Recent content by thirtydirtybirds

Abso-****ing-lutely! I'd grow as much barley and hops as I could and get back to the old days, when the yeast was wild and the beer was funky.

Just finished brewing a cherry cordial stout. Hit my og on the money! I think this one is gonna be good.

Lagunitas Brown Shugga. A bit hoppy maybe, but I like it.

Chipotle stout. A little heat to be ready in time for cold weather

I think if that's what your into, then who cares what others think. I'm sure you will get a mixed response, but at least some of it can help you progress as a brewer. It is important to know; however, that what makes a beer "good" is totally subjective. I have many friends who brew/enjoy beer...

Look into doing a berliner weisse. I did one a few months back, soured half the mash at +\- 110 degrees for about 36 hours prior. Added the sour mash back into the rest of the mash, heated it to temp and proceeded as normal. Worked out quite well actually, one of the better beers I've made...

I did my first smash over the weekend, using bonlander Munich and hallertau. Normally my efficiency is right around 70%, but this batch I only got a 59% efficiency (according to brew pal). Any ideas what went wrong? My thought is a shortage of enzymes due to the higher modification of bonlander...

New to the site, but not to brewing. I've been brewing off and on for about 7 years, but only recently have started getting more serious than "as long as it tastes ok." I've been really trying to take my brewing to some new and exciting levels and hope this site can help, and just maybe I'll be...