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Hey, you got one with carbonation. They year I tried (2013, I think) was completely flat. They had some issues that year, I heard.


I didn't even know they made sours. I've only seen a couple beers from them here. It was a free pour since I shared the Sucrè here.
 
I didn't even know they made sours. I've only seen a couple beers from them here. It was a free pour since I shared the Sucrè here.


Their sours are actually quite nice. That particular one has been hit and miss but they do a very good job overall.
 
I didn't even know they made sours. I've only seen a couple beers from them here. It was a free pour since I shared the Sucrè here.

They've actually lost the one co-owner and restructured towards sours and Belgian styles in the last year or so. I haven't tried most of the other new stuff, but they had a bourbon barrel pumpkin sour at the taproom last fall that was really mellow and good (speaking as someone who doesn't go for sours much).
 
I havent had a PB choc porter yet this year. My favorite so far is Wingman's Peanut Butter Cup that I had last year. Loved it. Surprisingly to me it has poor reviews online. Buncha morans.

I have a kegged RIS that's a bit too sweet for my tastes. Debating on throwing some coffee beans or hazelnut flavoring in it.
 
I havent had a PB choc porter yet this year. My favorite so far is Wingman's Peanut Butter Cup that I had last year. Loved it. Surprisingly to me it has poor reviews online. Buncha morans.

Yeah, I'm not knocking it. I feel like I just can't really pick out any defining characteristics between different ones. They're all kinda middle-of-the-road.
 
Yeah, I'm not knocking it. I feel like I just can't really pick out any defining characteristics between different ones. They're all kinda middle-of-the-road.

That's bourbon stouts for me. Don't think I'll ever buy another bottle. Wind up spending way too much for a mediocre stout that tastes like it had a half shot of bourbon poured in. No thanks, I'll just drink some bourbon straight when I want that.
 
Your wasting O2, get it till it breaks the surface, then stir with the wand, the reason I like it so much, you can see the bubbles coming out of the stone but not breaking the surface, dissolved into the wort.
I get a lot of batches out of a tank.

2 mins at just enough pressure to create a just barely perceptible simmer on the surface.

All that foam in the earlier picture I showed is a combo of sanitizer foam in the FV and foam from when the wort is pumped through the chiller from BK to FV.

FV at the ready
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The $10 O2 tanks last a long time. Just opened my 3rd ever for my New Years Day brew. I don't anticipate needing another one till 2017 but I've got one stored just in case. I thing 10 batches/tank in the manner I describe is a conservative estimate. 15 is more realistic. $1 a batch or $0.02 per beer is a high side estimate of cost.
 
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