Recent content by PickleSuit

I think that food pairs better with beer than does whiskeys. And the best food to pair with beer is football.

Lets hear some opinions: I recently brewed a Cream Ale; nothing fancy, pretty standard partial mash, 5 gallon batch. I have a camping trip coming up and I wanted the beer to be ready by then. Accounting for carbonation time in bottle, I would have to bottle it after only two weeks in...

This is my first attempt at creating a partial mash recipe. I'm looking to make a cream ale with good body and "creaminess", but crisp and refreshing for summer time. I'd love to hear any input/critique. And, because I know this question is going to come up, the Crystal and Vienna are added...

thanks for all the advise. Next question: Is 36-48 hours before pitching alright to make a starter, or is 24 about the limit. Another words, can I make the starter 48 hours before making the beer without losing it's effectiveness?

New to brewing and new to the forum. About to make an American Farmhouse Ale, my third brew. I have a vial of WhiteLabs American Farmhouse Yeast. For a 5 gallon brew, it is advertised to do well but just pitching in the vial. Should I take the extra step and make a starter with it? I know...