The Bar Towel

I tend to use SO4 when I need to turn around a beer quickly, but I find it kind of neutral in respect to it being supposedly Whitbread.

on a side note, a Topper clone with Brett Trois. ....

Has anyone fermented anything with Conan?

A maple rauchbier could be interesting.

grub wrote:chocolate malt?!? i think the monks would laugh you out of the abbey.

Why is that?

This one pops up a few times in searches. Recipe Type: All Grain Yeast: WLP 530 Yeast Starter: 2-3L Batch Size (Gallons): 5.5 Original Gravity: 1.071 Final Gravity: 1.015 IBU: ? Boiling Time (Minutes): 60 Color: ? Primary Fermentation (# of Days & Temp): 14 days at 68 Additional Fermentation: Bo...

Somehow a bar which you can only access by vehicle, or inconveniently by bus doesn't sound like such a good idea.

I have to be honest each time I consider T&M I never make it past the doorstep. The smell of dead fish masked with febreeze-like air fresheners is truly disgusting. The entire market can be an affront to the nostrils, especially in the heat of the summer. It is nice in the winter when the smell...

Being in a bar that used to be Planet Kensington was a bit of a trip down memory lane. It was like a Freedom 55 commercial. 20 year old me hanging out with 30 year old me. "I am you, from the future." Now it being a craft bar, it is almost as if the bars I frequented in my youth have grown...

JeffPorter wrote:
So, the gelato

I witnessed a woman throw a shit fit at customer service at the same Whole Foods because she couldn't locate the Pumpkin gelato.

brewheads has a handy priming calculator.

http://www.brewheads.com/priming.php