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Black Butte. Second beer from Deschutes I've had, (first was chainbreaker) and so far, 2 for 2. :rockin:

Most likely it's due to what their palates are accustomed to. There are a lot of people who enjoy BMC and simply stop there. I wouldn't take it personally and just chalk it up to being a matter of differing tastes.

Awesome, man! When I was in Afghanistan, General Order #1 prevented us from doing such things. Glad to see they let you have a taste of home while you're there. :rockin:

http://flyingdogales.com/landing-pages/2013stovetoppers/ Next month, looks like.

Just wish I could have found some of this before the 500 back in May: IMS lets you bring in outside drinks, provided they're not in glass containers. :mad:

https://www.homebrewtalk.com/wiki/index.php/Beer_styles Here's a good place to start.

Ah, to see the looks on their faces when taking that sip. :D

"Not too crazy about German Beer. I tried Beck's and didn't think it was anything special." Me, about 10 years ago. Glad I've learned a thing or two about beer since then. :o

This. If I'd tried an IPA 10 years ago (32 now), I'd likely have hated it. Now it's one of my favorite styles.

Even in the smoking area at the Shannon airport it was better than what we get over here. :D

I tried moving it to a warmer room in the house. Got a bit more airlock activity, but when I checked the gravity a few days later, it was still 1.020, so I went ahead and bottled. From what I've read on here, it seems to be a common problem with dark LME. I added the whole thing before the...

Chainbreaker, now that Deschutes is finally available in Illinois. Not quite as bitter as I'd like for an IPA, but still quite tasty. Can't wait to try their other offerings.

Cool! Thanks for the tip. Also, right after I submitted the thread, it occurred to me to ask if I might be better served by adding the extra Simcoe at flameout rather than dry hopping with it. Also, would it be best to do the dry hop near the end right before bottling?

Even though it got stuck at 1.020, my brown porter from Midwest still turned out pretty good. I'm thinking about doing the Cascade Pale Ale PM kit for my second batch. After running it through brewtarget, the IBU's looked a bit lower than I'd like, so I'm thinking of modifying it slightly. As...

http://www.stonebrewing.com/levitation/ Another great one. (And from someone whom you wouldn't expect to make a session beer. lol)

Got hit with the 1.020 curse on this one. I think it's because I added too much top off water to the fermenter. C'est la vie, I suppose. Didn't let it discourage me, though, and bottled it up tonight. Guess I'll just end up with a more-sessionable-than-average porter. :D Even warm and...

Keep everything nice and organized. Take notes of how you do things for future reference. Remember the devil is in the details. Make sure to remember to remove the pot from the burner before adding the LME (if your recipe calls for it, that is.) Take the damn ring off the LME jug after open...

Nerds are just geeks who are in denial. :D

From everything I've heard about brewing RIS, this seems like par for the course. https://www.homebrewtalk.com/f12/southern-tier-creme-brule-stout-clone-127932/index2.html Look at jmilton1987's post a little ways down the page for a good example of this.

I just tried Ranger for the first time last month, and I must say I'm quite impressed. It, SN, and Sam Adams are about the only really good beers that you can regularly get around here.