It stands for Extra Special Bitter. Its actually a bigger style compared to something like a Mild. Nothing session about it, typically.
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For an APA, maybe
FWH for 20-25 IBUs
1-2oz at flameout
1-2oz dry hop
So if you keep them sealed do they stay good indefinitely? Do you portion them out and seal them in increments, or just reseal the bag after you use them?
Indefinitely is a long time! I've got pellets that are 4-5 years old and still good. I put them in big bags and reseal them after I take some out.
The commercial beer selection in Missouri is really bad outside of St. Louis and KC. Like, really awful. Sam Adams awful.I'm pretty lucky in that there are plenty of liquor stores with a great craft beer selection around me. My only problem is that the freshness level is dubious at most of them. I've pretty much given up on IPA's from a lot of them. It's nice to find 3-year old barleywines on the shelf. It's not so nice to find 3-year old hefe's or DIPA's. I happened upon a bottle of Avery Maharaja the other day that I really wanted to grab, but my spidey sense went off and told me it would be a big waste of money. Went home with some gueuze instead.
FWIW Cantillon-flavored Guinness sounds like an improvement to me.
+1 to all of the above, but Ill add Flying Dog's to the list. I get it very fresh here as well, so that may be why, but its a great hefe.
I agree completely. The worst headaches I've ever gotten are from drinking a couple cups of Miller at a Blackhawk's game (yes, I've done this repeatedly). .
That's funny. The worst headaches I've ever gotten were from drinking beers at a Rangers game and realizing that I paid at least $60 for crappy beer. (and I've done this repeatedly too.)
I am getting close to getting the recipe finalized but had one more thought. Should I used Columbus only for bittering or would it work well in the last 10 minutes of the boil?