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Tried that. Nothing.

It is definitely from a commercial brewery. My friend said he probably got it off a beer from a beer exchange in Austin, TX which means it is likely something unobtainable from there.

Can anyone please identify this bottle-cap? It appears to be the Greek god Poseidon (Neptune) holding a trident and stylized into a 5 point star. The star looks similar to Rogue's emblem but an internet search has turned up nothing. Thanks for any help!

In like Flynn.

I've used this yeast on big ~13%ABV barleywines in the past and found that it still is a very efficient strain as low as 65F. I've had it go from ~1.108 to ~1.016 in about 72 hours @ 66F. Anything above 72F for an extended amount of time will likely produce fusels in bigger beers. 80s and...

I'm in.

code plox

Yes. They are owned by Brown-Forman who also own Jack Daniels, Canadian Mist, and Early Times. EDIT: ^Bah! Beat me to it.

I am planning on doing my first sour mash this weekend and in preparation for this I am planning on using an extra 10g Igloo cooler to do a mini-mash of some of the base malt, acid malt, and a lacto culture. Now this cooler is rather nasty as I was using it a few months ago as a container for...

<<< In like Flynn.

It's in a bad neighborhood. BAD. Don't make plans to visit this place and then "see the sights" because it is the brightest shining beacon of civilization for miles around. I've seen some depressed places but New Albany is about as bad as it gets.

What is left of a glass of 2006 Sierra Nevada Bigfoot Barleywine from New Albanian. Hooray for Gravity Head! My wife's favorite beer in the world on tap: Delerium Tremens!

What is this I don't even

Moggers is cool. Schnitzelbank is cool.

I'm by no means an expert but I would just say you are unlucky and got a mutation. I doubt pulling it out of a 1.070 batch helped either.

I usually dry hop for 4 days, tops. I have dry hopped about anywhere between 30 days and 2 days. I've found 3-4 days gives me the best return. Anything above 10 days seems to start dipping into those grassy flavors. And it's not grassy in a pleasant sense at all. It's an off-putting...

German brewing is the bane of my existence. No.

Any beer can be brewed with extract or all grain. I think you are going to get a wide range of responses to this question and none will be right and none will be wrong. It is as the old saying goes "Ask two homebrewers a question and you will get 12 different answers."

5 minutes at 160 isn't long enough to denature alpha amylase. Something else is amiss. A refractometer shouldn't be used to read anything with alcohol. Even if you are using a conversion tool or equation. Did you taste your hydrometer sample? Does it taste really, really sweet or does it...

Mmmmmm... Nothing better than a chocolatey, vanilly, rummy, dark, thick porter in the dead heat of summer... :cross: