The Bar Towel

The Pizza Plant on Transit is now a Chipotle. We asked about it at the Main location and were told they lost their lease. I read that as Chipotle was willing to pay more for the location. They said they were going to re-open, but didn't say where or when. Yeah, its kinda crazy - The Transit pizza p...

I like Pizza Plant but its usually my "one beer with lunch" place as opposed to a place to spend the evening. Blue Monk and Coles are the top two picks for me by a large margin. Goodbar depending on who you're with, what's on tap, and the local colour that evening! Thanks for the advice! ...

You might want to look up some info on Kumis

http://en.m.wikipedia.org/wiki/Kumis?wasRedirected=true

Did I miss something? What cask fest? I'm assuming that Sammy is referring to the Buffalo Cask Fest, which is happening on Dec 4-5. Ah. I hadn't realized there was one. Are there details anywhere that anyone knows of? I don't have specifics but overall it will be the same as in previous years. Both...

Great to hear!

A quick note on bottling v. kegging: Kegging is easier & takes less time BUT the more you bottle the better you'll get at it. I seem to recall my first bottling session taking like 3 hours. Now it takes a little over an hour.

-rudy

Anyone know if they have wifi there? Yep, though I would imagine he just has whatever router the cable company gave him, so it probably maxes out with just a handful of connections. He just got an order from 12% Importers in NYC. None of this stuff has been available in Buffalo before. Info on what...

Tapsucker wrote:Thanks, that's what I wanted to believe!

Hopefully there will be enough yeast for bottle conditioning.

I promise you there is more than enough. Just because it looks clear doesn't mean there aren't still billions and billions of yeast cells floating around in there.

-rudy

Relax, it's totally normal for it to finish that quickly. Take a hydrometer sample & see where it is. Assuming it's around 1.012 give it a few days to condition and then bottle it.

This was a great place. The prices are reasonable. The atmosphere is great. Unfortunately the kitchen wasn't open on the opening night. But, Cantillion Iris was pretty wild. I'll be back there again soon. Its looking like maybe the kitchen will open this Wednesday. I'll post an update here when it ...

Mike announced on Facebook "Blue Monk Has its Liquor License!!!!!!!!!!!!!! Opening next Wednesday or Thursday" The opening is pushed back a bit - hopefully Friday, time will tell. The initial tap list has me going :o Ithaca Super Friends IPA & Flower Power IPA Bear Republic Racer 5 Gr...

Colter Bay is fine. I've been there a number of times. The draft list is better than the website suggests, but it tends to be a noisy place with not much character. But for relatively downtown, it's not bad. Yep. Though truthfully its ~ 2 kilometers from Coles and Goodbar, so unless you're staying ...

Token lurking Buffalonian chiming in here. I'm curious to see what you folks like to do, but I figured the advice of a local could be helpful on your next trip. I'll try to organize it by general sections of the Buffalo region. In keeping w. this thread I'm going to avoid mentioning the obvious beer...

GregClow wrote:Surprising, but not unbelievable, given that there are already a few F.X. Matt brewed beers at the LCBO, like the Headstrong and Yankee Jim stuff.

Don't forget Brooklyn.

Don't bother using the rock candy type candi sugar. Its just overpriced sucrose. When Belgian brewers talk about using candi sugar they are referring to liquid products like these: http://www.northernbrewer.com/brewing/dark-candi-syrup-16-oz.html http://www.northernbrewer.com/brewing/amber-candi-syr...

i had a fun day today: 3 gallon batch 3 lbs pilsner malt 2 lbs wheat malt .5 oz willamet mashed OG 1.040 cooled and pitched the dregs of some homebrewed biere de garde (100% bret b) 1 gallon batch 1 lb pilsner malt 1 lb flaked wheat no hops, no boil pitched 0.5 lbs of raw pils grain and 2 acidophil...