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Oh, I forgot about this one! I think this might top my list!

Howdy! I've spent some time in Katy, and will be moving to Houston in December. :mug:

When did The Malt House open? I did a stent in Madison from 09-10, I would hate to think I missed out on a beer bar while I was there, but hey, I don't always do a great job and getting to know the local joints.

Definitely add The Moan and Dove, Amherst, MA :rockin:

Start buying and brewing SMASH beers (Single Malt Single Hops), or beers with a constant malt profile, but different hops or different yeast, or vice versa. Mikkeller is a great brewer that does a lot of these, with the sole purpose of comparing different yeasts or hops side by side. Sam Adams...

Haha, good one!

Nice, I got mine at a tasting in Amherst, MA with Sam himself.

Amen brother!

nice! Too bad about the funk though. Do you think it came from the lacto or the brett? Warmer temps are usually favorable for both lacto and brett. Also, nice glass! I had 2 of them, but just broke one a couple weeks ago.

Most of the beers on this thread are pretty awful, no doubt. But I am very surprised to see Golden Monkey make the list. Great beer, well crafted. Maybe you had a bad bottle (warm storage temps or what not)?

Thanks you! I've never understood how Magic Hat managed to stay afloat. I too could not finish a 6er of #9.

Baking in the oven adds some great flavor, I always bake the vegetables.

Nothing worse then asking a question only to get "that's been asked before" as a response. This site constantly has new users, and searching isn't always as fruitful as one would hope. Beside, some of us want to start up a conversation rather then just use the search feature. Isn't that the...

Wow, those are some seriously low ratings!

Kona Brewing Company. I blame bad transportation and storage, not the brewery.

I brew a harvest ale every year that has hubbard squash, acorn squash, sweet potatoes, pumpkin and corn. Slightly spiced, but just slightly, and an addition of brown sugar. Easily the best beer I make (and I can say that honostly, because I've made some awful beers), but this one is always a...

Nice, that's cheaper then the dang strips!

Both batches are fermenting at ~75, and were probably closer to 80 during peak fermentation (which for me was the first 12 hours). Doing the lacto and brett starters like in the recipe was a really good idea. My sour mash temps were low. After 24 hours the temp had dropped to about 85, so...

The two batches (Brett and lacto) have been fermenting over a week now. Took a sample from each, Brett gravity is 1.003, lacto is 1.008, so I'm happy. Both taste great, with very minor sour flavor from in the Brett from the mini-sour mash I did. The lacto was surprisingly tart! Tastes like a...

My brew day went well. I did a mini-sour mash (1.5 lbs) for 2 days. Brewed as directed in this recipe, adding the sour mash in right before sparging. I then boiled for 5 minutes just to make sure everything from the sour mash was nice and dead. Pitched into 2 separate fermenters, one with...