked early and shocked the yeast.

Here is the one I did last year. https://www.homebrewtalk.com/showthread.php?t=10187 Pretty similar to above but hoppier. I thought it was great and hope to make it again soon.

THat is exactly who I was alluding to in my earlier post. I still buy gear from them, but i am done with their pre-crushed grains.

Thanks for the input. I have always been a "just leave the Co2 on" set and forget guy, but this is twice in six months I have mysteriously drained a 20 lb. tank. Pretty annoying since it normally lasts me a couple years before needing refilling. Oh well. Given how well my original keg is...

So once you have kegged a beer and gotten it stabilized to a proper carbonation level (via patience or shake and roll), do you shut off your Co2 valve after the last pour or do you leave it on all the time? Just curious what others do. I recently went from a tried and true 1 keg system to...

I have received some pretty bad pre-crushed grains before by mail which threw my mash efficiency way off and kind of ruined a couple batches of beer for me. Once it happens to you a couple times you start thinking about buying a mill. I still order pre-crushed but am extrememly selective who I...

Basement temps will work fine. I bottled a small portion of my dopplebock and kegged the rest and the bottles are carbonated after ten days at 55ish.

I kegged mine this past weekend as well. It finished at around 1.019. I figured with the double decoction it would be higher than normal. I am holding out to sample until this weekend, plus I need to find some Salvator to do a comparison...