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HB German Pilsner. Whoa yeah!

My last Helles batch was called - Scorned Woman Fury. (Hell has no fury like a woman scorned) The name most memorable was during the 2002 World Cup. I made a nut Brown ale using Argentinian Cascade hops (a little more "grassy, earthy). Called it: Maradonna's Messi Brown Nuts Ale. Amazing...

My feet walking on the beach... Hope this is a fad that goes away. Still have scars between my toes from "finding one" in the sand. No. Just no.

Early brewing bird catches the wort. Brewing up a batch of Czech Pilsner, about 1/4 way thru the mash, calling it: Czech's in the Mail.

Already have the Irish Red made. Calling it Higgins now. Haha

Decided on a different name for the American Pale Ale - on day two of carbing, and wow is it good. Used a late Magnum hops addition along with Centennial. Calling it Magnum PA.

My evolution : Late 1990's - 2009 - stovetop with extract and hop sacks. All indoors. Small, single case size batches. Using bottles. Just ale yeast. Indoor ferment. 2017 - 2021 propane in an outdoor big pot. Mixed batches of a short 30-40 crushed grains in a sack (not BIAB yet) and...

2112.5 + 11.5 English Brown Ale = 2124

Thought the same thing.

Yep. That is how I am setup. Two NukaTap FC faucets and 4 regular intertap. Works great - I can take a brown ale that got a little over carbed without any problems. But for most beer styles - the regular, non FC works just fine.

The area around Black Mountain has been the spot for immediate family vacations for several years now. It's about 20 minutes to Asheville which in my mind is the epicenter of craft brewing - for the country perhaps and certainly for the East Coast. Lots of awesome breweries are everywhere, and...

Off to the mountains near Asheville - no HB styles for 3-4 days. Thankfully, lots of good commercial options, but the craft beer industry is exceptionally weak at providing an awesome English Brown Ale. How can this be? This is crazy to me. Nothing better than an English Brown Ale, EKG/Fuggles...

Or a small grain bill, in hop socks, in a mixed batch. That's how I morphed into all grain, BIAB.

Welcome to HBT. Brew on!!!

I had the same beer journey. Used to brew early 2000s, and quit after beer options exploded. Then got back into it about 10 years ago. Used to be an extract brewer, now all grain most of the time. Welcome to HBT

There are a lot more breweries around here (Carolina) than most places. Asheville has become the "Milwaukee" of craft beer with the big boys setting up shop over the last 10-15 years near the French Broad River. Sierra Nevada, New Belgium, Wicked Weed and White Labs to name a few. Asheville is...

Brewing up a batch of English Brown Ale, about 1/2 thru the mash. Using the malt from Carolina Malt house as my base malt - very fresh and aromatic. 11 gal batch. 16.5 lb of Carolina Gold (like MO) 1.5 lb Brown Ale (60 L) 1.5 lb flaked barley 7 oz dark chocolate (450 L) 7 oz coffee malt (150...

This thread is a fun read and I enjoyed the segue into "tipping" practices of so many tap rooms. Looks by @Bobby_M tied the two parts together by offering a solid " tip" for anyone wanting to open a LHBS. So, I thought - the next time I am at a local taproom and really disappointed in the beer...

Wonderful afternoon with a bounty of HB on tap. Pils, English Brown , stout etc watching the Brewers sweep the mets. 7-6. Really great game.

2077 + 11 g American Brown Ale = 2088 g.