Search results

Well, as I say, I'm back on HBT and alive. Those who remember me remember I have a penchant for odd beers (the thinking being, if I love a commercial brew I may as well buy it while I experiment at home). So - every year, I make a pumpkin beer in September. Past styles have included IPAs...

"The autumn wind's a pirate, Blustering in from sea; With a rollicking song, he sweeps along, Swaggering boist'rously." Ahoooooooooy brethren and sistren of the beer-drinkin' coast! It has been indeed a long exile, but now I am returned to you once more! In the time since I'd...

Nice! Let me know how it turns out... I think that'll be my next brew of this. (Maybe a teeny tiny bit of pepper... but definitely upping the choc and cinnamon)

Thanks for the kind words o' the Masters - and let me know if you need 120-min, I'm reasonably confident I can get it from a couple of places near me in MD.

Well, I bought this over a year ago, saving it for my Master's Graduation. That was yesterday, so I drank the beer today. Let me offer up this little video clip as a rough approximation of my reaction. (Sort-of safe for work? I don't know. It's that clip from Scanners - but this is my first...

Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 60.0 3.30 lbs. Briess LME- Dark America 1.035 23 18.2 1.00 lbs. Briess DME- Dark...

In general, mead-makers will warn you off of using buckwheat. This is because they are little girly-men. However... you might not want to go 100%. I made a mead with 12 lbs clover and 3 lbs buckwheat, and it definitely adds a kind of a farmhouse/apple flavor to the whole deal. It's kind of...

A couple of things to learn from that: 1) You may want to get an actual brew bucket with a lid and an airlock 2) It may have finished fermenting some time before then. Generally, as it ferments, it creates a C02 blanket which will prevent things like fruit flies from getting in. So, either...

I like that you've brought that aspect (the expanding market) into this, and I think in fact we're seeing now something that happened in the wine market - only in reverse. I believe wine consumption in the US had been mostly flat until a) associated health benefits were reported, and b)...

That's pretty clever, I hafta say. I think there might be a spiritual kinship among some brewers... of course, I base this only on the WOBO and the reports I hear out of the Fat Tire guys. Nonetheless, we who are descendents of the old shamans probably still feel the need to protect our world.

I'm tentatively in, though I may be in Austin at that time... I also have never brewed AG so I think I'll just come and observe, and/or help out.

I really have the feeling that in this thread you all are speaking an entirely different language than the one to which I am accustomed. Uhhhh.... what the hell?

Preamble: I haven't posted on a beer-related topic in weeks, so I'm getting back into the water by combining my love of economics and my (more satisfying) love of beer. I'm sure those of us with enough time to do so took at least a passing interest in the proposed merger of some of the Dark...

...but I'm too lazy to search. I hope that this article brings us many new brewers! I wish they'd given us a shout-out, though...

Bingo to the last two posters. Hefeweizen is made for bananas and cloves. In fact, I'm going to go stick a clove in a banana and eat it right now...

In the N00b Fantasy Football conference. This is especially good for new managers, or those unsure of their skills. We have one more spot - live draft is tomorrow, noon. Please join! http://football.fantasysports.yahoo.com/league/boilover ID# 249630 Password: keggle

Heh, dude... I might not use Earl Grey... it's got bergamot in it... which is essentially bitter orange. Now, if you were going to do a Belgian... OR some kind of crazy dark chocolate-bitter orange dessert beer... Eh. I suggested using a little smoked malt so you wouldn't have to play around...

I wonder if this might not appeal to you. It's not too hard. I've adapted it substantially from a recipe at www.brewery.org, so it may not be perfectly formulated. Smoked Porter A ProMash Recipe Report BJCP Style and Style Guidelines ------------------------------- 12-A Porter...

Na, not dumb at all man, pretty cool, in fact.