Recent content by Rhoobarb

The Chicken City Ale Raisers, will be hosting Learn To Homebrew Day on November 5th! The event begins at 12:00 noon at Left Nut Brewing in Gainesville, GA. A link to their website and directions is below. Anyone can attend and if you know of others who would like to attend, bring them along! You...

We're not a new club, but the Chicken City Ale Raisers are looking to expand and invite anyone - experienced or not, young or old, male or female... you get the picture - to check us out. We are based in the North Atlanta area (NE OTP Cumming, Suwanee, Buford, Gainesville) and meet the 2nd...

Drop the coffee and you've got a chocolate delight right here. Brewed it many times: https://www.homebrewtalk.com/f68/chocolate-coffee-stout-chocolate-jitterz-35562/

Grand Opening July 3rd! Barrel And Barley https://www.facebook.com/BarrelAndBarley

Hawks got it in the bag!

Sweetwater LowRYEder IPA. Good stuff.

Yep! Hope you can make a meeting, if you're interested.

For those interested, it looks like the next Woodstock Malt Monkeys meeting will be at the Taco Mac on 92 near I-575 on Tuesday, May 14th at 7:00pm..

Looks pretty good to me. I've done a CA with 19% flaked corn and it was a big hit with all who drank it. Served it at our wedding shower and it went quickly.

Yep! Pass by you on my way to club meeting's at Summits. We are looking for a new meeting place, now that Summits has closed.:( Trying to get Freight Kitchen & Tap to allow us to have our meetings there.

Woodstock here, but I'm really closer to Hickory Flat / Canton. Been here since Oct., 2011. Moved here from the Chicago area and love it! Been brewing for nearly 16 years. Member of the Woodstock Malt Monkeys.

Congrats, Jim! I saw a couple of people I know who took home ribbons from that comp. Nice looking beer. Never have used NS hops, now I'm curious to do so.

This "wait three weeks" rule is BS! Two weeks is enough time to get carbonation going. But ask: What temp were the bottles stored at? How much & what type priming sugar used? And while I'm at it, popping a bottle at 1, 2, 3 weeks, etc., is THE best way to learn about your beer's progression.

This "wait three weeks" rule is BS! Two weeks is enpugh time to get carbonation going. But ask: What temp were the bottles stored at? How much & what type priming sugar used? And while I'm at it, popping a bottle at 1, 2, 3 weeks, etc., is THE best way to learn about your Bert's progression.

Reading this thread made me angry, then sad, then made me feel like I lost brain cells. Holy f'n crap.