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Makes sense, since I tend to prefer the beer styles that are listed as being served "cellar" temp to styles that are listed "warm". Good link - I had found a similar list posted elsewhere on this forum, but was also interested if the mini cold-crash had helpful effects.

Do you chill your bottled homebrew? I seem to recall a number of posts in the HBT threads referring to sticking your beer in the fridge for a few days after bottle conditioning prior to drinking. Is this just to compact the yeast/sediment? I've noticed on my last few beers (a Surly...

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I've just opened the SMaSH that I made with Northern Brewer's Maris Otter Extract and Fuggle Hops. Turned out well. Flavorful, crisp beer that my wife thought was a great brew for the summer. Nice and earthy. I'll post the recipe and a picture the next time I open one.

Second AG attempt. Turned out quite good, IMO. Picked an image of a new market structure in Ghent, thus the East Flanders name.

My first SMaSH Recipe. All English (thus a bit of English Gothic) Maris Otter and Fuggles. I really just brewed this because I wanted to see if I could crank out a quick and simple batch on the stovetop and then pitch right onto a yeast cake (with 3/4 skimmed off so it wasn't a ridiculous...

This one is my first all grain attempt. Denny's Wry Smile. . . get it? Denny's = Diner = Googie Architecture

THIS makes me glad that as a novice brewer I have a basement that sits in the low 60s (I know, I know NOT ferm temp). I may not have a stove that can boil more than 2 gallons of water, but I can consistently ferment in the high 60s at most. Much easier to boil on a banjo in the garage and make...

Since I've finally got a pretty good backlog in the pipeline, I can finally brew a beer that can age for a while. I've got a starter stepped up and chugging away to be put into a Barleywine this weekend. All grain #3. planning on a 90 min mash and 90 min boil.

Head over to Cambridge. Try Lord Hobo and Cambridge Brew Works (IIRC).

Size 11. 11% "triple" IPA by newish local brewer (Steel Toe) who is hitting it out of the park.

Needless to say, I now label EVERYTHING.

I had 3 batches fermenting - 2 in buckets and one bulk aging in a carboy, covered with a shirt to keep the light out. When it came time to bottle the beer in the carboy, I absentmindedly dragged the bucket of the newest beer upstairs and did not realize my mistake until cleaning everything up...

This one is probably my least favorite so far. I just missed the mark with the curving red text. It's an homage to Surly getting the MPLS zoning code changed to allow for tap rooms, which are springing up all over the city. Now if StP would just get their act together, I might have a...

I like this one - going waaay back for architectural style. Beer is starting out great, and should be really good as it gets a bit older.

This was my first full boil - definitely an improvement over my slow, barely boiling electric stove.

No kegs for me, but the styles I always try to have on hand are ESB, IPA, and a rotating dark like oatmeal stout, CDA, Irish stout, porter, etc. that usually covers all the bases in terms of what I might be in the mood for on a particular day. I've always got to test something new, however, so...

My second all-grain is on the calendar for this weekend. Abbey Dubbel. Just need to rack the first to secondary to free up a fermenter.

I've got 2 batches to bottle, so I was pondering brewing an extract batch on the stove while I fill bottles, and re-use some of the fresh yeast. This will be my first try at recipe creation. I'm thinking of either a bumped-up amber ale, or a SMaSH with Maris Otter and Fuggles.

+5 Brutalist Brown +5 Bauhaus Bitter +5 West Coast Pale Ale +5 Post and Jim Beam Porter +5 Zoning Code IPA +5 Googie Rye 21474 + 30 = 21,504 gal