Turns out Gary pointed this thread out to them yesterday, so they're aware of the issue and looking into it.
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Taking nothing away from the quality of the beers on the list, but it is kind of a most famous beers list, isn't it?
I'm getting excited to actually meet you mooks face to face for the first time and enjoy tipping a few with ya!
Would I achieve a similar flavor by pulling a gallon or so of first runnings and boiling down to, say, 50% volume? (like some people do with wee heavies)
Had to change my family vacation plans and buy a last minute flight, which I got for $132 bucks but have to fly in Wednesday. Anyone be around philly Wednesday night?I get in Tuesday too. Maybe we should recreate our Seattle lunch? Except this time I won't have to run off and can actually relax and have more than one beer.
sounds really good. looks a lot like my porter recipe, except I think I didn't use any roasted/black barley. the munich is really the bomb in this style. I mean I love munich malt anyway, put it in almost everything, but this style particularly really benefits from the rich fruity maltiness.+1. Munich is very underrated in porter and stout. Looks great ! I made a "bourbon barrel" milk stout a few months back that came out great, and I used the chips and bourbon the same way.
A local brewpub used Ringwood for 300 or so pitches. That still made beer that tasted like it was made with Ringwood.
I know other strains are said to drift quickly.
Joe Sr. How many generation is it? I had read somewhere when I first started yeast washing that more then 7 generations old could give you a different yeast aspect. Have you ever found that your strain has changed over time?