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Beer Travel / Re: Munich, Salzburg, and Prague
« Last post by hopfenundmalz on Today at 07:46:22 PM »
If you have time get this for Munich.
http://www.amazon.com/The-Beer-Drinkers-Guide-Munich/dp/0962855537

Go to the Augustineer in Salzburg.

We were not in Prague long enough to really know it, but U Flecku is a must.
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Beer Travel / Re: Munich, Salzburg, and Prague
« Last post by Thirsty_Monk on Today at 07:45:14 PM »
If you can, do not miss Ragensburg. Spiral and Knitzinger brewery. In Prague you have to visit U Flaku. Have fun.
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Going Pro / Re: Tell me what you think
« Last post by SeymoureButts on Today at 07:16:02 PM »
Looks awesome. As a Navy vet I am inclined to ask for a discount when production begins.
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Beer Recipes / Re: Suggestion and Critique Robust Porter recipe
« Last post by pete b on Today at 07:08:29 PM »
This is personal preference but I have eliminated black malts from my porters. I get a more balanced roast that lets the malty sweetness shine. A great porter can be very simple.

And I've started adding them back in my porters becasue I was finding them smooth to the point of insipid without the black malt.  There are no rules.
Yes, no rules, in fact I used to like black malt in porters, don't now, and probably will again. the beauty of homebrewing right there. Make it the way you like it.
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Beer Travel / Munich, Salzburg, and Prague
« Last post by waltsmalt on Today at 06:37:07 PM »
Leaving the 7th of August for Munich, Salzburg, Prague and Berlin (among other places).  Any suggestions of can't miss places.  I've been to all before besides Prague, buts it's been a number of years.  Looking forward to a fresh Steigl. 
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The Pub / Re: Hangin at Yellowhammer
« Last post by Steve in TX on Today at 06:25:07 PM »

Why is the right arm so much bigger? :o
Yup. Note to self - don't piss off major.
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The Pub / Re: Hangin at Yellowhammer
« Last post by a10t2 on Today at 06:23:34 PM »
Why is the right arm so much bigger? :o
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The Pub / Re: Hangin at Yellowhammer
« Last post by majorvices on Today at 06:18:09 PM »
I was actually a little drunk in the picture posted above, you might even say on a little bender since my wife was out of town and I was flyingt out to San Diego the next day (I had a ride home :) )

Here's a better picture of me! ;)

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Good thing I wasn't planning on going anyway.  NOLA On Tap falls that weekend, and I'm committed to judging and serving.
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Yeast and Fermentation / Re: WY 3068 and Avoiding Banana Bomb?
« Last post by majorvices on Today at 06:16:12 PM »
If you want to accentuate clove and minimize banana go with White Labs HefeWeizen IV strain (wlp380). Pitch a healthy starter in at about 58 degrees, hold temp until fermentation is active for 3 or 4 days then ramp up to 64, hold a couple days then ramp up to 68 until finished. Cold crash 48 hours then package.
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