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Even though the temp isn't ideal for kolsch ale yeast, I wouldn't judge the beer for a couple more weeks. On the bright side you know what 4 day old beer tastes like, and you never have to go through that again (unless you really want to).

Chocolate Orange Peel Stout huh wha??? Since December, i've been fostering my love of highly kilned, roasty, chocolaty malt beer. Must be a winter thing. With a touch of orange peel.. sounds potentially amazing. PS sorry a mix of beers weirdly made them better. :mug:

Left Hand Sawtooth. This is one terrific ale. (thanks random googleriffic pic)

Pectic enzyme is what people use when heating up fruit to keep it from thickening up too much, like when making jelly. You can buy it at your neighborhood home brew shop or online. At pasteurizing temps, I wouldn't even worry about it too much if it's the only thing keeping you back.

I am not familiar with adding fruit to wort. I think most people add fruit after fermentation is completed. The above you wrote is more about pasteurizing fruit. The biggest concern about fruit in brew is the bacteria on the fruit skin.

Soylent pink

The main idea is to allow the yeast to finish converting malt sugars. Then you add fruit to start another wave of fermentation. Some people prefer to use a secondary after a few weeks to avoid off tastes from the sediment. It coincides with first fermentation. They then transfer to a secondary...

I name all my beer "the best" followed with the style. No other introduction is needed. I don't stick around to hear the feedback and I scarcely drink my own beer unless I'm out of good old fashioned store bought world class beer.

I loved this post until I read the part about the Prius. How dare you lead my logic on this way, villain? Also, in retrospect the entire post upsets my political sensibility. Cease this humor now.

I like bashing AB InBev. But if they stopped existing, I would be sad because I would have to find another corporate giant that sells high quality yellow fizz. Why shouldn't I have fun bashing Bellbiff devoeBev? It's my lawful and god-given right.

Personally, I would drink bmc all the day long but my religion goes against it. I don't know why these rules were created but I trust my long dead elders. "And thou shalt not drink of the bmc for the bmc is the false beer. And thou shalt only drink of the beer labelled craft or micro unless...

If I can't pass judgment, then what can I pass? Gas? Forgitabout it. I have the highest of opinions. My opinions will not be denied. I shall dominate. Truthiness shall reign supreme.

I loved the TV show Three Sheets to the Wind, which helped me take beer more seriously. Zane Lamprey's newer drinking show doesn't have the same magic.

Don't be so sure. They are too busy having great lives to care about whether a few snobs think yellow fizzwater is not absolutely wonderful.

But BMC is so bashable. Bashing is fun, you should try it. It's Bully's cousin. And if you can believe it, BMC is invincible and delicious, so bashing them doesn't change anything. It just makes you look like a snob to people who drink BMC.

Call me old fashioned but I don't care for nitro tap unless it's on those low carbonated dark beers/porter/stout out of the UK and Ireland. PS I had a Ayinger Celebrator (dopplebock) on tap the other day and it blew my mind.. it wasn't on nitro but it might as well have been.

It depends on the Costco. The one in Pentagon City VA has a couple of good imports including European (non-inbev). The Costco's around Boston where MA laws prohibit beer sales outside liquor stores are much less interesting (I guess, unless Sam Adams moves you). And then there are some that...

If I had to choose a beer god, I would go with Hanuman the monkey god because i like monkeys, they make me laugh.

Jack's Abby Saxonator, dunkel dopplebock .. aï, caramba!... so so good. These guys make some of the best beer in Mass!

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