Search results

Being mindful of fermentation temperatures, selecting fast fermenting/high flocculation yeast strains and brewing mostly modest gravity beers have allowed me to turn around great tasting beers very fast even when bottle conditioning. Most of my beers I am drinking three weeks from brew day now...

Go to Thirsty Dog! I like that you walk through the brewery and past the brewhouse to get to the tasting area. Pretty neat, and some pretty good beers too.

Christmas ale has been in the bottles since July, Barleywine has been in the bottles since august, RIS is slated to be bottled in a week. Also planning a foreign export stout and a robust porter. I like burly beers.

Sounds like a perfect Guinness draught clone.

Meh, extra proteins. Nothing that mash temps and a subsequent boil wont kill.

I'm pretty sure that's an AB product whose main purpose is to get college aged girls super drunk. Definitely not craft beer.

Sipping on a barrel aged B.O.R.I.S. from Hoppin' Frog (mmmm tasty) while waiting to watch the Browns... then I'll switch to some of my dry stout.

Nothing wrong with disliking dark beer. The problem is when people "don't like it" because they think it is necessarily huge in calories, alcohol and absurdly bitter - which isn't always the case. A lot of people refuse to even try something because "it is too dark," which is ridiculous because...

Upon tasting my 7.0% IPA - "this is really good! What others do you have that I can try?" I offer my 4% dry stout, "No. No no no no no. It is too heavy and alcoholic for me." Even after assuring them that the stout was about 100 calories fewer and almost half the alcohol content, they still...

Helles, dortmunder, schwarzbier, vienna, dunkel... those delicious toasty crisp german lagers that you can drink liters of. Maybe down the road a bock or pilsner.

I do understand the importance of a lagering period, however my circumstances do not yet allow me to let it go for a month or three in the 30's like I would want to do. Bearing this in mind, would a 10 day 50F ferment + D-rest followed by a 7 day swamp cooler session in the 40's followed by 7...

I've been wanting to make some lagers for a while now without the capabilities to do them justice. With the weather cooling down, I've found I can get a cool ferment with a swamp cooler setup - I've currently got a cal common fermenting at a steady 58 F with very little maintenance. So my wheels...

Why would that be a high demand item considering how relatively low the incidence of celiac is? Less than 1% of the population of which a very small portion would be brewers - not to be a dick or anything about it, genuinely curious about the research. Is it based on a legitimate demand for...

I'm going to have a glass of FBS with breakfast and then head on down to CLEVELAND BROWNS STADIUM for some tailgating before the game. I'm still so stupid that I had a hard time sleeping last night from the excitement - as a Browns fan, I should know better.

Personally it was disappointing to find out that the Whitehouse beers were extract. Not because there is anything wrong with extract beers, but because it is the freakin' Whitehouse - I would expect more from them. Those recipes were like the equivalent of making pie with pre-bought dough rather...

Can it fit over two burners? I put my 40 qt pot over two natural gas burners and can get a good vigorous boil of over 8 gallons of wort.

It's no different than what most people do for their extract batches with partial boils. As long as it isn't a very hoppy ale, there is no reason you couldn't formulate the recipe to get the appropriate OG IBU and color after topping it up. I'd give it a try - I've even been meaning to brew a...

I find cascade to be a really terrible bittering hop because of its high cohumulone content. It is super harsh and not pleasant to my tastebuds. Honestly, if I were making a big bad-ass IPA I would go with lots of high alpha hops with lots of flavor and aroma over what you've got there. Not that...

My dry stout recipe that I am messing around with. Needs more roast barley.

I'd probably blend it with a second highly fermentable batch - like all base malt mashed pretty low and hopped similarly.