Recent content by leolee86

+ a million

I love their tap handle, I just don't like how they took a beer that is less hopped and lower abv then any pale ale and called it a ipa

I just can't get over the carbination level of it

Just to give yall a heads up, its a 5.8abv ipa, that taste like a light pale ale..I know its a inbev product but I had decently hopeful thoughts

Yes....you really can't get final perception on a beer until its cold and carbed..the temp will alter taste perception and the carb will alter the taste and nose

For what its worth, I had a britt saison from new Belgium over the weekend..one word...perfection

So I had a new Belgium britt saison a couple days ago at my local good beer bar....I have to make a clone of this beer!..anyone have any recipe ideas or suggestions

What I ment by your fine is, just wait a bit and taste it..if it tastes good, drink it..if it tastes like someone crapped in your mouth wait awhile then taste it again...if it still taste bad...dump it and sanatize more thoroughly on your next brewday

Your fine, wait a few weeks and taste it

Just get a party pig system..50 bucks and your g2g

But seriously, I took a non alcoholic beer and put in some brewer yeast supplement from my health food store...now it smells like beer, is it safe to drink...also I'm 23 and live in a country where alcohol is illegal. Bit in totally over age..totally

That's what I did as well.. and I didn't worry about cleaning the currants, figured the sour mix would take care of anything bad that happened...it only took a couple hours before I could see the sour working its magic

Thank you...and great article

I've heard about it and read some pros and cons. Does anyone have any experience with it..and the best way to use it..ie bottle with it or just dump it in the primary or brite bucket

Correct, add the oak after you get the sourness you want..the page says 1-3 months