« on: August 24, 2011, 02:11:47 PM »
They've been doing some seasonals here, too. A pretty decent APA, which they called an IPA and an American style Bock in the spring, sorta like Shiner.
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Depends entirely on the amount and type of peppers.You should ask Denny to tell you about his ale made with chanterelle mushrooms - might make you take a double take on ingredients that can and have been used in beers. I thought he was crazy at first, now I am curious as hell to try it.
Well, Keith, you'll get a chance. I'm gonna make a batch to serve at Club Night at NHC next summer! The chanterelles work because they subtly blend in, unlike chiles which stomp on yer palate!
Chili beers can be interesting but I never want more than one of them, personally.I think my Poblano Witbier is nearly perfect as a lawnmower beer. I can drink a couple pints easy on a hot day. AND it's good in steamed mussels.
Muffin one was excellent indeed.
a few more:
"I was walking down the street the other day when the prescription on my glasses ran out"
"I am going to get a tattoo over my whole body of myself... only taller"
"I have an huge shell collection. I keep it on all the beaches of the world. Perhaps you have seen it?"
Not always. Smetimes an O is just an O.I like the new logo.
Now, can anyone tell me why the "O's" are made to look like doughnuts in the banner?
Isn't looking like a doughnut a fundamental part of being an O?
I brewed an alt yesterday and screwed up. I was fly sparging and got busy and forgot to shut the valve from the HLT(and I was absolutely sober). The first time I noticed was when the kettle began to run over. So I took 3 gallons from the kettle and boiled it down to a quart, like I do my wee heavy. So we'll see what happens with itSounds like an elegant solution that would work well for an Alt.
The first time I did an all grain brew, it took me over 8 hours. I have since refined my methods, and can do it in 5-6 hours. Time well spent, if you ask me.For me, the quickest would be just over four hours and the lengthiest about six, depending on the mash schedule and the boil time. I get some prep work done the day before, setting up the equipment and milling the malt. Having more than one burner helps speed thing up, I think.
On cask in an English pub. Will say more later.That's the only way I've ever had it, too. I remember the pub, but I can't remember exactly where it was. That trip was ten years ago.
I have tasted your IPA and really liked it and now you're saying it's even better?Heard a pretty simple Arrogant Bastard clone recipe on The Jamil Show the other day.
15lbs of C-120L and 1lbs of Chinook?? j/k
No brewing this weekend - more work on the new brewery (and the house around it that my wife seems more focused on) and diving into the latest tapping of my house IPA which somehow tastes like the best yet - no new changes to the recipe in a long time, guess I just captured some magic on this one.
No way that would work. It would probably just make the beer bitter.