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If I am going to drink a BMC beer I'm going to drink one of the sub-premium ones. They all taste like crap anyways, so why pay more? I don't drink bad beer often, so this doesn't really effect me, but it still looks like a dick move. I hope beer 30 kicks their asses.

I have heard of that and that was one thing I was considering. I've never had tactical nuclear penguin, but I have been curious about it. To the person that mentioned Ice Wine, yes, that is made from frozen grapes. it's not stronger than regular wine, just a lot sweeter. My friend is...

I've checked the local laws. In Ohio so long as it doesn't go about 24% ABV (which I am not aiming to do) it's still considered beer. If I wanted hard spirits I'd just go with a still, and I wouldn't be looking for advice on these forums. A friend of mine is considering doing the same...

Not just the alcohol level. From what I understand freeze distilling kicks up all the flavors since it takes out water without taking out the rest of the stuff. I love super big beers and I figure this is a different approach from just making an Imperial Stout as far as getting that enormous...

I wouldn't use Beer Advocate to tell me if a beer is good or not. However it can give you a good idea of what a beer tastes like. Personally I am not a Hops fan, I love malt, I love roast, I love ABV. I like a little hops to balance all that out and keep it from tasting too much like candy...

I made a sour peach wheat that turned out absolutely delicious. I didn't use pureee though, I used 10 lbs of fresh peaches which I diced and cooked down.

3) You aren't really very likely to be able to avoid a pellicle. Maybe you'll get lucky. In any case it wont' be a very big one, just a ring around the inside of the neck.

I know that the most common variety to do a freeze distillation on is a bock. I'm not interested in getting into Lagers as I tend to greatly prefer the flavors in an ale. I am curious what sort of beer might be a good candidate to do some freeze distillation on, also if it would be best to...

It has now developed a pellicle. A fairly thin one. I assume this is because it is in a carboy with a fair amount of headspace and was thus exposed to oxygen. I am going to do my best not to disturb it until it is ready for bottling. My concern is that if it has a pellicle it is still...

Transferred mine off the peaches today. I lost about a gallon or maybe a tiny bit more in the peaches, Ended up with what looks like about 4 gallons of beer. It has a really lovely taste currently, still a hint of yeast, a nice sour tone, and a definite presence from the peaches.

Beer can get too peachy? Everyone seemed quite insistent when I was planning mine that I wasn't going to end up with much peach flavor unless I added extract. I didn't, but I do have about 2 lbs of peaches per gallon of beer. That's more than you've got. It's not done yet so I don't know how...

My LHBS is tiny. The prices are considerably higher than online. I do most of my shopping online and will continue to do so, but having something local if my racking cane breaks or I need to pick up a little more malt or some bottle caps or something is really nice. It's never busy and the...

I've reused lindemans bottles with no trouble before. They do take the larger caps.

That's been my impression of Dundee, not great, but certainly not bad. I enjoyed their honey brown and their stout, the Kolch was certainly drinkable, if not really my thing.

I try to encourage honest feedback. I don't expect everyone who tries my beer to like it and I tend to watch people's facial expressions when they taste to see what they think. I tend to make strongly flavoured beers, so if someone doesn't like the flavor it usually shows up in their facial...

A darker malt is going to be less fermentable. If you are going all grain you could also adjust your mash temperature to extract less fermentable sugars so you'd get the flavor without the alcohol.

Yeah, if you can swap the bell you can use the same capper. I've been doing that to put my beer in champagne bottles. I can't remember where i got the caps from at the moment though. About half the online beer suppliers seem to have the euro caps and the bells.

I agree that mad fermentationist's blog has a ton of useful info. It can be a little tricky to find it amongst the tasting notes and whatnot, but those can also be really helpful in letting you see what results he got from what methods. Ryan's I haven't really read that much.

That's not a bad idea. I may do that in the future. From all indications I think this batch is going to turn out pretty well. The excess that I took out to make room for the peaches had way too much yeast in it, but what i was able to get free of yeast had a really nice sourness.

I'm not much of a hops guy, I have never enjoyed IPA's. However I found one that I not only find drinkable but actually enjoy. Dundee's IPA. Now mind you I know the style well enough to be able to tell that it is not a good IPA, that is probably why I enjoy it. The hops are quite...