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By far the safest/simplest way is to wait for the first fermentation to complete, then add some Oregon blackberry puree. (It's sterile and ground up already.) Amount used depends on how strong a backbone the beer has. If it's a warm-mashed (i.e. lots of unfermentable sugars) stout with either...

Unlikely. When AB makes their 'cheaper beer' they are competing with Miller, Coors etc. Cost is a major decision there, and a slightly higher cost means a lot of lost market share. When you get into the people who are going to buy better beer anyway, they're not going to care as much about...

Dogfish Head 90/120 minute IPA Pliny the Elder Sam Adams Noble Pils Just about any Green Flash beer (big hopheads over there)

Skydiving, flying (private pilot ASELS) and biking mainly.

Not directly. But for me, alcohol content is a consideration. There are a great many nights when I will go for a 5% beer but not an 11% beer.

Which is the definition of quality in a commercial setting. The quality control department in your typical company does not try to redesign products to make them better, or stronger tasting, or anything. It just ensures that you can duplicate that product as accurately as possible over the...

Recently had a Scottish Belgian Black India Pale Ale. You can't think about it too much.

Well, Bud/Bud Light are arguably some of the highest quality beers out there. Ask any commercial brewer; AB-Inbev's quality control is second to none. (Doesn't imply anything about taste, of course - just that they can make exactly the same beer, exactly the same way every time.)

I recently pitched a brown on top of a yeast cake and it was going strong within 12 hours. So doesn't seem that unusual to me.

Doesn't sound unreasonable. I've had fermentations basically done in 4 days.

I'll chip in a few hundred. And it's right next to Skydive Utah.

I always take readings but rarely act on them. I decide on end of fermentation by eye and by time; the hydrometer reading mainly just goes to calculating ABV.

Hasn't been much hate here. I don't know why people keep saying that. Uh, they _are_ commercial beers; they're just good commercial beers. "Craft" beer can mean whatever you (or a brewery) wants. If you think that SA is a craft beer, that's fine. Heck, if you think Budweiser American Ale...

Just a word of warning - if you are using a plastic fermentor, and you ever do batch with Brett in it, don't use it for anything other than Brett in the future.

It would have to be the right people. I'm getting a little tired of the "what do you have that's most like Corona?" questions.

Seems pretty strange. On the plus side, it would let me get rid of some of the towering piles of beer slowly going stale in my garage.

I don't see more than half the people here 'bashing' BBC. Several are disagreeing with their status as craft brewers, which is not the same as bashing them. And there are some people who just want to do what they're good at, and don't have dreams of power or riches. Many here just want to...

They sure seem to. I've never gotten free beer from any of the brewers of Miller Lite.

Not that unusual. You're just having a vigorous fermentation and some krausen is getting blown out the top. The pressure isn't the problem; the volume of CO2 is. The time pressure will get to _be_ a problem is if the airlock gets so full of gunk that it seals itself off. Then the pressure...

Agreed. Imagine Dogfish Head being disqualified because someone thinks that they use apricots in their Aprihop ale to "mellow the hop flavor."