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Sweet Tea... not beer, but I had some budweisers earlier. also working through Black Mocha Stout by Highland Brewery

Or just go straight to Calculus, since that was invented by Gottfried Leibniz, a German (you know, that country that makes beer that a lot of people like)

I definitely agree with the first sentence. 2nd sentence, though, idk. It depends on the brewery. To me i'd qualify the suspicion by including a sense of pretentiousness. Many breweries (I'll say the Matt Brewing Co. or Magic Hat or Sweetwater, just to name a few) produce >20 different brews...

39228 + 3 (Peach IPA) = 39231

Johnny Cash. Or the sweet, sweet sound of college football.

So what would a pectin haze do, other than make it hazy? I guess if the flavor is destroyed it's not worth it (might use the juice in the boil and rack onto the fruit, though).

I'm thinking of brewing a "Peach IPA", probably adding the peaches and syrup in the boil. Just wondering if that'd be a horrible idea or if it could work.

Let it age over a few weeks in a secondary and then again in bottles, and the esters should go away fairly well.

Just steeped the grains. Never used the maple syrup before, but it did end up leaving some decent maple flavors.

I soaked vanilla beans in sanitizer and dry hopped them straight (didn't even cut them) in the secondary. Gave more of a hint of vanilla than a distinct flavor, which was what i was going for.

I have a soft spot for Saranac, particularly their malty styles. Their imperial stout (hard to find, but if you can it's worth it) is one of my favorite beers i've ever had.h

I buy a lot of craft beers because I like trying beers i've never had before (i'm something like 220 right now).

Fermentables: Amber Dry Malt Extract 6 lb American Black Patent 0.5 lb Crystal 120L 1.6lb American Chocolate Malt 2lb Maple Syrup 2 lb Roasted Barley 1 lb Hops: Northern Brewer 1 oz, 60 min Nugget 1 oz, 30 min Fuggles 1oz, 5 min Dry hopped in secondary with vanilla...

Taking that gravity measurement right before the beer goes into the fermenter (or right after, it doesn't matter which)

I call it "Pancake Stout" It's an imperial stout (9.5%), partial mash with maple syrup and vanilla beans.

You could bottle just 12 or so of them, and dump the rest. Who knows, age might help a lot.

Rogue Double Mocha Porter. was lucky enough to find a bottle of this.

+2 gallons American Strong Ale +4 gallons imperial stout 33,111