thanks for the suggestions. i will have to think about all the options. I want to keep the pumpkin due to the mouth-feel and i enjoy the beers with actual pumpkin vs just spices
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unless it's 3.2% or not "sold in the store" but in side entrance with no entrance into the main store.i know of few liquor stores in Colorado that sell beer in growlers, but they don't fill growlers.
Grocery stores can't sell beer, because we have to protect liquor stores. Makes sense that liquor stores wouldn't be able to fill growlers, assuming we care about protecting breweries.
I'm trying to decide what yeast i want to use for rye ipa.
The standard of US-05, and S-04 are what i normally use and have produced what i'm looking for in my other beers. I have i was thinking that US-56 or T-58 could be interesting. would the t-58 and the rye be too much? I plan on doing an extract with NB rye extract malt, w/specialty grains.
What hops are you planning on using?