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We have a new sushi place called Sushi Pop but it's not a hole-in-the-wall and not particularly cheap. But it's really good and has a couple of Hitachino Nest beers on tap (I've had the White, Red Rice, and Ginger ales on tap there). I've been hoping for a good sushi place nearby, the other...

Good job Hex. If we don't win we want to learn and it looks like you're trying to get the max out of this. Mornings is when our sense of smell is most keen. I've been known to steal a sample early for just this reason.

Thanks. Lesson learned: When you increase the temp on your lager fridge for a d-rest, the compressor won't come on for quite a while and stuff in the freezer can thaw. But when the fridge finally reaches that higher temp, the compressor will come back on and might freeze stuff. Just glad I...

Racked it over the weekend, SG = .996 and pH = 3.45. Not really hot/fusel-y at all and very red. Racking off all those strawberries was...an adventure but I think I still kept oxidation to a minimum. I was hoping to get somewhat clear-ish mead but very early into the racking my 'mission'...

I always cold-pitch now and it does seem to take off quicker. Whether it's a pack/vial into a starter, decanted starter yeast into a carboy, or washed yeast into a carboy, I always cold-pitch. Other than a slightly quicker start I don't notice any other difference (other than it being a little...

Thanks. Yeast had a slight snafu. I brewed a Patersbier a couple weeks ago using a 1.4L starter and a pack of 3787. Racked it Friday night but didn't have any room in any of my fridges for it, so since I was doing a D-rest on a Doppelbock I brewed earlier I stuck it in the freezer of my...

Brewed the Traditional Pious yesterday. Hit 1.090 on the nose. Used 2# D-180 and 1# D-90 and then added .25# Special B to try to account for using D-90 instead of all D-180. Also used 1 oz Carafa Special II. Added the syrups at flameout. It's pretty dark. Also used Belgian Pilgrim...

This depends on how fast you drink your beer and and how often you want to brew. I don't brew 10 gal batches simply because I can't drink the beer fast enough and I want to brew 3 out of 4 weekends. I know this is opposite of many others but just wanted to post from the other side of that...

I recently tried to make one and it missed the mark. But here are some things I learned. There was some good (and not so good) info in this thread. The numbers that were taken from BLAM should be correct so you have a lot of info right there. Chimay is a bit different than Westvleteren or...

Technically Arcane, I think it is incorrect. I think that chart is just trying to equate acid malt with other acids. Hopefully Martin can confirm.

Because acid malt is part of the malt bill. RA is only a measure of the water and makes no consideration of the malt bill, it's only a measure of the actual water. If you add 88% lactic acid you are adjusting the water and it will change the RA. AFAIK, using the right amounts of 88% lactic...

I used to use EZ and now use Bru'n...if that is any indication. Arcane, RA is only about the water and has nothing to do with the grist. That's why it only shows up on the water page and only changes when you mess with the water. I know Martin already responded but I figured I add my...

MFB Special Aromatic base malt has a color similar to Vienna so say 3-5 L but the typical Aromatic specialty malt is more like 20L. I always thought Aromatic specialty malt had just enough enzymes to convert but I don't remember ever using more than 10%. This is from Castle on their Aromatic...

Found out the NYC venue is Hospoda in Manhattan. It's a Bavarian/Bohemian/Austrian restaurant. It's a few blocks east of Central Park. I joined facebook just for this and I think at this point I can officially say that facebook sucks really really hard. Damn what a POS it is. EDIT: Dibs...

Here is Kaiser's Dunkel recipe. Very similar to what bh10 posted.

What the beer are you beering about?

First thing I would do would be to get a bottle and measure the final gravity. The label should say what the ABV is so from those two you can figure out the OG. Many/most of the german lagers don't have much if any crystal malt. It's often just a bunch of base malt (in this case darker ones...

^^^^I sure hope this isn't what has become of men. To revert back to a 6 year old boy who longs to not shower for days and **** in the woods and says things like the above would be unfortunate.

Wonder if anybody would have been suspended for game 7 had game 7 been necessary. Agree about Carlisle.

Where's Dirk?