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Dave Matthews, Tim Reynolds, Trey Anastasio, and others covering "Cripple Creek" at Madison Square Garden, 12/17/03. Just changed mid-post to The Banner's "The Wolf." Musical whiplash!

My blonde ale, in the recipe database. But my hybrid Irish Red/APA is bottle conditioning right now, and it looked and smelled AWESOME, so we'll see how that turns out.

I've saved the last bottle of every brew I've done so far. Granted, that's only six batches, but it's a pretty sweet to have a sampler pack of your own stuff. I've never aged a commercial brew, but I know guys that do it with seasonals, they buy the beer at the end of the season, and then...

I used the recipe guidelines in Papazian's book (Complete Joy of Homebrewing, Vol 3), and the recipe calculator at TastyBrew.com. I just plugged stuff in and started manipulating the recipe until it met the style guidelines.

My IPA ended at 1.020 and it was awesome. I had about the same OG as yours as well. That said, 008 makes a killer light, drinkable ale. I made a blonde ale with it...it's flocculation sucks, and it takes forever to drop out in the primary or secondary, but after it does, your beer will be...

I have heard lots of good things about this beer. I may have to try to locate a six-pack of it. It's a seasonal, right? Might be sold out...

...and the Eagles made the playoffs. I'm as big a fan as any, but I don't think they'll get very far, unless they play like they did tonight. Discuss.

I was actually thinking about trying this. Setting up a very basic business, just getting small loans from family, brewing out of a small warehouse or garage kind of a thing, and kegging and putting some in cases and six packs and just selling to restaurants within 20 miles or whatever, very...

I do, either there or Wine, Barley, and Hops Homebrew Supply in Feasterville. I like both places. Keystone is a bit more established, and they always have like six guys running around that can answer questions, but the one in Feasterville is a bit more spacious, both have about the same...

Well, I always say... "Blow up Jersey and give Pennsylvania a beach!" :D

Nice. My mom bought me a Belgian Tripel kit for Christmas. And wasn't told at the LHBS that the hops and yeast need to be refrigerated. Whoops!

RDWHAHB. Gotcha. I'll look into the melanoidin malt next time, perhaps.

Ok, so I made a hybrid APA/Irish Red, here's my recipe: -5 gallon batch, 2 gallon boil -Steeped 8 oz. Crystal 80 and 2 oz. roasted barley for ~30 minutes while water heated, removed once temp. went over 160* -Added 2 lbs. light DME, boiled, added .5 oz Centennial -At 15 minutes left, added...

The first stout I've ever tried and liked. I therefore recommend it to everyone. That is all.

I've only had the Sierra Nevada. I keep hearing stuff about the Delirium...I have to try to score a bottle of that. I know where I can get single bottles of Samuel Smith's and Brooklyn Brewing's stuff...have to check them out too.

Nice stein! I have an authentic German one as well, they're so sweet. I've never drank out of mine though, I should probably get on that.

I'm normally a hophead too, but I greatly enjoyed the first three bottles of the six-pack of Troegs porter I bought on Saturday, and there's an English Mild brown bubbling happily behind me, so I'll keep everyone updated haha.

Five batches of beer, with a total of about 23 gallons, plus 5 gallons of mead, for a total of 28 gallons. Not bad for having started in June and having no money. I hope to drastically increase that amount in '09.

Next COUPLE of days? That's gotta be a fun couple of days for two people! You've got two of my favorites there, Sierra Nevada and Bass...try drinking a Bass at room temp. It's the tastiest thing ever.

Biermuncher, every time you post a picture of that chest freezer full of kegs, I get an insane urge to go drink beer. You're an enabler, that's what you are! :D And with Brewpastor's conical fermenter, this is rapidly turning into a beer pron thread.