Recent content by THURN1S_HALEY

I simply said it was all mediocre...which it is, akin to Sam Adams. Forgettable may be a better term I guess. I never tried goose until this year ( got it from our AB sales rep) and each one was just...meh

Yeah I have to agree with you there. I work for a beer distributor and I had a rep give me a Sofie at a local beer fest. I don't even drink Belgians, as I'm more of a hop head, but I will say that it was delicious...although I did have a decent jag on when I drank it.haha

Can't expect much from goose island...that stuff is all mediocre at best. Same page as Sam Adams in my book.

Nope, not a bad bottle, just a sad excuse for a lambic. Or beer in general. It's my worst as well. Along with a lot of others on this thread

H&I is just one of those beers...I absolutely love it when it's fresh, but as soon as it gets some light to it or gets a little skunky, it just tastes like hot ass. Not sure what it is about it. Most likely why it has such an up and down opinion on it.

I'm in, send some infozzz

Toss up for me, the Sam Adams cranberry lambic was a huuuuge crapper, but that said, it was my first lambic, and also, anything Sam Adams is basically the Busch light of the craft world unless you get into their super small batch stuff. The hands down worst ipa I've ever had is smuttynose ipa...

So..im new to all grain and I've not been able to find definitive answers to these questions, maybe someone can help. Sorry for the noob questions in advance. What is the actual definition of batch sparging, fly sparging, and mash in/ mash out? Also, the step by step processes on how to do...

Thank you for the input and thorough answer, good sir!

So I'm brewing this next week, and its going to be my first stout so I'm pretty excited. Anyway my question is this...I've been reading a lot about protein rests to bring out the enzymes during the mash on unmodified malts such as flaked oats, flaked barley, roasted barley etc which are used...