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8 locations and a website: Iron Hill Brewery - Home IIRC, the menus are somewhat different at each location and the individual brewers seem to have a pretty good degree of freedom with what they brew outside of the standard lineup. (West Chester gained a real solid brewer when Larry moved over...

Your HBT's version of Garret Oliver. Nice job guys!

I never pre-heat mine and it's been through dozens of batches. Same cooler:

I'm a huge fan of date coding IIPAs and IPAs for this very reason....with a beer like Ruination, you can't generally tell if your getting a fresh and feisty one or something that's been sitting around long enough to be called "balanced" by looking at the bottle.

Very nice...who did the work?

I'd guess these will be in your opening lineup at least: Belgian White Hefe Weizen India Black Ale Ironbound Ale Light Lager Pig Iron Porter Raspberry Wheat Vienna Red Lager West Coast Gold Maple Shade Blog I agree with fly that the porter is the best of the standard lineup & their rotating...

Check back when you're closer to heading into town....generally, Monks seems to always have something from them on tap lately though.

That was another problem coming from a hatchback w/ 48 cu ft of space....it looks ample but for a hatch, not so much & the deeper well behind the seats means that 99% of what I have to carry around for work needs to get lifted up and past that well: mini - 24 cu ft w/ seats folded down...

That BYO article was from Taylor-Made AK over at NB and is pretty much his how to from over there (same guy that SCA linked above): The Northern Brewer Homebrew Forum • View topic - How to make sake - an in-depth Taylor-Made guide.

IIRC, the vanilla flavor is pretty massive in that beer. IDK if 2 beans in the secondary are really going to get you there depending.... I'd make some extract with a couple more while this one is fermenting so that you can adjust accordingly at bottling time if you need to ramp up the flavor.

Yes but you're going to be getting all your flavor from the extract in the vodka and the bean at that point are just along for the short ride.

I looked into them before I replaced my GTI....test drove a couple and realized that I just couldn't jive with several design elements (mainly the dash/control layout & rear hatch-well and storage situation) in combination with the travel time to the nearest dealer and decided to get another GTI...

IIRC the younger is pretty much tapped out for the year. Elder is on tap at a few places in the Phila metro right now but it seems such a waste to get a growler fill then re-bottle or ship the growler and have something show up that might not truly represent an accurate picture of the beer...

I did a robust porter 6 brews or so ago and tossed in a 12oz jar of unsulphured molasses at flame out. For the recipe it was borderline excessive but aged up quite nice.

Hey there Frenchtowner! A friend of mine used to bartend in the ratskeller @ the national.

Likewise. Before I run my chiller, I fill my MLT with all the junk I need to clean and direct the chiller's output to there.

The Turnpike Authority already was pushing to have FF stop marketing the beer before DDAM got into the picture....their participation should guarantee the beers are a publicity grand slam success. N.J. wants to roadblock 'Exit' brew | Philadelphia Daily News | 06/19/2009

JZ's mentioned it a couple times in articles as a general technique. IIRC, the last time was in one of his BYO Style articles on a stout sub category. Personally, I've never had soft enough water to need to bother but I'd prb start treating my water first before trying to move grains into...

holy cr@p that's awesome!

My only complaint about my autosiphon is that occasionally the little valve pops out of the housing and I have to go through a semi-tedious process to get it back in place.