What is your house beer?

h22lude · Aug 9, 2011

chezhed said:
I try to keep 12 kinds available:cross: I do six gallon batches and bottle one gallon at minimum. I try to have in kegs at all times

ESB
Black IPA
Amber Ale
Imperial IPA
Rye Ale
Blonde Ale

I bottle and sometimes keg:

Hefeweizen (summer only kegging and replaces the Blonde)
Alt
Porter (winter kegging replacing Amber)
Stout
IPA
Specialty a 10.5% brew

I really need to move to 10 gallon batches cuz my brew schedule is going to be curtailed radically when "holy services for the church of St Vincent" begin on 9/8 and run for 16-18 weeks or more hopefully.....I will be done by 3:00 Central time most Sundays

I have 4 taps. I would like to keep 1 for stout, 2 for new beer and 1 for my house beer. I need more kegs though lol

kyle6286 · Aug 9, 2011

h22lude said:
I've only been to Blackstone Brewing Supply in Woonsocket. I really like that one. The owner is cool. They do a lot of kits. I know there is a small one in Providence but I haven't been there. My friend went to a hardware store that sells brewing stuff but I wasn't a fan of the kits.

Oh yea, I've been there before. I remember them having a decent amount of supplies. I usually go to the one in Providence since it's the closest one.

h22lude · Aug 9, 2011

kyle6286 said:
Oh yea, I've been there before. I remember them having a decent amount of supplies. I usually go to the one in Providence since it's the closest one.

BBS is 15 minutes from me so I don't mind the drive. I try to buy something from them once in a while. I like giving my money to the smaller local businesses over online companies. They will usually order anything for you if they don't have it in stock.

Jsmith82 · Aug 9, 2011

Oranges + Wheat + Bavarian yeast.

Always around.

permo · Aug 9, 2011

I wouldn't say I have a house beer, but the recipe that I get asked to make over and over again is a Kolsch with WLP029, Pilsen, Munich and Wheat. The kicker is that I use American Hops for FWH and late in the boil. Oh it's tasty.

corkybstewart · Aug 9, 2011

I have one tap dedicated to sour or brett beers. I always have a stout or porter, and I try to keep a moderate ABV pale ale of some sort-ESB or rye usually. The other three taps can be absolutely anything.