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This is an interesting read while I sit here drinking my commercial Imperial Oktoberfest after a long afternoon of bottling my Belgian Dubbel.

When you say "wood shed" do you mean it's just a shed made of wood or is this a shed where you store wood? If you store wood in there I wouldn't brew in there. If it's a big enough shed I agree with Hello's recommendations.

Just a suggestion but I would move this over to the review section. That's where I go for product reviews, etc. I think it's ok to put individual products on there (I usually see a few).

I looked on the Brewcraft website and they don't have any more information than the retailers provide. They are "blends" of American and French Oak. Categorizing them based on use sounds like a marketing gimmick to get people to buy three times as much of their product. Regular oak cubes have...

A Belgian wit is always fun to brew. You could explain the use of wheat in addition to 2-row, hops, Belgian yeast character, and the addition of coriander and orange peel as spices. It's a very aromatic beer to brew as well, and it's easy to find commercial beers to bring in for sampling so...

I've had a number of White IPA's that use variations of coriander and orange peel and they are delicious. The coriander definitely comes through if you want it to.

Wait 'till you have wrist problems and see what your co-workers blame it on then... :rolleyes:

The rye will definitely stand out. Picking the right hops for the beer will help accent the spicy flavor in just the right way. I've made Denny's Rye IPA and it uses Columbus and Mt. Hood which is an excellent recipe.

Shotgun that sucker.

I guess this is more a combo list of advice, issues, etc from my brew days: Don't mix up 5.2 and PBW. They kind-of look the same but they are not. Don't forget to label everything including grains, cleaning solution, and beer bottles. Don't rely on one propane tank. Don't forget to check your...

Honestly there are so many books, articles, papers, and podcasts that come out each year on the history of IPA's that I've grown tired of keeping up with all of the variations, opinions, and research.

Just did a quick Google search and came up with Gift of the Magi. I've never tried it though.

Sounds like you had a fun housewarming party. While my beers have finished fermenting quickly I prefer a bit of aging. The same goes for CO2; it can be ready enough to drink in a day or two but I notice a marked increase in quality between day 7 and 14 on CO2. I get that it was just a test beer...

Haha I knew there was a reason they pronounced it that way!

Congrats man, sounds like a long-deserved brew day. Post some pictures! :mug:

I'm way ahead of you bud. Come have a dip in my liquor pool.

Bad lines can ruin every beer that passes through them; not just the first few ounces. It could be an old keg that the bar is just sitting on until it runs out. It could also be that the bar isn't setting the CO2 pressure correctly. Maybe the bar tenders are cleaning out the taps with dirty...

I have a question for those of you pronouncing it the correct way. Is it more important to you to hear a word pronounced correctly and have to endure the person pause their sentence and make a very obvious and conscious attempt at pronouncing a word correctly, or forgo that social awkwardness...

It looks like they used a regular crown cap.

Do people seriously worry about this? I can imagine some neurotic sitting at the bar in Santa Rosa shaking nervously as they come to the decision of which way to pronounce it when the bar tender asks them for their order. I know it's supposed to be pronounced P-lynn-y because I've heard people...