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I like this too. Even modern American IPAs bear little resemblance to English-style ones, so why keep tying beers with ever-more distant flavor profiles to the original IPA?

I don't quite get why people would be turned off to it... I guarantee 95% of people have no idea what/where Cascadia is. I hadn't heard of it until I first had a CDA. I don't think anyone has a problem with California Common or Dusseldorf Altbier.

Agreed - if you can't taste the astringency of the roasted barley in a dry stout, it's not really a dry stout. If you can't taste the fruitiness in an ESB, it's not really an ESB. Use your SAT skills here - if you can't taste the roast/NW hops in an IBA/CDA/BIPA, it's not really an IBA/CDA/BIPA.

One of the standouts for me was White Birch - the Wrigan (sp?) was fantastic, as was the berlinerweisse and Aloha. I've seen some of their stuff in the stores, but it's just a little out of my price range at $16+ per bottle, so it was great to try all of their brews. I also liked the CBC...

Here's my current recipe - a saison with honey and a Brett C culture tossed in a few days after brewday. It's in secondary right now and tastes like sex. ------ Style: 16C-Belgian And French Ale-Saison Recipe Overview Wort Volume Before Boil: 6.50 US gals Wort Volume After Boil: 5.50 US gals...

Submitted for the approval of the Midnight Society, I call this beer The Campfire Stout. -------- 8 lbs. UK Pale Ale 2 lbs. Cherrywood Smoked Malt 0.75 lbs. UK Roasted Barley 23g 12% AA Nugget @ 60 mins Nottingham Ale Dry Yeast 60 min mash @ 151 degF -------- Brewing this...

So the thing with Leinie's is that most of the beers are definitely aimed at mass BMC-market consumption. Here in Boston, we only get the fruity, sweet, damn-near-Smirnoff-Ice-ish beers - summer shandy, sunset wheat, honeyweiss, berry weiss. The thing is, they can brew a damn good beer when...

I don't have that mug, which is a pretty badass piece of glassware, but I have a few other ones hanging around. Th primary fermentation is almost done on this bad boy, I can't wait to knock a few back.

It happens pretty fast, and its especially noticeable if it's high in IBUs. Take a bottle of something hoppy, pour half in a regular pint glass and keep the other half in the bottle. Set them both in the sun for 15 minutes, and taste the difference.

Does anyone know of a place in eastern MA to buy unfermented cider to made into delicious hard cider? I realize summer might not be the best time to buy it, but I want to get it going and let it age until fall.

Anyone know of a place to get them? I found an opaque black one, but it has AC/DC branding all over it, and while they surely are a rocking band, I dont necessarily need to see Angus' ugly mug every time I drink a beer in the sun.

Haha, well, definitely saw a guy discreetly yak in a rinse bucket last year... I can hold my liquor, dammit! :rockin:

Just had this happen to a wit, same kind of flakey white shiz floating around. The beer smelled so good as I was dumping it down the drain... blood oranges and ruby red grapefruit...

Luckily, I have 15 gallons in various stages of production - 5 in bottles ready this weekend, 5 in secondary probably going into keg this weekend, and 5 in primary. And around here, it's always a loud night and scary morning, regardless of yeast consumption.

Doesn't it just make you a little sad when you get the gurgling and foam from the last half-pint of the keg? Oh well, at least that means I have a free keg for my saison...

Session 1 Saturday! I just put together my list of beers/breweries that I definitely want to hit up. At least 24 beers, not counting the breweries where I want to try everything... :tank:

Brewed a roggen on Saturday, used JZ's recipe adjusted for my system. My efficiency was crap, only 63% where I ususally get 75 or more, I'm chalking it up to the rice hulls and gummy rye malt. I didn't use a starter to stress the yeast a little and get some more esters out of it, which made...

Haha, we're both right, you had me doubting myself for a second, but either is correct per http://en.wiktionary.org/wiki/sublime.

Also, dry ice (aka solid carbon dioxide) sublimes directly from the solid to gaseous form at -109 F, not 68 F.

I wouldn't worry about it at the pH of a normal beer. Stainless is generally only susceptible to strong mineral acids, not the weaker organic acids present in beer.