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Not all fortified wines are cheap though. Take Ports for example. However, I'm sure you already knew that. Anywho....back to the funnies! Sent from my iPhone using Home Brew

I feel like when people say things like that they're just saying something for the sake of saying something. Just filler, like my post right now haha. Someone asked me the other day at work why we didn't carry fortified beer and that they can find it in California. Please correct me if I'm...

This is why I love working at a LHBS. I basically get to here a lot of this thread live and in person. We also have 30 taps so that's a nice plus. Unfortunately, the owners chill some glasses, but luckily not all of them :) Sent from my iPhone using Home Brew

Working at the LHBS today, a guy told me that a dunkelweizen was 2/3 pilsner and 1/3 sprite. Woops. Sent from my iPhone using Home Brew

Just ordered the extract kit btw...I'm ready for some double ipa! Sent from my iPhone using Home Brew

This. Sent from my iPhone using Home Brew

Nothing quite like propagating some malted hops in the morning... Sent from my iPhone using Home Brew

I would keg it if you have the means, mostly because you can drink it fresh fresh fresh! Sent from my iPhone using Home Brew

Oops...yeah .75lbs corn sugar. Maybe it's possible! Haha. Sent from my iPhone using Home Brew

Exactly. This isn't something I overheard, but it was nice to chat with a brewer from Oakshire Brewing about the funny things we overhear about beer. Sent from my iPhone using Home Brew

Someone should start a "funny things you've overheard on Fox News" thread. I think it could catch up to how long this thread is. Sent from my iPhone using Home Brew

Oh don't get me wrong, I'm aware of late extract additions and hop utilization. I was just more curious than anything. The other question is how far this will actually ferment down to? With all extract, it may be quite difficult/potentially impossible to get it down to 1.010 right? Sent from...

Working at the LHBS/taproom the other day. A customer decided to tell me that he felt ashamed asking if we had Coors Light (which we don't and never will have on tap). Long story short he went on to talk about how he can't drink Guinness because it tastes like black coffee, even though it's...

I was reading the instructions on the extract version. It's not a full volume boil so how much hop character do you guys think will be lost? Also, they have you boil the 4 lbs of DME for the full 90 minutes. Do I sense some maillard reaction? Sent from my iPhone using Home Brew

Did you taste it before you dry hopped it? What was you hop bill during the brewing process? I feel like 10 days is pushing it but shouldn't be overly grassy. In my experience anything over 12+ days gets a little vegetal and grassy. Sent from my iPhone using Home Brew

Do you have a way to get green bullet hops? You could always email green flash and see if they'll give you grain/hop bill percentages. Sent from my iPhone using Home Brew

I think you may be getting grassy notes from having them in for 10 days. What temp are you dry hopping at? And the yeast will definitely consume some of the hop compounds. Maybe not all, but definitely some. Sent from my iPhone using Home Brew

Have you tried hopbursting? Omit the 60 minute addition and do all late hopping? Sent from my iPhone using Home Brew

Nice work. Maybe when I bottle mine we can exchange and compare! Stone Go To has Mosaic, Citra, Ahtanum, Cascade, Crystal, 06300, El Dorado, Magnum, and Sterling according to their blog. It's hard to find half of those, but if Amarillo and Citra make it close I'll be ok with that. I still want...

This. I'm pretty much in the same boat when it comes to most hop forward beers. I want as much hop flavor as I can get! Sent from my iPhone using Home Brew