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Get everything else ready and try to slow my buddies down from getting too ripped too quickly.

Heading tithe beach for guys weekend so here's the rundown: Corona on the beach Sierra Nevada Pale ale cans in the trailer Bloody Marys in the mornings Jack and gingers at the bar It's going to be a great weekend!

Sam Adams Norse Legend

I've made 40 gallons since February. That's crazy to me considering that in my years brewing before February my TOTAL was 20 gallons brewed. I've really taken off with my brewing!

Corona. It's hot and I'm refinishing my bathroom.

I did mention where I was from in a later post...suburbs of Philly. I just picked up Bitter American from 21st Amendment and it's really nice! Thanks for the suggestions.

Looks like CO2 and yeast rafts to me. You're fine.

I really like the Sly Fox Pikeland Pils and their Weiss. I brought that last year.

My raspberry wheat. Simple recipe but very tasty.

When dry hopping in primary you need to wait until the active fermentation is over before adding the hops. I usually do two weeks, dry hop for one week. My beers have been turning over in about three weeks on average.

I added the brown sugar at fifteen minutes.

I'm in the suburbs of Philadelphia. I have a LOT of great places around here that are starting to stock a lot of different cans.

I'll be going to an annual guys weekend beach trip with my close buddies in two weeks. What are some of the best canned craft beers you've come across. My goal is to able to bring more great beer and cans are easier to transport/store than bottles.

I'm so jealous of the guys that have three to five taps! That means you get to brew even more.

That's basically the same set up I'm shooting for.

What is your usual line up at home? I only have one keg right now and am about to upgrade to two. I plan on having a Pale Ale and a Seasonal on tap at all times here.

Double bump

It sounds like it'll be good but perhaps a little sweeter/stronger than you expected. The hops might be a bit more subdued due to the higher gravity. It'll still be awesome if you're fermenting in the low 60s!

Our recipes are VERY similar! Can you give me some tasting notes to look forward to?

Actual honey is 100% fermentable which lightens the body, dries it out, and bumps up the alcohol percentage without giving much honey flavor from what I understand. Honey malt evidently imbues a honey flavor. I have used actual honey several times but didn't get what I was looking for.