Search results

Yep, drinking beer depends on lots of factors. If you only drink the best beers, at least you have that going for you.

My guess is you have evolved. Now you must evolve again and believe bud light is good again. That is the next step. As in, it's so bad it's gone back to good again. This takes training and remembering that a business that stays in business is above your opinion.

A thread about the misconceptions on what "single malt whiskey" means would be refreshingly interesting

Damn yall, I'm a sippin some mighty intrestin' portahs. :ban: First I drank a Cisco Brewery "Moor Porter" Then I moved up to a Ballast Point Brewery "Black Marlin Porter" and best for last Samuel Smith's Taddy Porter for the win! Why does the last beer always taste the best? I guess I'm just...

I opened a second chilled bottled (not frozen/thawed) and it was as murky as the rest. It's interesting that freezing beer would have that 'super-cold crash' effect on beer. Freezing beer can clear it so well. None of my homebrews have ever tasted so clean. I think drinking yeast is over...

To clarify (no pun intended) ... I don't want it clear, this was by accident. I guess I didn't make the point clear but I did something wrong in this beer that made it much more than normal hazy. This looks impenetrable. Which is all the more why accidentally freezing one bottle had such...

This has very little to do with the hobby of brewing beer for most people. I'm just saying this might be a personal issue.

:rockin:

....for the cause!... I drank a lot of beer in search for good beer. Here's the lot: a Bear Republic Black stout, a 21st Amendment Black in Black IPA, a Mayflower porter, Samuel Smith Taddy porter, and a Southern Tier Robust porter. The Southern Tier Robust porter tasted the best of all...

out stout

, accidentally swallowing the worm. Oops!

Okay not really a miracle. But at the time it was pretty cool. Here's the deal: My latest batch, my fourth attempt at the "perfect" witbier, turned out funny. You could call it "Snow Wit" witbier because it lived during fermentation through over 24 hours of no heat from power loss as a...

"Howdy *****ing do, *****************." Suddenly,

. Then, countless government officials commited

Maker's mark

Lately, more and more, when tasting my brews, I've been mistrusting my internet supplier of grains which packs my recipe grains crushed in a single bag. This is partially because they are constantly running out of stuff. Since I brew small batches based on taste tests, I believe my batch results...

Simply because it's a great example of the style doesn't mean you have to like it. I don't particularly like that style and honestly I don't get it. I'm not going to force myself to like it. That said, I believe all the people who think it's excellent, just not for me.

These keep me coming back (in no particular order) Ayinger Celebrator Dobblebock Hefeweizen (Ayinger or Weihenstephaner) Chimay Dubbel (Red) Left Hand "Fade To Black" Sierra Nevada APA and Seasonals

Yes. Kolsch ale yeast likes it on the lower spectrum of ale yeast temperature and it comes out clean. You can also leave it down there during the active fermentation next time.

Most likely, the conditioning sugar wasn't mixed evenly into the beer. That or the beers were too cold. I once bottled beer and left them in a closet that was around 50 F. They did not carbonate until I moved them to a room temperature area for a couple of weeks. If the beer is not extremely...