« on: January 23, 2015, 06:13:33 AM »
That's pretty funny. I think my wife would vote for AHA in that case.
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Your wife and kids walk by and say "Still reading about beer?" . Multiple times every day.
Or worse, they say, "You're still on the AHA forum?"
Great to hear! I could never get as much hop flavor in my beers as I wanted until I started doing hop stands. One I tried it, I was sold.
I like the Galaxy/Citra combo. I use it in a golden ale and recently in an APA. I like it. Here shortly I'm going to revisit mosaic. I have not liked it in the past and picked up garlic/onion with it. I found an unopened pound of it in the freezer. So, I'm hoping that this was from a different harvest and is as great as everybody else says it is. It's going to go 50/50 with Azzaca in a session IPA... Not a pale ale, but I'll be using that combo. I've not used Azzaca yet either.I used Azacca recently in an IPA and I didn't care for it. It smelled good when I added it during the boil and flame out, but it tasted mild and herbal when the beer was ready. I think it might be a decent hop for a amber or darker beer.
Your new neighbors see you brewing in your garage and worry Walter White is living next door. A month later they're lined up at your bar when the beer is ready (true story, more than once).
Yeah i can identify with that. My house labels are breaking bad cast.....Jesse Yo Pils, hanks Hefeweizen, Heisenberg C3 pale ale, mikes Munich helles, sauls lawyer up red ale, and skler blonde ale.
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Update: I kegged this IPA a week ago and tapped it two days ago when it was carbed appropriately. I ended up not dry hopping it because I wanted to see how much aroma and flavor I would get from the whirlpool alone. Got to say, I am extremely happy with the results. Even without the dry hopping, it has the best aroma of any IPA I have made in the hop flavor is also stronger and more pleasant. I don't think I will be making any more IPAs without the whirlpool technique. Thanks all for the advice.
You have coffee, a chocolate doughnut, and oatmeal for breakfast and all you can think of is brewing a breakfast stout clone.Or you have coffee, chocolate, and oatmeal stouts for breakfast and pass out by noon.
The idea behind this is to expose my process. Other than the stout. I am trying to brew some things that are hard to cover faults and that I don't mind drinking all year. These will be all I brew this year
Also my favorite thus far... When making stew, you add the peas at flameout.
This cracked me up
And my favorite, too.
As a huge Colts fan, I will say that they could've played with beach balls, golf balls, volleyballs, or frisbees and gotten thumped. The Colts played like absolute S@$t from the kickoff. No sour grapes. We sucked and deserved to lose. NONETHELESS, 11 of 12 balls is damn sure no coincidence, and the fact that it wasn't a close game doesn't suddenly make this ok. It goes to the integrity of the game.Of course it doesn't, but it takes a lot more than one thing to cause a blowout.
Doing QC on beers that recently came on tap and the music from the stereo gets louder and louder(much to SWMBO chagrin)