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Messages - barliman

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The Pub / Re: Brewers Association Top 50 Breweries 2016
« on: March 16, 2017, 11:03:00 AM »
Thanks. a10t2.  In other words, don't pay any attention to what the BA considers to be craft beer.   ;)
They don't define craft beer. They have their definition for craft breweries. Yuengling and Minhas(!) fall under that.

Hey Sean, wasn't it a letter from August Schell's that also went viral. We plan to stop there making our drive to HomebrewCon.

The Schells tour is one of my favorite brewery tours. The buildings are beautiful, the grounds are spectacular with the garden and peacocks.

The Pub / Re: How did you pick your forum name?
« on: March 04, 2017, 07:30:39 PM »
J.R.R Tolkien fans will recognize my name as the innkeeper of the Prancing Pony.

Yeast and Fermentation / Re: Yeast for the Surly rally wort
« on: February 26, 2017, 09:06:25 PM »
Down to 1.014. Need to pick out some dry hops.

Other Fermentables / Re: Wine noob
« on: November 10, 2016, 07:59:30 PM »
I put in 100 ppm of SO2. 1/4 teaspoon in 5 gallons will give you about 50 ppm.


The Pub / Re: Oregon
« on: June 26, 2016, 06:56:22 PM »
I was there yesterday!

Ingredients / Re: Partial Mash Brewer - Red Color?
« on: May 10, 2016, 07:28:49 AM »
My suggestion for a deep red beer is to use Jamil's Evil Twin recipe as a guide.  It can be found at  Since you're doing a mini mash, use all of the specialty malts, plus as much base malt as your system will allow.  Just taking wild guesses with regard to batch size, OG, and efficiency, here is what it might look like:
OG: 1.057 (65% efficiency for the mini mash) 5 gallon batch
SRM: 16*L.
5 lbs Extra Light DME
2.25 lb Best Malz Red X
.75 lb Caramel 40
.375 lb Caramel 120
.375 lb Victory
.25 lb Pale Chocolate


I dumped 2000 gallons this year. FTW!! (Not really my fault. It was a glycol failure).

That had to have been a major bummer.

About 4 months ago, I had to dump my Heady Topper inspired beer. My 5 year old had a friend over and the friend repeatedly pushed down on the bucket lid to make lots of bubbles spew out of the airlock.

Good thing I tasted it before I put the dry hops in.  Wet cardboard. 

Still haven't gotten around to rebrewing that one

General Homebrew Discussion / Re: The Missing American Blonde
« on: April 04, 2016, 01:54:48 PM »
I am about halfway through a batch of Magnum Blonde, which I would suggest as a starting point. The recipe is here, .


General Homebrew Discussion / Re: My latest peeve....
« on: April 04, 2016, 08:19:43 AM »
I don't mind juicy as a descriptor.  For me, it's a mouth-watering citrus or tropical flavor that lingers. 
Irregardless of what Denny thinks, juicy is a perfectly acceptable descriptor.

I'm trying to decide whether this was intentional or not...

If i am brewing with my club, we start around 11 AM. If i am brewing solo, i generally start around 8 AM.

Beer Recipes / Re: First time/design American IPA
« on: March 18, 2016, 06:39:50 AM »
I agree with what fmader said about moving the Amarillo and Simcoe to the end of the boil, and using Columbus as your bittering hop.

General Homebrew Discussion / Re: Session Beer Day Recipe Bonaza
« on: March 17, 2016, 06:29:34 AM »
Proper 1420?... Where did he source barley from the Northfarthing?

Im very interested in the Murphy's recipe and the oat mild.

The Pub / Re: How Many States Have You Been To? A Bucket List Thing.
« on: March 02, 2016, 05:33:01 PM »
46 for me, and I'll get to the last 4 in June (Montana, Oregon, Washington, and Alaska). 

I had been to 9 states when I began dating this girl (now wife) who really enjoys road trips and camping.


Beer Travel / Re: Drinking my way through the Carribean
« on: August 16, 2015, 10:48:16 AM »
My wife and I are taking an anniversary cruise next week, so I will be on the lookout for more new caribbean beers.

The first stop is cozumel, where I will be looking for a beer called Leon, which is a Munich style beer. I'm guessing o-fest or dunkel.

Second stop is in grand cayman where I am taking a tour of the Cayman Islands Brewery. I'm looking forward to trying their 345 stout.

Finally we are going to Montego Bay, Jamaica, which means Red Stripe.

On the cruise ship, I will try out the red frog beer. Maybe other caribbean beers if they have any at the pub.


Any news on how this beer is fermenting? I haven't done anything with mine since I pitched the WLP644. I'm getting a bit anxious for this one.


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