The Bar Towel

They brew a wide variety of beers, and in relatively small amounts, so I think they have a lot of batch to batch variance, but overall, them seem to consistently get very high ratings. I aged my bottle of Bomb! for 6 months or so, it was fantastic, the chili heat was subtle, with a rich creamy body ...

Bomb! and Noir are amazing, haven't tried the others.

Most of the articles mention our 5 core beers. Nothing earth shattering, just solid interpretations, though our IPA is targeted at the beer geeks; we've got loads of leaf hops, a big ol hopback, and quite a few years of experience brewing award winning IPAs at home. We've already got custom barrel r...

Hey guys, I haven't been on here in awhile, you could say I have been a little busy. We figure to be about 2 weeks away from brewing, but of course there are a lot of moving parts. This article ran in the Regina Leader Post last week (front page preview including my picture!), and was also carried i...

Wouldnt there be more than just brett in Cantillon Framboise?

rhubarb. how many lbs per gallon would you use? and i assume 2 weeks on chopped-up stalks? anyone get any vegetal flavour from it? and i'm doing it w/o lactob. hoping there still is some tartness. I sent you a bottle of a simple pale beer with crooked stave yeast and aged on rhubarb. Without the rh...

J343MY wrote: For me, there are better options for doing hoppy beers.

I haven't used Conan, but curious what you think the better options are?

Yup, I always treat simple sugar as an offset to crystal malts in terms of body/attenuation.

The amount of crystal in that recipe looks about on par with most hoppy beers.

I like my glassware, but this is getting ridiculous.

ercousin wrote: Not going to do pilot batches?

Yes, on a Sabco Brewmagic at the brewery. And I likely won't be doing much of the hands on brewing.

grub wrote:

markaberrant wrote:Not only will it be exactly my 150th homebrew batch, but it will also be my very last batch. Looking forward to retirement!

i'm guessing there's more to this story...

20Hl brewhouse is on order.

Brewed 10 gallons of Imperial Stout yesterday. Was using 2 mashtuns to hold the 60lbs of grain. Both c*cksucking mashes stuck like you wouldn't believe. I literally never get stuck mashes. Not exactly my shining moment as a homebrewer, especially when a couple guys from Half Pints Brewing stopped by...

The quality problem is often low quality or just mediocrity, just being 'OK but what's the actual point of this.' TONS of that in the USA, too if you go shelf hunting for random micro brews. Brewers like Stone and even Sierra Nevada have a point, and have high quality. SN is awful big too. Dogfish ...

Uh, guys the Blichmann is more efficient than the cheapo turkey fryers. High efficiency, fast, wind resistant, extremely quiet, no pot scorching/soot buildup, and built like a tank. Mine was worth every penny. http://www.blichmannengineering.com/sites/default/files/products/images/Burner_performance...