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When I try to convince people to brew, I always point out how favorably it compares to golf. Cheaper, doesn't require an entire day away from the family, less frustrating. . .

It uses saffron rather than hops (it gets a little hops). It's a really odd and strong tasting spice. Maybe that's it.

You see, I actually have had a lot of good conversations that start out that way.

From another thread: I am curious what other people think about this. I tend to think that arguing about the merits and demerits of beer has its value, so long as you say more than "I like it" or "I don't." For instance, when I say something good about a beer, I don't just mean "I like it"...

The relevant definition of gimmick is "a trick or device used to attract business or attention." I think finding an ingredient from each continent is a gimmick. Does water from Antarctica taste different from normal water? No? Then it's a gimmick. I don't have a problem with that, but it...

I like most of DFH's stuff, despite the fact that people can be hard on them here. I think Pangea is a really good beer, and have found it here in Boston for $12. I think its "season" is around thanksgiving. I believe Sah'Tea is out now, which I think is even better. Also $12. Honestly...

Whoa! Sam Pumpkin? How is it?

Jeez, what is it? Is it that people like to drink beer to get ready for the next season rather than drink it in appropriate season? Is it that having an Octoberfest gets people ready for fall even when it is 95 degrees out? I'm not complaining. I do a bit of this myself. But I find it amusing.

I wonder if it just that its available ow and people can't get it all the time that makes it exciting. I think ShipYard is really the bottom of the barrel when it comes to pumpkin beers, perhaps with the exception of Wolaver's.

I saw my first pumpkin beer of the year today--- Brooklyn's Post Road. Today is August 6, and most of the country is experiencing a heat wave. Something to remember when there isn't a pumpkin beer to be found during the first week of November!

Went to Burp Castle this trip, and thought it was great. Ginger Man is the other one I found that I liked a lot (went there a few months ago). I also have been to Heartland. The beer was fine. Nothing to rave about. No complaints, though. I love McSorley's!

I went to this place a while back for a few beers. It was beautiful-- right on the Hudson. And the beer was pretty good--- I liked their imperial stout. So my wife and I were back in NYC and went back for dinner. Whoa. The food was sooooo bad. Bad enough to ruin the beer. I left a half...

no, 5 oz of prime sugar does not make it sweet. But it is a little above the 10% max for my yeast, so I was wondering if adding more yeast would ferment too much sugar and cause bottle bombs.

Is there any risk of creating bottle bombs? If the yeast I used quit fermenting at a certain point, and I use something else, might it ferment a whole lot more than I want it to?

oh, so that's my problem, then, huh? I need to get some other yeast and add it to the bottles. Dumb mistake.

I used wyeast 1056. It said the yeast tolerance was 10%. This beer is actually under 11 (maybe 10.5). Would that be enough to kill it? I thought going a little above its tolerance risked off tastes, but not killing it.

I used priming sugar-- same amount and same process I've used for 20+ other beers. It's been at around 70 degrees since may 6. I know I am just supposed to wait forever. But it would suck to wait forever and still not get the beer. Oh, well.

2 and 1/2 months in the bottle. 11% abv, dark brown beer. tastes great. Not a hint of carbonation. Is it likely that the yeast died? It was only in secondary for 6 weeks. What should I do? Anyone ever open them up and add more yeast?

I like Midas Touch. I made it, too, and it was great.

My guess is that the law wasn't made with growlers in mind. Public policy is a blunt instrument, and it wouldn't make sense for legislators to spend their days considering every way that food could be packaged and whether it makes sense to require a label. But there are good public policy...