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I’m going to brave it you ninnies! Headed up from Lakewood, so suck it up! Welcome to the group, Dave.
HAHA! That was great and how I feel most the time. I do like to do the odd experiment of “I wonder how this would come out”… But when I want beer, I want actual beer, not something that was put together in a juice bar! Thanks for the laugh Jim. Man….I can feel my old man curmudgeon coming out. Get off my lawn and pull up your pants!
Folks, I have 3 extra tickets for 2019 GABF for the Saturday early session. Selling at face value as people have had to drop out. $75.25 each that includes the service fee….thanks AXS!
You’ll need a Flash Seats account (download the app) for me to transfer them.
Let me know!
I will let you know the next time I plan to distill. Going to see how the first batches come out first and then adjust as appropriate.
I currently have 6 beers in kegs:
– Irish Red
– ESB x2
– Peanut Butter Porter
– German Pilsner
– Belgian Dubbel (aging for our comp)Brewing a Belgian Dark Strong today. Planning on the following in the near future:
– Old Ale
– American Lager
– American IPA
– Marzen (for die Oktoberfest!)Man I love summer brewing!
Thanks for sharing the articles. I’m looking to brew an Old Ale and Belgian Dark Strong, so I was already thinking about how I was going to age them.
Thanks to all that came. We had about 7 people for the tour. The history of the building and what they were able to preserve was neat.
Speaking for myself, the coolest thing were the horizontal fermenters. I’ve honestly never seen those before. The head brewer explained they used them for 2 reasons: 1) space – because they were limited in certain areas as to the height of the ceiling. It being a historical building, they could only change so much. 2) Hefe and Belgian yeasts worked better when being exposed to more liquid as opposed to sitting on the bottom of a huge vertical tank.
Not sure there’d be the same benefit for us homebrewers, but it was a really cool way to do it.
