Search results

It certainly was. Not as smooth as I would have liked, but definitely one of the stronger ranked chocolate stouts I've had. And don't worry about not getting out to many events. I live in the Philly area and I wasn't able to make a dent out of all the plans I had. Simply due to time...

Just had the brand new Belgian Chocolate Stout by Magic Hat.............was very delicious!!!!!!!!

If I'm using Star San to sanitize my bottles, is it ok to have some foam still in them when I go to siphon the beer into them?

The trains, busses and subways are offering discount deals on all day passes for transportation....they don't want people driving

I live out in the suburbs and I'm gonna try and catch Magic Hat's new unveiling of their belgian chocolate stout at the Blue Dog Tavern on the 12th. I'd also like to get to Sidecar Bar for when Bell's(3/8) and Founders(3/11) shows up

How about bottling? Is it ok to have some foam left on the bottles before you pour the final product into them to bottle condition?

I read somewhere that if you add star san after you have already poured in the water, you don't get as much foam

At what temperature do you mash the grains at?

lol at the title

Its exciting isn't it?

So true...................

Whats wrong with what Craig does? I just started home brewing and I don't know much.

I ended up spending all my money on Belgian hi test Friday night, and had nothing left for saturday...............so sad, so worth it though.

This is some David Blaine sh#t man

very niiiiiice

Thats messed up--I hate police misconduct!

I read somewhere that the yeast cells go into hibernation, and then wake back up once the temp. goes up. Is that true?

grilled cheese with a slice of tomato is always good