Search results

I'm lazy and just steeped several bags of chai tea after flameout, during my chill process in a big chai spiced winter amber ale. I kept bittering addition on the low end, counting on some possible astringency from the tea but it seems to have worked out just fine. It's been conditioning for a...

I made a really hoppy red with Weyermann carared that came out with a great deep red color.

I'd also be down for a couple sacks if this has a chance of coming more towards philly metro or someone's willing to haul.

Sure ya can. Bottled Pliny doesn't make it to this market but most of the other usual suspects like Damnation, Consecration, etc can be sporadically found.

There's a near perpetual roll call for RR product in the Mid-Atlantic forum of BA.

Dry stouts are one of my favorite beers to brew...my recipe consistents: 70/20/10 grain bill w/ 2 ounces of acid malt thrown in Single infusion, mash 150 for 60m ~36IBUs, Williamette or EKG @60 WLP007 Just say no to Irish ale yeast, oats, caramel and chocolate malts in your recipe ;)

White Labs description and the specs of the yeast can help you there: Armed with this kinda info, you can decided if it's suitable for another beer you have in mind: Fermented in the lower end, it produces a crisp, clean pseudo-lager style with an emphasis on the hops.

I've got a smoked porter on a WLP029 cake right now. You can pitch anything that you think the yeast's flavor/esters/attenuation would compliment.

Does it check when the product runs or only at install? We have a few products at work that won't install at netbook native res so I just toss an external monitor on the book and run the install.

I agree with the commercial substitution...love to see what kooky criticisms he comes up with.

We have a fantastic local place that has taken that buy fresh buy local theme to their beer menu and feature only PA craft beer (and yuengling), enough to warrant a mention in the paper's review http://www.philly.com/inquirer/columnists/craig_laban/20071111_Honey.html

Call Shangys...they are prb the master distro from Flying Dog in PA.

Dropping protein & polyphenols/tannins out of solution so they are reduced in your finished beer.

Orfy has a popular recipe in the recipe section: https://www.homebrewtalk.com/f67/mild-mannered-ale-ag-e-uk-us-52776/ I've done a very similar recipe that came out fantastic: Original Gravity: 1.038 (1.030 - 1.038) Terminal Gravity: 1.011 (1.008 - 1.013) Color: 23.61 (12.0 - 25.0)...

http://www.troegs.com/our_brews/nugget_nectar.aspx

What perspective are you looking for? If you look at that menu from the perspective of a serious beer aficionado, it's fairly weak. However average dude on the street might be impressed by the brands they've never heard of and it's definitely a menu that can move units with the general...

http://beeradvocate.com/beer/style/82 ^ not all have lactose but it's a start Mackeson is a nice example.

Some swag would have been nice too! ;) I had their Espresso Amber on tap a while back and thought it was an interesting and tasty beer.

yes, to put it bluntly I think we're talking apples to oranges with those cheap light examples.

oh, and if anyone is interested in more on the session styles, there is an interesting blog project devoted to the lower abv end of the spectrum: http://sessionbeerproject.blogspot.com/