Search results

I would suggest bottling 6 or 12 from each batch still. Nice to give some away, competitions, age. The one thing about having a keg is the convenience of having cold beer all the time and it will not be around as long as if it were in bottles. Kegging rules btw!

Why not just take cups? Have a bartender that would pour 5-6oz samples.

I have met the owner a few times at beer related events and he seems eager to talk about beer. We sure are fortunate to have 3 LHBS in Cincinnati! Let us know what you think about the place.

Guinness at the gravity bar is exceptional. Not sure why it tastes so good but it was the best pint of Guinness I have ever had. Also if you can get Guinness extra cold try it.

I got a deep bready/yeasty flavor in my last lager because I left it on the trub too long. My wife loved it so whatevs.

I read about this on Hoperatives. Now we need to watch the show so it stays on the air for a long time. Way to go local brewers!

My friends and I are brewing this up this weekend. 50 gallons of it going into a bourbon barrel in a couple of weeks.

Is this the city water? That is what I use so hopefully there is nothing wrong with it. I have not had any problems with my water (pleasant ridge Cincinnati).

Can you send a photo? I live in Pleasant Ridge Ohio.

This is how I do all of my chilling. Works great for me. I use old plastic tubs (butter, cottage cheese, etc.) of frozen water in one of my spare ale pales with the pump in it. I also sit my kettle in an ice bath. Works like a champ!

Can you help me convert this to a partial mash?

I am going to brew this recipe tomorrow night but I added some extract for a 6 gallon batch. Should be tasty!