I feel that's all Sam Adams does...produce a bunch of meh lagers that are better than macros. They don't have many if any decent ales. If I'm going to drink a Marzen it's going to be Paulaner, Spaten, Ayinger, Brooklyn, Smuttynose, Victory, etc. Not my favorite style, but far superior beers...
A huge RIS...13ish% ABV will be aged in a bourbon barrel with vanilla and coffe.
Pics here: http://www.facebook.com/album.php?aid=2313817&id=11316157
Oh, and what we drank during the making of said stout:
Boulevard Saison-Brett, Russian River Temptation, Great Divide Wet hop, Captain Lawrence...
Yes, definitely don't shake it. You're not initiating anything, you're just knocking the CO2 that is in suspension in the beer out of suspension and possibly introducing oxygen.
Thanks for the link. Definitely something I will probably get when I get out of school.
Right now, brew in a bag couldn't be more simple and it's so cheap. All you need is a pot, buckets, and some paint strainers.
This setup is so sweet. The only thing that I wanted to know about is how high of a gravity beer can you do? AKA how much grain can you get in there? Also, what does the bucket underneath your cooler hold?
Oh hardy har har...my brown ale is like a porter. Some really strong brown ales include: DFH Indian, DFH Palo Santo Marron, and Flossmoor Station Pullman. The BA hype wagon has bender over DHF IBA...but I think it's just the smaller sample size. Coffee Bender...'nother story.
You really think Bender is rich? I thought it was lacking in flavor and coffee bender was exponentially better. Just mho. I agree that six is a shit ton though! 96 oz of most beers is a lot. And NN is an Imperial amber...deal with it!
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