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It's really up to you. It's good now, but some people cellar them for 10+ years. If you are cellaring, make sure you have proper conditions.

Congration and/or condolences.

QOTD: I can't remember why I started. Probably my roommate thought it was a good idea and I had a chemistry degree, so.... I think my first beer was a Brewer's Best amber ale. No idea if it was good or not. I was OCD meticulous and I'm pretty sure we drank it all.

So it should really be tree, chainsaw, boulder.

Reminds me of the barrel racks I saw at the Crooked Stave barrel cellar earlier today. :mug:

I usually make tomato confit with all the extra tomatoes I harvest (fancy name, easy recipe). It freezes really well. http://www.davidlebovitz.com/2005/07/the-tomato-gap-1/ Habanero & peach make a great hot sauce combo.

I think he is talking about a software deployment.

There are a few specific cases where I disagree. Geueze takes at least three years to make, since it is a blend of 1, 2, and 3 year old lambic. Geueze and lambic can be aged for 10+ years and are aged like that more and more these days. Other styles such as stouts, barleywines, and old ales...

Congrats on the offer and on the move! If you get any Creature Comforts over there, that's a solid GA brewery.

I have never met a friendly dachshund. They must exist, but I haven't seen it.

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Most IIPAs are either too sweet or too bitter for me. I love hop flavor/aroma, but can do without all the bitterness and I prefer them to be dry. I was never a huge fan of IPAs until east coast style IPAs became a thing.

Have you thought about mashing in your kettle, collecting the runoff in your bucket and then transferring to the kettle to boil? Heat + plastic makes me worried, especially if you're talking about adding a boiling liquid.

It's relatively easy to find in Denver, but not sure about elsewhere. Duchesse is a lot more sour than monks cafe, so know that going into it. If I remember correctly there's a fair amount of acetic acid in that one.

Yep, this. Not a great example of the style, but still a great beer. Edit: Hunter_la5 you should give this a try too. It's a little sweeter and has more of a cola flavor going on, but it's also good.

This one: It comes in 12 oz bottles, it's only 5.5%, and it's got some sweetness so it won't melt your esophagus. Win. Not sure if they are different. I've never been to monks cafe, but I'm sure we'll stop there on the Duffman food tour some day.

Dank Hill? Neshaminy Creek. I probably spelled that wrong.

We cut all the fluffy off of our dag. Now you can really see what a muppet he is with his big head and stick legs.

Man, good question. I rotate through styles, so it's hard to pick one go to. Lately I've been drinking sours and IPAs. For sours I might pick monks cafe. I haven't had it in a long time, but I remember it being really well balanced and easy to drink. For hoppy beers it would probably be Tree...

The app has been wonky for me today. I haven't been able to open this thread until now.