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I don't follow... Sarcasm is sometimes lost in the text. As for which to choose, depends on which Sam. Not a big fan of the Boston. Imperial White on the other hand? I would rape small animals for the opportunity to drink that stuff. Just sayin.

Is that supposed to be a slant on Adams? Any beer lover worth their salt will admit they at least make ok beer. I'd hate to see what you say to your friends when they hand you a Pabst or Yuengling.

I hope so. I was mostly just trying to figure out if it was possible in case I find anything in the future that I can't get on it's own.

Thanks guys. :)

Does anyone know if it's possible to get a delivery of Sam Adams, either to a store or to the house? I'm not a fan of lagers in general, but really enjoyed the Alpine Spring and would love to have some on hand for summer and spring. Their Black Lager in particular too. :mug:

Before I go drawing any correlations, does anyone else who loves IPA's not care for Belgians? And vise versa? Because Belgians are in the upper echelon of styles for me. Obviously IPA's are not my favorite.

I just finished a Sam Adams Whitewater IPA which was the motivation for this thread. It definitely has it's merits, but as a stand alone beer, I just don't see it. I've had some others, but I dont remember. It was a while back. Merits of Sam's Whitewater IPA: 5.8% Relatively tasty head, which...

What exactly is attractive about an IPA other than as a dinner beer. Yeah they cleanse the pallet, but so does a glass of juice.

Damn. Wish I knew that. I've been crashing and racking as soon as fermentation stops. How long do you wait typically?

Can you guys explain what you mean by 'clean up'?

It might taste 'crisper' than a normal pumpkin ale.

Jeeez. I'm crashing an orange/mead right now. I put it in yesterday and it feels like I've been crashing it for a week. I'm so ready to try it! And it only took 2.5 days to get to 10.9% ABV too! On topic: I make very small batches. 1 gallon at a time, so it's easy to just throw in the fridge...

My understanding is that typical activation temps are 80-115F.

So in biology one of the fundamental concepts is that those most suited to their environment pass their genes with greater incidence than those who are less well adapt. Now I was wondering if you guys think it's better to activate yeast in warm water and add to room temp wort, or if adding to a...

That's exactly what I was talking about! Thanks!

Will it not? The pressure above the water in the lock still affects the pressures inside the jug? Interesting. I guess that's right. I now remember reading about a similar set of circumstances. Maybe in my Orgo or bio book. I'll see if I can find it.

The ambient temperature was also up at least 2C at that time. But I think you are correct. I'm inclined to think that the 'wave' in the data is erroneous. I'd not expect the fermentation rate to increase again after reaching it's peak. A more linear fall off, like the rest of the graph shows...

For most of the run yes. But as fermentation slows, that may not be true. Saturation does not necessarily mean equilibrium. Incredible how many factors there are to consider. I'm not hugely familiar with gas exchange in liquids so I could be wrong and it could be only a minor consideration. For...

Thanks. Yup, the CO2 is certainly more difficult to track, especially when the CO2 is coming out of solution faster than it's being produced.

Eh, we're working with what we've got. Alcohol is serious business, but not THAT serious. I'm a starving college student. It's going to be balloons and turkey basters for a LONG time. Right, the alcohol % is basically an area under the curve of the CO2 graph.The CO2 is a more direct...