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T-58 is decent, but maybe not for this. I agree with others that the yeast should be switched to the Westmalle or Chimay strain, and after a couple days let the temperature get up to the mid-70s (some get over 80, but I've had issues doing that.) Real invert sugar helps with flavor, too.

I like all of Maui Brewing Co's stuff, especially the coconut porter. I wouldn't have thought a porter would be good poolside, but that ended up my favorite.

Tonight I went to Gramercy Tavern in NYC and had a Stoudt's Pils and a Hill Farmstead Ephraim IIPA. The former was very good, the later was !!!!!

I believe that was Westmalle. They get credit for the 'Dubbel' name, too. I think it was a reference to the relative amount of grain used, for that one. Tripel is stronger (and drier, and lighter in color) than that, but I don't expect that they really tripled the grain to get there, since it's...

Been going through a Great Divide mixed pack. Claymore Scotch Ale is the winner for me, and then Rumble oaked IPA, Hades Belgian golden, and Hoss rye lager. All good.

I have a screwy split batch that's nearly ready - two thirds became a dry-hopped Belgian pale, the other third a Belgian strong dark ale. I added dark candi syrup to the latter after primary fermentation had settled down (while the former got a small dose of honey to dry it out). Both all...

If you get Founders where you are, try anything of theirs, from the porter to the imperial stout to the coffee and/or barrel-aged stuff that's harder to find. I'm also always impressed by Fuller's London Porter, which manages to make a pretty simple and affordable beer taste complex. North...

I like Weihenstephaner (and I'd throw in their dunkelweizen, too), Julius Echter, Franziskaner, and Sierra Nevada Kellerweis.

Look up the BrewingTV episode "Jake's Got A Brand New Bag" on youtube. He was testing out that system for Northern Brewer. I do BIAB myself because of space limitations. Seems to work okay, although my success rate ain't what it should be (which could be for any number of reasons.)

Nice job! My last one was a brown porter that missed the mark. Seemed overly bready. Couldn't tell if it was the brown malt or the yeast.

Have you had Elysian's pumpkin ales? Last year I tried a wide variety of pumpkin stuff (Southern Tier's, DFH's, Weyerbacher, etc), and the Elysian won out.

I've had a lot of cask ales recently (extended trip to England plus many at bars nearby in NYC) and I'm willing to say that I think bottle conditioning is a superior way to serve naturally carbonated beers. I wanted them to have some sort of magic, but there was so much boring coming from most...

3 gallon better bottle is probably more readily available than a glass carboy (and safer). But I'd pick option 2, the bucket. I started with the jug, but it actually nets less than a gallon, and is nearly impossible to dry hop in. The better bottle is similarly tough in that respect.

Of those I've tried, I like Reissdorf, Gaffel and Stoudt's. I think Captain Lawrence and Goose Island's are decent, but not as good as the other three.

Actually, yes - that doesn't look far off from Sterkens Dubbel, which has a ton of chunky yeast (and tastes pretty great). However, the response you got from the brewers isn't encouraging.

There's a lot of good stuff on that list. I've had about half. Definitely had to go way down the list before finding any east coast beer other than a Dogfish IPA, though. I'm a little surprised by how high they rank considering how hit-or-miss some of their beers are, but I guess they've really...

In the distant past I would've agreed with the anti-wheat, anti-IPA, and even anti-Belgian commenters. After many more years and a lot of beers that changed my mind, no, there is no style I don't like, and I currently drink primarily those styles I used to avoid.

My mother-in-law ONLY orders Stella Artois if she has to have a beer. It's that or nothing, and I realized she does it because she equates it with something classier than BMC. She's actually kind of a wine connoisseur with a taste for slightly sour wines, so I gave her a Rodenbach Grand Cru and...

I'll throw out some thoughts based on half-forgotten things I've read, just so someone more studied can refute me. The dubbel/tripel/quad designations tended to refer to quantities of grain (barrels, maybe?). This roughly correlates to ABV, but not exactly, since sugar is also used in high...

I'm drinking my biere de garde and Gavroche, and mine is losing. Handily.