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spent the day brewing an iipa and watching trailer park boys with my brew partner. also cracked open some primo beers while we were at it. it was hot and im exhausted. all in all a solid brew day. everything cleaned up and im drinkin an Ithaca groundbreaker before i hit the sack.

#3 and 4. First was an English brown that fermented way too hot, second was a Irish red pitched onto the same yeast. Learned about the importance of fermentation temps and how much of that flavor will carry over in the stressed yeast and trub. Since then eveything has been great.

drank a lot of different things today while brewing but now i just finished a corsendonk pale and am moving on to an Oak Aged Unearthly IIPA with my brother.

Love that place. Haven't been In almost a year. Gotta love their saison, and the ghost chili wings.

Just pitched the yeast into the wheat beer portion of my Man Land Shandy, so name for the estimated 7-8%abv I'm shooting for . 3 gals of wheat beer at 1.092 and the lemonade ill be adding 2 days from now will contribute another almost 2 lbs of sugar. Whoo.

my AG setup is taking wayy too long to finish building(read: things keep delaying the completion of my burner stand) so i think i may have to do a couple of extract batches over the next couple weekends. probably going to do a shandy on sunday (does 3/5 wheat beer @8% blended with 2/5 homemade...

Never gotten money for homebrew, but I do trade it to my mechanic for labor :D Also hand plenty out amd just ask that they return my 22s

2010 DFH burton baton.

i might have to try that^ your logic is great on the yeast part as well! you wont get a yeasty taste unless youre leaving it in there for months(3plus) most people add the hops after the majority of fermentration is done to avoid letting the precious volatiles ride out with the CO2, but...

Nothing strict here, but I usually primary until the krausen recedes(5-10days), the secondary until I get my desired FG. Never set hop for more than 14 days though. Bottle conditioning is usually 3 weeks at ~70-75, conditioning depends on the beer and happens aeound 60 as thats the avg ambient...

triple fermentation indicates the beer was in a primary fermenter, transferred to a secondary fermentor or bright tank so the beer would drop any suspended yeast or proteins remaining, then more yeast is added prior to bottling to create a third fermentation, similar to bottle conditioning where...

good to know, ive been on a sour binge lately so i might have to crack it open soon! drinking field Mouse's Farewell from Pretty things tonight. very good saison that ive been meaning to try for a couple years now.

Only one sour on the list? And why is Boston lager on there?

ive had a bottle of that in my cellar for a few months now. how do you like it? the regular rodenback is great so i figured id buy the grand cru. a friend of mine who had it said it wasnt as sour as he had hoped.

this is tonight

im a sucker for nice glassware, as i got into drinking craft and exotic beer a couple years before i started brewing. heres a few of em. love the PU tulip, very versatile authentic steins my grandmother brought back from germany in the 70s lots of shaker/pint glasses too, plus...

came here to post this. 112 beers on tap and over 300 bottles. and the food kicks ass.:mug:

this. but they just did a special release of fewer that 1500 cases to people who attended The Festival (http://www.the-festival.us/a-westvleteren-xii-purchase-update/), which i and apparently less than 2000 people attended. the release was authorized by the abbey to quench a small part of the...

well, im partially retarded. i have 5 22's left of the belgian single i brewed with the flanders golden, prior to using the slurry for the tripel. just gotta drink one and start up a btch of yeast with the dregs. going to have to look into how much to use though.

they're all differnt in terms of attenuation, flocculation and flavor profile. id say try the pale beers from each brewery if possible and pick the one you like. then look into their fermentation schedule and adapt it to your desired flavors, attenuation etc.