Recent content by caseyprice

Yep, Woodford, Willett and Michter's US*1 Small Batch. These three are my every day bourbons. Michters rivals pappy in its complexity, for nearly a third the price. Sent from my iPhone using Home Brew

Completely agree. You can't taste the flavors if the alcohol is too overpowering. That's why most bourbons are bottled around 90-100 proof. Two cubes of ice in my Bookers is the way I like it. And like Guinness it should set a minute or two to open up. Use that time to smell the bourbon and see...

I agree. Petrus Aged Pale Ale is probably one of the cleanest commercial examples of pure sour out there without as much funk. It's a good basic entry level sour. I buy a case of the 750mls at a time from my local and use them to drink alone or even mix them with other beers to try to see what...

Hey, another east KY brewer here. Looking for a closer club than Lexington. Know we can't be the only two. Sent from my iPhone using Home Brew

Hackwood: Radical Brewing by Randy Mosher has a Welsh Ale Recipie predating the encyclopedia by 50 years. It includes molasses, pale malt, Kent goldings, and English Ale yeast. I don't know about copyright restrictions for posting that recipe, but it is on page 253 and the book has a bunch of...

I have not brewed this yet, but hope to soon. I did learn a few things about brewing a period beer reciently that should really help: - Kent Goldings are pretty much the only hop that was used in this period, but the potency has doubled due to selection over time. Because of this the hops...

I was looking for something similar when i stumbled upon an encyclopedia from 1850 that had a historical recipe. (Here) Look on page 44 for the actual breakdown. One thing that gets lost in translation per say is some of the old english measurements. From my research a quarter is one of two...