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I made a batch of this a couple of weeks ago after a hiatus of about 9 months from homebrewing. I've made about 12 recipes, so far, over the course of nearly 3 years (yeah, I'm a slacker). Only one or two so far have been better than just "ok" in my opinion. This one still has a week or two left...

I tried this again, today. My previous failure left me nervous. Being new to all-grain, there were some things I goofed up during the last attempt. My old thermometer was inaccurate so my last batch wasn't mashed at the right temp. I purchased a new one and calibrated it prior to starting...

Of the ones I've had, Green Flash's "Palate Wrecker" which I've heard has ~148 IBUs.

I had been looking forward to this one for months. I finally got the equipment to switch from extract to all grain so this weekend was finally time to do it. Unfortunately, it was a disaster and didn't turn out as intended. In the end, I discovered that my cheapo budget thermometer appears to be...

My 5th beer. To be fair, it was a 1 gallon joke batch made using a bunch of leftover ingredients I had laying around and I used Wyeast Abbey II yeast just to be extra silly. It fermented too hot on top of everything and came out tasting like hot (11.7%) banana Runts candy. Terrible and...

Isn't this kind of what Green Flash does to produce Palate Wrecker? I read somewhere that they make a ~75IBU "IPA" wort that's then used instead of water for the Palate Wrecker mash. Even their description is: It's the most complicated West Coast - inspired IPA we have ever brewed - mashing and...

Definitely listen to this guy. The "sour" category is often a broad catchall for a bunch of different styles. Brettanomyces yeast is often the reason for "funky" beer and a lot of people hate it. A lot of people love it. Bacteria like Lactobacillus and Pediococcus are often the reason for the...

I wish to retract my previous entry and submit a new "worst" for me: New Planet Pale Ale. http://www.ratebeer.com/beer/new-planet-pale-ale/132836/ Reviews such as: "I’m not 100% sure I know what gluten is, but after sampling a beers that don’t have any I have decided I want beer...

I recently had a bottle of Hair of the Dog "Adam" batch #3 from 1994. They still have bottles of it they've saved and sell at their Portland brew pub. Each 12oz bottle is $50. My friend was a little intoxicated and decided it sounded like a good idea. I was pretty worried about what a 19 year...

The Craigslist ad got taken down. After this spread like wildfire across the internet, I think they had to do a little damage control. Also this: http://aleheads.com/2013/06/17/we-do-not-plan/#more-17219

There is also some information in this video: https://www.youtube.com/watch?v=QsCEuEnnv9E

:rolleyes: Hey, everybody. We found that guy.

My first attempt was all-grain, as well. I went with this recipe because I was lazy and it was the first 1-gallon IPA recipe I found. I wasn't paying attention and my mash temp went WAY past what it should be for a while (175). I transferred to my bigger pot which had a diameter far too large...

On one of my first dates with my girlfriend, she misspelled my first name (Nathan) on her phone. It immediately became my nickname.

I still have a 2006 bottle of this sitting in my fridge. I haven't been able to force myself to open it.

Get some of the reflective insulation wrap for hot water pipes and wrap your pot in it. Look around online for examples of people doing it. Tape it in place with that silver tape you'd usually buy for that type of insulation anyway. You probably don't want to wrap it ALL the way to the very...

I also made this a few weeks ago. Bottled it with my girlfriend last weekend. Started at 1.075, FG of 1.014. I went with a starter of Wyeast 1056 for it. It smelled fantastic and I'm really hoping to be wowed by it once priming is done. Considering it has only been in bottles for a week and a...

Yup. I used a wort chiller for the first time yesterday, myself. My last batches burned through two 20lb bags of ice each in a bath before cooling sufficiently and took about an hour to get there. Immersion chiller took 15 min to go from 212F to 75F. I'll never ever deal with a ridiculous ice...

I don't know... They tend to mostly get it "meh" IMO. The fact that the CEO is an ex-Nike exec and his son is an ex-Adidas exec probably explains why they're obsessed with marketing and not quality of the product. The first time I noticed it was when I visited their Portland brewpub and was...

I don't want to start any arguments but I think mine is actually Dogfish Head's 120min IPA. I'm not saying it's "bad" because some people obviously love it. It's just not for me. Way too syrupy. No amount of hops can mask the "am I drinking Aunt Jemima??" sweetness. I've tried it both on tap and...