Search results

The LHBS I go (BYOB in Havertown) to is great. I don't expect prices in any retail store to be as low as on the web, but my guy is a great source of information, and his shop is a gathering point for brewers from the area. They have organized tastings regularly, and any time you come in, you...

You never heard of Pat's?? It's arguably the most famous one in the city. Pat's Geno's, Jim's, Tony Luke's, and dozens more, all are good. Cheese steaks in Philly are like pizzas in New York - there really aren't any bad ones. If you can't make a decent one, you are out of business. And for...

Amarillo has been in just about every pale ale I';ve made since I first tasted it. Dry hop or boiled as a late addition, it's awesome.

No one ever seems to mention this in these discussions, but it's my impression that using whole hops rather than pellets results in a much clearer beer. This, along with other ideas discussed in here.

Probably half the brewers on these boards have had that happen to them. When it happened to me (first batch), I rinsed my arm under the hottest water I could stand for several minutes after scrubbing it with detergent. The beer came out fine.

If you didn't take a reading to start, one that you take several days after pitching yeast will not be meaningful. I suggest that you simply leave it for three weeks, bottle and let stand for a couple of weeks, and drink.

Adding sugar seems to give beers a "dry finish." Kind of like, the flavor fades as it reaches the back of your mouth.

The Brewmaster looks like it was made in someone's kitchen. This doesn't mean that it's not good, but I think it would be reasonable to be concerned about potential quality control issues. I've used Coopers many times and had good results. I would experiment - try a batch with the...

But also, remember that pale ales got their name not because they look like lager, but because they were paler than stouts and porters and beers like that. They generally are not that straw color that is commonly associated with lagers.

Still just extract - maybe 100 batches later. Including one third place IPA in a Philadelphia Beer Week invitational event this past summer. Don't believe those who say you can't make good extract beers. I just don't have the time, space or inclination to try all grain.

It's be fine - it will probably taste great, it might just be a bit "off type." Go forward from here and learn from this one.

We can agree to disagree on a lot of this - it's mostly semantics and differing opinions. In my opinion, APAs are not an imitation of British styles, but rather a style developed based upon British IPAs. The very different flavor and aroma of American hops give them a much different taste...

Actually, I don't try to imitate any European styles. I've done a couple over the years but mostly I like American beers better - APAs mostly. The fact that they've been brewing for hundreds of years doesn't prove that they make beers that please my tastes. I would argue that the Germans...

It's nothing new - if you have not already done so, rent "Beer Wars" for the primer on how the big breweries try to protect market share.

There are plenty of good commercial beers around - but I don't particularly care for Heineken. There's little compelling reason to buy imports these days. Beer is fragile and very difficult to transport. You are almost always better off buying local, and what's more local than you own kitchen?

Page 8 of the Mid-Atlantic Brewing News has an article about it - it's enough to tempt me to spring for the $20 and buy a bottle. http://www.brewingnews.com/mid-atlantic/ Click through to the on-line edition - page 8.

I recycle mine in my compost heap. I don't think you will be happy with your experiment results but I'm interested in hearing how it comes out.

Two slightly different batches of spiced pale ale. One with ginger, cinnamon, nutmeg and sweet orange peel, the other similar but with no orange. The second batch just went into bottles the other day because the first batch was disappearing pretty quickly.

Everyone does things differently. It's a pretty flexible and reliable process, mainly the goal is to put the yeast in a position to succeed in their job. Some people just really like the process, some people are as economical as possible in processes, and for the most part, the results are all...

You probably aerated it enough by the act of pouring it from the cook pot into the fermenter. Give it time.