The Bar Towel

G.M. Gillman wrote:Great story, wish I'd had been there. The 2012 is available (or was a few weeks ago) in the bottle at Rattle 'n Hum in New York.

Gary

Yep, I got bottles of the 2012 in the US back in Feb, doesn't seem to move that fast.

Yeah, we are looking for an automated system that is basically ready to go out of the box. I'm not looking for another project to tinker with, but I do agree that building it yourself would be far cheaper, and likely better in terms of meeting specific needs.

I agree with Grub. I have a double attached garage with floor drain and hot and cold water. But it isn't insulated, so it is still below freezing out there in the middle of winter. So yes, I can brew out there year round, but it just aint quite as fun. However, recent discussions have suggested that...

I drank 2 bottles of this back in 2009:



I exchanged emails with Ron Pattison, who pegged the age at post-WWII, but pre 1959. It was delicious.

Oh yeah, I had pitched some extra lambic wort onto the Crooked Stave yeast back in July. Still had about 3L in a 1 gallon carboy. Was cleaning out my freezer yesterday and found about half a pound of rhubarb so dumped it in there. I'll bottle it up in a couple weeks.

10 gallons of pale ale/IPA in Oct - half will be fermented with Crooked Stave 100% brett culture from Atomeyes. This ended up as an IPA - 1.060 ish, 65-70 IBU. Big flameout addition of Simcoe and Citra. Kegged them yesterday, added more Simcoe and Citra. Results seem promising so far. Thanks again ...

TheSevenDuffs wrote:I've only had one quality issue with Mikkeller - a flat bottle.

My bigger issue with them is the price point. I can't justify their prices.

It gets to be an expensive game of roulette.

I stopped buying Mikkeller years ago, too many drainpours.

In Calgary on business. Interesting scene. A handful of impressive beer bars, but, as already covered, the tap lists are all kind of underwhelming. Loads of imports but, by and large, they're not particularly exciting and prohibitively expensive. The bars have great staff and decent food, but I fin...

Everything is just bigger, the malt and especially the hops. The bottled is always reliable. Any of the Anchor beers would be a great find on draft here but I've never seen it. Gary My first taste of Anchor Porter was on tap at their pub in the SF Airport about 4 years ago. Maybe had a lot to do wi...

G.M. Gillman wrote:it can be difficult to distinguish between the effects of roasted (black patent) malt vs. roasted barley in beer.

Agreed.

today's Robust Porters exhibit enough differences from several types of stout to warrant a distinction e.g. they're usually hoppier than most low to mid-strength stouts, especially in aroma (from dry hopping) but also in taste, lack a strong roasted barley character, are typically medium to medium-...

Yup, a stone cold classic. So robust, yet so refined.

ercousin wrote:What size barrel? Would take a lot of brewing to fill one on your own wouldn't it?

I have 2-23L and 1-30L barrel from a local craft distillery.

Rest of my brewing this fall: Honey wheatwine this weekend - will be aged in a used whiskey barrel that recently had a mead in it for 2 months. 10 gallons of pale ale/IPA in Oct - half will be fermented with Crooked Stave 100% brett culture from Atomeyes. American barleywine - gobs of "dank&quo...