Search results

Athens, Georgia - Trappeze - Always a great selection of craft beers. 30+ taps. Great food as well. Pretty sure if made the list of 50 best beer bars in America a couple of years ago.

I recently upgraded to a keggle and the wine bag was too small. I found a pretty cheap and easy solution. I bought one of those nylon laundry bags w/ a drawstring, which you can find in almost any dept, big box, grocery store. I then lined it with a voile fabric curtain- sewing up the sides...

I ended up only buying the Budweiser sanke keg. I passed on the firkin style. What's the benefit of having this style? The firkin or the sanke?

My local bottleshop has been selling the Brewdog Paradox Imperial Stout series for $3.50 a bottle (originally $12). I've been stocking up - great brew.

Freaking iPad.

I read doomed...and mine might be. Whilst brewing last night my homemade colander false bottom started elevating in the wort from the force of the boil - had to fish it out w/ some tongs. Served the purpose while mashing, though (I BIAB). Sorry fer the thread highjack.

.

.

Certainly not inferring anything about your sanitation habits, was speaking generally. If/whenever I do have an infection, I'll probably reform my stance out of convenience...or check for rodents.:)

I just don't buy this anymore. All buckets, better bottles and glass carboys have small scratches and pits. I think the micro-scratch theory is an excuse for poor sanitation practices, IMHO.

How'd this thing turn out? I'm intrigued.

Mine tasted bloody awful until it aged out.

I brewed a Leffe-type blonde last summer and it too had a cidery/green apple flavor. It ended up tasting great after about 4 mos in the bottle. Granted, this was a partial mash and I didn't keg (could be apples and oranges).

Cool, thanks. I should know that by now.

Guess I'm mostly concerned about my temps, just wanting to affirm that mid-70's for bottle conditioning is not too warm.

I have a batch of 8.5% Farmhouse Ale that's been in a closet carbing up for about 3 weeks now at room temperature (75 deg). I drank one a few days ago and there was plenty of carbonation, but it was very green (as I assumed it would be). My question is, should I just leave it to condition at...

Wish they'd start distributing here in the SE, it's one of my absolute faves!

There are now two in my area- the original "Blockader" is great, the guy who runs it can be a bit opinionated, but he knows his stuff and is always willing to help. The new shop was opened by the same folks who run a couple of outstanding bottle shops in town, problem is their emloyees don't...

I'm a sack squeezer, and proud of it.

^ This Soil (quality) makes all the difference.