Ommegangs Take The Black Stout, not too sweet. The absolute slightest hint of licorice, barely even there.
Never had it and it's delicious!
Anyone have a rec for a craft beer store in downtown Chicago?
Channel66 said:Are you the dude that works for them?
Never had it and it's delicious!
Anyone have a rec for a craft beer store in downtown Chicago?
I need to try this stuff!JTTX80 said:Ommegangs Take The Black Stout, not too sweet. The absolute slightest hint of licorice, barely even there.
Gabe I thought you'd appreciate this. This weekend there was a kid at our homebrew club meeting (without beer the dink) he was bragging about how he was brewing a rye saison secondaried with pumpkin. Primary strain 3711, brett b to bottle.
On second thought I'm glad he didn't bring beer to share.
What, no smoked malt?
Having a Prairie Bomb after dinner. This stuff makes me want to blow my brewing budget, and get several cases (I will probably get more anyway). At 14% ABV, it's very smooth. I'm not sure how they do it, but it's definitely in my top 5 beers this year...
wobrien said:Euphoric Sunshine Drip by Tired Hands. They do everything right. I bet they even use plywood for sub-flooring
How's the good fight going?WesleyS said:This actually gave me a good laugh! Thanks.
TNGabe said:How's the good fight going?
Blackberry Berliner v1. Pretty beer, ugly bucket. Time for a new one.
TNGabe said:Did you come up with a clone recipe yet?
Sucks brah. Our utility room is upstairs. If this happens to me, I actually will burn it down.WesleyS said:My washer, ***** ***** *****..
WesleyS said:By the way, that blackberry Berliner sounds good. I need to do a sour mash Berliner one day.
jerryteague said:Yep, I did. I haven't brewed it yet (because of my schedule), but soon. I do have a few I'm putting back for trades though. Having a Boddingtons Pub Ale right now, and getting ready for bed. I'm too drunk to have much more...
TNGabe said:This batch is good, the more recent one is more sour than I enjoy. I'm actually going to try lactobacillus in the fermentor instead of a sour mash next time. I like some doughiness in the style.
Speaking of trades, I'm about caught up on trades so send me a list when you have time.
Will do. I'm caught up myself, so it's all cake from here.
I found some great sours that I'm sure you'll really like, and I may have a surprise, or two that I believe you'll really like.
BTW I will have a surplus of Prairie Bomb, and I'm very interested in some more Heady Topper, if anyone's interested...
I'll have to check around for it because I did love it.Channel66 said:If you liked that try the little sumpin wild. So good.
bottlebomber said:Sucks brah. Our utility room is upstairs. If this happens to me, I actually will burn it down.
whoa, whoa, whoa. ***** ***** *****
TNGabe said:This batch is good, the more recent one is more sour than I enjoy. I'm actually going to try lactobacillus in the fermentor instead of a sour mash next time. I like some doughiness in the style.
Fuzzymittenbrewing said:
I'd like to try doing both methods and compare. I like the idea of sour mash because I'm not dealing with bugs post boil. But I already have fermenters, racking tubing, bottling bucket, etc. that I've used for brett and sour beer that I've just dedicated to beers with bugs. So, the other method won't be a problem.
I'll probably be fruiting them or atleast making some fruit syrup to add in glass.
Coffee. While pondering whether it's worth my effort to try to do something with this 16 oz of "starter" I'd forgotten about and just rediscovered in the back of the cellar. WLP 670 American Farmhouse with Brett. Looks like a yeast cake with a little liquid and just a white film on top? Can I resurrect this, or just toss it?
Coffee. While pondering whether it's worth my effort to try to do something with this 16 oz of "starter" I'd forgotten about and just rediscovered in the back of the cellar. WLP 670 American Farmhouse with Brett. Looks like a yeast cake with a little liquid and just a white film on top? Can I resurrect this, or just toss it?
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