I've contemplated buying beer shippers before, but the shipping to get the dang things racks up the cost. I wish my lhbs would stock some.
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The real question here is why in the world did Jim even try it?Wife's friend asked her to pick some up for her. Wife poured herself one, and handed to me. One wiff, one sip, thats all it too.
I'm not even sure I would offer it to guests.
Not surprised, man. Their lemon summer shandy isn't much better. Fake 'lemonade' flavored 'beer'.The Pledge Shandy is heaven compared to this Mr Clean version
When it comes to discount raw fish I'm not so sure I am as concerned that it gets off "to a great start" as much as it doesn't end badly. Especially on a Tuesday. That would be last week's fish, making room for this week's deliveries in the cooler...To quote a helicopter pilot friend, "probably it's fine"
True, but I doubt Wyeast got their culture 100s of years agoI assume 2352 is believed to be Augusteiner. I'm going to try it at 52F next, but my gut feeling is that Augusteiner uses it at 50F. Maining because it seems more likely that they would do 10C rather than 11.11C lol
I could see that. But also keep in mind, if this is their "house" strain they have been using for hundreds of years it is has probably acclimated to fermenting at a lower temp than the reported lab produced strain will do effectively.
Lol, ya rightBy the way Joe Sr, no holds barred on your feedback. I'm thick skinned and want to know what you really think
Gotcha. Drank the Dark Muse on Friday while brewing. Shared with the wife. Delicious and right up my (our) alley. The wife loves Dragon's Milk, Fade to Black, and several other stouts, imperial and otherwise.
Have some notes at home that I'll get to. Long weekend with spring cleaning and all that.
I think I'll save your NHC stout so I can savor it when you take gold.
Jim find the Devil's Backbone presentation from 2014. They use the Augustine yeast, and ferment at 52F if IIRC.Will do