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You win. Good day sir. The thread is about Irish Pubs sucking tho'.

So you're saying there are craft beer bars within 2 blocks of one another throughout NYC?

That'll work, but I'd do Challenger to bitter and EKG for flavor. Being it's a barleywine and will be aged (?) you probably don't need any aroma hops...

Believe me I know where the good pubs are in NYC... there are pockets where you don't have any.

The hat is cool. Points for that.

And what the f*ck is up with everytime a brewer appears in a publication it's a shot of them raking the grain out of the mash tun. Geez, give me a break.

Wow, I just ordered some... they went fast... sorry 'bout that.

Is it like a cost of entry as a pro brewer that you grow a beard and resemble the UniBomber? And c'mon, if I see one more dude wearing overalls...! :cross:

farmhousebrewingsupply.com

Well, we'll see what happens come bottling time... but I'm pretty sure this will make a difference. The better pads are from More Beer.

I'm pretty sure I've traced the problem: the filter pads. I'm filtering now with pads from a different vendor and the filtration is going much slower than it used to with the old brand indicating to me the new pads are closer to the micron spec indicated. I'll repost once the beer has been...

The problem is with the publicans that aren't savvy enough/too lazy to order good beer and just go with the standard crap the distributor pushes on them (and makes the biggest margins on).

Well, it's nice to know of the 3 billion Irish Pubs in the US, there are at least 2 that rock!

Thanks for the input gents, I appreciate it. I know that previous to filtering the beer is HAZY with yeast, even after crashing for 3 days. Post filtering it is as clear as can be. I mash for 40 minutes typically... Now I know if it were possible to keep the beer cold the whole time (while...

For sure I'm being hard core, but given my process, the constant chill haze makes no sense!!!

Wow, I never thought I'd see the day...

Fill us in on what that means... I haven't got a clue anymore! :p

I do a single infusion mash - usually at @ 152 degrees. Yup, total conversion (my efficiency is @ 84%) Water is excellent (NYC) and I supplement it with a few salts, (no more than 1-2 grams). Boil is excellent - cold break should be great but I'm using a counterflow chiller so that might be...

Man, talk about you've seen one you've seen 'em all. Same friggin' crap beer on tap at every one of them. Here in NYC there are about a million of them and everytime I walk into one (because there is no craft beer pub in the area) I'm immediately depressed by the same tired old atmosphere and...

Mashing process: I use a false bottom kettle and fly sparge. Not sure what I should mention specifically...? The part that makes the least sense to me is the beer is filtered at close to 32 degrees. When it's recooled for bottling it's at no cooler than 44 degrees. So how did the chill haze...