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someone mentioned sedona. in my opinion one of the most gorgeous plces ever, but can you believe they built a f*$in town in the middle of that country? humans....

probably a red ale or amber, the recipe for which has n ot been perfecteed. or an esb.

hands down my favorite food also (al pastor). growing up in austin there was many a drunken night trying to find taquerias open at 3am. but there was one, 5 tacos al pastor for 3 bucks, that was the BEST. now i have to make my own, but i just use an electric rotisserie. wanna know another...

enjoy the birthday beers, i might just crack that black chocoalte stout you sent me in your honor.

just this last weekend went for a little solo backpack/fly-fishing trip to a small backcountry lake nestled in a valley between 13000 ft. peaks in the weminuche wilderness, not too far from Durango. Right now, because i'm thinking about it, i'd have to say that its one of the most beautiful...

looks good...next time maybe try dextrose instead of honey, and definitely a lager yeast.

i transferred my kolsch on monday. the trub was the wierdest i've ever seen. it was gray, and was like little balls instead of the thick, uniform trub i usually get. the kolsch also tastes funky. its almost like its too bitter or something, although i don't know how thats possible, and i didn't...

i used a 1/2 oz. of coriander in mine, with an oz. of curacao orange peel, and its perfect. 2 weeks in the bottle and the spices have mellowed and are nicely balanced.

would that be uncarbonated wit? corn sugar? is that for more carbonation. sounds kind of good, and i do have 5 gallons of wit that just finished carbonating and its pretty tasty. wouldn't mind an experiment.

tell me what kind of sauces and i can also give you some recipes/guidelines. I'm a formally trained chef in interior mexican cooking, as well as southwestern and all types of other cuisines that people might generically call 'mexican'. about the tomatillos...grow your own!

yeah it sounds simple enough.

i personally would not dry hop anymore (or at all). not that dry hopping wouldn't be nice, but late kettle adds should do the trick with a red ale. i know you want some floral nose, and i'm actually drinking a red ale right now that has a floral quality, but it is perfectly balanvced against the...

i would cold condition it any way possible for at least 2 weeks in the secondary, and then give it another cold condition after carbonation if you want.

well i'm too tired to put it in pro-mash, but i'd consider cutting the 30 and 45 min. additions and changing the centennials to a german type hop to start with. and tinker with it to get it down to about 25-30 IBUs, red ales ahould have a real nice balance without being overwhelmingly hoppy or...

yeah i almost failed out of my last year of college because of that habit, however now i have a degree with honors, a notebook full of beer recipes rather than anthropology notes, and a job at a brewery, so in the end it all worked out, and it turned out i didn't need all that anthropology mumbo...

uhhhh.....a few forgotten places i see here....basically at the top of any backcountry ski tour before getting ready to rip it down the mountain, how about the beach, or next to my tent or a campfire wherever that maybe, i acn think of ten places i'd rather drink a beer other than my absolute...

yeah WL british ale works great, and i'd start with that, if youre not happy, then try some other english varieties.

i like german hops in a red ale, with a little citrussy american hops at the end for some brightness, but nothing overpowering.

absolutely. the regular is a damn good IPA.

i would make it 50/50 wheat/barley but otherwise it looks good. german hops are a definite must for wheats IMO.