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+1 to Scottish ales. Also, you would probably like an ESB. Pick up a Fuller's ESB & see if you dig that.

Sounds a bit ridiculous. What's wrong with a standard oatmeal stout along with breakfast? My absolute favorite breakfast is beignets paired with Samuel Smith's Oatmeal Stout. The beer should compliment the meal, not encompass all flavors of the meal. I'm all for innovation & creativity, but some...

Classic example that I enjoy most is from Hacker-Pschorr. An American take on the style that I loved drinking tons of last year was Hoss by Great Divide Brewing Company. Cheers!

Yes, another one of these threads :cross: Recipe Type: All Grain Yeast: WY1056 Yeast Starter: 2 L Batch Size (Gallons): 10 Boil Size: 11.04 gal Brewhouse Efficiency: 84% Original Gravity: 1.062 (est.) Final Gravity: 1.016 (est.) IBU: 31.22 (est.) Boiling Time (Minutes): 60 Color: 12...

I spent the past few days taking the girlfriend out to a mini beach getaway & stopped in yesterday at a local "brewery" for a bite to eat and some drinks on the way back home. When we showed up, the "brewery" was more of a sports bar with flat screens all around than a dedicated brewery. We...

Not in front of a pint now, but I have been getting a lot of resinous citric fruit & mango character from the combo of hops. After tasting a SMaSH Simcoe I did, I am feeling like Apollo contributed the resinous citric fruit qualities. I'll post back later when I'm picking apart the beer.

This one is on tap now as Direwolf IPA and is pretty damn good. Big aroma of tropical mango juicy hops. I am my biggest critic & I have to say, this rivals the best IPAs that I've ever had. It's only 6.2% abv, which combined with the hop profile and the light tart fruit character from the yeast...

I chose Better Bottle (for now) but plan on using simple 6 gallon FDA buckets to ferment so I can top crop yeast in the future.

That would add an extra exciting element. Then competitions (that aren't part of a larger event) would up the entry fee to be able to pay out cash prizes. It would be cool to have an option of entering your beer in a cash prize category. For instance, XYZ competition traditionally costs $6 per...

Hopefully to keep yeast suspended and expedite the fermentation process. I know of some production breweries that make use of recirculation pumps in the primary to speed things up to drop down to FG as quickly as possible. Thats the theory at least, will it work? I dont know.. yet! :)

Yeah absolutely! I have the Scotch Ale in bottles right now & it will obviously still be good in a few months, as well as the Milk Stout. The American IPA won't but I will likely have something fresh to replace it. Just keep me updated

Looking to taste some interesting homebrew, particularly English & Scottish styles. The following are bottles I would be sending out. King of the North - Scotch Ale - 8.5% abv Brewed with 10 different malts & utilized a flameout boil-down addition. Direwolf - American IPA - 6.0% abv...

I'm looking to make a custom stir plate for my carboys. I have a few 4" stir bars but they do not work on my current small stirplate. I will need something along the lines of a computer fan with a heavy duty magnet to spin the 4" stir bar. Mechanics & I are not well acquainted, so if anyone is...

How does Schafly get the butternut squash character in there? Anyone know?

I found a 7 cu ft chest freezer on craigslist for $100 & picked up an external thermostat regulator off of amazon for $75. Allows me to keep the chest freezer at a consistent temp at all times and is a set and forget kind of thing. It holds two 5 gallon carboys with a nice side compartment that...

I would have to say Smuttynose makes a damn fine pumpkin ale & is probably my favorite. A big pumpkin ale that is more like a one bottle sipper that is great is Cigar City's Good Gourd. They come in 750ml bottles, which is more than enough. The Smuttynose Pumpkin Ale though I could easily drink...

I recently have started entering competitions & found that my first entry I had analyzed correctly. It was an ESB that was initially brewed to be an English IPA that came out with more fruity esters and malt characters than an English IPA is known for. I labeled it an ESB & sent it off to...

I would say it's more of an herbal beer than a saison. From memory, I dont remember getting any saison qualities really, just a **** ton of rosemary.. perhaps a bit too much at that.

Does bottle-conditioning reduce the risk of oxidation (initial O2 in the bottle from bottling process)? The way the process works in my head is that yeast, once active again & metabolizing fresh sugars intakes O2 in the bottle and converts to a small satchel of alcohol and CO2. Is this correct?

Same grain profile but with different hops, boil times, yeast, fermentation time & temperatures will make all the difference. Maybe try a double brew day w/ 5 gallons each pot and do one 60 minute boil of a lighter beer and the other do a 90 or 120 minute boil for a bigger beer. You could...