I'm going to Kentucky this week, for the sole purpose of drinking. Where should I go?
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Or volume!Their age doesn't need to match yours Denny!This was a very exciting election and congrats to the winners. We had a record nmber of candidates this year with a wealth of talent, knowledge and experience from all across the country. Hoping to see those that weren't as fortunate back again next year for another round. Thanks to all the candidates!
I will! only two spots available though. that's gonna be a fun one.
Yeah, but one of them is mine. It's gonna take about 4 people to fill that void!
Haven't seen much food pron lately. Figured I've salt the mine.
Home made pasta with peanut sauce and baby broccoli. A little home grown basil and chives on top
I should add, 99% of the homebrewers I meet are super cool and very appreciative of my beer. I get homebrewers coming in to bring me a new homebrew to try about once a week. Some of my best friends are homebrewers. But every now and then there's one guy who is going to criticize everything because "he could do it better" or "this isn't to style" or whatever. come on - you guys all have that guy in your homebrew club, right?
They're trying to make delicious beer that people want to buy at a price that lets them make a living, and have succeeded. Arguing about whether or not it hits the robust porter guidelines as a measure of the quality of the brewery is pointless.
+1. Brewing for comps (and to style) is one thing - the expectation to hit styles is obviously the criteria. But in a brewpub I could care less if the beer hits the guidelines to the letter. It should be recognizeable as what it's called on the menu, but I like to see a brewer's take on a given beer style more than crunching numbers for style.
I usually cold crash on the yeast for a week or so then rack to corny with finings aand lager a another week or till it is clear. No need lagering this beer for more than a couple weeks.+1