Why was I yelling Rick and Morty things at you, Raijin.
That Belgian Red sounds real good, though.
Edit: okay, apparently the secret to avoiding a hangover is to get on here and make a couple of drunk posts and then go to bed. I have no right to feel this good.
sarukun on
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DeadfallI don't think you realize just how rich he is.In fact, I should put on a monocle.Registered Userregular
O'Dell put out a sour pineapple beer.
I must have it.
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Raijin QuickfootI'm your Huckleberry YOU'RE NO DAISYRegistered User, ClubPAregular
I am sad. While drinking a beer, I mentioned my reaction to my wife, and her response was "that's an allergy, that's how stonefruit feel to me". After searching reactions and triggers: most likely I'm allergic to belgian and champagne yeasts.
Think my basement was getting too cold to ferment this ale, foam had dropped and the airlock was barely bubbling less than 48 hours after brew day ( having good activity I the morning after brew). Gently raised the carboy off the ground and put a thick blanket around it. Area temps have been dropping over the past few days, and it seemed to be showing on the thermometer on the carboy, dropping down to around 66 from the 72 on Friday.
Pretty sure this basement is going to fare well for lagering.
morning edit: a little more activity on the surface and the airlock, temp still hanging around 66. I'm sure it just needs a little more time to get going again
Drinking some of this stuff, as I was feeling wistful for Fall:
It's goddamn delicious and I'll definitely be picking up another round for Halloween. Plus the label art is probably my favorite I've ever seen on a beer bottle?
This weekend I had Deschutes Abyss 2010, and well, maybe oxidized Stout isn't as nice as oxidized Barleywine. I definitely think 1-3 years is the sweet spot for Abyss, getting to 5 and it loses a lot of complexitity and thins out.
Think my basement was getting too cold to ferment this ale, foam had dropped and the airlock was barely bubbling less than 48 hours after brew day ( having good activity I the morning after brew). Gently raised the carboy off the ground and put a thick blanket around it. Area temps have been dropping over the past few days, and it seemed to be showing on the thermometer on the carboy, dropping down to around 66 from the 72 on Friday.
Pretty sure this basement is going to fare well for lagering.
morning edit: a little more activity on the surface and the airlock, temp still hanging around 66. I'm sure it just needs a little more time to get going again
alright, it's been 1 week. Checked the gravity and it appears that the yeast had been hard at work (albeit without much in the way of visible activity, foam never reformed, airlock hasn't been bubbling). Another week of sitting and waiting, hopefully let the flavor develop a little more and make it taste a little better than "first time brewing a beer" beer.
Think my basement was getting too cold to ferment this ale, foam had dropped and the airlock was barely bubbling less than 48 hours after brew day ( having good activity I the morning after brew). Gently raised the carboy off the ground and put a thick blanket around it. Area temps have been dropping over the past few days, and it seemed to be showing on the thermometer on the carboy, dropping down to around 66 from the 72 on Friday.
Pretty sure this basement is going to fare well for lagering.
morning edit: a little more activity on the surface and the airlock, temp still hanging around 66. I'm sure it just needs a little more time to get going again
alright, it's been 1 week. Checked the gravity and it appears that the yeast had been hard at work (albeit without much in the way of visible activity, foam never reformed, airlock hasn't been bubbling). Another week of sitting and waiting, hopefully let the flavor develop a little more and make it taste a little better than "first time brewing a beer" beer.
I am sad. While drinking a beer, I mentioned my reaction to my wife, and her response was "that's an allergy, that's how stonefruit feel to me". After searching reactions and triggers: most likely I'm allergic to belgian and champagne yeasts.
God
Damn
It
I would cry.
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Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
A friend was in NYC for the weekend, and he was blowing up my phone about Brooklyn Brewing's "Blast" DIPA.
I told him, "Well I can get Brooklyn in Rhode Island, but you know...I've never bought it. The label is boring."
Well I got me some Brooklyn Blast yesterday and he's right. This is phenomenal beer. Big mango smell up top. It's a bit yeasty on the back end, but that's working for me.
Guess I'll have to see what other Brooklyn brews are in stock in my store, I think I've seen some bombers on the shelf.
Brooklyn Brewing Sorachi Ace is also very nice. It's pretty hard to find even in Upstate NY (where I shop for beer anyways) and rather expensive for four beer. It's around $12 per 4 here.
I had a Sierra Nevada Hop Hunter IPA recently, and as someone who's isn't a big fan of IPA's it was actually pretty good. I find most IPA's too biter but the Hop Hunter was far more floral, citrusy, and not nearly as bitter as I would have expected.
