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i'd go for 1.5 oz. of whatever combo you want.

11 lb. hammer equals 11 lb. of grain?

just kidding...youre making me want a black and tan now. its been a year or so. {exit to liquor store}

ok, i like gear sort of stuff as much as the next guy (although my fetish is with ski/climbing gear), but c'mon, this thing takes all the skill out of making black and tans, wahts wrong with a spoon? BTW my mom, who taught me how to make 'em, happens to make the best freakin black and tan in the...

anyone brewed a version of this, or even tasted a commercial example for that matter? i'm planning on doing a little german series of beers off some alt yeast. i'm trying to decide what three styles to brew and i must say this style sounds interesting, but i've never had it so any input would be...

so is it good enough to go through the trouble of me calling soeone in wisco and having them hold on to one until they get down here in may? that sour brown was a crazy beer. i dont care for sour ales too much but this one was so interesting i have to classify it as damn good.

well i would say a kriek/lambic isn't the best way to get into belgians. i'm lucky becuase i've been drinking good belgians since i was 14 (dads best friend is belgian and grew up in a family that had un-american views on alcohol). a good segway if you like lighter type beers is a wit, a belgian...

gonna have a derail ale from durango brewing co. (no homebrews ready or that interest me right now). its classified as a american style barleywine, but is not quite that strong, 8%, but a very clean, nicely hopped, alcoholic brew. not gonna do to much tonight as i was in a beer pong tournament...

yeah the first image i get is a drunk homebrewer at a brewpub trying to write a check for the brewery....

did you get the moravian black off austin homebrew supply? they have it on sale for 80 cents a lb. i bought a couple pounds of it and am using some in my next nut brown and oatmeal stout. still have quite a bit left over though, not totally sure what to do with it as i'm about ready to start...

i suppose you could be i wouldnt reccomend it when youve got two great hpos for dry hopping with your amarillo and cascade.

got it covered BeeGee. let me know if you get that mpetty.

you need more malt variety to get a complex malt background to compliment those hops. otherwise youre just making a dark IPA. victory, special roast, biscuit, aromatic, a very little bit of black roasted barley, some crtystal 60L would all be good additions. so pick a few and start adding. i...

happy birthday man...do you got a birthday ale brewed up? i need to get on that for myself.

yeah amarillos are one of my favorite hops, they compliment cascades nicely, giving the same floral/citrussy qualities but adding complexity also. i wish i could go somewhere where i could smell a ton of variety of hops and then taste a beer made with each one so you understand whats going on...

i'd say the best way to dry hop is definitely with FRESH whole hops. i've never experienced them sinking at all, but they usually don't come up when transferring to the bottling bucket, so its all good. you can use a dry hopping bag, but who needs excess equipment? dry hopping with pellets...

i would toast some of that 2-row, 1/2 lb. maybe. the malty vienna, toasted two row and a 1/2 lb-1 lb. of crystal 20L or less (L) will give a nice malt backbone for a hoppy IPA. i'd do a oz. of chinook for bittering, 1/2 oz. cascade at 30, 1/2 oz. cascade and 3/4 oz. amarillo at 15, 3/4 oz...

of course!

a few nights ago i tried the sour brown from the unplugged series from last year. it had been cellared almost a year. all i can say is wow. i wish i could try that smoked rye bock.

i would up the pilsner malt and completely drop the vienna. its rare for wheat to be in a true version, but it can be, and i would add some, 1-2 lb.s. make sure your yeast fully attenuates as it should be dry (i.e. big starter, good oxidization). make sure and lager it after its carbonated. i'd...