Search results

Count me in!!!

We have brewers from a few different clubs that attend our meetings and it's all good the more the better. I say join as many as you like and remember... "stay gold FattyJLE" ;)

From my experience I have to totally agree with that. I was going to mention to the OP that same theory but wasn't absolutely positive if it was just my experience or if there was some science behind it.

Not sure having extra head space can cause excess of co2. What I do is fill the bottle right to the top. Then when you pull the wand out the beer level will drop just to the right amount of head space about an inch from the cap.

That's what I do too. I'm luckiny in that I have 3 breweries within a short drive from my home. One of them also sells me base grain for $.50 a pound. Not to mention I got a deal from another for Columbus hops $10 for a pound.

Hate to burst your bubble but Laird and Company has been distilling in NJ since 1780. Actually they are the first commercial distillery in America with license #1. http://www.lairdandcompany.com/index2.htm

For me it's rare that I don't dry hop. I have a Saison w/ 2oz's of whole leaf Amarillo dry hopping right now. Some examples include American Brown, ESB, Pale Ale, Barleywine, Hefe, and even some Porters.

I just had there 2XIPA the other night and really enjoyed it. i've been a fan of Southern Tier for quite some time now. Creme Brulee is by far my favorite dessert beer. I love Java, Oat, PumKing, Mokah, Unearthly, Inequity.

cycling (downhill & cross country mountain biking, & road), camping, music.

very interesting. i was gonna be brewing another hefe soon but i might try my hand at this. appreciate the heads up :mug:

try moving the beer to a warmer area & swirl the fermenter a few times over the course of a couple of days.

i made a pseudo Maibock w/ 1007 and came out excellent. it was pretty clear and no haze.

Look for Schneider Brooklyner Hopfen over 8% Hefeweizen. Or Schneider Aventinus 8% Weizenbock. One of our breweries in NJ made a pale wheat w/ NW hops that was close to 7% (Flying Fish Exit 11). It is by far the best wheat beer i've ever had.

Wyeast 3068 is in fact the same Weihenstephaner yeast.

Hey Yoop, could you go into a lil' more detail about doing this for me. 1)what type of containers are you using. 2)what temp does the wort have to be before you can put in the freezer. 3)i have plenty of mason jars that i save my washed yeast in. but i was under the impression i had to put...

time is a good friend for both of these beers. i really like the 120 at year 3. as for the WWS i had the '05 on draft last year in NYC that was awesome. i only have 2 bottles left in my basement, an '07 & '09 of the WWS.

it's a great beer! i have 2 bottles of '06 left. i haven't tried the helles though.

If i could go anywhere it would be Portland for sure. Many micros & you can't beat the green scenery;)

i'm dry hopping a CDA right now w/ Columbus, Simcoe, & Citra. Smells awesome!

that's my problem. i can't stand american wheats but love me some Hefeweizens & Weizenbocks. i really enjoy the banana & clove, more so the banana.