I am sad. While drinking a beer, I mentioned my reaction to my wife, and her response was "that's an allergy, that's how stonefruit feel to me". After searching reactions and triggers: most likely I'm allergic to belgian and champagne yeasts.
God
Damn
It
I would cry.
I'm close. Thankfully it doesn't kill me, so I just need to stick to 1 a night.
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The JudgeThe Terwilliger CurvesRegistered Userregular
Fresh Hop Season is upon us!
2015 NA Commercial Hop Production
Washington - 32,205 acres (70.8%)
Oregon - 6,807 acres (15%)
Idaho - 4,975 acres (10.9%)
Other States - 1,244 acres (2.7%)
Canada - 257 acres (0.6%)
It's still remarkable to me that the PNW is responsible for ninety-seven percent of domestic hop production.
Last pint: Turmoil CDA / Barley Brown's - Untappd: TheJudge_PDX
Ugh! That brewery is incredible and only a 20 minute train ride away from me. So of course I didn't find out about this until the day after it was tapped/kicked.
I don't think I steeped my grains long enough (properly maybe? I added them once temp was hit, didn't have them in the water while the water was heating up), but my first batch of homebrew looks like it's nearly ready to bottle (gotta test again to make sure the gravity is constant). Taste is decent, but leaves a lot of room for improvement.
Tempted to add some flavor extract to it when I bottle, just to bring a little bit more to it. Little worried that it will give a forced fake taste to it though, would rather avoid that.
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THERE'S NO SUCH THING AS AN UNCLE STEVE.
I would not call it the best BEER though because it really doesn't have any of the qualities you expect from a beer.
We can all be rich and we can all play Nintendo.
http://beerdbaron.blogspot.com/2015/08/the-chronpickles-of-making-beer-pickles.html
That Belgian Red sounds real good, though.
Edit: okay, apparently the secret to avoiding a hangover is to get on here and make a couple of drunk posts and then go to bed. I have no right to feel this good.
I must have it.
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Is it a wide release at all?
I am scaroused.
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God
Damn
It
Pretty sure this basement is going to fare well for lagering.
morning edit: a little more activity on the surface and the airlock, temp still hanging around 66. I'm sure it just needs a little more time to get going again
It's goddamn delicious and I'll definitely be picking up another round for Halloween. Plus the label art is probably my favorite I've ever seen on a beer bottle?
alright, it's been 1 week. Checked the gravity and it appears that the yeast had been hard at work (albeit without much in the way of visible activity, foam never reformed, airlock hasn't been bubbling). Another week of sitting and waiting, hopefully let the flavor develop a little more and make it taste a little better than "first time brewing a beer" beer.
Airlock sealing tight?
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
I would cry.
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It's for sure here in Austin
Haven't gotten it yet due to my fruit beer wariness
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
I told him, "Well I can get Brooklyn in Rhode Island, but you know...I've never bought it. The label is boring."
Well I got me some Brooklyn Blast yesterday and he's right. This is phenomenal beer. Big mango smell up top. It's a bit yeasty on the back end, but that's working for me.
Guess I'll have to see what other Brooklyn brews are in stock in my store, I think I've seen some bombers on the shelf.
I had a Sierra Nevada Hop Hunter IPA recently, and as someone who's isn't a big fan of IPA's it was actually pretty good. I find most IPA's too biter but the Hop Hunter was far more floral, citrusy, and not nearly as bitter as I would have expected.
River walk? River town?
Steam ID: Good Life
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
I'm close. Thankfully it doesn't kill me, so I just need to stick to 1 a night.
2015 NA Commercial Hop Production
Washington - 32,205 acres (70.8%)
Oregon - 6,807 acres (15%)
Idaho - 4,975 acres (10.9%)
Other States - 1,244 acres (2.7%)
Canada - 257 acres (0.6%)
It's still remarkable to me that the PNW is responsible for ninety-seven percent of domestic hop production.
Steam ID: Good Life
Ugh! That brewery is incredible and only a 20 minute train ride away from me. So of course I didn't find out about this until the day after it was tapped/kicked.
Was so mad.
Colorado and Texas beer.
I feel like that scene with Robert the Bruce in Braveheart;
"Unite us. Unite the clans."
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Tempted to add some flavor extract to it when I bottle, just to bring a little bit more to it. Little worried that it will give a forced fake taste to it though, would rather avoid that.
On a more positive note the local tap house has 8 oz pours of Dragon's Milk for $4.
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