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Ohhhh! I definitely need to brew a beer for the end of the world! Great idea!

Hmm, very interesting. Thanks for the responses.

Hmm, alright sounds good. I appreciate the response, thanks!

byo.com says Columbus can be substituted. Anyone care to confirm this?

I am looking at a clone recipe for Deschutes Red Chair that calls for Zeus bittering hops. My LHBS doesn't have any Zeus available, and I was wondering if anyone had any recommendations for a replacement. Thanks!

Ok, that is good info. However, the reason I am using S-23 is because I am unable to ferment at typical lager temperatures, and the S-23's temperature range is from 51-75 degrees Fahrenheit. I am able to keep it around 60-63, so that is what I am shooting for. Am I still going to need double...

So up until yesterday, a good majority of my brews have been with Safale yeast and I pitched a Saflager S-23 on a Peppercorn Rye Bock recipe by Nostalgia. I am just wondering what differences I should expect in the fermentation process. So far I have noticed a large decrease in the amount...

MMMM looks like a tasty beer to me! Actually it IS a tasty beer as I am drinking one right now! You need to put this beer in the IPA recipe section!

Hey Joe, didn't realize I have been almost exclusively brewing your recipes. No stalker here that's for sure, we must just have some similar tastes! The beer didn't clear up too much. I don't think it ever got cold enough in the garage for a true cold crash. I ended up with a 1.008 FG...

+1 gallon Peppercorn Rye Boch 2146

No problem. I've wanted to brew it for a few months now, but was worried about committing a full 5 gallons in case I didn't like it. But I must say the combined smell of the peppercorns and Hallertauer is getting me very excited. This could be a fantastic taste explosion come drinking time...

I'm brewing this right now. Since all my large carboys are being used, I'm just brewing a 1 gallon batch. I am going to ferment with Saflager s-23 because I do not have the ability to ferment at lager temperatures. This yeast says its range is 51-75 degrees F, with an ideal range from 51 to...

Those labels look awesome! I would like to do something like this on one of my brews. Looks professional!

I added the secondary ginger last Wednesday, and put her out in the garage this morning for a little 24 hour cold crash before the bottling on Tuesday. It'll be interesting to see if it clears up at all. I'll post another shot of the carboy on Tuesday if I notice any difference.

Agreed, that's my cheap beer of choice. To answer the question, I usually drink cheap beer out of the can or bottle. Pouring it into a glass makes it taste worse in my opinion.

"Deeply they'll swallow from your finest kegs Then swiftly be gone leaving bitter dregs Oh, oh oh oh... Bitter dregs" -Spock

B double E double R U N, beer run! B double E double R U N, beer! All you need is a ten and a fiver, a car, a key and a sober driver. B double E double RUN, beer run!!

Sounds like fun! I wish I lived over there!

Welcome. This is such a helpful forum. You made a wise choice when you decided to sign up. Very wise.

I don't know. You'll just have to wait and see.