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I don't eat chile's, Applebee's or TGI Friday's... I don't think that's pompous either, they charge way too much for crappy food at those places... Throw burger king and Wendy's in that category too

That's SWMBO, except it's grassroots, whole foods is too corporate. Jk... Sort of... Funny thing. I work for Walmart logistics... Talk about working for THE MAN!

Its not about what I don't like I was just curious if I was alone in this thought... I guess I am

I like my house stout, bold city 1901, and intuition king street stout better than Guinness...

I agree with that statement too. Plenty of terrible craft beer in the world. I only buy singles or big bottles these days anyway. Unless I am at dinner with the SWMBO, even then I can usually get something local.

I personally think their porter is aweful. And I like porters. Yeungling used to be my "go to" brew. I loved the lager and the bock. But I would hardly consider them not mass-market.

HAHA... That's one way of looking at it.

No, not at all. I just feel like I am paying for a product that no longer meets my expectations.

I throw yeungling in that group.

My favorite beer for that exact situation used to be yeungling, and I can drink it still... But I would rather have a mellow pale ale from a local place.

Ok, so here's the deal. I haven't bought a big business beer in quite some time, and I don't think I ever will again. It's not that I think I am too good for it. It's just every time I drink it, I find it lacking. Even Guinness and the other big name imports. Please note that we have plenty of...

I'm still waiting for mine to come in, going to make an IPA, when they do.

6 gallons of old ale 504.5

I have never paid having a couple of air bubbles much mind. Sometimes if you stop, let pressure build a bit, then restart you will flush out the air and get a good stream.

Some belgian yeasts will start and stop during fermentation. I would give it two full weeks at least in the primary, as a belgian trippel is a big beer.

I don't know, I use a cooler...

You don't have to stir constantly

Everything sounds fine to me general rule of thumb is to clean everything used up until flameout and sanitize everything used after. I have NEVER poured wort back and forth once cooled, the splashing of it going into the fermenter will aerate plenty. It is fine to add extract toward the end of...

One of the methods I use for aeration is to leave the bucket flat on the floor, and gently wiggle the bucket whilst keeping it flat on the floor, similar to agitating a washing machine. It will get some movement in your fermenter and will prevent any major oxidation or contamination. Just go it...

Yeah St. Auggie is nice, I absolutely love safale us-05 and danstar Nottingham, muntons that gets packed with those kits has a tendency to be improperly handled and stored, thus poor performance. Anyways good luck in the future and let us know how it comes out.