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A couple years ago I emailed PBR everyday for like a year trying to get them to redistribute Ballentine xxx ale in cans again. I grew upon a boat with them green canned hop bombs. Unfortunately after countless emails, I was informed that they will no longer distribute in cans. Now I'm left with...

Invasion Ipa 12lb 2 row 1.5lb white wheat 1.5lb flaked oats .5lb c40 Any clean yeast. Any clean bittering hop to 35-40 ibu @ 60 (used Galena last time, it was fine) 1.25 Amarillo @ 5 1.25 Citra @ 5 .5 Simcoe @5 1.25 Amarillo Whirlpool for 40 min 1.25 Citra Whirlpool for 40 .5 Simcoe Whirlpool...

I've been brewing for over 25 years now and have never never ever added fruit to a batch. Now I'd like to. I'm thinking a cranberry Berlinnerish type of brew and figured make my standard batch then add Cranberry to the secondary? Kegging? Would like some recomendations on how much/ What type...

Many beers have this distinction nowadays. I recently had a Dogfishead 120. Talk about trying to fit the old girl in a new dress. Things change/evolve.

How long are you letting the beer in the primary. That may be a contributor to your soapy taste. Generally doesn't happen except for long oh crap I forgot about that beer. It does however happen. Maybe 3weeks in the fermenters then bottle /keg. I generally dump 1out of 10 batches for various...

2 weeks? rookie. In all seriousness; it's a little over 2 cases of beer.... I personally go through 20 gal a month.

I've also heard of using wlp644 for a Ne Ipa doing the tropical thing.

would smell like a cat peeing on a pine tree. citra and amarillo pair very well, eldorado and denali as a combo is probably what your loooking for in a pineapple taste. I also recently had an amarillo pekko blend that was tropical; not a pineapple bomb, but tropical tasting.

I keg hop often. It doesn't react the same way as a warm dry hop. you will extract flavor and some aroma, but the benefit is you don't have to drink the beer in 5 days to avoid grassy or off flavors.

Has anybody ever used copious amounts of acid malt to make a quick berliner? Seems it could be done but maybe tricky dialing in the mash ph? I add a little acid malt to a lot of my recipes to get mash ph in acceptable range , but I have like 10 lbs of it laying around and want to use it up...

Ya, I'm in..

I think I've finally realized that I've crossed into obsessive territory. I was finishing up a 10 gal Batch of "mexicanish ale" and while transferring it into the fermenter took an inventory on whats on hand ready to go, conditioning and fermenting. So on tap I have an Esb, kolsch, pale ale and...

10 gal lught mexican lager 2142

Presently, I have 4 Cascade 4 Centennial 1 Chinook 1 Us Golding 2 Sterling 2 Perle 2 Magnum 2 Hersberker 1 Williamette 1 Neo mex 2 Sorrichai Ace and 4 I forgot what they are. The sterling is my least favorite and am going to put it on the back 40 for the bees this year. I see Comet and a few...

I wasn't even thinking nationally; I was more focused on local smaller breweries. But you are right. I can't possibly imagine how spendy it would be to bring a beer brand nationally. 10 years ago , maybe. Nobody gave this craze an afterthought. When Inbev started buying small breweries, you...

Very true. The fall out then is a brewer faces a no win situation.How can you market one off brews and sell them at a normal pint price point. Seems said brewers are paintin themselves into a corner and catering to a tiny niche inside an already small niche. Speaking of that; one more thing to...

So, when will the bubble burst and why? Everything is finite and it will burst at some point. I go to breweries all the time (travel a lot) and most are passable, some terrific and some are utter garbage. ( Just like most industries) . I see this industry getting gimmicky real quick. I...

10 more. 5, Ne Ipa 5, Brut Ipa. 7717

It was a big ole' steam jacketed soup kettle with nice fittings that would be relevant, tilted, and was half automated. Probably around 50gal. Only downside is that it was gas fired.

auction ended I guess.