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Just finished my first brew of the year. (I'm 8 weeks behind, I know.) 5 gallons of BB Imperial Pale Ale (i.e. their Arrogant Bastard clone) So: 9732.5 + butterz's 35 + my 5 = 9772.5

Nice label! I like the tone of your informational paragraphs too; friendly and not overly formal. FYI, you've got a typo at "...greatest song ever recorded..." I'd hate to see you print a bunch of these off and discover it later. Now if you'll excuse me, I've gotta roll, can't stand still...

Well, the Hersbrucker is obviously a German variety, and this is a German beer, after all. Being a hybrid of Fuggle, the Willamette would have more of an English taste. My 2 cents: if you've got the Hersbrucker fresh and ready to go, use that. :mug:

I'll join the masses. Why not? I'm in.

Good choice! Let us know how it turns out.

Awesome, J! That's the best WH Ale label I've seen yet. Looks fantastic. I wish I was more pleased with how my batch came out (too much gypsum), because I'd definitely use this. (It'd go over well here in DC). Way to go. Cheers! :mug:

When you get a new apartment and the very first items to move in are your 10 cases of bombers. :D

50 degrees sounds good to me. I've dealt entirely with ales so far (although I got a mini fridge for xmas, so I'm itching to get into lagers), and many of them are pretty big ales at that (i.e. 7% and above). The English IIPA (which uses 14 oz. of hops) has one of the most noticeable...

I knew about the chill haze, but I wasn't aware of the effects on carbonation and head. Makes sense, though. Thanks! :mug:

Bump

Hi all- This may be a question more suited to the "General Beer Discussion" forum (or somewhere else, Mod's just let me know), but I'm wondering: Does your beer taste better at cellar/basement/cool temperatures than it does after it's been in the fridge for a while? I've done about a...

I've brewed this too, and BB's Imperial Blonde is sort of a misnomer; it's not so blonde. It's toward the amber/brown side. Maybe they should call it dirty blonde. :D Unfortunately, no it will not get that much lighter with time. If I were to brew it again and make it lighter colored, I'd...

I've done half a dozen or so: Scottish Ale, Imperial Blonde, Pumpkin Spice Porter, India Black Ale, Oatmeal Stout, Weizenbier I'd have to say my favorite by far is the India Black Ale. My kit came with Millennium and Zythos hops, and Danstar Bry-97 dry yeast. Delicious roasty, coffee, dark...

Touché, sir! Well done. :)

Hah close one! I was going one step beyond that and just using the letter A; one letter per brew. But I can immediately see a flaw in my logic: this limits me to making 26 types of beer. Totally unacceptable, IMO. :-P Oh well, time to return to RDWHAHB-ing :rock:

Not yet, but when some one does... I'd like to say I'll be laying in wait, but in reality I'll have moved on with my life and been brewing new batches, all with short names. I'm going to start with "A IPA." :mug:

Just wait until somebody on here goes apesh*t about proper grammar and spelling in posts. Examples include: it's/its to/too/two your/you're there/their/there breath (noun) vs. breathe (verb) I'm not on a soapbox and no, this doesn't count as that rant. If you're gonna hate on acronyms...

There are several methods out there to do the calculations, but perhaps the most common one is to use the hydrometer again when fermentation is complete to get the Final Gravity reading (reached when the number doesn't change between separate readings 3 days apart). From there it's a bit of...

Yeah, the FG is definitely higher than I was going for, although I doubt it was still fermenting; my basement stays at a pretty consistent 64-65, and that 1.027 was at 2.5 weeks, and hadn't budged a single point at 3.5 weeks. I'm chalking the whole thing up to a learning experience, and...

Just to close this out, I thought I'd provide details as to what actually happened: Brewday: 12/15/12 Brewer's Best Oatmeal Stout OG: 1.056-64 FG: 1.016-20 ABV: 5.5-6.0% I mashed on my stovetop, but had a helluva time trying to figure out what the actual temperature of the mash was. I was...