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Bell's Two Hearted, followed closely by Troegs Nugget Nectar. Gotta represent.

My fiancee after taking a sip of Oskar Blues Gordon: "Could use more hops." *swoon*

Have you thought about taking that oatmeal stout in your sig there and maybe de-hopping it a bit and using that? Like a spiced porter. Too many hops will quickly cover up and/or clash with spices. If not, a sweet-ish amber or brown would be the way to go.

My friend and co-worker bought a 12 oz. bottle of that weasel **** beer (Mikkeller Coffee Stout or whatever it is called) for $26. Angel's Share is something like $22 for a 12 oz. as well. As long as it tastes good, I'll pay it. Will a Ferrari and a Honda Civic still drive on the highway...

I think a cold steep for a day or so and then pour the result into the kettle right after you take it off the heat would give you a lot of flavor without "burning" the coffee. Although all the other suggestions sound like they'd taste excellent...especially the "dry coffee-ing" suggestion, very...

At the brewery we're hyper-paranoid about it. Obviously infecting a 250 bbl. brite tank of beer because you re-used a gasket that you just used when racking a Brett beer would be pretty annoying. Glass, stainless, or any harder metal really is fine when sanitized properly, a nice hot caustic...

I added dregs (about 4 oz. of beer/yeast sludge) from the bottom of a bottle of Troegs Splinter Blue to my lambic, and a week and a half later it already has white funk growing on the top of it. Not a full-on pellicle yet, but it'll be there pretty soon. Then again, that beer was young as hell...

Yea, I'm with him. Not my favorite at all. Typical DFH...tons of flavors, and not cohesive ones.

This would make sense if I wasn't completely mesmerized by your avatar.

As much as I want to argue Germany's fest biers are the best, wheat beers are probably a better choice. I'm on a real Octoberfest kick right now...Brooklyn Brewing's is drool-inducing.

I have moved to working in a brewery full-time, packaging, not brewing, but I can tell you it's a hell of a lot of work and a hell of a different ballgame than homebrewing. It's not just buying a big mash tun and kettle and upping your grain bill and hop additions. There are resources online...

I've been looking everywhere for it. Everything else SN does is money, so I'm going to assume that it's good.

We use cherry puree, if that helps. And tart is a good idea. Sweet cherries will make it taste like a bubbly juice box.

I may or may not work at Troegs... You'll need to use cherries to get the red color. It's really hard to attain a color that red without the fruit. That recipe posted above looks pretty solid. Or use red food coloring like they do with Killian's.

Brewing the beginnings of a blackberry lambic on Saturday. I guess before it's infected and soaked in fruit it'll be an abbey ale...

Well, I posted in the other thread, so to be fair: -Music: Beatles, the Who, Led Zeppelin, Pink Floyd, Isle of Wight festival, etc etc -Cars: I swear to god when the hell are we gonna get the Ford Focus RS?! -No Texas/California: though I assume you have your own versions -High gas prices: as...

The US drives on the CORRECT side of the road (I don't care what you say Jeremy Clarkson!), and we have hops. And aren't afraid to use them.

I'm a huge Who fan (there's a 4'x2' version of the black Maximum R&B poster above the TV on the wall, much to the chagrin of the SWMBO), but after about 1976 or so, and especially after Keith Moon died in 1982, they haven't been good. They'll never be able to play like they did playing "My...

Ok, I guess not technically, but it's recommended you rinse it away with 170* or higher water...which will certainly kill anything living that happened to survive soaking for 30 minutes in an incredibly basic environment. We also go a step further after the hot rinse and rinse with Oxine...

We use PBW at the brewery because it is a cleaner/sanitizer in one, and because it's powdered, and therefore not quite as annoying to deal with as liquid caustic (splash concentrated caustic on your arm 1/4" above the OSHA-required glove you're wearing as you're measuring it out just ONCE, and...