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From my experience, it is a very clean fermenting strain, not much fruitiness, and does a very very nice job on attenutation (~80-85%). Clears well (moderate to high flocculation), and worked fine for me at about 65*F.

I would just use the bottle opener on my key ring...the one on the right.

I am a 1-3/night kind of person, some nights none, some nights (fridays usually) can top 10, but not all the time. 1-2 drinks a night is good for heart health, I eat healthy, exercise a lot, and love beer. I live in Boulder, all of those things are par for the course.

I should really read more carefully:drunk:, no wonder I am hitting all the OG's +0.01, I double the recipe, end with 11g in the pot and transfer 5.5g to two carboys...my efficiency is also very very high, I need to start reducing the grain bills.

I brew almost exclusively out of his style book, although I sometimes put a twist on the beer....lets see, I've done the Dunkelweizen, Am. Pale Ale, Belgian Pale, Saison, IPA, porter, Belgian Blonde, Southern English Brown (although I soured it and am fruiting it), and some more I can't...

To get my cider a little sweeter last year, I waited until it hit about 1.005, then racked to a keg, added wine conditioner (sweeter plus sorbate), apple juice concentrate, and gelatin to clear it, then crash cooled the keg. It stopped fermenting and was nice and sweet. First couple pours were...

I tried this at a Dogfish tasting after GABF, I gotta say, it was light colored, slight hint of chiles, but I didn't get any chocolate and didn't really like it.

Believe me, I have read most of the literature on resveratrol, you would have to drink something like 4 cases of wine a night to get the same dose as those mice in the animal studies. It ain't gonna work, even with yeast making it for the beer, and genetically engineering yeast to make...

Judging by some of the monsters I have woken up next too, beer goggles are definitely not a myth. Oh, that and my brother worked in an alcohol research lab at Yale, literally studied the effects of alcohol on social interactions. Had a bar that was the laboratory.

I have a bunch of bombers of my x-mas brew from last year...thats about all though. It wasn't so good last winter, but I have heard that it is a lot better now (from people that have bottles of it).

i recently had about a gallon of 1.030+ extra wort, boiled on my stove for about 20 min with some old chinook hops I had in the freezer, filtered into sanitized canning jars (1/2 gallon ones that a local brewpub uses as growlers) and let sit in the sink overnight until the lid sealed...then...

So I brewed a sour brown ale sunday, sour mashed 1/4 of the base grain, and added it to the main mash before lautering/sparging, the funky part smelled sort of like sour milk and feet, hope this works out. In any case, it was a 10g batch split between two carboys, I was thinking of racking...

yeah, I was just remembering that, I walked past and said to my buddy "I didn't know they still made that sh!t..."

Sorry, I may have mis-typed, I used honey malt, not honey like from bees.

I do a similar pale to this, I use Rahr 2-row, vienna, munich, and some honey and crystal malts to add some sweetness, which I add to with dried sweet orange peel. Usually use magnum for bittering, and cascade/centennial for aroma/flavor. I based mine off Jamil's APA recipe. I used a saison...

I put brew day on my labels for kegs and bottles, because I gauge when I can drink (tap) based on the 6 weeks for 5% ABV plus a month for every 1%.

I have no idea what you are talking about, I am blaming the beer....I may have called him vinny....:D

Just had it at GABF today, excellent beer.

Brought the camera, only took two photos but they were good ones... my roommate and Jim me and Sam at the DFH Falling Rock tasting

Are you sure you aren't my roommate? :D I'll be the well-spoken, clean cut, intelligent, non-inbreeding, handsome man who roots for the Yankees...:D:D:D I'm going at lunchtime today for the cherry Mephistopheles