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I have a 2013 Surly Darkness that I would trade for the Dark Lord if you are interested?

I get more of corn flavor than I did with flaked corn, not a ton, but more noticeable. I also got lower efficiency for some reason(66% compared to my normal 77%). My recipe was 6.5 lbs. 2 row, 2.5 lbs grits, .5 lbs victory. Turned out pretty dry and crisp(1.005). I'd definitely do it again but...

Cream Ale hopped with Cascade. I just did one with Grits instead of flaked corn that turned out really good. Nice and crisp!

I just bought a pound of El Dorado and a sack of Golden Promise. I was thinking about doing the same combination. I love the taste of Golden Promise, all of my IPA's are 100% GP. It always leaves a little sweetness while still drying out enough for an IPA(normal FG at kegging is 1.008). I...

In San Francisco visit Magnolia Pub and Brewery. They brew in the basement with the steam going into the restaurant. The smell of wort combined with their food is outstanding! I loved their Sara's Ruby Mild pairs with their bacon cheese. Also 21st amendment was very good.

Those hops may not complement the Belgian yeast. Like Adaman05 the best examples I've had have been heavy with Citra. Dank or piney hops like chinook may not blend well. I'd stick with the fruity hops like Citra, mosaic, Galaxy, and Nelson may be good as well.

Only on a nice fried chicken strip! Otherwise, no thank you.

Careful with that yeast. It's known to flocc out early. This yeast really needs to be ramped up to the high 60's, low 70 toward the end to encourage it to finish. I've had a couple batches with this yeast that I fermented cold and they ended up starting up again after bottling causing one...

Awesome, thanks! I'll have to brew a couple this summer when I can get my temps that high.

I've never had a Saison that I liked. Are there any that don't have that peppery spicy taste to them? I'm very intrigued by the style but I just can't drink a peppery beer when it's hot. What is a good fruity saison yeast?

I love a good cream ale in the summer. One of my favorite extract recipes from Northern Brewer was their Liberty Cream ale. Very light and easy drinking. Give it a try!

Stone IPA Surly Furious(or anything from Surly, Todd the Axeman is my latest favorite!) Dale's Pale Ale

Just received my order today. I love the selection I got! Can't beat 10 dollars a pound after delivery. Here is what my grab bag contained: Calypso Summit Bravo El Dorado Now what to brew?!? Time to start formulating some recipes.

This beer has a BA Score of 86 and Surly has limited reach(only available in Minnesota, Wisconsin and Chicago).

Hi, I have 3 cans of Surly Xtra-Citra Pale Ale. I'm hoping to get some Zombie Dust, Pliny or any other local great IPA's or IIPA's. Thanks for considering! Nick

What would you expect out of a 20 minute addition? For me the effect would be less bittering and more flavor. That is the effect I would describe I get when I use First wort hopping. All the aroma is gone(as it should be), but the bitterness is cleaner. I have no idea what the science is, or...

It may not give the same IBU level on a calculator as a 20 minute addition, but I have read a lot of post on this forum and other forums from people who claim the perception of a FWH is similar to that of a 20 minute addition. I myself do both a FWH and 60 minute addition in my IPA's and I...

From what I've heard, a FWH is similar to a 20 minute addition. To test this you could brew two SMaSH beers. First one would be FWH, 60 min and a 5 min. The other would be 60 min. 20 min and a 5 min. I would use a hop like Centennial since it is a good all around hop for bittering and...

No, from my experience when I dry hop in the keg at serving temps I never get grassy notes. I normally keep 3+ oz. in the keg for the duration of the keg(2 months sometimes). It does take longer to get the full effects of the dry hop(10 days) but the fresh hop aroma sticks around way longer!

I've always wanted to do a Solera project with an RIS. I would brew 15 gallons of RIS, transfer it to a 15.5 gallon keg. Then every year take 5 gallons out and put 5 gallons of finished RIS back in. The thought of adding fresh beer to aged beer every year and watching how it change, and being...