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Julius Echter Dunkel (I can't drink american wheat anymore!!!)

"ewwww!" --my four year old son when smelling my beer. He has the same response from the sight of broccoli.

I really like the robust porter I brewed a few weeks ago (as evidenced by the fact that it's close to gone). But in the market, I would get the Founders Porter.

Nice, I'll have to check it out. I'm still on the dark lagers issue, so I'm going to have make a special trip to the old mailbox. Good luck on your #3 :mug:

Thanks for the info--sounds like the dry hops are causing this. And by mint I mean the spiciness of mint more than the aroma or flavor (if that makes any difference). I use about one oz per 5 gallons for each addition.

All plastics are porous. Even PET, PE, PP, HDPE, Nalgene etc. The difference is how porous (they are less porous and designed that way). Your worry about oxygen (and oxidization) is misguided. Worry more about harbored tastes and bacteria in porous plastic. And about the surface of the plastic...

In the Iambeer house, all was quiet and all was still. There I was, sitting on the couch sippin' SNPA's and getting in the SNPA groove; Thinking, "SNPA, I love you". Then I thought I would break open my tester from the SNPA clone batch I bottled a few weeks ago (in the frigo since yesterday)...

Sounds like the OP is getting a bad case of wang. Use spring water.

Would love to hear what 'or something' could be. :cool:

That is not at all what I meant, sorry. I meant that without styles, beer would make no sense. Wines have style based on various aspects, and I could not maneuver through them without understanding the styles. If beers were purely described as colors, scent, and tastes, it would be lengthy...

Then you have found the right hobby. There will be plenty of challenges and learning opportunities, so take it easy whenever you have the chance... It still won't be easy.

Sounds like a job for google. .

It seems like you did a lot of work to make your own recipe. My advice is don't use your own recipe. Buy a kit or use a known good recipe for oatmeal stout. Then start tweaking the recipe. This will make your life easier. Oatmeal stout kit BYO Oatmeal Stout recipe

I watched Justified so I know if you are drinking apple pie moonshine, you's about to get assassinated by Mama Mags Bennett. Is that stuff real? Figured there's a good chance it'll make me blind. What's apple pue? Sounds nasty.

I'm all about style. I want beer to taste a certain way, based on a perfect archetype. The one thing I know about a 'style' is that it will be good if done well. There is also a possibility it is good and not exactly fitting the style. But for all the bad beer out there, 'style' is a beacon of...

Hate to simplify but what are they waiting for? They dont stand a chance. If they make high quality beer under the same brand, one of the products under the same brand will fail. They are not waiting, they instead will buy up and coming brands and likely will have them cut corners to raise...

How can they seriously respond to a 'what if' question that is pretty far fetched? I'm amazed people have taken the energy to respond. . I will presently start a thread titled What if? and begin it thusly: What if a what if question was being ignored and instead people repeated their opinion...

My last beer of 2012, a kolsch style, is in the proverbial can. I brewed yesterday and the yeast didn't waste any time. OG 1.052. First time with kolsch recipe. It's going to be a good beer. I mean, year. Or both.

Ive stopped using star San on bottles for the last six batches. I use the dishwasher with a shot of vinegar and high, bacteria killing temperature. I don't bother cooling the bottles and I've had excellent results.

The problem with this thread from the OP is "what if". It's like asking a one track mind business man to suddenly stop to make something that doesn't have profit margins in mind for the first time in his life and for no apparent reason. He's just not ready for it, and it doesn't make any sense...