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My favorites for porters include Fuggles, EKG, Willamette, and even Cascade. My most recent one was a Fuggle/Cascade mix in an oatmeal porter, very good.

Picked up a brisket earlier today, just rubbed it down and it's going on the smoker early tomorrow

When I hand a friend a beer and tell them I made it they take a whiff: "smells like beer" A few seconds later they take a sip: "wow, tastes like beer too!" No s**t, that's the point of homebrew.

Just saw this and signed up today, names scutiger. Gotta admit it's a pretty cool way to keep track of what I've had.

By the very definition, beer is a beverage that results from fermentation, and these breweries are creating these super high ABV drinks by a form of distillation. Therefore I don't think it should even be thought of as beer, its just a different way to make a sort of "malt liquor" in my...

8# extra light DME @ beginning of boil 1.5# clear belgian candi sugar @ 10 min 6 oz. aromatic malt 4 oz. carapils malt 4 oz. crystal 20L 0.50 oz. UK Challenger, 8.3% AA @60 min 1.18 oz. Styrian Golding, 3.8% AA @60 min 0.79 oz. Styrian Golding, 3.8% AA @20 min 0.39 oz. Styrian Golding, 3.8% AA...

There's a tiny brewery in Charlotte called NoDa Brewing that makes a pretty good beer called the Nodajito, its a belgian wit with mint and lime. I 'm glad I decided to have a sample when I asked the bartender about it because she told me it was weird, but I liked it.

They probably use it for the same reason soda companies do, it's cheap. If it is fermentable, it doesn't matter to them because they remove the yeast before bottling so they don't have to worry about any additional sugars being fermented once it's bottled. I've seen old threads around here...

23323 + 5 gallons of a Belgian style tripel =23328

The base recipe looks pretty good to me, should give you a nice easy drinking beer similar to the porch rocker. To give my opinion on a couple of your questions: Candi sugar ferments out almost completely and is mostly used to just up the alcohol content, so I think there wouldn't be much...

Yep, that's what I meant, sorry I wasn't clear in that part.

Candi sugar is an inverted sugar created by crystalizing an inverted sugar syrup that is made by boiling regular sugar in water with an acid catalyst. This process converts the sucrose to a mix of glucose and fructose which are more readily consumed by yeast. Regular white sugar (sucrose)...

The first of my batch of oatmeal porter. Still a little green, but very good otherwise.

I created a siphon from my carboy to my bottling bucket with my mouth when my auto-siphon broke. I've also made several batches that fermented in the high 70's or low 80's all good beers.

Fuggles, EKG, Cascade, Hallertauer

Picked up some supplies to make a Belgian Tripel. Removed the labels from some old bottles, and racked my latest batch of beer to secondary.

I made a nice brew similar to this and added 1.5 oz @ 60, 1.5 oz @ 15, and 1.0 oz @ flame out. Turned out great and the saaz really came through nicely

Agreed, I fermented a batch at house temps of 78-80 this past month and it came out great, and I did add sugar

Being down here in South Carolina, most of my brewing takes place over the summer when we keep our house around 76-78 F. I've let my beers ferment upwards of 82 F and they still taste good. My latest trick involves sitting my fermenters on some raised planks over a central air vent that blows...

Nasty looking primary fermentation.