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Thanks! The sample was very "classic" because the recipe called for some "Pacific" hops which would be interpreted as Cluster in the 1940's. The rest was EKG. Interesting that there are plenty of US and European continental ingredients at certain points in history. I've never let the headspace...

1943 Truman P2 from Ron's Bitter! book. A touch more attenuated. I blame having a longer, lower mash than planned, but I enjoy a nice dry beer anyhow. I was intrigued by the oats, not a typical addition, and not a high percentage in this recipe. 1 gallon in the poly, natural carbing a 2.5 gallon...

Yeast choice could certainly help dry it out, and how you treat the yeast as well. If you want it more dry, I would probably drop the molasses and replace one of the pounds of DME with sugar or so. Like 5 lbs. DME 1 lb. sugar, or 5.25 and .75 or so. If you like that flavor that molasses brings...

I agree that they're slipping, but I still go to them for some things. I put in an order with them last Friday and it just shipped yesterday, though. That was surprising. 5 days from order to shipping is a little much when nothing mentioned being back-ordered or anything. Hopefully they can get...

I like Fawcett personally, but have only used that, Crisp, and Simpson's. No complaints from any of them, though.

First brew in the new house, so as I was cleaning up I decided to have a stogie since it was in the mid 40's. Mexican stogie with a Mexican imperial stout aged in Mezcal barrels. Still need to build the collar for my keezer. Gonna go 2x8" which will let me put a keg on the hump. Should be able...

I don't have much to add, but it really shouldn't be hard to make something better than King Cobra. I would probably age it cold/cool for a couple weeks before packaging and try to make it as clear as possible.

My dad had that mug! I think it got ruined after too many times in the microwave. Typical Trek pseudo-science.

I have a fond memory of listening to "One Bourbon..." by George with some family on a vacation long ago. I was in my teens and the first couple minutes of the song I was like "Cool, not a bad blues song. After 8 minutes I was pretty tired of hearing "I looked at the bartender" and "One Bourbon...

I go back and forth with using the forum in general, to be honest. I've actually bought my first house recently, have started my first keezer, and have a garage I can smoke in if I really want now. It's detached and uninsulated though, so not much smoking happening in the winter. I'll get some...

I've taken an aversion to Nottingham. I got a dead pack of yeast early in my homebrewing career and swore off of it, but I understand that their quality control has gotten much better and I should probably give it a shot sometime. I also just enjoy making starters with liquid yeast. I'll take a...

What are some of peoples' favorite yeasts for porters and stouts? I know there are recommendations scattered throughout the thread, but most of them are for bitters and milds. My go-to english yeast is wlp007, but I'd like to try something else. We just brewed a hoppy brown ale with it and I...

Nice, I can only imagine a Four Kicks Limited from two years ago tastes pretty good! An update to my Te Amo Mexican puro box...Even after two years in the box and not in a humi, but with cello on, they are still decent. I've had them back in the humi for about six weeks and they've certainly...

Fonseca Cadetes in Granada, Spain. Not my absolute favorite habano, but wanted something a little lighter for a mid-day pick me up after eating a bunch of tapas and drinking pretty well made lager. First pic has the Alhambra in the background just to brag a little more.

It would be helpful to know the actual alpha acid percentage of the hops, but I would probably use the Chinook for bittering and leave the amarillo for late or dryhopping. I think some amount of Chinook can be used late too, but I would be looking for the amarillo to shine.

I'm guessing these are 12-16 oz. samples? I mean, might as well make it a liter sample if it's Oktoberfest.

All of the above is my guess, too. I would doubt you have yeast autolysis given that it's been in cold conditioning the entire time, so you've probably just been lagering for a year. Get it into a keg and ready for THIS year's Oktoberfest at the end of September! Of course I advise pulling a...

I'm interested to hear how this turns out, this is the first time I've heard of this yeast. Been out of the loop for a few years. What's the idea with the toasted toffee malt?

If it's the death of mediocre sours, I wouldn't be too upset. I wouldn't be surprised if breweries were putting little work into them, as the majority I taste are very one dimensional and make me think more of eating a jolly rancher than drinking a beer. They never did -quite- take off like some...

Near Kenora, Ontario. Very far west for Ontario. Mostly walleye but some pike, bass. If you go on bigger lakes in the area you can catch lake trout, etc.